Or follow him on
I have made this over 1300 times so you have the perfect spaghettie bolognese recipe, and with a couple of short cuts that do not take away your flavor, I got you covered. With full macro breakdown, read on!
For nutrition based topics and ways to learn how to eat to improve your performance sign up to my free newsletter HERE called Legendary
Ingredients
3 Garlic cloves, finely chopped
2 Tbsp Extra Virgin
1 onion
2 carrots
1 celery
1lb ground beef 90/10
1.5 Tbsp Tomato Paste
1 28oz can of whole peeled tomatoes
1.5 Tbsp dried oregano
1.5 Tbsp dried basil
Salt & Pepper
1/3 cup parmigiano Reggiano
1/4 cup red wine vinegar
16oz Organic white spaghetti
Method
- Add garlic to a pan, without oil, on medium heat and allow to cook for 30 seconds and get aromatic, before gradually adding in the oil, sauté for 2 minutes
- Meanwhile in a food processor, pulse the onion, celery and carrot to a roughly chopped consistency and add into the pan with oil, cooking for 5-7 minutes or until slightly golden
- Add in the beef in uneven chunks, along with a pinch of salt and cook until brown all over and the liquid has evaporated (4-5 minutes)
- Stir in the tomato paste, stirring for 1 minute before adding in the tomatoes & herbs (you can also blitz the tomatoes into a puree with the herbs inside too)
- Season with the parmigiano, salt & pepper and red wine vinegar. Cover with a lid and simmer up to 45 minutes on low hat
- Bring a pot of water to a boil and season with salt, add in the pasta and cook according to packet instructions
- To serve up the pasta, the red sauce on top before finishing with a final amount of parmigiano!
Nutrition Breakdown
cals: 720 • fat: 26g • protein: 42g • carbs: 70g
other recipes you might like…
