Spaghetti Bolognese of veal
very easy
50 mins
50 mins
Ingredients
- 2 Carrots
- 1 stalk of celery
- 1 big onion
- 2 TABLESPOONS Olive oil
- 500 g minced veal (alternatively minced beef)
- 1 TABLESPOON Sweet peppers
- 2 TABLESPOONS Tomato paste
- 1 can(s) (850 ml) Tomatoes
- 200 ml Beef broth
- 2 TABLESPOONS dark gravy (paste)
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Sugar
- 400 g Spaghetti
- 100 g Whipped cream
- 100 g Parmesan (piece)
Directions
- 1
Peel carrots. Clean and wash the celery. Cut vegetables into very small cubes. Peel and finely dice onion.
- 2
Heat the oil in a large frying pan and stir-fry the minced meat for 5-8 minutes until crumbly. Add vegetables and onion, dust with paprika and fry for 2-3 minutes. Stir in tomato paste and sauté briefly.
- 3
Add the tomatoes, juice, stock and roast paste, bring to the boil and simmer for 15-20 minutes, stirring continuously. Season to taste with salt, pepper and sugar.
- 4
Meanwhile cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Whip cream until semi-solid. Grate the Parmesan cheese on a grater or (best with a peeler) slice it into thin shavings.
- 5
Drain the spaghetti and let it drain. Arrange on four (preferably preheated) deep plates. Serve with bolognese. Place a blob of cream on each plate and sprinkle with parmesan.
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