Spaghetti Bolognese
This recipe is perfect for those who like to batch cook and freeze!
It's delicious with pasta, but also on a baked potato for a quick and easy lunch idea. Extra vegetables can be added to bulk it out, and the sauce could always be blended before adding to the mince for any fussy eaters!
Nutrition Facts
Serving Size 1
Servings 2
- Amount Per Serving
- Calories 416
- % Daily Value *
- Total Fat 12.2g19%
- Total Carbohydrate 43g15%
- Dietary Fiber 7.7g31%
- Protein 33.2g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields2 ServingsCategoryDinner
140 g wholewheat spaghetti
200 g lean mince
400 g chopped tomatoes
50 g spinach
10 g fresh basil
100 g chopped onions
1 beef stock cube
3 garlic cloves
1 tbsp Worcestershire sauce
0.50 tsp dried oregano
0.50 tsp dried chives
0.50 tsp salt
1
In a large pan sweat the onions and garlic until softened and translucent.
2
Add mince to pan and brown. Add in chopped tomatoes, seasonings, Worchestershire sauce, and mix well. Crumble in the beef stock cube and add 300ml of warm water. Stir well and allow to simmer for at least 30 minutes, adding more water when needed.
This tastes better the longer you can cook it, I like to cook it on low for 2 hours.
3
Bring a salted pot of water to the boil and cook the spaghetti until al dente.
Al-dente meaning "cooked so as to be still firm when bitten".
4
Just before serving, add in the spinach and allow to cook down, stirring thoroughly.
Plate the spaghetti and add the bolognese on top, garnishing with the chopped basil.
Ingredients
140 g wholewheat spaghetti
200 g lean mince
400 g chopped tomatoes
50 g spinach
10 g fresh basil
100 g chopped onions
1 beef stock cube
3 garlic cloves
1 tbsp Worcestershire sauce
0.50 tsp dried oregano
0.50 tsp dried chives
0.50 tsp salt
Directions
1
In a large pan sweat the onions and garlic until softened and translucent.
2
Add mince to pan and brown. Add in chopped tomatoes, seasonings, Worchestershire sauce, and mix well. Crumble in the beef stock cube and add 300ml of warm water. Stir well and allow to simmer for at least 30 minutes, adding more water when needed.
This tastes better the longer you can cook it, I like to cook it on low for 2 hours.
3
Bring a salted pot of water to the boil and cook the spaghetti until al dente.
Al-dente meaning "cooked so as to be still firm when bitten".
4
Just before serving, add in the spinach and allow to cook down, stirring thoroughly.
Plate the spaghetti and add the bolognese on top, garnishing with the chopped basil.