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🍝 Spaghetti Bolognese Classica

674 kcal · 30 min · 4 porzioni

Ingredienti

• 1 Carota
• sedano rapa 50 g
• 1 Cipolla
• 1 Spicchio d'aglio
• 2 cucchiaio Olio d'oliva
• 400 g Carne macinata di manzo
• 1 cucchiaio Concentrato di pomodoro
• 150 ml Brodo di carne intenso
• 100 ml Vino rosso secco
• Sale
• Pepe (macinato)
• 400 g Pomodori a pezzi (peso sgocciolato; in scatola)
• 400 g Spaghetti integrali
• Basilico (per guarnire)
• 50 g Parmigiano (1 pezzo)

Preparazione

1. 1. Wash the carrot and celery and peel them.
2. 2. Cut the vegetables into very small cubes.
3. 3. Peel the onion and garlic.
4. 4. Finely chop the onion and garlic.
5. 5. Heat the olive oil in a large pot.
6. 6. Add the onions, garlic, and minced meat to the pot.
7. 7. Fry the ingredients over high heat for 5 to 8 minutes.
8. 8. Add the diced carrots and celery.
9. 9. Cook the vegetables for another 2 to 3 minutes.
10. 10. Stir in the tomato paste and roast it briefly.
11. 11. Deglaze the mixture with the broth and red wine.
12. 12. Season the sauce with salt and pepper.
13. 13. Stir in the chopped tomatoes.
14. 14. Let the sauce simmer for about 1 hour.
15. 15. Stir occasionally to prevent burning.
16. 16. Cook the spaghetti in plenty of salted water until al dente.
17. 17. Follow the time instructions on the package.
18. 18. Drain the pasta in a colander.
19. 19. Let the pasta drain well.
20. 20. Wash the fresh basil.
21. 21. Shake the basil dry.
22. 22. Pluck the basil leaves from the stems.
23. 23. Distribute the spaghetti onto the plates.
24. 24. Pour the hot sauce over the pasta.
25. 25. Garnish the dish with the basil leaves.
26. 26. Grate fresh Parmesan cheese over the portions.
27. 27. Serve the dish immediately while hot.

Valori per porzione

• kcal: 674
• Protein: 38 g · Fett/Fat: 25 g · Carbs: 72 g