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🍝 Classic Spaghetti Bolognese

839 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 2 pc.
• carrots 2 pc.
• celery stalks 2 pc.
• olive oil 2 tbsp.
• ground beef 500 g
• tomato paste 2 tbsp.
• red wine, dry 125 ml
• tomatoes, chopped 400 g
• beef broth 250 ml
• sugar 1 tsp.
• oregano, dried 1 tsp.
• thyme, stripped 1 tsp.
• bay leaves, dried 2 pc.
• salt pinch
• pepper, black ground pinch
• spaghetti 500 g
• parmesan 30 g
• basil, fresh 10 g

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely dice the onion and the garlic.
3. 3. Wash the carrots and the celery.
4. 4. Peel the carrots and the celery.
5. 5. Finely dice the carrots and the celery.
6. 6. Heat the olive oil in a large pan or pot.
7. 7. Add the onions, garlic, carrots, and celery to the pan.
8. 8. Sauté the vegetables over medium heat for 5 minutes.
9. 9. Add the minced meat to the pan.
10. 10. Fry the meat until it is crumbly.
11. 11. Continue frying the meat until it is lightly browned.
12. 12. Stir the tomato paste into the meat.
13. 13. Roast the tomato paste for 1 minute.
14. 14. Deglaze the mixture with red wine.
15. 15. Let the liquid reduce briefly.
16. 16. Add the chopped tomatoes to the pan.
17. 17. Add the meat stock (fond) to the pan.
18. 18. Add the sugar to the pan.
19. 19. Add the herbs to the pan.
20. 20. Add the bay leaf to the pan.
21. 21. Let the sauce simmer over low heat.
22. 22. Simmer the sauce for 30 to 45 minutes.
23. 23. Stir the sauce occasionally.
24. 24. Bring plenty of water to a boil and add salt.
25. 25. Cook the spaghetti in the salted water until al dente.
26. 26. Remove the bay leaves from the sauce.
27. 27. Season the sauce with salt.
28. 28. Season the sauce with pepper.
29. 29. Place the pasta on the plates.
30. 30. Pour the sauce over the pasta.
31. 31. Grate fresh Parmesan over the dishes.
32. 32. Add fresh basil as a topping.

Nutrition per serving

• kcal: 839
• Protein: 43 g · Fett/Fat: 38 g · Carbs: 82 g