Athlete's Choice: XL Spaghetti Bolognese
with min. 115g carbohydrates per personCalories
:
995 kcalProtein
:
48.4g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- May contain traces of allergens
- Ei
- Mosterd
- Soja
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
135 g
Spaghetti
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
100 g
Beef-pork mince with Italian herbs
½ piece
Onion
1 piece
Garlic
½ piece
Carrot
½ piece
Fennel
200 g
Passata
10 g
Fresh basil & oregano
½ sachet(s)
Sicilian-style herb mix
40 g
Bacon lardons
Not included in your delivery
1 tablespoon
Balsamic vinegar
½ teaspoon
Sugar
½ piece
Low sodium beef stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4162 kJ
Calories995 kcal
Fat30 g
Saturated Fat11.1 g
Carbohydrate127.8 g
Sugar27.1 g
Dietary Fiber13.1 g
Protein48.4 g
Salt4.3 g
Trans Fat0.3 g
Potassium631 mg
Calcium102.1 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan and cook the spaghetti for 10 - 12 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Quarter the fennel and remove the tough core, then dice the fennel (see Tip).
Tip: set aside any fennel fronds to use later as garnish.
2
- Transfer the bacon lardons to a clean deep frying pan and set the heat to medium-high.
- Fry the bacon lardons for 4 - 5 minutes or until crispy, then remove from the pan with a slotted spoon.
- Fry the fennel and the onion in the same pan for 4 minutes over medium-high heat.
- Meanwhile, grate the carrot and roughly chop the oregano.
3
- Transfer the mince to the fennel, along with the garlic and the oregano. Mix well and fry for 3 minutes.
- Deglaze with the balsamic vinegar, then add the carrot and the sugar. Fry for 1 more minute.
- Add the passata and Sicilian-style herbs, then crumble in the stock cube (see pantry for amount).
- Simmer for 4 - 5 minutes over low heat.
4
- Finely chop the basil in the meantime.
- Transfer the spaghetti to the sauce and toss well to combine, adding a splash of pasta water as necessary if it seems too thick. Season to taste with salt and pepper.
- Serve the spaghetti on deep plates and top with the bacon lardons.
- Garnish with the basil to finish.
