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🍝 Spaghetti with spicy meat sauce and fresh salsa

956 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 clove garlic
• 2 tbsp olive oil
• 350 g mixed minced meat
• 2 tbsp tomato paste
• 150 ml dry red wine
• 100 ml vegetable broth
• 500 g tomatoes (passata)
• 1 tsp oregano (dried)
• salt
• pepper (from the mill)
• 100 g kidney beans
• 3 tomatoes
• 1 ripe avocado
• 1 dash lime juice
• 500 g spaghetti
• 100 g sour cream
• 75 g freshly grated Parmesan
• 1 tbsp fresh coriander leaves

Instructions

1. 1. Peel the onion and garlic and chop them very finely.
2. 2. Heat the oil in a pot.
3. 3. Sauté the onion and garlic until translucent.
4. 4. Add the minced meat and brown it until crumbly.
5. 5. Stir in the tomato paste.
6. 6. Deglaze with wine and broth.
7. 7. Stir in the tomatoes.
8. 8. Season with oregano, salt, and pepper.
9. 9. Simmer the sauce over medium heat for 20 to 25 minutes.
10. 10. Drain the kidney beans.
11. 11. Add the beans to the meat sauce.
12. 12. Let everything simmer together for another 5 minutes.
13. 13. Meanwhile, put the tomatoes in boiling water for 1 to 2 minutes.
14. 14. Remove the tomatoes with a slotted spoon.
15. 15. Peel the skin off the tomatoes under running water.
16. 16. Cut the peeled tomatoes into small cubes.
17. 17. Peel and pit the avocado.
18. 18. Cut the avocado into small cubes as well.
19. 19. Place the tomato and avocado cubes in a bowl.
20. 20. Drizzle the salsa with lime juice.
21. 21. Cook the spaghetti in boiling salted water until al dente.
22. 22. Drain the pasta.
23. 23. Warm the plates for serving.
24. 24. Place the pasta on the warmed plates.
25. 25. Pour the meat sauce over the pasta.
26. 26. Add a dollop of sour cream on top.
27. 27. Distribute the tomato-avocado salsa over it.
28. 28. Sprinkle the dish with grated Parmesan cheese.
29. 29. Wash the cilantro leaves and pat them dry.
30. 30. Garnish with the cilantro leaves.

Nutrition per serving

• kcal: 956
• Protein: 45 g · Fett/Fat: 38 g · Carbs: 102 g