Tuscan Bolognese with ribbon noodles

Name: Tuscan Bolognese with ribbon noodles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 Carrot; 1/4 Celery Tuber; 1 Courgette; 1 Branch of rosemary, thyme and sage; 1 can(s) (425 ml) peeled tomatoes; 4 TABLESPOONS Olive oil; 250 g minced lamb; 1 TABLESPOON Tomato paste; 500 g wide noodles (e.g. pappardelle); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 Carrot
1/4 Celery Tuber
1 Courgette
1 Branch of rosemary, thyme and sage
1 can(s) (425 ml) peeled tomatoes
4 TABLESPOONS Olive oil
250 g minced lamb
1 TABLESPOON Tomato paste
500 g wide noodles (e.g. pappardelle)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely dice the onion and garlic. Peel and wash the carrot and celery. Wash and clean the zucchini. Cut vegetables into cubes. Pluck the needles or leaves from the herbs and chop them.
2
Drain the tomatoes and collect the juice. Heat oil in a pan. Sauté the minced meat in it thoroughly. Add onion, garlic, carrot, celery and zucchini. Fry everything for about 5 minutes. Stir in the tomato paste and continue to fry; it may start to set, but it should not burn.
3
Deglaze the minced meat with tomato juice, loosen the frying set and add the herbs. Add tomatoes and let it boil down for about 15 minutes. Put noodles in plenty of boiling salted water and cook for about 7 minutes until al dente.
4
When the tomatoes are crushed, season the sauce with salt and pepper.