favourite bolognese with summer vegetables

Name: favourite bolognese with summer vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Broccoli; 200 g Carrots; 2 red onions; 2 Garlic cloves; 3 TABLESPOONS Pine nuts; 2 TABLESPOONS Olive oil; 400 g mixed mince; 100 ml dry red wine; 2 can(s) (425 ml) cherry tomatoes; 7-10 Tbsp salt, pepper, sugar; 400 g Spaghetti; 50 g Parmesan (piece); 2 TABLESPOONS Capers (glass); 50 g black olives without stone (e.g. Kalamata); 1⁄2 bunch/pot of basil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Broccoli
200 g Carrots
2 red onions
2 Garlic cloves
3 TABLESPOONS Pine nuts
2 TABLESPOONS Olive oil
400 g mixed mince
100 ml dry red wine
2 can(s) (425 ml) cherry tomatoes
7-10 Tbsp salt, pepper, sugar
400 g Spaghetti
50 g Parmesan (piece)
2 TABLESPOONS Capers (glass)
50 g black olives without stone (e.g. Kalamata)
1⁄2 bunch/pot of basil

Directions

1
Clean and wash the broccoli and cut it into small florets. Peel and wash the carrots and slice them very thinly. Peel onions and garlic. Cut onions into thin slices, chop garlic finely.
2
Roast the pine nuts in a pan without fat and take them out. Heat the olive oil in the pan. Fry the minced meat in it until crumbly. Fry onions and garlic briefly. Deglaze with red wine. Add the tomatoes and juice and mash some of the cherry tomatoes with a spatula (be careful not to splash!).
3
Season with salt, pepper and 1 teaspoon sugar. Bring to the boil and simmer for 15-20 minutes.
4
Cook the spaghetti in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Add prepared vegetables in the last 3-4 minutes.
5
Finely grate the parmesan. Stir capers and olives into the tomato sauce, heat briefly. Wash the basil and shake dry. Pluck off the leaves and cut them finely. Stir basil and pine nuts into the sauce as well.
6
Season again. Drain the pasta and vegetables, serve with the sauce and sprinkle with parmesan.