Spaghetti bolognese with beetroot

Name: Spaghetti bolognese with beetroot
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 medium onion; 1 TABLESPOON Olive oil; 400 g minced beef; 1 package (70 g) Frozen Soup Green; 1 TEASPOON dried thyme; 1-2 TABLESPOONS Tomato paste; 1/8 l dry red wine; 1 TEASPOON Broth; 1 Bay leaf; 400 g Spaghetti; 250 g cooked beetroot (vacuum packed); 75–100 g Feta cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
1 medium onion
1 TABLESPOON Olive oil
400 g minced beef
1 package (70 g) Frozen Soup Green
1 TEASPOON dried thyme
1-2 TABLESPOONS Tomato paste
1/8 l dry red wine
1 TEASPOON Broth
1 Bay leaf
400 g Spaghetti
250 g cooked beetroot (vacuum packed)
75–100 g Feta cheese

Directions

1
Boil up plenty of salted water. In the meantime peel and chop the onion.
2
Heat the oil in a large frying pan. Fry the mince in it until crumbly. Fry the onion and soup vegetables briefly. Season with salt, pepper and thyme. Add tomato paste and sweat it on. Pour on red wine and a good 1/4 l water, add stock and bay leaf.
3
Bring everything to the boil, cover and stew for about 10 minutes.
4
Cook the spaghetti in salted water for about 10 minutes until al dente. Dice the beetroot, add to the sauce and continue to braise for about 2 minutes. Season to taste with salt and pepper. Drain the spaghetti. Serve with the bolognese in deep plates.
5
Crumble cheese over it.