How to Make Bolognese Spaghetti?
- cooking oil spray
- 2 garlic cloves, finely chopped
- 2 onions, finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, finely chopped
- 400 g / 13 oz lean beef mince
- 1 kg / 2 lb tomatoes, chopped
- 1/2 cup / 125 ml / 4 fl oz red wine
- 350 g / 11 oz spaghetti
- 1/4 cup / 15 g / 1/2 oz finely chopped fresh parsley
- salt and black pepper
- Spray a large saucepan lightly with the oil and heat over the medium
- Add in the garlic, onions, celery and carrot to the pan and stir
until the vegetables are soft. Sprinkle 1 tablespoon of water over
to prevent vegetables from sticking.
- Raise the heat to high. Add in the beef and allow to cook until
browned, stir frequently. This should take about 4-5 minutes.
- Add in the tomato and wine to the pan. Pour 1 cup / 250 ml / 8 fl oz
water over. Bring the mixture to a boil, then reduce the heat and
let simmering, uncovered, for about 50 minutes. Make sure the sauce
- In a large pan of rapidly boiling salted water, place the spaghetti
and cook until al dente. Drain.
- Add in the parsley to the mince sauce, season well and stir.
- Divide the spaghetti among serving bowls and top with the
sauce. Garnish with a little chopped fresh parsley.
Nutrition per serving:
- 400 kcalories, protein 8 g, Fat 7 g, carbohydrate 48 g, dietary
fiber 6 g, Cholesterol 0 mg