🍝 Ziti Bolognese
Ziti Bolognese pairs tubular ziti pasta with a slow-cooked meat sauce of beef and pork, tomato and a soffritto of carrot, celery and onion. The sauce is rich, meaty and thick, and it fills the pasta tubes. It is served hot as a hearty main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g ziti
- 250 g ground beef
- 150 g ground pork
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 400 g tomato passata
- 1 tbsp olive oil
- Salt and pepper
Method
- Soften the onion, carrot and celery in the olive oil for 10 minutes.
- Add the beef and pork and brown well, breaking up the meat.
- Stir in the passata and a splash of water, then cover and simmer on very low heat for 1½–2 hours, stirring now and then.
- Boil the ziti until al dente and drain.
- Toss the pasta with the sauce and serve.
How to make it lighter
- Use lean beef and pork, or replace part of the meat with extra carrot and celery.
- Skim fat from the surface of the sauce as it simmers.
- Serve about 80 g dry pasta per person with a large salad on the side.
History
Ragù alla bolognese comes from Bologna, where it is traditionally served with fresh tagliatelle; pairing it with dried ziti is a home and restaurant variation found in Italy and abroad.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Ziti Bolognese and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar 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 →