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Bolognese sauce – a twist – with spaghetti

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Ingredients for 4 servings:

  • 500g spaghetti
  • 500 g minced meat, mixed
  • 300 ml beef broth
  • 1 small can of tomato paste
  • 1 cup sour cream
  • 1 onion(s)
  • 1 clove(s) garlic
  • 1 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the spaghetti al dente as usual. In the meantime, peel and finely chop the onion and garlic. Brown the minced meat in heated olive oil until crumbly, seasoning with salt and pepper. Add the onions and garlic and continue to cook for about 5 minutes. Then deglaze with the beef broth and bring to a boil. Stir in the tomato paste, then add the sour cream. Season again to taste and thicken with a sauce thickener if necessary. Drain the spaghetti, arrange on plates, and pour the sauce over it. Serve immediately. Tip: I like to garnish with fresh, chopped parsley at the end.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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