🍝 Spaghetti with Bolognese Sauce

Name: Spaghetti with Bolognese Sauce
Total time: 30 min
Yield: 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)

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 under running water.
2. Peel the carrot and celery.
3. Cut the peeled vegetables into very small cubes.
4. Peel the onion and the garlic clove.
5. Finely chop the onion and garlic.
6. Heat the olive oil in a large pot.
7. Add the chopped onion and garlic to the pot.
8. Add the minced meat.
9. Fry the onions, garlic, and meat over high heat.
10. Fry the ingredients for 5 to 8 minutes.
11. Add the carrot and celery cubes to the pot.
12. Fry the vegetables together for 2 to 3 minutes.
13. Stir the tomato paste into the mixture.
14. Roast the tomato paste briefly.
15. Pour the broth into the pot.
16. Pour the red wine into the pot.
17. Season the sauce with salt.
18. Season the sauce with pepper.
19. Stir in the chopped tomatoes.
20. Let the sauce simmer for about 1 hour over medium heat.
21. Stir the sauce occasionally.
22. Cook the spaghetti in plenty of boiling salted water.
23. Cook the pasta according to the package instructions.
24. Cook the pasta until al dente (firm to the bite).
25. Drain the pasta in a colander.
26. Let the pasta drip dry in the colander.
27. Wash the basil under running water.
28. Shake the basil dry.
29. Pluck the basil leaves from the stems.
30. Divide the spaghetti among the plates.
31. Top the pasta with the Bolognese sauce.
32. Garnish the dish with the fresh basil leaves.
33. Grate fresh Parmesan cheese over the portions.
34. Serve the dish immediately.

Nutrition per serving

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