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Receta Whole-wheat spaghetti Bolognese

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Whole wheat spaghetti add extra fiber, vitamins and minerals to this Italian classic.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6 servings
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Ingredientes

Cost per serving $2.08 view details

Direcciones

1.
Make soffritto (mirepoix or Holy trinity) from carrot, celery and parsley root: cut the vegetables into smaller pieces and coarsely chop in a blender. Briefly sauté onions and garlic in olive oil, add soffritto and sauté over a medium-high heat for 8-10 minutes, or until softened, stirring occasionally.
2.
Stir in the ground beef and pancetta, turn the heat up to high and cook for 5 - 10 minutes, or until browned all over, stirring and breaking it up with a spoon.
3.
Add the tomato puree, red wine, beef stock and bay leaves and thyme.
4.
Stir well, bring to the boil. Season with pepper, reduce to a low heat, cover and simmer for around 40 minutes, stirring occasionally. Remove the lid and continue cooking for about 15 minutes, or until thickened and reduced. Discard the bay leaves and thyme sprigs. Season with pepper.
5.
Cook the spaghetti (al dente) according to packet instructions. Drain, but save about ½ cup of the cooking water.
6.
Stir the spaghetti into the sauce, adding a splash of pasta water to loosen, if needed. Divide between bowls and sprinkle with Parmesan cheese, then serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 412g
Recipe makes 6 servings
Calories 663  
Calories from Fat 231 35%
Total Fat 25.78g 32%
Saturated Fat 9.51g 38%
Trans Fat 0.0g  
Cholesterol 76mg 25%
Sodium 814mg 34%
Potassium 982mg 28%
Total Carbs 76.67g 20%
Dietary Fiber 3.0g 10%
Sugars 6.37g 4%
Protein 34.74g 56%
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