Bolognese of veal with spaghetti and parmesan
very easy
50 mins
50 mins
Ingredients
- 1 stalk of celery
- 2 Carrots
- 1 big onion
- 2 TABLESPOONS Olive oil
- 500 g minced veal (alternatively minced beef)
- 1 TABLESPOON Sweet peppers
- 2 TABLESPOONS Tomato paste
- 1 can(s) (850 ml) Tomatoes
- 200 ml Beef broth
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 400 g Spaghetti
- 100 g Whipped cream
- 100 g Parmesan (piece)
Directions
- 1
Clean or peel the vegetables, wash and cut them into very small cubes. Peel and finely dice the onion. Heat the oil in a large pan. Stir-fry the minced meat for 5-8 minutes until crumbly. Add vegetables and onion, dust with paprika and continue frying for 2-3 minutes.
- 2
Stir in the tomato paste, sweat briefly. Add tomatoes, juice and stock, bring to the boil and simmer for 15-20 minutes, stirring continuously. Season to taste with salt, pepper and sugar.
- 3
Meanwhile cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Whip cream until semi-stiff. Grate the Parmesan cheese or slice it into thin shavings (best with a peeler).
- 4
Drain the spaghetti. Arrange on four (preferably preheated) plates. Pour over the bolognese and place 1 blob of cream on each plate. Serve sprinkled with parmesan.
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