Spaghetti bolognese

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Beef mince / ground beef500 g (125 g)
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Carrot160 g (≈ 2.5 carrots) (40 g (≈ 0.5 carrot))
• Celery120 g (≈ 3 stalks) (30 g (≈ 1 stalk))
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Canned chopped tomatoes480 g (120 g)
• Tomato paste60 g (15 g)
• Extra-virgin olive oil32 g (8 g)
• Dried oregano2 g (0.5 g)
• Dried pasta (durum wheat)400 g (100 g)
• Parmesan (block)40 g (10 g)

Method

1. Ashore: brown mince with onion, carrot, celery and garlic; add tomatoes, paste, oregano; simmer 45 minutes; freeze flat.
2. At sea: reheat the thawed sauce.
3. Serve over pasta with parmesan.

In the galley

• Copes with a seaway — 5/5 for sea tolerance.
• Plan ahead: thaw about 12 hours before.
• Stow the main ingredients in the freezer.
• Make ahead: cook in port and freeze in portions.
• Contains: Celery, Gluten, Milk / lactose — always check the labels of what you buy.