Pasta with Bolognese sauce

  • 15/06/2006
  • Moderate difficulty
  • 4
  • 90 min

The Vegeta couisine team had great pleasure in watching the production of tortelline, tortelloni, gnocchi, canelloni, lasagne, tagliatelle made by the magic palms of the trattoria “Annamaria” in Bologna… And after wards, could anyone resist tasting these wonderful products with a real Bolognese sauce?

Ingredients

  • 400 g pasta (broad noodles, penne, spaghetti or gnocchi)
  • 4 tablespoons olive oil
  • 30 g butter
  • 250 g beef mince
  • 50 g bacon, chopped
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 20 g celery root, grated
  • 150 g tomatoes, chopped
  • 1 tablespoon tomato paste
  • 2 cloves garlic, crushed
  • salt
  • ground pepper
  • pinch ground nutmeg
  • 1/2 teaspoon oregano
  • bay leaf
  • 100 ml white wine
  • 1 tablespoon Parmesan cheese, grated
  • 1 tablespoon Vegeta Gourmet Stock Powder

Preparation

  1. 1.
    Preheat the oil and butter in a saucepan with thicker base, and then fry the minced meat.
  2. 2.
    Add the bacon, onion, carrot, celery root and garlic and braise for few minutes.
  3. 3.
    Mix in the chopped tomatos, pinch of salt, Vegeta Gourmet Stock Powder, and braise for about 10 minutes.
  4. 4.
    Add the tomato paste, nutmeg, oregano, bay leaf, pepper and wine.
  5. 5.
    Cook over low heat for about one hour, adding water when necessary.
  6. 6.
    Cook pasta in boiled salty water and drain.

Serving

Pour the sauce over cooked pasta and serve with grated parmesan cheese.

Notice

You may freeze this dish.
Freezing: Prepare Bolognese sauce as per recipe, let it cool down and freeze it in smaller cups for the freezer.
Thawing: In a saucepan put two tablespoons of water and add frozen sauce. Cover and slowly warm up the sauce.In the meantime cook pasta.
Frozen Bolognese sauce will keep in the frezer for up to 60 days.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 598 / 2.500 - -
Fat g 38,44 - -
Carbohydrates g 34,07 - -
Dietary fibre g 3,29 - -
Protein g 25,12 - -
Sodium g 5,14 0 0
Vitamin A μg 8.947,36 224 179
Vitamin D μg 19,18 10 10
Vitamin C mg 17,63 24 20
Niacin mg 11,15 80 56
Potassium mg 595,52 16 16
Calcium mg 59,62 6 6
Phosphorous mg 314,79 39 39

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)