Tagliatelle with vegetable bolognese

Name: Tagliatelle with vegetable bolognese
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g Carrots; 100 g Leeks (leek); 100 g Celeriac; 1 small onion; 50 g Tagliatelle Noodles; 7-10 Tbsp Salt; 1 TEASPOON Olive oil; 50 g Beefsteak minced meat; 100 g Tomatoes; 4 Stem(s) Oregano; 1 TABLESPOON Tomato paste; 100 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 1 pinch Sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g Carrots
100 g Leeks (leek)
100 g Celeriac
1 small onion
50 g Tagliatelle Noodles
7-10 Tbsp Salt
1 TEASPOON Olive oil
50 g Beefsteak minced meat
100 g Tomatoes
4 Stem(s) Oregano
1 TABLESPOON Tomato paste
100 ml Vegetable broth (instant)
7-10 Tbsp Pepper
1 pinch Sugar

Directions

1
Peel and wash the carrots. Leek clean, wash. Peel celeriac and onion. Cut prepared vegetables into fine cubes. Prepare pasta in boiling salted water according to package instructions. Heat oil in a frying pan. Fry the minced meat for about 6 minutes while turning.
2
Add vegetables after 3 minutes. Wash, clean and dice the tomatoes. Wash oregano, shake dry and pluck leaves from the stalks, except for something to garnish. Add tomato paste and tomato cubes to the pan, fry briefly and deglaze with stock. Bring to the boil and season with oregano, salt, pepper and sugar. Arrange noodles and sauce on a plate and garnish with oregano
3
Figure 02: Arrange in a bowl