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Spaghetti Bolognese with sundried tomatoes and parmesan

This recipe with sun-dried tomatoes and an original parmesan blend gives this classic a delicious twist.
  • cookingtimeCooking time30 minutes
  • preparation timePrep time10 minutes
  • servingsServings2 portions
recipe image Spaghetti Bolognese with sundried tomatoes and parmesan

Ingredients

  • 200 grams wholewheat spaghetti
  • 1 onion
  • 3 celery stalks
  • 10 celery leaves
  • 3 large tomatoes
  • 40 gram sundried tomatoes
  • 1 tbsp sunflower oil
  • 200 grams lean beef mince
  • 2 tsp mixed dried herbs
  • ground black pepper
  • 1/2 beef stock cube
  • 4 tsp grated Parmesan
  • 20 grams Flora ProActiv Light

Nutritional facts

Energy (kcal)728 kcal
Energy (kJ)3056 kJ
Protein (g)40.6 g
Carbohydrate incl. fibre (g)104.2 g
Carbohydrate excl. fibre (g)80.6 g
Sugar (g)17.0 g
Fibre (g)18.7 g
Fat (g)22.9 g
Saturated fat (g)6.7 g
Unsaturated fat (g)12.3 g
Monounsaturated fat (g)8.9 g
Polyunsaturated fat (g)3.4 g
Trans fat (g)0.6 g
Cholesterol (mg)68 mg
Sodium (mg)271 mg
Salt (g)2.23 g
Vitamin A (IU)2575 IU
Vitamin C (mg)47.4 mg
Calcium (mg)201 mg
Iron (mg)9.30 mg
Potassium (mg)2068 mg

Instructions

  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 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, Flora 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.