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🍝 Spaghetti with Minced Meat Sauce and Olives

682 kcal · 30 min · 4 servings

Ingredients

• 1 small carrot
• 1 onion
• 1 clove garlic
• 3 tbsp olive oil
• 200 g mixed minced meat
• 1 tbsp tomato paste
• 50 ml red wine
• 100 ml vegetable broth
• 0.5 tsp thyme
• salt
• pepper
• 150 g chunky tomatoes (can)
• 500 g spaghetti
• 100 g green olives (pitted, optionally stuffed)
• 1 bunch basil

Instructions

1. 1. Peel the carrot and dice it very finely.
2. 2. Peel the onion and garlic and chop them finely.
3. 3. Heat the oil in a large pan.
4. 4. Sauté the onions and garlic in the hot oil.
5. 5. Add the diced carrots and fry them briefly.
6. 6. Add the minced meat to the pan in portions.
7. 7. Fry the meat until crumbly over high heat, stirring constantly.
8. 8. Stir the tomato paste into the meat.
9. 9. Deglaze the mixture with the wine and broth.
10. 10. Season with thyme, salt, and pepper.
11. 11. Stir the peeled tomatoes into the sauce.
12. 12. Let the sauce simmer for about 30 minutes, stirring occasionally.
13. 13. Add a little more broth if the sauce becomes too thick.
14. 14. Cook the spaghetti in plenty of salted water according to package instructions until al dente.
15. 15. Cut the olives into small pieces.
16. 16. Finely chop the fresh basil.
17. 17. Stir the olives and two-thirds of the basil into the finished sauce.
18. 18. Adjust the sauce seasoning with salt and pepper to taste.
19. 19. Let the pasta drain briefly.
20. 20. Mix the drained pasta with the sauce.
21. 21. Divide the pasta among the plates.
22. 22. Sprinkle the dish with the remaining fresh basil.
23. 23. Grind fresh pepper over the dish.
24. 24. Serve the dish immediately.

Nutrition per serving

• kcal: 682
• Protein: 27 g · Fett/Fat: 21 g · Carbs: 93 g