Spaghetti Bolognese

What you need

Ingredients

Measured for 7 servings.

• 2 pcs (approx. 240 g)Onions
• 15 mlOlive Oil
• 5 gGarlic
• 500 gGround beef, 5% fat, raw
• 90 gMushrooms
• 5 gdried oregano
• 400 gCanned chopped tomatoes
• 300 mlReady-to-use reduced-sodium beef stock
• 15 gTomato Puree
• 15 mlWorcestershire Sauce
• 350 gSpaghetti, dry
• 20 gParmesan

Make it

Method

1. 01

   Finely dice two onions (240 g), slice 90 g mushrooms and mince 5 g garlic. Heat 15 ml olive oil in a wide saucepan over medium-high heat and cook the onions for 3–4 minutes until soft. Add garlic and 500 g raw ground beef labelled 5% fat; break it into small pieces and brown for about 5 minutes, checking that the ground beef reaches 71°C. Add mushrooms and 5 g dried oregano and stir for about 2 minutes.

2. 02

   Stir in 400 g canned chopped tomatoes, 15 g tomato purée, 15 ml Worcestershire sauce and 300 ml hot ready-to-use reduced-sodium beef stock. Bring to a gentle bubble, cover for the first 15–20 minutes, then uncover and simmer another 10–15 minutes until thick enough to coat pasta; stir regularly. The full browning and sauce cooking takes approximately 40 minutes, not only the 30-minute final simmer. While it simmers, boil 350 g *dry* spaghetti in water according to its packet until al dente; the dry weight is the nutrition basis.

3. 03

   Drain the pasta, reserving a little unsalted pasta water if the sauce needs loosening. Toss the cooked spaghetti with the hot beef sauce and divide into seven equal, smaller portions (50 g dry pasta and about 71 g raw beef per portion before cooking losses). Finish all seven bowls with a total of 20 g grated Parmesan. No extra oil or optional bread is included in the estimate.