Spaghetti casserole with vegetables – Bolognese

Ingredients for 4 servings:

• 200 g spaghetti (fork spaghetti)
• 1 can corn kernels (212 ml)
• 3 carrots (300 g)
• 1 onion(s)
• 250 g minced meat (lean minced beef)
• 500 g tomatoes, pureed
• 1 tsp vegetable broth
• 1 bunch of parsley
• 50 g cheese, grated, reduced-fat (15%)
• Salt
• Pepper, white
• some oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

not entirely meat-free

Cook the pasta in boiling salted water and drain. Drain the corn, peel and wash the carrots, and coarsely grate them. Peel and finely dice the onion. Heat 1 teaspoon of oil in a non-stick pan and fry the minced meat until crumbly. Season with salt and pepper. Briefly fry the carrots and onion. Add the tomatoes, 200 ml water, and stock. Cover and simmer for about 10 minutes. Season to taste and add the corn. Wash and chop the parsley, and stir it into the sauce, reserving a little for garnish. Mix the pasta and sauce, pour into a greased baking dish, and sprinkle with the cheese. Bake in a preheated oven at 200 °C for about 20 minutes. Garnish with the remaining parsley.