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🍝 Classic Spaghetti Bolognese
674 kcal · 30 min · 4 servings
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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. Wash the carrot and celery thoroughly.
- 2. Peel the carrot and celery.
- 3. Cut the carrot and celery into very small cubes.
- 4. Peel the onion.
- 5. Peel the garlic clove.
- 6. Finely chop the onion.
- 7. Finely chop the garlic.
- 8. Heat the olive oil in a large pot.
- 9. Add the chopped onion to the pot.
- 10. Add the chopped garlic to the pot.
- 11. Add the minced meat to the pot.
- 12. Sauté the onion, garlic, and meat over high heat.
- 13. Cook the ingredients for 5 to 8 minutes.
- 14. Add the diced carrots and celery to the pot.
- 15. Cook the vegetables for 2 to 3 minutes.
- 16. Stir the tomato paste into the mixture.
- 17. Toast the tomato paste briefly.
- 18. Pour the broth into the pot.
- 19. Pour the red wine into the pot.
- 20. Season the sauce with salt.
- 21. Season the sauce with pepper.
- 22. Stir the chopped tomatoes into the sauce.
- 23. Let the sauce simmer for about 1 hour.
- 24. Stir the sauce occasionally.
- 25. Bring plenty of water to a boil in a pasta pot.
- 26. Salt the cooking water generously.
- 27. Cook the spaghetti al dente according to package instructions.
- 28. Drain the pasta in a colander.
- 29. Let the pasta drain.
- 30. Wash the fresh basil.
- 31. Shake the basil dry.
- 32. Pluck the basil leaves from the stems.
- 33. Distribute the spaghetti onto the plates.
- 34. Pour the Bolognese sauce over the pasta.
- 35. Garnish the dish with the basil leaves.
- 36. Grate fresh Parmesan over the portions.
- 37. Serve the dish immediately.
Nutrition per serving
- kcal: 674
- Protein: 38 g · Fett/Fat: 25 g · Carbs: 72 g