5030 · 5030pasta · beef · easyrecipes · highproteinrecipes · pasta

WEEKNIGHT BOLOGNESE

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Prep
—
Cook
—
Total
30 min
Calories
676
Protein
51g
Carbs
81g
Fat
19g

Get ready

Ingredients

Ingredients

  • 180 g Spaghetti
  • 300 g 5% Beef Mince
  • 1 tbsp Olive Oil
  • 2 Anchovy Fillets
  • 1 tbsp Capers
  • 3 Garlic Cloves sliced
  • 1 tsp chilli flakes or chilli paste
  • 1 tbsp Tomato Paste
  • 100 g Bone Broth
  • 1 Onion
  • 1 Carrot
  • 1 Stick Celery
  • 1 Bay Leaf
  • 1 Sprig Rosemary
  • 200 g Tinned Tomatoes
  • 30 g Parmesan
  • Parmesan to serve

Cook

Method

  1. Place a large saucepan of salted water onto boil. Add the garlic, onion, carrot and celery to a food processor and pulse until finely chopped.
  2. Set a large frying pan over a medium heat, once hot, add the olive oil. Brown the beef mince for a few minutes, push over to one side and throw in the soffrito. Cook for a few more minutes before mixing everything together. Add the anchovies, chilli and tomato paste and cook for 5 minutes before adding the herbs, bone broth, and tinned tomatoes. Leave to simmer while you cook the pasta.
  3. Once the pasta is aldente, add to the sauce with a small ladle of pasta water and toss vigorously until emulsified. Remove from the heat and toss through the parmesan until you have a thick, glossy sauce. If it’s dry, add a little more water. If it’s too wet, return a low heat and keep tossing.
  4. Season with salt and black pepper to taste. Divide between 2 bowls and finish with extra parm.