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🍝 Colorful Corn Bolognese on Spaghetti

693 kcal · 30 min · 4 servings

Ingredients

• Carrots 2 pcs.
• Spring onions 1 bunch
• Oil 5 tbsp
• Minced meat, mixed 600 g
• Tomato paste 4 tbsp
• Sugar pinch
• Salt pinch
• Pepper, black ground pinch
• Herbs of Provence, dried 1 tsp
• Corn from the can 250 g
• Tomatoes, chopped 800 g
• Spaghetti 500 g
• Valerian salad 100 g
• Honey 1 tbsp
• Vinegar 2 tbsp

Instructions

1. 1. Peel the carrots and cut them into small cubes.
2. 2. Wash the spring onions thoroughly and pat them dry.
3. 3. Cut the white and green parts of the spring onions into rings separately.
4. 4. Heat 2 tablespoons of oil in a pot over high heat.
5. 5. Fry the white spring onion rings together with the carrot cubes for about 2 minutes.
6. 6. Add the minced meat and fry it for another 5 minutes.
7. 7. Stir the tomato paste into the meat mixture.
8. 8. Season the mixture with sugar, salt, pepper, and Herbs de Provence.
9. 9. Fry the seasoned mixture for about 2 minutes until it smells aromatic.
10. 10. Deglaze the pan with the corn, the juice, and the chopped tomatoes.
11. 11. Let the sauce simmer over medium heat for about 15 minutes.
12. 12. Bring about 5 liters of salted water to a boil in a large pot.
13. 13. Cook the spaghetti in the boiling water for approx. 9 minutes al dente (firm to the bite).
14. 14. Drain the pasta and let it drip dry in a colander.
15. 15. Wash the lamb's lettuce thoroughly and let it drip dry in a colander.
16. 16. Mix honey, vinegar, and 3 tablespoons of oil into a dressing in a bowl.
17. 17. Toss the lamb's lettuce with the dressing and set it aside.
18. 18. Finally, adjust the seasoning of the corn bolognese.
19. 19. Plate the bolognese on plates with the spaghetti.
20. 20. Sprinkle the dish with the green spring onion rings.
21. 21. Serve the pasta together with the dressed lamb's lettuce.

Nutrition per serving

• kcal: 693
• Protein: 32 g · Fett/Fat: 25 g · Carbs: 83 g