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🍝 Classic Spaghetti Bolognese

674 kcal · 30 min · 4 servings

Ingredients

• 1 carrot
• 50 g celeriac
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 400 g ground beef
• 1 tbsp tomato paste
• 150 ml strong meat broth
• 100 ml dry red wine
• salt
• pepper (from the mill)
• 400 g chopped tomatoes (drained weight; can)
• 400 g whole grain spaghetti
• basil (for garnishing)
• 50 g parmesan (1 piece)

Instructions

1. 1. Wash the carrot and celery thoroughly.
2. 2. Peel the carrot and celery.
3. 3. Cut the carrot and celery into very small cubes.
4. 4. Peel the onion and the garlic clove.
5. 5. Finely chop the onion and garlic.
6. 6. Heat the olive oil in a large pot.
7. 7. Add the chopped onion and garlic to the pot.
8. 8. Add the minced meat.
9. 9. Fry the mixture over high heat for 5 to 8 minutes.
10. 10. Add the diced carrots and celery.
11. 11. Cook the vegetables for another 2 to 3 minutes.
12. 12. Stir in the tomato paste.
13. 13. Let the tomato paste toast briefly.
14. 14. Deglaze the mixture with the broth.
15. 15. Pour in the red wine.
16. 16. Season the sauce with salt and pepper.
17. 17. Stir in the chopped tomatoes.
18. 18. Let the sauce simmer for about 1 hour.
19. 19. Stir the sauce occasionally while simmering.
20. 20. Bring the pasta water to a boil in a large pot.
21. 21. Salt the pasta water generously.
22. 22. Cook the spaghetti al dente according to package instructions.
23. 23. Drain the pasta in a colander.
24. 24. Let the pasta drain well.
25. 25. Wash the fresh basil.
26. 26. Shake the basil dry.
27. 27. Pluck the basil leaves from the stems.
28. 28. Distribute the spaghetti onto the plates.
29. 29. Pour the Bolognese sauce over the pasta.
30. 30. Garnish the dish with the basil leaves.
31. 31. Grate fresh Parmesan over the portions.
32. 32. Serve the Spaghetti Bolognese immediately while hot.

Nutrition per serving

• kcal: 674
• Protein: 38 g · Fett/Fat: 25 g · Carbs: 72 g