Spaghetti Bolognese
Around 30% fewer calories and significantly lower fat, extra lean beef mince replacing standard mince with finely diced vegetables added to extend the sauce, with the authentic slow-cooked ragù depth, wine richness, and satisfying texture of the classic.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 1 large onion, 2 carrots, and 2 celery stalks. Mince 4 garlic cloves. Measure 400g extra lean beef mince, 2 tbsp tomato purée, 400g canned chopped tomatoes, 150ml red wine, 150ml beef stock, dried oregano, basil, bay leaf, salt, pepper, and 200g spaghetti.
Sweat
Heat 1 tsp olive oil in a heavy pan over medium heat. Add diced onion, carrot, and celery; cook 8 minutes until softened, stirring occasionally. Add minced garlic and cook 1 minute until fragrant.
Sear
Increase heat to high. Add 400g beef mince, breaking it up continuously with a spoon, cook 5 to 6 minutes until browned and all moisture has evaporated. Stir in tomato purée and cook 1 minute.
Build
Pour in 150ml red wine, simmer 3 minutes until reduced slightly. Add chopped tomatoes, beef stock, 1 tsp oregano, 1 tsp basil, bay leaf, salt, and pepper. Stir well to combine.
Simmer
Reduce heat to low and simmer uncovered 45 minutes, stirring occasionally, until sauce is thick, rich, and deeply flavoured. While sauce simmers, cook 200g spaghetti in heavily salted boiling water 9 to 11 minutes until al dente; reserve 100ml pasta water before draining.
Finish
Remove bay leaf from ragù. Add drained spaghetti to the sauce and toss gently, adding a splash of reserved pasta water if needed to loosen.
Plate
Transfer spaghetti Bolognese to serving bowls and top with 10g finely grated Parmesan per portion. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.