spaghetti bolognese

Name: spaghetti bolognese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Carrots; 2 stalks of celery; 1 Onion; 500 g Leg of beef; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 200 ml dry red wine; 1 can(s) (850 ml) Tomatoes; 400 g Spaghetti; 7-10 Tbsp Salt; 1 collar Parsley; 7-10 Tbsp Pepper; 1 pinch Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Carrots
2 stalks of celery
1 Onion
500 g Leg of beef
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
200 ml dry red wine
1 can(s) (850 ml) Tomatoes
400 g Spaghetti
7-10 Tbsp Salt
1 collar Parsley
7-10 Tbsp Pepper
1 pinch Sugar

Directions

1
Peel and wash the carrots. Celery clean, wash. Peel onion. Cut everything into fine cubes
2
Wash the meat, dab dry, first dice finely, then chop finely with a large knife. Heat oil in a pan. Fry the minced meat for about 10 minutes while turning. After about 6 minutes add the vegetable cubes. Stir in tomato paste and fry briefly. Deglaze with red wine, bring to the boil and reduce by half. Add the tomatoes and chop them coarsely with a spatula. Bring to the boil and simmer for about 10 minutes
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash parsley, shake dry, remove leaves, except some for garnishing, from the stalks and chop. Stir into the sauce. Season to taste with salt, pepper and sugar. Take off 100 ml pasta water and stir into the sauce. Drain the pasta, let it drain, put it back into the saucepan, add the sauce and stir in