Batchillo

Spaghetti Bolognese

Spaghetti Bolognese: a batch cooking recipe, 6 servings of 355 kcal and 21 g protein each. Keeps 4 days in the fridge and freezes well.

  • 6 servings
  • 30 min prep
  • 30 min total
  • 4 days in the fridge
  • Freezes well
  • Lunch · Dinner
Spaghetti Bolognese

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
355 kcal 21 g 52 g 6 g 3.5 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 6 servings

  • 400 g Pasta (spaghetti, penne…)
  • 2 Garlic
  • 10 g Celery
  • 1 Onion
  • 1 tbsp Olive oil
  • 300 g Beef stew meat (chopped)
  • 0.5 tsp Salt
  • 100 g Tomato purée
  • 2 tbsp Grated Parmesan

To taste: thyme

Contains: gluten, dairy (lactose). Free from: eggs, fish, shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.

Method

  1. In a pot, cook the spaghetti in boiling water for 8 minutes.
  2. Remove from the heat, drain and set aside.
  3. Chop the garlic, the celery stalk and the onion.
  4. In a nonstick skillet, sauté the garlic, celery and onion in the olive oil.
  5. Add the ground beef and the salt and cook over medium heat.
  6. Add the diced peeled tomatoes, the tomato purée and the dried thyme.
  7. Mix well and cook a little longer to thicken.
  8. Serve the spaghetti topped with the bolognese sauce and sprinkle with grated Parmesan.

Recipe based on pingodoce.pt.

Batch cooking

These recipes cook in the same batch as this one, in the same session: