Leigh

Spaghetti Bolognese

Posted on by Leigh

Spaghetti Bolognese

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 699kcal

Ingredients

  • 400 g beef mince
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 400 g canned crushed tomatoes
  • 200 ml red wine (optional)
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp sugar
  • salt and black pepper to taste
  • 300 g spaghetti
  • grated Parmesan cheese for serving
  • fresh basil leaves for garnish (optional)

Instructions

  • Heat the olive oil in a large pan or skillet over medium heat.
  • Add the finely chopped onion, garlic, carrot, and celery. Cook for about 5 minutes, or until the vegetables are soft and the onion is translucent.
  • Add the ground beef to the pan and cook, breaking it apart with a spoon, until it's browned and no longer pink. This should take around 5-7 minutes.
  • Stir in the tomato paste and cook for another 2 minutes to enhance the flavor.
  • Pour in the red wine (if using) and cook for a few minutes until it reduces by about half.
  • Add the crushed tomatoes, beef broth, dried oregano, dried basil, dried thyme, sugar, salt, and black pepper. Stir well to combine.
  • Reduce the heat to low, cover the pan, and let the sauce simmer for about 30-45 minutes, stirring occasionally. The longer you simmer, the richer the flavor will become.
  • While the sauce is simmering, cook the spaghetti according to the package instructions until it's al dente. Drain and set aside.
  • Once the Bolognese sauce has simmered to your satisfaction, taste and adjust the seasoning as needed.
  • Serve the cooked spaghetti on plates and spoon the Bolognese sauce over the top. Garnish with freshly grated Parmesan cheese and, if desired, fresh basil leaves.
    Enjoy your homemade Spaghetti Bolognese!
Nutrition Facts
Spaghetti Bolognese
Amount per Serving
Calories
699
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
71
mg
24
%
Sodium
 
283
mg
12
%
Potassium
 
982
mg
28
%
Carbohydrates
 
71
g
24
%
Fiber
 
6
g
25
%
Sugar
 
10
g
11
%
Protein
 
30
g
60
%
Vitamin A
 
2899
IU
58
%
Vitamin C
 
14
mg
17
%
Calcium
 
97
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Tagliatelle Pesto pasta

Posted on by Leigh

Tagliatelle Pesto pasta

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 1140kcal

Ingredients

Pesto Sauce

  • 60 g fresh basil leaves
  • 30 g grated Parmesan cheese
  • 30 g pine nuts
  • 2 garlic cloves
  • 120 ml extra-virgin olive oil
  • salt and pepper to taste

Pasta

  • 250 g tagliatelle pasta
  • salt for pasta water

Instructions

Prepare the Pesto Sauce:

  • Wash the basil leaves and pat them dry with a paper towel.
  • In a food processor or blender, combine the basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse until the mixture is finely chopped.

Add Olive Oil:

  • While the food processor is running, slowly pour in the extra-virgin olive oil. Continue blending until the mixture becomes a smooth paste.
  • Season the pesto sauce with salt and pepper to taste. Adjust the seasoning as needed.

Cook the Tagliatelle:

  • Bring a large pot of salted water to a boil.
  • Add the tagliatelle pasta to the boiling water and cook according to the package instructions or until al dente. This usually takes about 8-10 minutes.

Drain and Combine:

  • Once the pasta is cooked, drain it in a colander but reserve about 1/4 cup of pasta cooking water.
  • In a large mixing bowl, combine the cooked tagliatelle with the freshly made pesto sauce. Use some of the reserved pasta water to adjust the consistency of the sauce if needed.

Serve:

  • Toss the pasta and pesto sauce together until well coated.
  • Serve immediately, garnished with extra grated Parmesan cheese and some fresh basil leaves if desired.
    Enjoy your homemade Tagliatelle Pesto pasta!
Nutrition Facts
Tagliatelle Pesto pasta
Amount per Serving
Calories
1140
% Daily Value*
Fat
 
75
g
115
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
45
g
Cholesterol
 
118
mg
39
%
Sodium
 
292
mg
13
%
Potassium
 
523
mg
15
%
Carbohydrates
 
95
g
32
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
25
g
50
%
Vitamin A
 
1794
IU
36
%
Vitamin C
 
6
mg
7
%
Calcium
 
238
mg
24
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.