Quick Spaghetti Bolognese
with bacon, courgette & cheese- Tarwe
- Melk (inclusief lactose)
- Mosterd
- Soja
- Ei
- May contain traces of allergens
- Selderij
- Gluten
This dish will bring the rich flavours of Bologna to your home in only 25 minutes!
Ingredients
90 g
Spaghetti
(Contains: Mosterd, Soja, Ei, May contain traces of allergens, Tarwe)
½ piece
Onion
½ piece
Garlic
⅓ piece
Courgette
½ piece
Carrot
1 slice
Bacon
½
Tomato paste
100 g
Beef mince with Italian seasoning
(Contains: Selderij, Soja, Gluten, Ei, Mosterd, May contain traces of allergens)
100 g
Passata
½ sachet(s)
Dried oregano
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
75 milliliters
Water for the sauce
¼ piece
Low sodium beef stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the spaghetti.
- Chop the onion and crush or mince the garlic.
- Dice the courgette and grate the carrot.
- Cut the bacon into strips.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Heat the olive oil in a deep frying pan with a lid over medium-high heat.
- Fry the onion and garlic for 1 minute, then add the carrot, courgette and tomato paste and fry for another minute.
- Stir in the mince and the bacon and fry for 2 - 3 more minutes.
- Meanwhile, boil the spaghetti for 10 - 12 minutes until al dente, then drain and set aside.
- Add the passata and oregano to the mince mixture, then pour in the water (see pantry for amount).
- Turn the heat to low and allow to simmer for 8 - 10 minutes with the lid on (see Tip).
- Crumble in the stock cube and season to taste with salt and pepper.
Tip: if you have time, let the sauce simmer for longer – this helps to deepen the flavours. Add another splash of water if the sauce becomes too thick.
- Mix half a tablespoon per person of the sauce into the spaghetti (see Tip).
- Serve the spaghetti on plates and top with the rest of the sauce.
- Garnish with the cheese.
Tip: this stops the spaghetti from sticking together.
