Spaghetti Bolognese
A classic, rich and hearty meat ragu simmered to perfection, served over al dente spaghetti, making a comforting family favourite.
15 min
Prep
75 min
Cook
4
Serves
620
Calories
Macros · per serving
35g protein
75g carbs
22g fat
Ingredients
For 4 servings
- 2 tablespoon olive oil
- 1 onion
- 1 carrot
- 1 celery stalk
- 500 gram ground beef
- 2 clove garlic
- 800 gram canned tomatoes
- 2 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt — to taste
- black pepper — to taste
- 400 gram spaghetti
- 50 gram parmesan cheese
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Finely chop the onion, carrot, and celery. Add to the pot and sauté for 5-7 minutes until softened.
- 3
Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned, about 8 minutes.
- 4
Mince the garlic cloves and add them to the pot, sautéing for 1 minute until fragrant.
- 5
Add canned tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
- 6
Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
- 7
Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.
- 8
Drain the spaghetti and divide it among serving plates.
- 9
Top each serving with the Bolognese sauce and sprinkle with grated parmesan cheese.
Cook it this week.
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