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🍝 Spaghetti with Classic Bolognese

656 kcal · 30 min · 4 servings

Ingredients

• 1 Carrot
• 1 Stalk Celery
• 1 Onion
• 1 Garlic clove
• 4 tbsp Olive oil
• 250 g mixed minced meat
• 1 small can peeled tomatoes
• 3 tbsp Tomato paste
• 400 g Penne
• 50 g Parmesan (in a block)
• Salt
• Pepper (from the mill)
• Parsley

Instructions

1. 1. Wash the carrot and celery stalks under running water.
2. 2. Peel the carrot and the celery.
3. 3. Cut the peeled vegetables into very small cubes.
4. 4. Peel the onion.
5. 5. Dice the onion into fine cubes.
6. 6. Peel the garlic cloves.
7. 7. Heat the oil in a large pan.
8. 8. Add the chopped onions and garlic to the hot pan.
9. 9. Sauté the vegetables briefly until fragrant.
10. 10. Add the diced carrot and celery to the pan.
11. 11. Fry the vegetables for a short time.
12. 12. Take the minced meat out of the packaging.
13. 13. Add the minced meat to the pan in several small portions.
14. 14. Fry the meat over high heat.
15. 15. Stir the meat constantly while frying.
16. 16. Continue frying the meat until it is crumbly and fully cooked.
17. 17. Season the meat mixture with salt.
18. 18. Season the meat mixture with pepper.
19. 19. Stir the tomato paste into the meat mixture.
20. 20. Add the peeled tomatoes to the pan.
21. 21. Let the sauce simmer gently for about 30 minutes.
22. 22. Fill a large pot with water.
23. 23. Bring the water to a boil.
24. 24. Add the spaghetti to the boiling water.
25. 25. Cook the pasta according to the instructions on the package.
26. 26. Drain the pasta water.
27. 27. Let the pasta drain well.
28. 28. Portion the pasta onto the plates.
29. 29. Pour the finished sauce over the pasta.
30. 30. Wash the fresh parsley.
31. 31. Finely chop the parsley.
32. 32. Garnish the dish with the fresh parsley.
33. 33. Grate fresh Parmesan cheese over the dish.

Nutrition per serving

• kcal: 656
• Protein: 30 g · Fett/Fat: 26 g · Carbs: 76 g