I made up this TVP spaghetti bolognese that seems a bit too good to be true in terms of taste and nutrition. Considering I'm an idiot, I probably missed something and would like to read your feedback.
I used this recipe for the mince only, so no taco shells or guacamole or anything that isn't part of the mince. I cooked 2 carrots with it, as well. The recipe says 8 tacos and for my bolognese it covers 4 portions. Per portion, I use 70g of buckwheat spaghetti for the base, about a 100g of pasta tomato sauce, and sprinkle a tablespoon of hemp seeds to serve. As it stands, Cronometer tells me this is 39g of protein per serving. The sauce is quite thick, so I'm thinking of making it more runny with some pea protein dissolved in hot pasta water and some red lentils boiling in the same water, but I might just be getting too arrogant with that idea.
I'm quite happy with this. So protein is 39g (26% of ideal amount), carbs is 67g (24%), and fats are 16g (20%). I like the ratios and my meals don't usually do this well, especially when they're this tasty. Because of the salt, bouillon, and the tomato sauce this recipe accounts for about 25% of the day's maximum sodium recommendation (I don't use low sodium bouillons), which is not that bad considering the benefits of this recipe.
What am I missing? As in, what's wrong with this recipe? Can't be that perfect. Also, would you add something to it to complement the taste and add more nutrients?
What's your home run recipe?
by Loriol_13
1 Comment
Usually bolognese also includes onion, celery, wine, and maybe cream or tomato paste. But at the minimum I think it needs soffritto (onion, celery, carrot) to be considered bolognese. You can do a google search for “bolognese recipes” for inspiration.