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🍝 The Perfect Spaghetti Bolognese

740 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• carrots 2 pc.
• celery stalks 2 pc.
• oil 3 tbsp.
• sea salt pinch
• bacon strips 100 g
• minced meat, mixed 600 g
• tomato paste 2 tbsp.
• white wine, dry 100 ml
• milk 100 ml
• vegetable broth 100 ml
• tomatoes, peeled from can 400 g
• pepper, black ground pinch
• spaghetti 500 g
• parmesan 50 g

Instructions

1. 1. Peel the onions and cut them into fine cubes.
2. 2. Wash the carrots and the celery stalks.
3. 3. Peel the carrots and the celery.
4. 4. Cut the vegetables into small cubes as well.
5. 5. Heat oil and a generous pinch of sea salt in a large pot.
6. 6. Fry the bacon strips over medium heat.
7. 7. Wait until the bacon becomes translucent.
8. 8. Add the diced onions and celery to the pot.
9. 9. Sauté the vegetables for about 3 minutes while stirring.
10. 10. Add the carrot cubes.
11. 11. Fry everything for another 2 minutes.
12. 12. Add the minced meat to the pot.
13. 13. Fry the meat while stirring constantly.
14. 14. Stir in the tomato paste.
15. 15. Deglaze the mixture with white wine.
16. 16. Add a splash of milk.
17. 17. Add vegetable broth.
18. 18. Add the peeled tomatoes.
19. 19. Season the sauce with pepper.
20. 20. Let the Bolognese simmer for about 2 hours on low heat.
21. 21. Stir the sauce occasionally.
22. 22. Add a small splash of milk from time to time.
23. 23. About 20 minutes before the end of the cooking time, set a large pot of salted water on the stove.
24. 24. Bring the water to a boil.
25. 25. Cook the spaghetti in it for approx. 8 to 9 minutes al dente.
26. 26. Drain the spaghetti in a sieve.
27. 27. Taste the Bolognese again and adjust with salt and pepper.
28. 28. Serve the Bolognese together with the spaghetti on plates.
29. 29. Serve the dish with freshly grated Parmesan.

Nutrition per serving

• kcal: 740
• Protein: 45 g · Fett/Fat: 33 g · Carbs: 64 g