- 0:15 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
Classic bolognaise is a hearty meal to whip up on a cold winter’s night.
Ingredients
- 2 tablespoons olive oil
- 100g prosciutto or bacon, rind removed, finely chopped
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 1 large carrot, grated
- 3 garlic cloves, crushed
- 700g lean beef mince
- 1/2 cup dry white wine
- 800g can diced Italian tomatoes
- 1 teaspoon Massel beef stock
- 1/2 cup water
- 400g spaghetti
- parmesan shavings, to serve
Method
- Step 1Heat oil in a large frying pan over medium heat. Add prosciutto, onion, celery, carrot and garlic. Cook for 8 to 10 minutes, stirring often, until vegetables are soft.
- Step 2Increase heat to high. Add mince. Cook for 3 to 4 minutes until browned. Add wine. Cook for 2 minutes. Stir in tomatoes, stock and water. Bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes. Season with salt and pepper.
- Step 3Remove 2 cups of bolognaise sauce to a small saucepan (see Leftovers).
- Step 4Cook pasta following packet directions.
- Step 5Combine pasta with remaining bolognaise sauce. Sprinkle with parmesan shavings and serve.
- Low carb
Nutrition
3491 kj
Energy
27g
Fat Total
8g
Saturated Fat
8g
Fibre
59g
Protein
123mg
Cholesterol
852.06mg
Sodium
10g
Carbs (sugar)
82g
Carbs (total)
All nutrition values are per serve
Notes
Leftovers: Simmer reserved bolognaise over medium heat for 10 to 15 minutes or until most liquid is absorbed. Cool, then refrigerate in an airtight container.
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Super Food Ideas
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