Go Back
–+ servings
Print

Spaghetti Bolognese

Prep Time 15 minutes
Cook Time 40 minutes
Servings 2
Calories 1126kcal

Ingredients

Cucumber Mint Water

  • 24 oz Water cold
  • 1 Cucumber sliced
  • 2 TBSP Fresh mint

Bolognese

  • 2 TBSP Extra-virgin olive oil
  • 3 cloves Garlic sliced
  • ¼ cup Onion diced small
  • ¼ cup Carrots diced small
  • ¼ cup Celery diced small
  • 8 oz Ground beef
  • 3 cups Crushed tomatoes preferably San Marzano tomatoes
  • 4 oz Spaghetti or pasta of choice
  • ¼ cup Heavy cream
  • 2 TBSP Butter
  • 2 TBSP Fresh basil chopped
  • 4 tsp Parmesan cheese grated

Garlic bread

  • 2 slices Crusty bread about 3 inches each
  • ½ TBSP Butter
  • 1 clove Garlic minced
  • ¼ tsp Dried oregano
  • ⅓ cup Mozzarella cheese shredded

Side Salad

  • 2 cups Romaine lettuce chopped
  • 6 slices Cucumber
  • 1 TBSP Red onion shaved
  • 2 TBSP Carrots peeled and shaved
  • 2 tsp Creamy Italian dressing
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Mix together the water, cucumber, and mint. Refrigerate until service.
  • Heat a pot on medium heat. Once hot, add the oil. Saute the garlic, onion, carrots, and celery until the onions soften. Add the ground beef and brown well while breaking it up into smaller pieces using a spatula. Stir in the crushed tomatoes and season generously with salt and pepper. Partially cover with a lid and bring to a low simmer for about 30 - 35 minutes. While the bolognese is cooking, make the pasta and prep the garlic bread and side salad.
  • Preheat the oven broiler on low.
  • Prep garlic bread: Spread the bread with butter and garlic. Evenly sprinkle with oregano, salt and pepper. Place on a baking sheet. Top with mozzarella.
  • Bring a pot of water to a boil and cook the pasta according to the directions on the package.
  • Place the prepared garlic bread under the broiler until golden brown.
  • When the pasta is finished, drain well.
  • Finish the sauce: Stir in the cream and butter until fully combined. Season to taste with salt and pepper. Remove from the heat and stir in the basil.
  • Assemble the salad: Lay down a bed of romaine, top with cucumbers, onion, and shaved carrot, and dress with dressing.
  • Toss the pasta in the sauce and parmesan. Garnish with grated parmesan and enjoy with the salad, garlic bread, and cucumber water.

Nutrition

Calories: 1126kcal | Carbohydrates: 115g | Protein: 38g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1080mg | Potassium: 1844mg | Fiber: 13g | Sugar: 24g | Vitamin A: 10733IU | Vitamin C: 42mg | Calcium: 277mg | Iron: 11mg