Spaghetti with beetroot bolognese

Name: Spaghetti with beetroot bolognese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium-sized onions; 250 g Celeriac; 3 TABLESPOONS Olive oil; 400 g Minced beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried thyme; 1/4 l dry red wine; 500 ml clear soup; 1 TABLESPOON Tomato paste; 1 Bay leaf; 400 g Spaghetti; 300 g bought, vacuumierte rote Bete; 100 g Feta cheese

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 medium-sized onions
250 g Celeriac
3 TABLESPOONS Olive oil
400 g Minced beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried thyme
1/4 l dry red wine
500 ml clear soup
1 TABLESPOON Tomato paste
1 Bay leaf
400 g Spaghetti
300 g bought, vacuumierte rote Bete
100 g Feta cheese

Directions

1
Peel and chop the onions. Clean, wash and cut the celery into small cubes
2
Heat the oil in a large frying pan and fry the minced meat until crumbly. Finally add onions, fry briefly and season with salt, pepper and thyme. Add red wine and stock. Add celery, tomato paste and bay leaf. Bring to the boil, cover and stew for 8-10 minutes
3
Place spaghetti in plenty of boiling salted water and cook according to package instructions
4
Cut the beetroot into cubes, add to the bolognese and braise for another 2 minutes. Season to taste with salt and pepper. Drain spaghetti, arrange on deep plates with the bolognese and crumble feta cheese over it