Spaghetti Bolognaise

1. Heat oil and cook onion and garlic till just wilted.

2. Add beef to onion and garlic and brown (3-5 minutes).

3. Add herbs and red wine and simmer till most of the wine has evaporated.

4. Add tomato sauce/ketchup, tomato paste, soup, stock, salt, pepper and chilli. Simmer 15-20 minutes or until it reaches your desired consistency.

5. Serve sauce of spaghetti with parmesan cheese.

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Nutrient	Quantity
Total fats	169.9969 g
Protein	2908.0455 g
Carbohydrates	1039.4592 g
Energy	17449.1458 kCal
Fatty acids, total saturated 18:3 undifferentiated	23.6714 g
Water	24721.4039 g
Aspartic acid	9.4606 g
Calcium, Ca	20075.9668 mg
Lutein + zeaxanthin	73.1783 g
Fiber, total dietary	218.5923 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	9565.5499 g
Niacin	295.9245 mg
Vitamin A, RAE	5144.4508 g
Arginine	4.8083 g
Riboflavin	24.1019 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	0.0521 g
Glutamic acid	16.0051 g
Sodium, Na	13705.2275 mg
Fatty acids, total saturated 16:1 undifferentiated	2.7925 g
Total lipid (fat)	169.9969 g
Manganese, Mn	18.1378 mg
Fructose	2.8195 g
Proline	3.0427 g
Fatty acids, total saturated 16:0	29.2561 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	0.1531 g
Choline, total	10414.4707 mg
Sugars, total	427.1449 g
Serine	3.4892 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	6.9287 g
Fatty acids, total saturated 20:4 undifferentiated	7.3667 g
Vitamin B-6	31.7294 mg
Selenium, Se	2432.0998 g
Ash	219.6428 g
Fatty acids, total saturated 18:1 undifferentiated	26.6933 g
Pantothenic acid	51.1831 mg
Phenylalanine	3.4919 g
Copper, Cu	41.0162 mg
Betaine	0.307 mg
Thiamin	22.384 mg
Retinol	4252.4 g
Methionine	1.0159 g
Iron, Fe	246.1846 mg
Carbohydrate, by difference	1039.4592 g
Phosphorus, P	27326.7923 mg
Folate, total	3847.4203 g
Tocopherol, gamma	0.6072 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	3.2583 g
Lycopene	13806.72 g
Alanine	3.6295 g
Cholesterol	7098.5333 mg
Valine	3.7719 g
Fatty acids, total saturated 18:2 undifferentiated	19.3491 g
Glycine	3.1943 g
Carotene, alpha	2282.0794 g
Glucose (dextrose)	2.7792 g
Fatty acids, total saturated 14:0	0.5867 g
Zinc, Zn	169.4249 mg
Isoleucine	3.4782 g
Maltose	0.1344 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.2863 g
Fatty acids, total polyunsaturated	60.0208 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	4.9275 g
Vitamin A, IU	32834.256 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	1.7 g
Folate, DFE	3847.4203 g
Tryptophan	1.3017 g
Vitamin C, total ascorbic acid	343.0685 mg
Phytosterols	31.865 mg
Galactose	0.0039 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Fatty acids, total saturated 20:0	0.0559 g
Starch	0.1056 g
Tyrosine	2.88 g
Vitamin B-12	141.6667 g
Vitamin K (phylloquinone)	165.9035 g
Fatty acids, total saturated	38.105 g
Histidine	1.6088 g
Fatty acids, total monounsaturated	29.7087 g
Threonine	2.6394 g
Folate, food	3847.4203 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.4763 g
Vitamin E (alpha-tocopherol)	93.533 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	4.675 g
Magnesium, Mg	4571.6082 mg
Lysine	3.2225 g
Potassium, K	48699.1121 mg
Cystine	0.7399 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Red wine	0.75 cup	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Spaghetti	500	4394.1713	979.475	80.7961
Oregano	1 teaspoon	2.65	0.6892	0.0428
black pepper	0	0	0	0
Tomato Sauce	3 tablespoons	0	0	0
Tomato paste	3 tablespoons	39.36	9.0768	0.2256
Garlic Clove	4	17.88	3.9672	0.06
Basil	1 teaspoon	0.2032	0.0234	0.0057
chili flake	0	12608.3333	0	70.8333
thyme	1 teaspoon	0.808	0.1956	0.0134
tomato soup	400 g	180	37.56	1.64
chicken stock	1 cup	86.4	8.472	2.88
brown onion	1	0	0	0
beef mince	500	12608.3333	0	70.8333