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🍝 Spaghetti with Vemondo Bolognese

450 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut the onion in half and peel it. Dice the onion into small cubes.
  2. 2. Peel the garlic clove and chop it finely.
  3. 3. Wash the carrots thoroughly, peel them, and cut off the ends. Dice the vegetables into small cubes.
  4. 4. Wash the celery stalks, remove the ends, and dice them finely as well.
  5. 5. Clean the mushrooms with a kitchen towel if necessary and cut them into fine cubes.
  6. 6. Wash the thyme, pat it dry, and pick the leaves off the stems.
  7. 7. Heat oil in a pot over medium heat.
  8. 8. Fry the Vemondo minced meat for about 7 to 10 minutes until it becomes crispy.
  9. 9. Add the prepared vegetables and cook them together for another 4 minutes.
  10. 10. Stir in the tomato paste and sugar and cook everything for another 2 minutes.
  11. 11. Deglaze the mixture with red wine and stir until the wine has completely reduced.
  12. 12. Add the tomatoes and bring the Bolognese sauce to a boil.
  13. 13. Season the sauce with salt, pepper, thyme, and a bay leaf.
  14. 14. Let the sauce simmer on low heat for about 40 minutes.
  15. 15. Bring about 5 liters of salted water to a boil in a large pot.
  16. 16. Cook the spaghetti for approx. 8 minutes al dente (firm to the bite).
  17. 17. Remove about 100 ml of the cooking water into a cup.
  18. 18. Drain the pasta in a colander.
  19. 19. Wash the basil, shake it dry, and pick the leaves off the stems.
  20. 20. Chop the basil roughly.
  21. 21. Remove the bay leaf from the Bolognese sauce.
  22. 22. Stir in some of the reserved cooking water into the sauce if necessary to loosen it.
  23. 23. Season the sauce with salt and pepper to taste.
  24. 24. Stir half of the chopped basil into the sauce.
  25. 25. Serve the spaghetti and Bolognese on plates.
  26. 26. Sprinkle the dish with the remaining fresh basil.

Nutrition per serving