🍝 Conchiglie bolognese

Name: Conchiglie bolognese
Total time: 150 min
Yield: 4
Cuisine: Italy · Emilia-Romagna
Ingredients: 320 g conchiglie pasta; 250 g minced beef; 150 g minced pork; 400 g canned chopped tomatoes; 1 carrot, 1 celery stalk and 1 onion, finely chopped; 2 tbsp tomato paste; 2 tbsp olive oil; Salt, black pepper

Origin: Italy · Emilia-Romagna

612kcal

per serving · 350 g

175kcal

per 100 g

32 gProtein9 g / 100 g

23 gFat6.5 g / 100 g

77 gCarbs22 g / 100 g

Conchiglie bolognese pairs shell pasta with a slow-cooked ragù of minced beef and pork, tomato, carrot, celery and onion. The shells scoop up the thick, meaty sauce in every bite. Simmered for a couple of hours, the ragù turns deep, savoury and slightly sweet from the vegetables. It is a filling everyday main course.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef, pork

Not veganbecause of: beef, pork

Contains porkbecause of: pork

Contains glutenbecause of: conchiglie pasta

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Celery

What it is made of

conchiglie pastabeefporktomatocarrotceleryonion

Recipe

4 servings150 min

Ingredients

320 g conchiglie pasta
250 g minced beef
150 g minced pork
400 g canned chopped tomatoes
1 carrot, 1 celery stalk and 1 onion, finely chopped
2 tbsp tomato paste
2 tbsp olive oil
Salt, black pepper

Method

Soften the carrot, celery and onion in the olive oil over low heat for 10 minutes.
Raise the heat, add the beef and pork and brown, breaking up the meat.
Stir in the tomato paste, chopped tomatoes and 200 ml of water, season and simmer gently, partly covered, for about 2 hours, adding water if it gets too thick.
Cook the conchiglie in salted water until al dente, drain and toss with the ragù.

How to make it lighter

Use lean minced beef and skim off any fat that rises to the top of the ragù.
Make the plate more sauce than pasta: around 80 g dry pasta per person is a standard portion.
Cut the olive oil to 1 tbsp — each tablespoon is about 120 kcal.

History

Ragù alla bolognese comes from Bologna in Emilia-Romagna, where a meat sauce built on a soffritto of carrot, celery and onion has long been part of local cooking. In Bologna it is traditionally served with tagliatelle; short shapes such as conchiglie are a common choice in home kitchens elsewhere.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Conchiglie bolognese and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →