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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 wheat Spaghetti
• Basil (for garnishing)
• 50 g Parmesan (1 piece)

Instructions

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

Nutrition per serving

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