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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:20%

Spoonacular Score: 20%

 

Cookinghow Spaghetti Bolognese is a main course that serves 1. One serving contains 5177 calories, 241g of protein, and 244g of fat. For $17.73 per serving, this recipe covers 83% of your daily requirements of vitamins and minerals. If you have garlic, onion, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person were impressed by this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is pretty good. If you like this recipe, you might also like recipes such as Cookinghow Penne Alla Vodka, mushroom spaghetti bolognese , veg mushroom spaghetti bolognese, and mushroom spaghetti bolognese , veg mushroom 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 pounds
2 pounds ground beef
ground beef
3 ounce
3 ounce s tomato paste
s tomato paste
2 cups
2 cups red wine
red wine
3
3  bay leaves
bay leaves
3
3  bay leaves
bay leaves
3 sprigs
3 sprigs thyme
thyme
1 tsp
1 tsp sugar
sugar
some
some water
water
1 pound
1 pound spaghetti
spaghetti
0.5 cup
0.5 cup parmigiano-reggiano
parmigiano-reggiano
0.25 cup
0.25 cup fresh basil leaves
fresh basil leaves
0.25 cup
0.25 cup fresh basil leaves
fresh basil leaves
some
some quality olive oil
quality 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 pounds ground beef
2 pounds
ground beef
3 ounce s tomato paste
3 ounce
s tomato paste
2 cups red wine
2 cups
red wine
3  bay leaves
3
bay leaves
3  bay leaves
3
bay leaves
3 sprigs thyme
3 sprigs
thyme
1 tsp sugar
1 tsp
sugar
some water
some
water
1 pound spaghetti
1 pound
spaghetti
0.5 cup parmigiano-reggiano
0.5 cup
parmigiano-reggiano
0.25 cup fresh basil leaves
0.25 cup
fresh basil leaves
0.25 cup fresh basil leaves
0.25 cup
fresh basil leaves
some quality olive oil
some
quality 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: $18.01
Ingredient
2 carrots
1 medium onion
3 ribs celery
3 cloves garlic
2 tablespoons olive oil
2 pounds ground beef
3 ounces s tomato paste
2 cups red wine
3 bay leaves
3 bay leaves
3 sprigs thyme
1 pound spaghetti
½ cups parmigiano-reggiano
¼ cups fresh basil leaves
¼ cups fresh basil leaves
some quality olive oil
Price
$0.21
$0.24
$0.45
$0.20
$0.33
$7.04
$0.33
$6.26
$0.06
$0.06
$0.16
$0.97
$1.05
$0.24
$0.24
$0.17
$18.01

Nutritional Information

Quickview
5179 Calories
241g Protein
244g Total Fat
402g Carbs
85% Health Score
Limit These
Calories
5179k
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
241g
482%

Selenium
441µg
631%

Vitamin A
23432IU
469%

Vitamin B12
20µg
334%

Zinc
47mg
319%

Manganese
5mg
299%

Phosphorus
2946mg
295%

Vitamin B3
51mg
259%

Vitamin B6
4mg
231%

Iron
31mg
172%

Potassium
5935mg
170%

Vitamin K
156µg
149%

Magnesium
566mg
142%

Vitamin B2
2mg
133%

Copper
2mg
126%

Calcium
1095mg
110%

Fiber
26g
105%

Vitamin E
15mg
102%

Vitamin B5
7mg
79%

Vitamin B1
1mg
72%

Folate
261µg
65%

Vitamin C
47mg
58%

Vitamin D
1µg
8%

covered percent of daily need

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