spaghetti bolognese

Name: spaghetti bolognese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 200 g Carrots; 400 g Tomatoes; 1 TABLESPOON Olive oil; 300 g Beefsteak minced meat; 2 TABLESPOONS Tomato paste; 200 ml Vegetable broth (instant); 2 Bay leaves; 400 g Wholemeal spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2 TEASPOON dried oregano; 40 g low-fat, grated cheese; 7-10 Tbsp Basil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
200 g Carrots
400 g Tomatoes
1 TABLESPOON Olive oil
300 g Beefsteak minced meat
2 TABLESPOONS Tomato paste
200 ml Vegetable broth (instant)
2 Bay leaves
400 g Wholemeal spaghetti
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2 TEASPOON dried oregano
40 g low-fat, grated cheese
7-10 Tbsp Basil

Directions

1
Peel and finely dice the onion and garlic. Peel and wash the carrots and cut them into small cubes. Cut the skin of the tomatoes into a cross shape, blanch with boiling water, rinse with cold water and peel the skin.
2
Cut the tomatoes into large pieces. Heat oil in a large pan, add minced meat and fry for 3-4 minutes until crumbly. Add carrots, onion and garlic and fry for 1-2 minutes. Add tomato paste, sauté briefly, then add tomato pieces.
3
Add the stock, add the laurel. Simmer Bolognese sauce for 8-10 minutes. Prepare pasta in boiling salted water according to package instructions. Season sauce with salt, pepper and oregano. Drain the pasta and let it drain.
4
Mix sauce and pasta, arrange on plates, sprinkle with grated cheese and garnish with basil.