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Spaghetti With Bolognese Sauce

 
One serving costs about $1.22

$1.22 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free side dish,lunch,main course,main dish,dinner
spoonacular Score:36%

Spoonacular Score: 36%

 

Spaghetti With Bolognese Sauce requires roughly about 45 minutes from start to finish. Watching your figure? This gluten free recipe has 292 calories, 15g of protein, and 21g of fat per serving. This recipe serves 6 and costs $1.22 per serving. This recipe from Foodista requires ground beef, wine, carrot, and pepper flakes. It works well as a rather inexpensive main course. 1 person were glad they tried this recipe. Overall, this recipe earns a not so great spoonacular score of 35%. Spaghetti with Bolognese Sauce, Spaghetti With Bolognese Sauce, and Spaghetti Squash with Bolognese Sauce are very similar to this recipe.

Ingredients

Servings:
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
1 medium
1 medium onion
onion
1 large
1 large carrot
carrot
1 stalk
1 stalk celery
celery
1 lb
1 lb ground beef
ground beef
3 cloves
3 cloves garlic
garlic
1 tsp
1 tsp fennel seeds
fennel seeds
1 tsp
1 tsp salt
salt
0.5 tsps
0.5 tsps black pepper
black pepper
0.25 tsps
0.25 tsps crushed red pepper flakes
crushed red pepper flakes
0.25 cups
0.25 cups basil
basil
14 oz
14 oz canned diced tomatoes
canned diced tomatoes
0.5 cups
0.5 cups red wine
red wine
0.5 cups
0.5 cups milk
milk
some
some salt and pepper
salt and pepper
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
1 medium onion
1 medium
onion
1 large carrot
1 large
carrot
1 stalk celery
1 stalk
celery
1 lb ground beef
1 lb
ground beef
3 cloves garlic
3 cloves
garlic
1 tsp fennel seeds
1 tsp
fennel seeds
1 tsp salt
1 tsp
salt
0.5 tsps black pepper
0.5 tsps
black pepper
0.25 tsps crushed red pepper flakes
0.25 tsps
crushed red pepper flakes
0.25 cups basil
0.25 cups
basil
14 oz canned diced tomatoes
14 oz
canned diced tomatoes
0.5 cups red wine
0.5 cups
red wine
0.5 cups milk
0.5 cups
milk
some salt and pepper
some
salt and pepper

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

Heat oil in a medium saucepan over medium heat. Add onions, carrots, and celery and cook until soft, about 10 minutes. Add ground meat and brown, then add garlic and cook for 1 more minute. Add fennel, salt, pepper, red pepper, basil, tomato and red wine and bring to a boil. Reduce heat and simmer, uncovered, until reduced and thickened, about 30 minutes. Add milk and simmer until absorbed and thickened. Salt and pepper to taste and serve over cooked spaghetti or other pasta with a nice grating of Parmigiano Reggiano cheese.

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

Price Breakdown

Cost per Serving: $1.22
Ingredient
2 tablespoons extra virgin olive oil
1 medium onion
1 large carrot
1 stalk celery
1 pound ground beef
3 cloves garlic
1 teaspoon fennel seeds
½ teaspoons black pepper
¼ teaspoons crushed red pepper flakes
¼ cups basil
14 ounces canned diced tomatoes
½ cups red wine
½ cups milk
Price
$0.33
$0.24
$0.13
$0.15
$3.52
$0.20
$0.23
$0.03
$0.03
$0.24
$0.50
$1.57
$0.17
$7.32

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • 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).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

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

  • get more health tips

Price Tips

  • 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.

  • 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.

  • 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.

  • get more price tips

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • 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.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • get more cooking tips

Green Tips

  • 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.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
291 Calories
14g Protein
20g Total Fat
8g Carbs
7% Health Score
Limit These
Calories
291
15%

Fat
20g
32%

  Saturated Fat
6g
43%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
55mg
19%

Sodium
591mg
26%

Alcohol
2g
12%

Get Enough Of These
Protein
14g
29%

Vitamin A
2224IU
44%

Vitamin B12
1µg
28%

Zinc
3mg
23%

Vitamin B6
0.4mg
20%

Vitamin B3
3mg
20%

Selenium
12µg
18%

Phosphorus
169mg
17%

Potassium
481mg
14%

Iron
2mg
14%

Vitamin K
14µg
14%

Vitamin B2
0.21mg
12%

Vitamin C
9mg
11%

Manganese
0.22mg
11%

Vitamin E
1mg
11%

Calcium
79mg
8%

Magnesium
31mg
8%

Fiber
1g
7%

Copper
0.13mg
6%

Vitamin B1
0.1mg
6%

Vitamin B5
0.63mg
6%

Folate
20µg
5%

Vitamin D
0.34µg
2%

covered percent of daily need

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