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🍝 Spaghetti with creamy white bolognese

533 kcal · 30 min · 4 servings

Ingredients

• Carrots 3 pcs.
• Parsnips 2 pcs.
• Onions, yellow 2 pcs.
• Garlic cloves 1 pcs.
• Oil 3 tbsp.
• Minced meat, mixed 600 g
• Salt pinch
• Pepper, black ground pinch
• Rose pepper pinch
• White wine, dry 200 ml
• Water 400 ml
• Bay leaves, dried 1 pcs.
• Spaghetti 500 g
• Cream cheese, plain 50 g
• Parmesan, grated 80 g

Instructions

1. 1. Peel the carrots and parsnips. Cut off the ends. Cut the vegetables into approx. 1 cm cubes.
2. 2. Halve the onion. Peel it. Dice the onion finely.
3. 3. Peel the garlic. Chop it finely.
4. 4. Heat 3 tbsp of oil in a pot over high heat.
5. 5. Fry the minced meat well. This takes approx. 2–3 minutes.
6. 6. Add the chopped vegetables, onion and garlic to the pot.
7. 7. Sauté everything over medium heat for approx. 3–4 minutes.
8. 8. Season the mixture with salt, pepper and paprika.
9. 9. Deglaze the mixture with white wine.
10. 10. Stir constantly. Let the liquid reduce almost completely.
11. 11. Add water and the bay leaf to the bolognese.
12. 12. Bring the sauce to a boil.
13. 13. Simmer the sauce for approx. 15 minutes without a lid.
14. 14. Stir the sauce occasionally.
15. 15. Bring approx. 5 l of salted water to a boil in a large pot.
16. 16. Cook the spaghetti in boiling water for approx. 10 minutes al dente.
17. 17. Take 3 tbsp of pasta water. Mix it in a bowl with the cream cheese.
18. 18. Add the cream cheese mixture to the bolognese.
19. 19. Drain the pasta in a sieve.
20. 20. Add the hot pasta to the bolognese.
21. 21. Mix everything well.
22. 22. Remove the bay leaf.
23. 23. Season the sauce well with salt and pepper.
24. 24. Serve the spaghetti with white bolognese on plates.
25. 25. Sprinkle the dish with Parmesan.
26. 26. Serve it. Enjoy your meal!

Nutrition per serving

• kcal: 533
• Protein: 34 g · Fett/Fat: 30 g · Carbs: 36 g