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🍽️ Creamy White Bolognese with Spaghetti

594 kcal · 30 min · 4 servings

Ingredients

• Spaghetti 500 g
• Parmesan 100 g
• Shallots 3 pcs
• Garlic cloves 1 pc
• Celeriac 300 g
• Olive oil 2 tbsp
• Minced meat, mixed 350 g
• Salt 1 tsp
• Pepper, black ground 0.5 tsp
• Vegetable broth 100 ml
• Milk 200 ml
• Mascarpone 150 g

Instructions

1. 1. Cook the spaghetti in salted water until al dente. Follow the instructions on the package.
2. 2. Cut the Parmesan into small pieces and place them in the mixing bowl.
3. 3. Chop the cheese for 15 seconds on speed 10. Make sure the measuring cup is inserted.
4. 4. Push any sticking cheese pieces down with a spatula.
5. 5. Chop the cheese again for 15 seconds on speed 10, if necessary.
6. 6. Transfer the ground Parmesan to a separate bowl.
7. 7. Peel the shallots and the garlic clove.
8. 8. Halve the shallots and garlic and place them in the mixing bowl.
9. 9. Chop the vegetables for 2 seconds using the turbo function.
10. 10. Push the pieces down with a spatula.
11. 11. Wash, peel, and cut the celery root into large pieces.
12. 12. Place the celery pieces in the mixing bowl.
13. 13. Chop the celery for 20 seconds on speed 5.
14. 14. Scrape everything down from the walls with a spatula.
15. 15. Add olive oil.
16. 16. Sauté the mixture for 2 minutes on speed 2 at 100 degrees. The measuring cup must be inserted.
17. 17. Add the ground meat, salt, and pepper.
18. 18. Sauté the meat without inserting the measuring cup.
19. 19. Deglaze with room temperature vegetable broth.
20. 20. Simmer the sauce for 2 minutes on speed 1 at 110 degrees. The measuring cup must be inserted.
21. 21. Add the room temperature milk and mascarpone.
22. 22. Cook the sauce for 8 minutes on speed 2 at 110 degrees. The measuring cup does not need to be inserted.
23. 23. Serve the white Bolognese on top of the spaghetti.
24. 24. Sprinkle the dish with the ground Parmesan.
25. 25. Enjoy your meal!

Nutrition per serving

• kcal: 594
• Protein: 37 g · Fett/Fat: 31 g · Carbs: 46 g