It’s the no-hassle, no-fuss, no-problem-cleaning-the-plate recipe you can always rely on. A rich, tangy tomato sauce elevated with a special UCOOK seasoning mix wraps around browned beef mince. Sprinkle over some grated Italian-style hard cheese & shreds of fresh basil, and enjoy!
Classic Spaghetti Bolognese
Classic Spaghetti Bolognese
with fresh basil
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Beef Mince
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Onion
- Onions
- Rub & Chilli Flakes
- Spaghetti
- Tomato Passata
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BOLOGNESE MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the rub & chilli flakes, the tomato paste, and the grated garlic. Lower the heat. Pour in the tomato passata and 150ml of the reserved pasta water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of the pasta water. Add a sweetener (to taste) and season.
TIME TO DINE
Pile up the cooked Spaghetti and spoon over the bolognese. Sprinkle over the grated cheese and garnish with the rinsed basil. Buon appetito, maestro!
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BOLOGNESE MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the rub & chilli flakes, the tomato paste, and the grated garlic. Lower the heat. Pour in the tomato passata and 300ml of the reserved pasta water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of the pasta water. Add a sweetener (to taste) and season.
TIME TO DINE
Pile up the cooked Spaghetti and spoon over the bolognese. Sprinkle over the grated cheese and garnish with the rinsed basil. Buon appetito, maestro!
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BOLOGNESE MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 7-8 minutes (shifting occasionally). In the final 1-2 minutes, add the rub & chilli flakes, the tomato paste, and the grated garlic. Lower the heat. Pour in the tomato passata and 450ml of the reserved pasta water. Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of the pasta water. Add a sweetener (to taste) and season.
TIME TO DINE
Pile up the cooked Spaghetti and spoon over the bolognese. Sprinkle over the grated cheese and garnish with the rinsed basil. Buon appetito, maestro!
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BOLOGNESE MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, add the rub & chilli flakes, the tomato paste, and the grated garlic. Lower the heat. Pour in the tomato passata and 600ml of the reserved pasta water. Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of the pasta water. Add a sweetener (to taste) and season.
TIME TO DINE
Pile up the cooked Spaghetti and spoon over the bolognese. Sprinkle over the grated cheese and garnish with the rinsed basil. Buon appetito, maestro!
Frequently Asked Questions
What is the preparation time for Classic Spaghetti Bolognese?
The preparation time for Classic Spaghetti Bolognese with fresh basil is between 20 and 35 minutes.
What is the total time required to make Classic Spaghetti Bolognese with fresh basil?
The total time required to make Classic Spaghetti Bolognese with fresh basil is between 30 and 45 minutes.
How many servings does Classic Spaghetti Bolognese provide?
4 servings
What are the main ingredients in Classic Spaghetti Bolognese?
Beef, Beef Mince, Fresh Basil, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Rub & Chilli Flakes, Spaghetti, Tomato Passata, Tomato Paste
What is the nutritional information of Classic Spaghetti Bolognese?
Calories: 844, Carbs: 87 grams, Fat: grams, Protein: 44.5 grams, Sugar: 10.5 grams, Salt: 281 grams
How do I prepare Classic Spaghetti Bolognese?
BOLOGNESE MINCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the rub & chilli flakes, the tomato paste, and the grated garlic. Lower the heat. Pour in the tomato passata and 300ml of the reserved pasta water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of the pasta water. Add a sweetener (to taste) and season. START THE SPAG BOL: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil. TIME TO DINE: Pile up the cooked spaghetti and spoon over the bolognese. Sprinkle over the grated cheese and garnish with the rinsed basil. Buon appetito, maestro!
What should be prepared from my kitchen to make Classic Spaghetti Bolognese?
Beef, Beef Mince, Fresh Basil, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Rub & Chilli Flakes, Spaghetti, Tomato Passata, Tomato Paste
How many calories does Classic Spaghetti Bolognese have?
844 calories
How much fat content does Classic Spaghetti Bolognese have?
grams
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