

Spaghetti Bolognese
- 1:15 TIME
- 10 Portions
INGREDIENTS
1 onion (150g)
1 tbsp. vegetable oil
3 cloves garlic, crushed
1.2 litre water
600g lean mince beef
1 tsp oregano
20g MAGGI® Vegetable Bouillon
Black pepper, to taste
350g mushrooms, mixed, sliced
550g spaghetti
500g MAGGI® Rich & Rustic Tomato Sauce
1 tsp. basil, chopped
METHOD
Prep:15 minutes. Cook:60 minutes.
- In a large pan fry the onions in vegetable oil until soft, then add garlic and mushrooms and cook on low heat until fragrant.
- Add the minced beef to the pan followed by the water and break down with a whisk.
- Bring to the boil and skim the excess scum/fat off the surface (this is a brilliant way to reduce the fat in the mince). Stirring in the oregano and allow to simmer for 45 minutes or until the meat is tender.
- Add the tomato sauce and MAGGI Vegetable Bouillon and simmer for a further 30 minutes.
- Add the basil two minutes before serving, and some black pepper to taste.
- Serve with spaghetti cooked as per pack instructions.
CHEF'S TIP
By adding the raw mince to water and bringing to a simmer, all the fat and scum will rise to the surface and is easily removed with a ladle. It’s a very effective way of removing excess fat instead of draining in colander. Use roughly diced onions and blitz in the food processor; this saves time chopping and blends well into the mince sauce.
NUTRITION INFORMATION
Typical Values | Per 100g | Per Serve | Reference Intake | % RI* |
Energy | 331 kJ 79 kcal | 1272 kJ 302 kcal | 8400 kJ 2000 kcal | 15% |
Fat | 2.1g | 8.1g | 70g | 12% |
of which: saturates | 0.6g | 2.4g | 20g | 12% |
Carbohydrate | 9.6g | 36.6g | 260g | 14% |
of which: sugars | 1.2g | 4.7g | 90g | 5% |
Fibre | 0.9g | 3.6g | - | - |
Protein | 4.9g | 18.9g | 50g | 38% |
Salt | 0.11g | 0.42g | 6g | 7% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
Products used in the recipe

