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Cookinghow Spaghetti Bolognese

 
One serving costs about $17.73 One serving costs about $17.73 One serving costs about $17.73

$17.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy lunch,main course,main dish,dinner
spoonacular Score:77%

Spoonacular Score: 77%

 

Cookinghow Spaghetti Bolognese requires around around 45 minutes from start to finish. For $17.73 per serving, this recipe covers 83% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 5180 calories, 241g of protein, and 244g of fat each. 1 person has tried and liked this recipe. A mixture of carrots, sugar, parmigiano-reggiano, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. It works well as a main course. With a spoonacular score of 78%, this dish is solid. Similar recipes are mushroom spaghetti bolognese , veg mushroom spaghetti bolognese, Cookinghow Penne Alla Vodka, and Spaghetti Bolognese.

Ingredients

Servings:
2
2  carrots
carrots
1 medium
1 medium onion
onion
3 ribs
3 ribs celery
celery
3 cloves
3 cloves garlic
garlic
2 Tbsps
2 Tbsps olive oil
olive oil
some
some kosher salt
kosher salt
2 lb
2 lb ground beef
ground beef
3 oz
3 oz tomato paste
tomato paste
2 cups
2 cups red wine
red wine
3
3  bay leaves
bay leaves
3 sprigs
3 sprigs thyme
thyme
1 tsp
1 tsp sugar
sugar
some
some water
water
1 lb
1 lb spaghetti
spaghetti
0.5 cups
0.5 cups parmigiano reggiano
parmigiano reggiano
0.25 cups
0.25 cups fresh basil leaves
fresh basil leaves
some
some olive oil
olive oil
2  carrots
2
carrots
1 medium onion
1 medium
onion
3 ribs celery
3 ribs
celery
3 cloves garlic
3 cloves
garlic
2 Tbsps olive oil
2 Tbsps
olive oil
some kosher salt
some
kosher salt
2 lb ground beef
2 lb
ground beef
3 oz tomato paste
3 oz
tomato paste
2 cups red wine
2 cups
red wine
3  bay leaves
3
bay leaves
3 sprigs thyme
3 sprigs
thyme
1 tsp sugar
1 tsp
sugar
some water
some
water
1 lb spaghetti
1 lb
spaghetti
0.5 cups parmigiano reggiano
0.5 cups
parmigiano reggiano
0.25 cups fresh basil leaves
0.25 cups
fresh basil leaves
some olive oil
some
olive oil

Equipment

food processor
food processor
dutch oven
dutch oven
blender
blender
frying pan
frying pan
food processor
food processor
dutch oven
dutch oven
blender
blender
frying pan
frying pan


Instructions

Using a food processor or blender, puree the carrots, onions, celery, and garlic into a coarse paste. In a large heavy-bottomed French or Dutch oven, heat the oil over medium high heat. Add the pureed vegetables and season generously with salt. Stirring frequently, cook until all the water has evaporated and brown bits start forming on the bottom of the pan, about 15-20 minutes. Add the ground beef and season again generously with salt. Stirring frequently, brown the beef for another 15-20 minutes. Stir in the tomato paste and cook on medium heat for about 5 minutes until brown bits start forming on the bottom of the pan again. Add the red wine and turn up the heat to medium-high. Reduce the wine by half, another 5 minutes. Add enough water to the pan so there is 1-inch of liquid above the meat, about 2 cups. Toss in the bay leaves and bundle of thyme and stir to combine everything. Sprinkle in the sugar and bring the sauce to a boil and reduce to a simmer, stirring occasionally. As the liquid evaporates, gradually add more water, 2 cups at a time, and let it reduce to develop the flavors. Stir and taste occasionally and season with salt, if needed. Simmer for 3 1/2-4 hours. During the last 30 minutes of cooking, bring a large stockpot of water to a boil over high heat. Generously salt the water and cook the spaghetti for 1 minute less than the time required for al dente as indicated on the package instructions. Reserve 1/2 cup of the pasta water. While the pasta is cooking, transfer 1/2 of the bolognese sauce to a large tupperware or storage container and reserve. Be sure to discard the bay leaves and bundle of thyme. Drain the pasta and add to the pot with the remaining bolognese sauce. Stir to combine. Add the reserved pasta water and cook the pasta with the sauce until al dente, tossing frequently. Turn off the heat and sprinkle 1/4 cup of the Parmigiano-Reggiano over the pasta. Drizzle with good quality extra-virgin olive oil and toss to combine. Add some of the reserved bolognese sauce if needed, for an even ratio of pasta-to-sauce. Divide the pasta among 4 serving platters. Garnish with the remaining grated Parmigiano-Reggiano and basil.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $17.72
Ingredient
2 carrots
1 medium onion
3 ribs celery
3 cloves garlic
2 tablespoons olive oil
2 pounds ground beef
3 ounces tomato paste
2 cups red wine
3 bay leaves
3 sprigs thyme
1 pound spaghetti
½ cups parmigiano reggiano
¼ cups fresh basil leaves
some olive oil
Price
$0.21
$0.24
$0.45
$0.20
$0.33
$7.04
$0.33
$6.26
$0.06
$0.16
$0.97
$1.05
$0.24
$0.17
$17.72

Tips

Health Tips

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • get more price tips

Cooking Tips

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
5179 Calories
240g Protein
244g Total Fat
402g Carbs
85% Health Score
Limit These
Calories
5179
259%

Fat
244g
376%

  Saturated Fat
85g
532%

Carbohydrates
402g
134%

  Sugar
42g
47%

Cholesterol
678mg
226%

Sodium
2520mg
110%

Alcohol
50g
283%

Get Enough Of These
Protein
240g
482%

Selenium
441µg
631%

Vitamin A
23097IU
462%

Vitamin B12
20µg
334%

Zinc
47mg
319%

Manganese
5mg
294%

Phosphorus
2942mg
294%

Vitamin B3
51mg
259%

Vitamin B6
4mg
230%

Iron
30mg
171%

Potassium
5916mg
169%

Magnesium
562mg
141%

Vitamin B2
2mg
133%

Vitamin K
131µg
125%

Copper
2mg
125%

Calcium
1082mg
108%

Fiber
25g
104%

Vitamin E
15mg
101%

Vitamin B5
7mg
78%

Vitamin B1
1mg
71%

Folate
257µg
64%

Vitamin C
46mg
56%

Vitamin D
1µg
8%

covered percent of daily need

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