← All recipes
🍝 Spaghetti with White Bolognese and Tomato Salad
800 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- Carrots 2 pcs.
- Onions, yellow 1 pcs.
- Oil 3 tbsp.
- Ground meat, mixed 500 g
- Mustard 1 tsp.
- Salt pinch
- Oregano, dried 1 tsp.
- Whipping cream 400 g
- Water 200 ml
- Vine tomatoes 6 pcs.
- Balsamic vinegar, light 2 tbsp.
- Sugar 1 tbsp.
- Basil, fresh 30 g
- Spaghetti 500 g
- Parmesan, grated 4 tbsp.
Instructions
- 1. Peel the carrots and cut them into small pieces. Halve the onions, peel them, and also dice them finely. In a pot, heat 2 tbsp. of oil over high heat and sauté the onions and carrots in it for about 2 minutes.
- 2. Add the ground meat, mustard, salt, and oregano and fry for another 4 minutes. Then deglaze with whipping cream and water, cover, and simmer on medium heat for about 15 minutes. Stir occasionally.
- 3. Wash the tomatoes, halve them, remove the core, and dice them into small pieces. In a bowl, mix 1 tbsp. of oil, balsamic vinegar, and sugar well and season with salt and pepper. Add the tomatoes. Wash the basil, shake it dry, finely chop the leaves, and fold them into the tomato salad.
- 4. Bring about 5 l of salted water to a boil in a large pot. Cook the spaghetti in the boiling salted water for approx. 9 minutes until al dente. Then drain in a sieve and let it drip dry.
- 5. Adjust the white Bolognese to taste. Plate the spaghetti and top with the Bolognese sauce. Sprinkle with Parmesan and serve together with the tomato salad. Enjoy your meal!
Nutrition per serving
- kcal: 800
- Protein: 39 g · Fett/Fat: 41 g · Carbs: 60 g