Spaghetti with veal bolognese

Name: Spaghetti with veal bolognese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Carrots; 1 Onion; 1 stalk of celery; 2 TABLESPOONS Olive oil; 500 g Minced beef; 1 TABLESPOON Sweet peppers; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 200 ml Beef broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 400 g Spaghetti; 100 g Whipped cream; 100 g Parmesan cheese

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Carrots
1 Onion
1 stalk of celery
2 TABLESPOONS Olive oil
500 g Minced beef
1 TABLESPOON Sweet peppers
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
200 ml Beef broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
400 g Spaghetti
100 g Whipped cream
100 g Parmesan cheese

Directions

1
Peel carrots and onion. Wash and clean the celery. Cut vegetables into very fine cubes
2
Heat the oil in a pan and fry the meat for about 10 minutes while stirring until crumbly. Approx. 4 minutes before the end of the cooking time, add vegetable cubes and dust with paprika. Stir in tomato paste and sauté briefly
3
Add the tomatoes and stock, bring to the boil, coarsely chop the tomatoes with a spatula and simmer for 15-20 minutes, stirring continuously. Season to taste with salt, pepper and sugar
4
Prepare the pasta in boiling salted water according to the instructions on the packet. Whip cream until semi-solid. Slice the parmesan into shavings. Arrange pasta and sauce. Add cream and parmesan according to taste