Spaghetti Bolognese: calories and recipe

Ingredients

• 350 g pasta from unenriched white refined wheat flour
• 1500 g water (for boiling pasta) (1.5 l)
• 85 g oil (1 medium cup)
• 147 g onion, peeled, finely chopped (1 large cup)
• 20 g berbere (2 tbsp)
• 204 g tomato, unpeeled, finely chopped (2 medium cup)
• 14 g garlic, peeled, mashed (1 tbsp)
• 10 g salt (2 tsp)
• 2 g black pepper (1 small spoon)
• 500 g water (for stew) (0.5 l)
• 35 g tomato paste (1 tbsp)
• 200 g beef meat, assorted parts, minced (1 large cup)

How to make it

1. 1Heat the saucepan, cook onion for about 3 minutes until soft and brown.
2. 2Add oil and cook for 1 minute.
3. 3Stir in the tomato paste and cook for 1 minute.
4. 4Add the berbere powder and cook for 6 minutes by adding a drop of water as required.
5. 5Incorporate the chopped tomato and cook for 2 minutes, stirring continuously and adding a drop of water to prevent sticking.
6. 6Add mashed garlic and cook for 6 minutes.
7. 7Add beef meat and cook for 15 minutes.
8. 8Season with black pepper and cook for 4 minutes.
9. 9Add salt and cook for 1 minute, remove from heat and keep aside.
10. 10In a separate saucepan, boil 1500 ml water, add pasta and boil for 10 minutes.
11. 11Remove from heat, drain the water and refresh the pasta with cold water.
12. 12Finally, add the sauce on top of the boiled pasta, mix them together, and serve hot.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025