Main
Classic Spaghetti Bolognese
1 hServes 6Nutri-Score B€€
B
1 h
1 hClassic Spaghetti Bolognese
what you need
Ingredients
lean beef minceMeat450 g
olive oilPantry15 ml
onion (diced finely)Produce1 piece
carrot (large, diced finely)Produce1 piece
celery (1 stick, diced finely)Produce1 piece- diced pancetta or bacon lardons (diced)Meat120 g
Parmesan (freshly grated)Dairy30 g- fresh basil (handful)Produce15 g
balsamic vinegarPantry15 ml- passataPantry400 g
- beef stock potPantry1 piece
garlic (cloves, diced)Produce3 pieces
saltSpices3 g
black pepperSpices1 g- tomato puréePantry30 g
waterOther100 ml
spaghettiGrains500 g
per serving
Nutrition
476kcal
- Carbs
- 67 g
- Proteins
- 24 g
- Fat
- 13 g
what you’ll use
Tools
Frying pan
Stockpot- Stovetop
step by step
Method
- Step 1
Sauté the vegetables and pancetta
- Finely dice the onion, carrot and celery.
- Sauté the vegetables with the pancetta in a little olive oil until the onions are soft.
- For fussy eaters, blend the vegetables to hide them in the sauce.
- Step 2
Brown the mince
- Add the beef mince to the pan and break it up.
- Season with salt and pepper.
- Cook until the meat is fully browned.
- Step 3
Add the tomato base
- Add the tomato purée, passata, beef stock pot, garlic and balsamic vinegar.
- Pour about 100 ml of water into the empty passata jar, shake to rinse it out and add to the pan.
- Step 4
Simmer the sauce
- Simmer on low, stirring occasionally.
- Ideally simmer for 45 min to 1 hr for a deeper flavour.
- Step 5
Finish the sauce
- Before serving, stir in the grated Parmesan and fresh basil.
- Step 6
Serve
- Cook the spaghetti according to the packet instructions.
- Serve the Bolognese with the spaghetti and top with extra Parmesan.