Spaghetti Bolognese with Parmigiano Reggiano
A simple, but delicious twist on a family staple.
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Ingredients
|
Method |
Energy kJ (kcal) | 2786 (665) |
Protein (g) | 53.5 |
Fat (g) | 17.6 |
Saturated (g) | 7.6 |
Carbohydrate (g) | 70.7 |
Sugars (g) | 14.0 |
Sodium (mg) | 756 |
Iron (mg) | 7.8 |
Zinc (mg) | 8.7 |
Vitamin B12 (ug) | 2.9 |
Vitamin D (ug) | 0.03 |
Selenium (ug) | 22.2 |
In a large stockpot bring salted water to the boil. Once rapidly boiling add the pasta, cook until al-dente. Drain water and sprinkle with a little olive oil so the pasta doesn’t stick.
In a frying pan add a little oil and sweat the onion, when soft then add garlic, ginger, paprika and the honey cook for 3 minutes then add both minces. Brown well.
Add 1 can tomatoes and ½ cup of the pasta sauce, if the mixture is too thick add more pasta sauce as required.
At the last minute add the al-dente pasta to the sauce, serve onto the plate and add a large spoonful of mince sauce, put a dollop of sour cream on top, sprinkle with cheese and top with basil.