With its incredible nutritional value Spaghetti Bolognese is a classic. But let’s discover how it goes one step ahead with this soy sprouts spaghetti Bolognese recipe.
Cooking pasta requires good decision making skills. Deciding on the type of pasta and and the sauce may take a lot of time. Whenever you get stuck, making Spaghetti Bolognese will save you a lot of time and the result is always good. That was what happened to me.
This spaghetti recipe is a great example of how you can balance carbohydrates and protein in a single pasta dish. I believe nutritional balance also brings a balance to the taste. Protein content of minced beef and the carb in the pasta is smoothly tied together with that flavorful tomato sauce. I used canned tomato puree for this recipe, but when it is the tomato season (actually still it is) using fresh crushed tomatoes adds a lot to the taste. But when you use fresh tomatoes instead of tomato puree, you can double or triple the amount of tomato paste for the ideal texture. You will also need to cook longer.
For me, soy sprouts were the stars of this recipe. They gave an Asian flavor and taste to the dish. If you are into Asian flavors, you can use soy sprouts in all of your pasta dishes. They also paired well with minced meat and tomato flavors.
And, garlic! Without garlic life would have no meaning to me! Just two cloves added a lot to this spaghetti. With all these great ingredients, this soy sprouts spaghetti bolognese recipe gets the bronze medal among my pasta recipes. (The gold medal goes to mushroom avocado linguine followed by creamy carrot mushroom spaghetti).
If the gold and silver medal winners are not attractive to you, or you have no vegetarian concerns, try this soy sprouts spaghetti bolognese recipe. You will love it.