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Classic Spaghetti Bolognese

Calcium is the sweetheart of minerals these days because of its weight-loss power. Research has shown that foods rich in calcium and protein can enhance weight loss by revving up your metabolism.

    This combination does not exist.


    Parmesan 15.0 grams

    Parmesan

    Spaghetti 100.0 grams

    Spaghetti

    Mixed Salad leaves 25.0 grams

    Mixed Salad leaves

    Tomato and Herb Sauce by Let's Cook 75.0 grams

    Tomato and Herb Sauce by Let's Cook

    Ground Beef 125.0 grams

    Ground Beef


    • Time : 25.0 mins
    • |
    • Calories: 733.0 kcal
    • |
    • Protein : 45.0 g
    • |
    • Fat : 23.0 g
    • |
    • Carb. : 87.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot to boil Spaghetti |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin Olive oil |
    : Prepare the Ingredients
    Ground Beef: Place the beef outside the fridge for about 10-15 minutes, so that it comes up to room temperature.

    Mixed Salad Leaves: wash and dry.
    : Make the Bolognese
    Start by heating some oil in the pan. Once it gets hot enough, add the ground beef and brown it. Once it has a nice brown colour to it, add 2-3 tablespoons of water to loosen up the caramelized bits at the bottom of the pan. Then add the Tomato and Herb sauce provided. Mix well and let it simmer for around 15 minutes or until the beef is cooked.
    : Boil the Spaghetti
    While the Bolognese is cooking, in a pot, bring some water (approximately 1 litre of water for 100g of dry pasta) to boil. Once it comes to a boil add some salt and then spaghetti. Boil the spaghetti for around 8 minutes or until it is al dente. Strain.
    : Finish, Plate and Serve
    Mixed salad leaves: Dress them lightly with extra virgin olive oil, salt and pepper.

    Once the spaghetti is done, add it to the bolognese sauce immediately. Mix well. Check the seasoning. Take it off the heat.

    Plate and Serve:
    Transfer to a plate. Sprinkle grated parmesan over it and serve with the salad.