Pasta bolognese
~45 minon the hobItalyLactose-free
901kcal
52 gprotein
90 gcarbs
33 gfat
12 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,309 | 71 g |
| Emmagetting lean | 27% | 722 | 47 g |
| Jackgrowing | 24% | 632 | 37 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Lean beef mince (max 12% fat)150 g
- Passata — 500 g½ pack
- Carrots80 g
- Celery60 g
- Courgette½
- Pasta (penne / spaghetti)85 g
- Parmesan, block15 g
- Garlic2 cloves
- Extra virgin olive oil2 tsp
- Lean beef mince (max 12% fat)300 g
- Passata — 500 g1 pack
- Carrots160 g
- Celery120 g
- Courgette1
- Pasta (penne / spaghetti)170 g
- Parmesan, block30 g
- Garlic4 cloves
- Extra virgin olive oil1 tbsp
- Lean beef mince (max 12% fat)600 g
- Passata — 500 g2 packs
- Carrots320 g
- Celery240 g
- Courgette2
- Pasta (penne / spaghetti)340 g
- Parmesan, block60 g
- Garlic8 cloves
- Extra virgin olive oil2 tbsp
From your store cupboard
Bay leavesDried oreganoSalt
Method
- Cook the pasta in a big pan of well-salted water (as salty as the sea) for 1–2 minutes less than the packet says. Before you drain it, save yourself a mugful of the cooking water — the starch in it is what brings the sauce together.
- Grate the carrot, celery and courgette.
- Sweat them in the oil for 8 minutes, so they sweeten.
- Add the mince and break it down with a wooden spoon, fry it 6–8 minutes, until it browns (not until it turns white — the brown colour is the flavour).
- Passata, garlic, oregano, bay leaf, salt.
- Simmer gently for at least 25 minutes with the lid off — this is where all the flavour is made, and rushing it ruins it.
- Fold the drained pasta into the sauce in the pan with a spoonful of the cooking water, 1 minute. Parmesan at the table.
- Cook the pasta in a big pan of well-salted water (as salty as the sea) for 1–2 minutes less than the packet says. Before you drain it, save yourself a mugful of the cooking water — the starch in it is what brings the sauce together.
- Grate the carrot, celery and courgette.
- Sweat them in the oil for 8 minutes, so they sweeten.
- Add the mince and break it down with a wooden spoon, fry it 6–8 minutes, until it browns (not until it turns white — the brown colour is the flavour).
- Passata, garlic, oregano, bay leaf, salt.
- Simmer gently for at least 25 minutes with the lid off — this is where all the flavour is made, and rushing it ruins it.
- Fold the drained pasta into the sauce in the pan with a spoonful of the cooking water, 1 minute. Parmesan at the table.
- Cook the pasta in a big pan of well-salted water (as salty as the sea) for 1–2 minutes less than the packet says. Before you drain it, save yourself a mugful of the cooking water — the starch in it is what brings the sauce together.
- Grate the carrot, celery and courgette.
- Sweat them in the oil for 8 minutes, so they sweeten.
- Add the mince and break it down with a wooden spoon, fry it 6–8 minutes, until it browns (not until it turns white — the brown colour is the flavour).
- Passata, garlic, oregano, bay leaf, salt.
- Simmer gently for at least 25 minutes with the lid off — this is where all the flavour is made, and rushing it ruins it.
- Fold the drained pasta into the sauce in the pan with a spoonful of the cooking water, 1 minute. Parmesan at the table.
How to tell it’s done
- Lean beef mince (max 12% fat) — Done when no red lumps are left and the meat is brown right through. Break it up with a wooden spoon so it doesn’t clump together.
Allergens: Celery (9), Cereals containing gluten (1), Milk (7)
