Spaghetti Bolognese Small
Healthy Spin Spaghetti Bolognese made without sacrificing taste
NUTRITION
Serving: 365gr | Calories: 403kcal | Carbohydrates: 43g | Protein: 32g | Fat: 8.7g | Saturated Fat: 4g | Monounsaturated Fat: -1g | Sugar: 5.1g
EQUIPMENT
- Pot and pans
- Colander
Amount of servings
Ingredients
- 70 gr Whole-wheat pasta uncooked
- 95 gr Beef mince meat lean 5% fat
- 5 gr olive oil
- 1 gr Garlic Minced
- 1 gr Salt
- 1 gr Pepper
- 1 gr Oregano Dried or fresh
- 60 gr Tomatoes Canned or fresh
- 10 gr white onion diced
- 8 gr Carrot Grated
- 20 gr Mushrooms Diced
- 2 gr Garlic Minced
- 5 gr tomato puree
- 1 gr Oregano Dried or fresh
- 1 gr Rosemary Dried or fresh
- Salt & Pepper To taste
- 10 gr Parmesan cheese
- 10 gr Rocket
- 30 gr Cherry tomatoes
- 1 gr parsley Fresh
Instructions
- In a large skillet or pot, heat a small amount of oil over medium heat.
- Add the beef mince, minced garlic, and oregano, and cook until the beef is browned.
- Season with salt and pepper, then remove the beef mixture from the skillet and set it aside.
- In the same skillet or pot, add the fresh rosemary, diced onions grated carrots, mushrooms, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the tomatoes and tomato puree, oregano and stir to combine. Bring up to a light simmer and cook for around 5 to 8 minutes
- While waiting for the sauce to cook bring a lager pot of water to boil. Once boiling add salt and the whole-wheat paste to the water and cook until al dente should be around 8 minutes and strain the pasta using a colander
- Remove the sauce from the heat and carefully blend with a stick blender until smooth.
- To serve portion the pasta on a plate top the pasta with the cooked mince meat, healthy Bolognese sauce and parmesan with a side of rocket and cherry tomatoes
- Enjoy
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