spaghetti bolognese

Name: spaghetti bolognese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 100 g Carrots; 100 g Celeriac; 1/4-1/2 Stalk leek (leek); 1 TABLESPOON Oil; 300 g mixed minced meat; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) peeled tomatoes; 150-200 ml Vegetable broth (instant); 400 g Spaghetti; 7-10 Tbsp Salt; 4 Stem(s) Parsley; 2 TABLESPOONS Pine nuts; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 40 g sliced parmesan cheese

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
100 g Carrots
100 g Celeriac
1/4-1/2 Stalk leek (leek)
1 TABLESPOON Oil
300 g mixed minced meat
2 TABLESPOONS Tomato paste
1 can(s) (425 ml) peeled tomatoes
150-200 ml Vegetable broth (instant)
400 g Spaghetti
7-10 Tbsp Salt
4 Stem(s) Parsley
2 TABLESPOONS Pine nuts
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
40 g sliced parmesan cheese

Directions

1
Peel and finely chop the onion. Peel carrots and celery and cut into small cubes. Cut the leek in half, wash and also cut into small cubes. Heat the oil in a pan.
2
Fry the onion cubes for 1-2 minutes. Add minced meat and fry for 3-4 minutes until crumbly. Add carrot and celery cubes and sauté for 1-2 minutes. Stir in tomato paste first, then add tomatoes and chop coarsely.
3
Pour in broth. Simmer Bolognese for 8-10 minutes, add the leek cubes about 3 minutes before the end of cooking. Meanwhile prepare pasta in boiling salted water according to package instructions. Wash the parsley and dab dry.
4
Chop the leaves and add the sauce. Season the sauce with salt, pepper and paprika. Roast pine nuts in a pan without fat. Drain the pasta. Pour the sauce over the pasta and sprinkle with parmesan slices and pine nuts.