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Spaghetti Bolognese.
Spaghetti Bolognese.
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Spaghetti Bolognese

Recipe Details

This classic Italian dish is the ultimate student go-to meal. Spag bol is a must have in every student’s ultimate recipe guide, and this version is super tasty! You’ll create your own rich ragu sauce and serve with spaghetti and top with melting cheese. Now who says student food is boring?

Cooking Time: 35 mins
Cooking Level: Easy
Special Equipment: None
What you’ll need: Sugar, vegetable oil


40g protein, 81g carbohydrates, 7g fat, 645 calories

*Values stated are per portion. Gastrostudent’s macros and nutritional information only applies to ingredients which are supplied by Gastrostudent. The cooking process and additional ingredients which are added, including “what you’ll need” items will affect these total values.

Ingredients in your box

Ingredients Contain

(Spaghetti) Wheat Flour, Durum Wheat Semolina

(Italian Grated Cheese) Medium Fat Hard Cheese (Milk), Preservative: Lysozyme (Egg

(Chopped Tomatoes) Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid

(Italian Herbs) Sesame Seeds, Salt, Basil, Parsley, Oregano, Garlic, Black Pepper, Onion, Sage, Thyme, Bay Leaves, Rosemary

(Beef Stock Cube) Salt, Palm Fat, Maltodextrin, Maize Starch, Beef Fat (4%), Beef Extract (4%), Sugar, Yeast Extract, Caramelised Sugar Syrup, Flavouring, Carrot Powder, Roasted Onion Powder, Celery Seeds, Garlic Powder, Dried Parsley, Dried Lovage.

(Tomato Ketchup) Water, Tomato Paste, Sugar, Dextrose, Vinegar, Thickener (Modified Maize Starch), Salt, Stabilizer (Xanthan Gum), Paprika Powder, Preservative (Potassium Sorbate), Onion Powder, Garlic Powder, Spice and Herb Extracts (Contains Celery).


For allergens, see ingredients in BOLD. Celery, wheat, milk, egg, celery, sesameIn addition to the recipe specific allergen information provided, due to production and packing methods Gastrostudent boxes may also contain low levels of the following allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts), celery, sesame, sulphur dioxide and sulphites, lupin, molluscs, mustard.

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