What is the nutritional information of Classic Spaghetti Bolognese?

Calories: 954, Carbs: 102 grams, Fat: grams, Protein: 49.7 grams, Sugar: 18.9 grams, Salt: 656 grams

How do I prepare Classic Spaghetti Bolognese?

SAVOUR THE SPAG BOL: Bowl up the cooked spaghetti and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the picked basil and the sliced chilli. BOLOGNESE SAUCE: 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 spice mix, the grated garlic, and the tomato paste. Pour in the tomato passata and 300ml of water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of 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 and toss through a drizzle of olive oil.

Classic Spaghetti Bolognese

Classic is classic for a reason, Chef! This recipe features a homemade bolognese sauce made extra tangy-licious with tomato paste and tomato passata. A special UCOOK spice mix, al dente strings of spaghetti, and loaded browned mince make this meal both timeless and tasty. Garnished with fresh basil & Italian-style cheese.

Classic Spaghetti Bolognese

with Italian-style hard cheese & chilli

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Beef
Free-Range Beef Mince
Fresh Basil
Fresh Chilli
Fresh Chillies
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Onion
Onions
Spaghetti
Spice Mix
Tomato Passata
Tomato Paste

From your kitchen:

Serves 1

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 and toss through a drizzle of olive oil.
BOLOGNESE SAUCE
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 spice mix, the grated garlic, and the tomato paste. Pour in the tomato passata and 150ml of water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
SAVOUR THE SPAG BOL
Bowl up the cooked spaghetti and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the picked basil and the sliced chilli.

Spaghetti - 100g
Onion - 1
Free-range Beef Mince - 150g
Spice Mix - 15ml
Garlic Clove - 1
Tomato Paste - 20ml
Tomato Passata - 100ml
Grated Italian-style Hard Cheese - 30ml
Fresh Basil - 3g
Fresh Chilli - 1

Download the Recipe

Serves 2

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 and toss through a drizzle of olive oil.
BOLOGNESE SAUCE
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 spice mix, the grated garlic, and the tomato paste. Pour in the tomato passata and 300ml of water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
SAVOUR THE SPAG BOL
Bowl up the cooked spaghetti and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the picked basil and the sliced chilli.

Spaghetti - 200g
Onion - 1
Free-range Beef Mince - 300g
Spice Mix - 30ml
Garlic Cloves - 2
Tomato Paste - 40ml
Tomato Passata - 200ml
Grated Italian-style Hard Cheese - 60ml
Fresh Basil - 5g
Fresh Chillies - 2

Download the Recipe

Serves 3

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 and toss through a drizzle of olive oil.
BOLOGNESE SAUCE
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, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spice mix, the grated garlic, and the tomato paste. Pour in the tomato passata and 450ml of water. Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
SAVOUR THE SPAG BOL
Bowl up the cooked spaghetti and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the picked basil and the sliced chilli.

Spaghetti - 300g
Onions - 2
Free-range Beef Mince - 450g
Spice Mix - 45ml
Garlic Cloves - 3
Tomato Paste - 60ml
Tomato Passata - 300ml
Grated Italian-style Hard Cheese - 90ml
Fresh Basil - 8g
Fresh Chillies - 3

Download the Recipe

Serves 4

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 and toss through a drizzle of olive oil.
BOLOGNESE SAUCE
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, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spice mix, the grated garlic, and the tomato paste. Pour in the tomato passata and 600ml of water. Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
SAVOUR THE SPAG BOL
Bowl up the cooked spaghetti and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the picked basil and the sliced chilli.