Nutrient Packed Spaghetti Bolognese

 

Veggie Spaghetti Bolognese | Super Food Family Classics | Jamie Oliver

Video taken from the channel: Jamie Oliver


 

Spaghetti Bolognese

Video taken from the channel: RecipeTin Eats


 

Healthy Recipes: Quick & Easy Spaghetti Bolognese

Video taken from the channel: Healthyrecipevideos


 

BHF’s Heart Healthy Spaghetti Bolognese

Video taken from the channel: British Heart Foundation


 

SPICY Spaghetti Bolognese with a secret ingredient!

Video taken from the channel: Donal Skehan


 

SPAGHETTI BOLOGNESE Recipe Relay Challenge | Pass it On S2 E7

Video taken from the channel: SORTEDfood


 

How to make Bolognese | Gennaro Contaldo | Italian Special

Video taken from the channel: Jamie Oliver


 

SPICY Spaghetti Bolognese with a secret ingredient!

Video taken from the channel: Donal Skehan


 

Spaghetti Bolognese Recipe

Video taken from the channel: Recipes by Carina


 

SPAGHETTI BOLOGNESE Recipe Relay Challenge | Pass it On S2 E7

Video taken from the channel: SORTEDfood


 

Spaghetti Bolognese

Video taken from the channel: RecipeTin Eats


 

Healthy Recipes: Quick & Easy Spaghetti Bolognese

Video taken from the channel: Healthyrecipevideos


 

How to make Bolognese | Gennaro Contaldo | Italian Special

Video taken from the channel: Jamie Oliver


 

BHF’s Heart Healthy Spaghetti Bolognese

Video taken from the channel: British Heart Foundation


METHOD. Step 1. Bring a large pot of water to the boil and add pasta. Cook until al dente. Step 2. Meanwhile, finely dice the onion, garlic and vegetables.

Step 3. Spray olive oil in a frypan and place over a medium heat. Step 4. Add the onion and when it starts to sweat, add the garlic. Sauté for a. Spaghetti Bolognese starts with spaghetti. A cup of cooked spaghetti has 220 calories, 8 grams of protein, 43 grams of carbohydrate, 1 gram of fat and 3 grams of fiber.

Spaghetti is a grain food. The high protein spaghetti bolognese recipe we have created is healthy and high in protein. Usually, people who are on a diet think that they should suppress pasta, and eating a bowl of pasta for lunch can ruin their efforts of weeks. According to experts, spag bol contains at least 700 calories in spaghetti, not counting bolognese sauce; this consideration is quite realistic.

17.73g There are 364 calories in 1 cup of Spaghetti Bolognese. Calorie breakdown: 31% fat, 49% carbs, 19% protein. Phosphorus 14%.

Zinc 10%. •. Copper 18%. Pantothenic Acid 2%. •. * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be.

NUTRIENT BALANCE INDICATOR™ This symbol offers a visual representation of a food’s nutritional strengths and weaknesses, with each spoke representing a different nutrient. The spoke for dietary fiber is colored green, protein is blue, vitamins are purple, minerals are white, and yellow represents a group of commonly overconsumed nutrients: saturated fat, cholesterol, and sodium. Step 3. Place a large, non-stick saucepan over a medium-high heat. Add the onions and garlic and cook until translucent.

Add the carrot and zucchini, and cook for 4-5 minutes. Before: Pasta Bolognese. More meat than actual sauce, Bolognese sings with fatty cuts of beef and pork, then sits atop a mountain of white pasta.

To flip, we “beef up” just 6 ounces of sirloin with loads of mushrooms, aromatics, and walnuts. Just when you think there isn’t enough veggie goodness, we pack even more into the base disguised as “boodles” (butternut noodles), intertwined with whole. Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins flavorful and spiced vegetarian mushroom bolognese spaghetti.

Course: brunch, main Cuisine: Italian, world Servings: 2 to 3 Ingredients Measuring cup used, 1 cup = 250 ml 250 grams button mushrooms-rinsed and chopped 250 grams whole wheat or semolina spaghetti 1 medium sized. An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use.

If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.

List of related literature:

Innov Food Sci Tech 11:361–368 Lucera A, Costa C, Mastromatteo M, Conte A, Del Nobile MA (2011) Fresh-cut broccoli florets shelf-life as affected by packaging film mass transport properties.

“Minimally Processed Refrigerated Fruits and Vegetables” by Fatih Yildiz, Robert C. Wiley
from Minimally Processed Refrigerated Fruits and Vegetables
by Fatih Yildiz, Robert C. Wiley
Springer US, 2017

Excluding raw material cost, durum wheat protein requirements in the pasta industry will vary, depending upon processing systems, manufacturers’ quality philosophy, consumer demands, product line, raw material availability, blending capabilities (with common wheat or wheat of differing origins), etc.

“Cereals Processing Technology” by Gavin Owens
from Cereals Processing Technology
by Gavin Owens
Taylor & Francis, 2001

A soy protein isolate at 90% protein, on a dry weight basis, would require the addition of 6.94 g of isolate per serving (assuming 5% moisture in the isolate and 12% moisture for the finished pasta) to achieve the health claim.

“Soy Applications in Food” by Mian N. Riaz
from Soy Applications in Food
by Mian N. Riaz
CRC Press, 2005

Bahnassey et al. (1986) evaluated the nutritional properties of spaghetti fortified with non-roasted and roasted lentil, pinto bean and navy bean flours or their protein concentrates, and reported that the supplemented samples were nutritionally superior compared to spaghetti prepared from 100% semolina.

“Pulse Foods: Processing, Quality and Nutraceutical Applications” by Brijesh K. Tiwari, Aoife Gowen, Brian McKenna
from Pulse Foods: Processing, Quality and Nutraceutical Applications
by Brijesh K. Tiwari, Aoife Gowen, Brian McKenna
Elsevier Science, 2011

These are the “enrichment” Am Serving 8 servings ount per size per serving container Facts vitamins, and one serving of pasta provides 15 to 35 percent of the Daily Value of each.

“Nutrition” by Paul M. Insel, Don Ross, Kimberley McMahon, Melissa Bernstein
from Nutrition
by Paul M. Insel, Don Ross, et. al.
Jones & Bartlett Learning, 2016

Because of the high heat inputs required for thermal sterilization, most of the processes described in the preceding paragraphs yield wellcooked, thoroughly hydrated pasta, with a soft texture.

“Chemistry and Technology of Cereals as Food and Feed” by Samuel A. Matz
from Chemistry and Technology of Cereals as Food and Feed
by Samuel A. Matz
Springer US, 1991

Vital wheat gluten, disodium phosphate, surfactants, and lipids have been added to improve cooking or textural quality of pasta, particularly pasta that is refrigerated, frozen, or canned (44,45).

“Handbook of Food Science, Technology, and Engineering 4 Volume Set” by Y. H. Hui, Frank Sherkat
from Handbook of Food Science, Technology, and Engineering 4 Volume Set
by Y. H. Hui, Frank Sherkat
CRC Press, 2005

Check the date given on the packet by which dried pasta should be used.

“Food Preparation and Cooking: Cookery units. Student guide”
from Food Preparation and Cooking: Cookery units. Student guide
by
Stanley Thornes, 1996

Note that the flavor and texture of these pestos vary quite a bit, which means that the amount you need to coat your pasta adequately will vary.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

For example, 34 cup (180 ml) of cooked spinach supplies the calories and protein content of 1 oz (28 g) of cottage cheese.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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56 comments

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  • I absolutely love this man. such a sweet person and such passion for his food. God bless you Gennaro. love and best wishes to you and your family. stay well.

  • I kept looking for balogne. That’s a sandwich meat! Uhm not apparently in Italy! �� Also; that guy made me giggle! Especially at the end; time to eat!

  • Receipt Question: So the only tomato flavor-giving ingredient is the concentrated tomato? No sieved tomatoes or real tomatoes in it?

  • REAL DEAL! PEOPLE OFTEN FORGET THE CARROTS AND RED WINE IN BOLOGNESE! SACRILEGE!
    I ADD A PINCH OF PPROVENCE HERBS (THYME, OREGANO, BASIL AND SAVORY) PINCH OF CUMIN SEEDS GROUNDED, PAPRIKA, AND A DROP OF BALSAMIC VINEGAR TO DEGLAZE ONIONS.
    ARRIVEDERCI!

  • And in other vid, some ‘smart’ ppl who declare they could do better said that the real recipe didnt contain any carrots, etc and even one of them said wine shouldnt be there. Oh, also pork. They said the pork shouldnt be there.
    �� I hope they watch this too. Cooking should be enjoyable.

  • If all of them had their own restaurants i would prefer Jamies (glasses guy) he seems to have my taste in food even though im vegan

  • Wow, I am amazed. He didn’t add basil and all these years I always detested myself if I didn’t have any basil left in the house for my bolognese. I feel okay about myself after this ��

  • One carrot
    One Onion
    One Celery Stalk
    100g Pancetta
    One Italian penis and balls combo
    One Tomato stalk
    One pot of onion food
    One anchovy

  • Lol y’all heeeeeelp, is Janus just Mike doing a voice? Or is it actually a separate human? I can’t quite decide and I can’t find her origin video so I don’t have evidence either way ��

  • Un consiglio: cerca di comprarti delle pentole di terracotta per fare le ricette italiane tipo: sughi ma anche per legumi e brodo!

  • Spag bog is my favourite dish of all time alongside curry. I saw some cheeky rosemary at the beginning, what else did he conveniently forget to tell us to put in? Hummmmm…

  • Lol y’all heeeeeelp, is Janus just Mike doing a voice? Or is it actually a separate human? I can’t quite decide and I can’t find her origin video so I don’t have evidence either way ��

  • REAL DEAL! PEOPLE OFTEN FORGET THE CARROTS AND RED WINE IN BOLOGNESE! SACRILEGE!
    I ADD A PINCH OF PPROVENCE HERBS (THYME, OREGANO, BASIL AND SAVORY) PINCH OF CUMIN SEEDS GROUNDED, PAPRIKA, AND A DROP OF BALSAMIC VINEGAR TO DEGLAZE ONIONS.
    ARRIVEDERCI!

  • After watching a few videos on Italian cooking, I realise that there is no need to drain the pasta and shouldn’t throw away the pasta water

  • This recipe was sub par. I prefer using spicy sausage because it adds extra flavor with no extra work. Why not use white wine and I prefer to burn all the alcohol before anything else is added because I don’t like that alcoholic flavor, but completely up to the chef. At the end I like to add shredded Parmesan and keep it on low simmer to melt the cheese. Thanks and Bye

  • 3:08
    Ive never seen something as italian as an old man contemplating how good his bolognese is going to be while sitting in the sun.

  • 3:08
    Ive never seen something as italian as an old man contemplating how good his bolognese is going to be while sitting in the sun.

  • In un tegame meglio s’è in terracotta sciogliere la pancetta tritata fine. Successivamente si uniscono il burro e gli odori (sedano, carota e cipolla) tritati fini, i quali vengono fatti appassire dolcemente. Si unisce poi la carne macinata e si mescola bene con un mestolo facendola rosolare finché non “sfrigola”. Il composto va bagnato con il vino e mescolato delicatamente sino a quando il vino non è completamente evaporato. Si unisce poi la passata (o i pelati), si copre con un coperchio e si fa sobbollire lentamente per circa due ore aggiungendo, all’occorrenza, del brodo. Verso la fine è necessario aggiungere il latte per donare cremosità e smorzare l’acidità del pomodoro. Si aggiusta infine di sale e di pepe secondo i gusti ��

  • I love the aga, I would really like to have an Esse stove myself. It is interesting to hear a chef we know well mention how it takes getting used to using it.

  • Ragu Bolognese does exist in Italy. But spaghetti bolognese is not really an italian dish. It’s popular outside Italy but it’s not really italian. Even Carluccio said this years ago.

  • God Im supper hungry while Im watching this,Im in work I could not eat lunch so why I watch this while spaghetti is my faaavvvvvcv dish and meal ever I could eat it everyday god ur mercy specially when its rich of tomato sauce

  • If you can find canned roma tomatoes from Italy, it makes your sauce taste better. If not, California tomatoes is almost just as good.

  • Virtual pass it on/recipe telephone: everyone has the same ingredients at home, order is based on most tech savvy to least, the first person does what they want with the ingredients in 10 minutes then emails directionsleaving the names of each ingredient outto the next person. They recreate what they thought the last person did then have 10 minutes to add something to the dish, then follow the same format of typing directions. At the final stage, the last person’s family decides if it is a pass or a fail.

  • My boys gonna pretend that the angelic noise they added for Ben’s intro wasn’t the sound from the opening of Smash Bros for the N64

  • Damn Ben is such lovely and professional dude. Wish I could have some friends like that. I’m a chef myself and I almost need to beg to have people come over for dinner. Ofc not now, we are in quarantine hehe.

  • We have got to be due another Janice sass video, i’m crying here, Mike your timing is amazing. I’ve come here off the back of a Jimmy Carr video and I’m laughing more at this.

  • You put the salt in the pasta boiling water *near the end*. It’s also not for seasoning, it’s for preventing the pasta from getting soggy. Water follows the salinity gradient -> water gets sucked from the pasta.

  • If it’s pasta with porcini, veggies and tomato sauce, why can’t you just say so? Calling this bolognese is like calling prince William a woman.

  • It’s definitely a Mirepoix, at least by American classically trained definition. We define Mirepoix as a vegetable base of Onion, Carrot, and Celery. While Sofrito is peppers, garlic, onion, and tomato. Maybe they’re defined differently in the U.K.

  • Guys i love you, all of your videos are funny, and the recipes are yummy in my tummy,
    But!!!!! A soffritto is from Spanish cookingonion garlic and tomatoes.
    Mirepiox is from french cookingonions carrots and celery.

  • Spag bog is my favourite dish of all time alongside curry. I saw some cheeky rosemary at the beginning, what else did he conveniently forget to tell us to put in? Hummmmm…

  • In reality italians (i am italian) we don’t use Spaghetti for the bolognese sauce (ragù). You can use tagliatelle, pappardelle, mezze maniche…This because spaghetti doesn’t retain the sauce

  • Pass it on idea: Each chef has to choose an ingredient on the way to the table, without knowing what’s being cooked. They must incorporate their ingredient into the dish.

    Naturally, most ingredients present would be reasonable savoury inclusions such as veg, cheeses or meats, with a few curveballs such as dark chocolate, peanut butter and sweeter fruits.

    The first chef chooses to make whatever they want based on the ingredients presented, and may lift as many ingredients as they want but must use all of them.

  • Looks very good. I will try. Greatings from Germany. P.S. I am glad, that you and your family are back in Ireland. There is only one real home… = )

  • I think this turned out so well because they actually already had a dish picked out. In the other pass it on episodes they always start with a “maybe we can do a this or a that but this is a strong start” which keeps them from planning ahead too much.

  • While you probably did this for the natural light which benefits your video, I hope you are not storing your olive oil in direct sunlight or near a heat source:P

  • I am sorry, but you can’t call this bolognese. This is “tagliatelle al ragu”. The real bolognese sauce is almost ruby coloured and being cooked for at least 4-5 hours. Tried it in Florence.

  • Spaghetti with “minced meat sauce” (literal translation of the Swedish köttfärssås, our variation of a bolognese) is such a nostalgic food for me comfort food straight from my childhood. It’s one of those staple dishes that pretty much everyone eats as a kid, very often with ketchup on top. Man, I’ve got to check my freezer, if I’ve got some minced meat I know what I’m making for lunch tomorrow…

  • Yum looks delicious i am making this soon with few subs drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya

  • I just saw a video of Donal making millionaires shortbread (5 years ago) and at the end of the video, he is eating the millionaires with a cute girl. And now he is married with the girl, he has grey hair and he has a baby! ����

  • I love the aga, I would really like to have an Esse stove myself. It is interesting to hear a chef we know well mention how it takes getting used to using it.

  • When I make spaghetti with meatballs I usually have to make a eggplant parmesan to go with it., garlic sticks, thin crust veggie pizza with sausage and pepperoni, vegetable soup and a salad. And I only have 4 or less hours to cook it all from scratch and make a dessert. And sometimes I also have to make fried squash as well. And then there is tea or lemonade.

  • I’m not sure I understood what you said about adding tomatoes. Did you say that traditionally only tomato paste is used with no tomatoes? Thank you.

  • Great video, thankyou for sharing Genaro. Dad from Figline Valdarno in the Tuscany province, passed in 06. Good cook. Met/married mother non Italian, said “from now on, you eat nothing but Italian”. Mother turned out to be just as good as dad, if not better. ����. ❤ �� ����

  • One of the best person i saw making a ragù. BUT why everyone has the habit to cook the meat and put it away? what is this thing? You have to cook vegetables, then add meat and let it cook for a while, then add the tomato. There is no point on cook meat apart. And it needs like 3 or 4 hours to be ready. Sorry for my english, i am italian.

  • Can you tell a replacement for alcohol? And also a replacement for celery?

    I can’t use alcohol and celery isn’t available near me
    Love your vids!

  • Almost perfect, just two notes, if I can afford it: cook the vegetables a little more (they must caramelize, not be boiled). There are no odors in the original recipe, so no oregano. The salt should be put to the end, so you don’t have to adjust the flavor many times. It is roomed once in the end and that’s it. the original recipe foresees at the end of the long cooking, which must last about 2 hours, the addition of half a glass of milk which dampens the acidity of the tomato subjected to long cooking.
    For the rest, everything is well done and right.:)

  • While you probably did this for the natural light which benefits your video, I hope you are not storing your olive oil in direct sunlight or near a heat source:P

  • Seems easy enough and easier than another recipe I came across that uses flank steak cooked in a pressure cooker. After the steak is done you then have the chore of flaking it.

  • i dont like the carrot, its too sweet, i put green pepper instead, also you can do the exact same recipe but with eggplant instead of meat and its almost as good. In a meat bolognese dont add cheese, in an eggplant add cheese.

  • The tins tomatoes you used for this recipe where did you get that brand from? Can you get it from anywhere or is there another brand we can use if we can’t find that kind?

  • You put the salt in the pasta boiling water *near the end*. It’s also not for seasoning, it’s for preventing the pasta from getting soggy. Water follows the salinity gradient -> water gets sucked from the pasta.

  • I’ve just tried, perfect! 0.5kg meat is enough for 4 adults. And I’ve been using 1/3 glass of cherry instead of wine. It was…mmmmmnomnomnom:) thanks for the recipe.

  • When Gennaro was in London teaching how to make pasta, in the break my daughter filmed him. So Gennaro
    said in this short video, addressing me.’Hi Georgia, come stai….. I love Greece, watch foodtube….’.
    I was so moved.
    I love you Gennaro and I love your lovely recipes. I have been cooming greek food for over 40 years but I still
    learn a lot from you.

  • JAMIE, I don’t want to cook with wine; could i use balsamic vinegar instead of wine? like Buddy did in his bolognese, for this beautiful veggie bolognese with lentils??*

  • When I make spaghetti with meatballs I usually have to make a eggplant parmesan to go with it., garlic sticks, thin crust veggie pizza with sausage and pepperoni, vegetable soup and a salad. And I only have 4 or less hours to cook it all from scratch and make a dessert. And sometimes I also have to make fried squash as well. And then there is tea or lemonade.