Spaghetti Bolognese Final Recipe

To prep: 15 minutes
To cook: 40 minutes
To present: 5 minutes
11 Ingredients
Serves 2

Ingredients: Equipment/Utensils:
- 2t Bertolli olive oil
- 250g Barilla Spaghetti n.5
- finely diced onion
- finely diced carrot
- finely diced zucchini
- clove finely diced garlic
- 150g veal mince
- 2 cans Carmelina Tomato Puree
- 6t Grated Parmesan cheese
- 1t salt
- Water filled in pot
- 1x Large Pot
- 1x Colander
- 1x Wooden Spoon
- 1x Vegetable Peeler
- 1x Grater
- Knives
- Bowls
- 1x Fry pan
- 1x Measuring Spoon
- 1x Chopping board
- 1x Tongs


Method:
1. Wash hands and gather all ingredients and equipment.
2. Peel the carrot, then finely dice a carrot, an onion, a zucchini and
clove of garlic
3. Pour 2t of Bertolli olive oil on a fry pan and turn the heat on
4. Put 150g of veal mince in the fry pan and add the carrot, onion, zucchini and
garlic. Stir with a wooden spoon for 5-10 minutes until the onions have
changed colour.
5. Add 2 cans of Carmelina Tomato Puree to the sauce, sprinkle a pinch of salt
on the sauce and cook for 30 minutes on medium heat.
6. Fill the large pot with of water, add 1t of salt, and once it is boiled add
250g Barilla Spaghetti n.5 to boil for 10 minutes on medium heat. Stir with a
wooden spoon frequently.
7. Check that Barilla Spaghetti is al dente and drain the water with the colander.
8. Present the Barilla spaghetti on a plate. Pour the Bolognese sauce and 6t of
grated Parmesan cheese on top.
Ingredients: Picture: Use:
2t Bertolli olive oil

On the frypan before the veal mince and
vegetables are cooked.
250g Barilla Spaghetti
n.5

Put in the large pot and drained with
the colander.
150g Veal Mince

Added to the fry pan to make the
Bolognese sauce with the vegetables
finely diced onion

Added to the sauce and cooked on the
fry pan.
finely diced carrot

Added to the sauce and cooked on the
fry pan.
finely diced zucchini

Added to the sauce and cooked on the
fry pan.
clove finely diced
garlic

Added to the sauce and cooked on the
fry pan.
2 cans Carmelina Tomato
Puree

Poured into the fry pan after the veal
mince and vegetables have been
cooking for 5-10 minutes.
6t Parmesan cheese

To use as a topping on the when the
pasta is cooked.
1t salt

To flavour the water to boil the
spaghetti in.
Water filled in pot

This is the water that will be poured into
a pot and boil with the spaghetti.
Equipment/ Utensils Picture: Use:
1x Large Pot

The pot is to boil the water and spaghetti
in.
1x Colander

This will be used to drain the spaghetti
from the boiled water.
1x Wooden Spoon

Used to stir the cooking spaghetti and the
frying sauce.
1x Vegetable Peeler

To peel the carrot.
1x Grater

To grate the Parmesan cheese that will be
a topping to the spaghetti Bolognese.
1x Paring Knife

This is used to finely dice the carrots,
onions, garlic and zucchini.
1x Plastic Bowl

This bowl will be used for scraps of food.
Chopping Board

Used to chop all vegetables.
Measuring Spoons

Used to measure the 2t of olive oil, 6t of
parmesan cheese and 1t of salt.
1x Fry Pan

To fry the Bolognese sauce containing
veal mince, carrots, onion, garlic and
zucchini.

Time Action
0-5 mins Wash hands, gather ingredients and equipment. Organise
workbench.
5-10 mins Peel the carrot, and then finely dice the onion, carrot, garlic and
zucchini. Pour 2t of Bertolli olive oil on a fry pan and turn the heat
on.
10-15mins Put the 200g of veal mince in the fry pan; add the carrot, onion,
zucchini and garlic.
15-20 mins Once onions have changed colour, add 2 cans of Carmelina
Tomato Puree to the sauce, sprinkle a pinch of salt on the sauce
and cook for 30 minutes on medium heat.
20- 25 mins Fill the pot full with water. Place the pot of water on the stove,
add 1t of salt.
25-30 mins Once water is boiled add 250g Barilla Spaghetti n.5 to boil for 10
minutes on medium heat. Stir with a wooden spoon frequently.
30-35 mins Check on the Bolognese sauce and clean equipment not in use.
35- 40 mins Check that spaghetti is al dente and drain the water with the
colander. Place the spaghetti on a plate.
40-45 mins Place the spaghetti on a plate. Take the Bolognese sauce off the fry
pan.
45-50 mins Pour the Bolognese sauce on top of the spaghetti and the grated
Parmesan cheese.
50-55 mins Wash and dry all equipment.
55-60 mins Finish cleaning up and enjoy the Spaghetti Bolognese!

1x Tongs

To pick up the spaghetti and place it on
the plate after it has been cooked.