Marco's twist on Bolognese recipe

12 ratings Rate
  • Serves 4
  • 10 mins to prepare and 1 hr 30 mins to cook
  • 705 calories / serving
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A family favourite that's full of rich flavour and different from the pack. This Bolognese has a subtle yet tasty twist of chilli and chocolate added. This spaghetti Bolognese recipe is guaranteed to get the family asking what you’ve done differently.

Add the carrot, onion, celery and garlic to a large saucepan with 2 tbsp olive oil and cook gently over a low heat, to allow the flavours to come out. Add the beef and cook, pouring off any excess fat and stirring thoroughly to remove any lumps. Stir in the tomato purée and wine, and simmer until the liquid evaporates.

Add the water and Stock Pot, and simmer off the liquid again. Pour the chopped tomatoes and passata into the pan. Bring back to the boil, then add the bay leaf and thyme. Reduce the heat, cover and simmer for 1-1½ hours. Fry the cherry tomatoes in the remaining tbsp of oil, then add them to the sauce.

Remove the bay leaf and thyme. Finish by grating in the chocolate and adding the chilli. Serve with the spaghetti, and top with Parmesan and a sprig of fresh basil. 

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  • Ingredients

  • 1 carrot, finely chopped
  • 1 medium onion, finely chopped
  • 1 stick of celery, finely chopped
  • 2 garlic cloves, crushed
  • 3tbsp olive oil
  • 500g(1lb) lean minced beef
  • 1tsp tomato puree
  • 175ml(6fl oz) red wine (optional)
  • 1 knorr beef stock pot
  • 400g (13oz) chopped tomatoes
  • 200ml (7fl oz) tomato passata
  • 1 bay leaf
  • spring thyme
  • 50g (2oz) cherry tomatoes
  • 10g (1/2oz) dark chocolate
  • 1/2 small red chilli, chopped
  • 300g spaghetti cooked
  • parmesan, to serve
  • sprig basil, to serve
  • Energy 2965kj 705kcal 35%
  • Fat 31g 44%
  • Saturates 11g 55%
  • Sugars 13g 14%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 67.8g Protein 36.6g Fibre 6.4g


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