🍝 Crispy Parmesan Spaghetti with Classic Ragù Sauce

Name: Crispy Parmesan Spaghetti with Classic Ragù Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: Carrots 4 pcs.; Parsnips 2 pcs.; Onions, yellow 2 pcs.; Butter 4 tbsp.; Breadcrumbs 100 g; Oil 4 tbsp.; Sugar pinch; Ground beef 600 g; Tomatoes, pureed 800 g; Salt pinch; Parmesan 40 g; Marjoram, dried pinch; Pepper, black ground pinch; Spaghetti 500 g

759 kcal · 30 min · 4 servings

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Ingredients

Carrots 4 pcs.
Parsnips 2 pcs.
Onions, yellow 2 pcs.
Butter 4 tbsp.
Breadcrumbs 100 g
Oil 4 tbsp.
Sugar pinch
Ground beef 600 g
Tomatoes, pureed 800 g
Salt pinch
Parmesan 40 g
Marjoram, dried pinch
Pepper, black ground pinch
Spaghetti 500 g

Instructions

1. Thoroughly wash the carrots under running water.
2. Peel the carrots and cut them into small cubes.
3. Thoroughly wash the parsnips under running water.
4. Peel the parsnips and cut them into small cubes as well.
5. Halve the onions and remove the outer skins.
6. Finely chop the onions.
7. Melt the butter in a frying pan over medium heat.
8. Add the breadcrumbs to the melted butter.
9. Toast the breadcrumbs for about 3 minutes until they are golden brown.
10. Remove the pan from the heat and place the breadcrumbs on kitchen paper.
11. Let the breadcrumbs cool down on the paper.
12. Heat the oil in a pot over medium to high heat.
13. Add the chopped onions and the sugar to the hot oil.
14. Sauté the onions for about 1 minute until they are golden yellow.
15. Add the diced carrots and parsnips to the pot.
16. Sauté the vegetables for about 1 minute.
17. Add the minced meat to the pot.
18. Cook the minced meat for about 6 minutes, stirring occasionally.
19. Add the tomatoes to the pan.
20. Let the sauce simmer gently over low heat.
21. Bring about 5 liters of salted water to a boil in a large pot.
22. Grate the Parmesan cheese finely.
23. Place the grated Parmesan in a bowl.
24. Add marjoram and breadcrumbs to the bowl with the Parmesan.
25. Mix the ingredients in the bowl well together.
26. Add the spaghetti to the boiling salted water.
27. Cook the spaghetti for about 9 minutes until al dente.
28. Take some of the pasta cooking water.
29. Add the cooking water to the Bolognese sauce if necessary.
30. Season the sauce with salt and pepper to taste.
31. Drain the cooked pasta in a colander.
32. Place the pasta on the plates.
33. Pour the Ragù sauce over the pasta.
34. Sprinkle the crispy Parmesan topping over it.
35. Serve the dish and enjoy your meal!

Nutrition per serving

kcal: 759
Protein: 36 g · Fett/Fat: 36 g · Carbs: 69 g