Spaghetti bolognese mit Buttercroûtons

Name: Spaghetti bolognese mit Buttercroûtons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper, sugar; 1 Onion; 1 Garlic clove; 1-2 TABLESPOONS Olive oil; 500 g mixed mince; 1 TABLESPOON Tomato paste; 1 package (500 g) chunky tomatoes; 400 g Wholemeal spaghetti; 4 Stem(s) Thyme; 2 discs Whole grain toast; 1 TABLESPOON Butter

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper, sugar
1 Onion
1 Garlic clove
1-2 TABLESPOONS Olive oil
500 g mixed mince
1 TABLESPOON Tomato paste
1 package (500 g) chunky tomatoes
400 g Wholemeal spaghetti
4 Stem(s) Thyme
2 discs Whole grain toast
1 TABLESPOON Butter

Directions

1
For the noodles, bring 3-4 l salted water (approx. 1 teaspoon salt per litre) to the boil. Peel onion and garlic, dice finely. Heat the oil in a large pan. Fry the minced meat in it until crumbly. Fry the onion and garlic briefly.
2
Stir in tomato paste and sweat briefly. Add tomatoes and 1/8l water, bring to the boil. Cover and simmer for 10-15 minutes.
3
Meanwhile cook the noodles in boiling water according to the instructions on the packet. Wash the thyme, shake dry and pluck off the leaves. Roast the toast bread in a toaster, spread a thin layer of butter on it and then dice it finely.
4
Stir the thyme into the sauce. If the sauce has boiled down too much, stir in some pasta water (approx. 4 tablespoons). Season the sauce to taste with salt, pepper and 1 tsp. sugar. Drain the noodles, put them back into the pot and mix with the sauce.
5
Serve sprinkled with croutons.