with Parmesan Cheese
Comfort food, but make it quick! This bolognese brings rich, slow-cooked flavour in a fraction of the time. Perfectly al dente spaghetti gets tossed with a hearty beef and tomato sugo and topped with a generous sprinkle of Parmesan cheese. It’s a cosy, satisfying classic, made easy!
Allergens
Utensils
Tags
Soffritto Mix
1 packet
Beef mince
250 g
Tomato sugo
1 packet
Spaghetti
1 packet
Classic Roast Seasoning
1 sachet
Grated Parmesan Cheese
1 packet
Olive oil
1 drizzle
Butter
20 g
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook spaghetti in boiling water until ‘al dente’, 9 minutes.
• Reserve pasta water (see ingredients). Drain spaghetti, then return to
saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over high heat.
• Cook beef mince (no need for oil) and soffritto mix, breaking up with a
spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, then add classic roast seasoning and cook until
fragrant, 1 minute.
• Stir in tomato sugo, the butter and reserved pasta water, until slightly
thickened, 1-2 minutes.
• Remove pan from heat, then stir through cooked spaghetti until well
combined. Season with pepper.
• Divide rustic beef spaghetti bolognese between bowls.
• Top with grated Parmesan cheese to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop
roasted almonds to top. Dollop with basil pesto. Tear over parsley to garnish.
Little cooks: Add the finishing touch by sprinkling the Parmesan cheese over
the pasta!
867
kcal
Calories
3630
kJ
Energy (kJ)
39.6
g
Fat
19.2
g
of which saturates
72.8
g
Carbohydrate
10.7
g
of which sugars
4.8
g
Dietary Fibre
49.8
g
Protein
50.8
mg
Cholesterol
982
mg
Sodium
