Spaghetti Bolognese with Ratatouille
258 reviewsWhen spaghetti bolognese meets ratatouille - magic happens!
Ingredients
Utensils
Stovetop, Pot (small), Grater, Frying pan
recipe
Step 1
Cook the spaghetti in a pot of salted boiling water according to the package directions. Drain 1-2 minutes before it's done cooking, reserving a ladleful of the cooking water.
Step 2
Meanwhile, heat a drizzle of olive oil in a pan. Add the ground beef and brown for 5 minutes over medium-high heat; season with salt and pepper.
Step 3
Add the ratatouille and mix. Add the reserved pasta cooking water, then simmer for 5 minutes over low heat, stirring occasionally.
Step 4
Add the drained spaghetti to the sauce with a pinch of oregano. Mix, add the grated parmesan, then mix again.
Step 5
Serve, with more parmesan for sprinkling and seasoned to taste.
Nutrition facts
Average estimated amount for one serving
| Energy | 659 cal. |
| Fat | 21 g |
| Carbohydrates | 83 g |
| Protein | 37 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Spaghetti Bolognese with Ratatouille" contains 659 Energy, 21 g of Fat, 83 g of Carbohydrates, 37 g of Protein, 6 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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