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recipe image Spaghetti Bolognese with sundried tomatoes and parmesan
Pan-Frying

Spaghetti Bolognese with sundried tomatoes and parmesan

This recipe with sun-dried tomatoes and an original parmesan blend gives this classic a delicious twist.

This recipe with sun-dried tomatoes and an original parmesan blend gives this classic a delicious twist.

  • Cooking time30 minutes
  • Prep time10 minutes
  • DifficultyMedium
  • Servings2 portions
  • 200 g wholewheat spaghetti
  • 20 g ProActiv Light
  • 3 celery stalks
  • 10 celery leaves
  • 3 large tomatoes
  • 40 g sundried tomatoes
  • 1 tbsp Flora sunflower oil
  • 200 g lean beef mince
  • 2 tsp mixed dried herb
  • ground black pepper
  • 1/2 beef stock cube
  • 1 onion
  1. Cook the spaghetti according to pack instructions, without salt. Drain and keep it warm.
  2. While the pasta is cooking, finely chop the onion. Cut the celery stalks into small cubes and finely chop the celery leaves. Chop the fresh and sun-dried tomatoes.
  3. Heat a non-stick frying pan and pour in the Flora sunflower oil. Add the minced beef and fry for 5 minutes while stirring. Add the onion and celery cubes and sauté for 3 minutes. Add all the tomatoes and dried herbs and season with black pepper. Crumble the stock cube into the pan and add 150ml of warm water. Bring to a boil, then reduce the heat and simmer for 15 minutes. (When the sauce starts to boil, add a little warm water.)
  4. Meanwhile, mix half of the chopped celery leaves, ProActiv Light, Parmesan cheese and black pepper to taste.
  5. Remove the sauce from the heat. Stir in the parmesan blend. Cover with a lid and leave to stand for 1 minute.
  6. Divide the spaghetti between 2 plates, spoon over the sauce and sprinkle with the remaining celery leaves.

Nutritional info

Calories per PortionProtein g/PortionCarbs g/PortionFat g/PortionTotal Plant Sterols incl. naturally occurring CoFID values g/PortionAdded ProActiv Sterols only g/PortionTotal Total Plant Sterols Intake (% of 2g reference/person)*
6353981200.550.5428%