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Pantry-Staple Bolognese
40 minServes 4Nutri-Score C€€
C
40 min
40 minPantry-Staple Bolognese
what you need
Ingredients
lean ground beefMeat454 g
olive oil (divided)Pantry30 ml
red onion (diced)Produce0.5 pieces
garlic (minced)Produce1.5 pieces
tomato paste (1 can)Pantry170 g
apple cider vinegarPantry15 ml
sugarPantry6 g
waterOther480 ml
garlic powderSpices1.5 g
dried parsley (plus more to serve)Spices1.5 g
dried oreganoSpices1 g- cayenne pepperSpices500 mg
cinnamonSpices500 mg
saltSpices3 g
black pepperSpices1 g
linguine (1 box)Grains500 g
pecorino romano (grated)Dairy25 g
per serving
Nutrition
734kcal
- Carbs
- 98 g
- Proteins
- 33 g
- Fat
- 24 g
what you’ll use
Tools
Frying pan
Stockpot
Colander
step by step
Method
- Step 1
Brown the beef
- Heat olive oil in a hot pan.
- Brown the beef with salt and pepper on both sides.
- Mince it up, then remove from the pan.
- Step 2
Build the sauce base
- Add more olive oil to the same pan.
- Cook down the red onion, garlic, tomato paste, apple cider vinegar and sugar.
- Pour in the water and add the spices.
- Step 3
Simmer the sauce
- Return the minced beef to the pan.
- Simmer until the sauce is reduced.
- Step 4
Cook the pasta
- Boil the linguine until al dente.
- Drain the pasta.
- Step 5
Finish and serve
- Top the sauce with pecorino romano and dried parsley.
- Add the cooked pasta and mix together.
- Serve and enjoy.