Spaghetti Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.

	this recipe	typical
liquid	29%	54%
fat	3%	4%
aromatics	39%	34%
salt	1%	0%
vegetables and beans	40%	111%

Where it stands out

• #5 of 35 for tenderness

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
150 g	1 large onion, (chopped)
12 g	4 cloves garlic, (crushed)
61 g	1 large carrot, (peeled and chopped)
120 g	1 red capsicum ((or bell pepper), seeded and chopped)
454 g	1 lbs extra lean minced beef
16 g	1 tablespoon tomato paste
79 g	1/3 cup red wine (optional)
680 g	24 oz bottle Passata Cooking Sauce
10 g	2 teaspoons vegetable stock powder (or seasoning salt - adjust to your taste)
1 g	1 teaspoon dried oregano
45 g	3 tablespoons low fat cream for cooking (or low fat milk)
1 g	1 handful freshly chopped parsley
454 g	1 lbs packet spaghetti
6 g	1 teaspoon salt for the pasta cooking water
	Freshly grated parmesan cheese (to serve)

Method: 3 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“THIA WAS SOME REALLY TASTY BOLOGNESE!I had been craving bolognese and this really hit the spot. I made some minor adjustments due to the pandemic—frozen white pearl onions that i roughly chopped and a jar of pre-made sauce with minimal ingredients added. Oh, I” — a cook, 5.0★

“Simple but very delicious. I usually add tonnes of extras to my Bolognese like bacon, Worcestershire sauce, cinnamon but this didn’t need anything extra. I used extra garlic and had run out of courgette but otherwise did the recipe as it says.” — a cook, 5.0★