spaghetti bolognese

Ingredients for 6 servings:

• 500 g minced beef or tartar
• 800 g spaghetti, possibly whole wheat
• Water (salt water)
• ½ liter vegetable broth
• 1 liter tomato(s), pureed
• 200 ml red wine
• 1 tbsp olive oil
• 3 carrots
• 2 stalk(s) leeks
• 2 spring onions
• ½ celeriac
• 2 onions
• 2 garlic cloves
• Parsley
• basil
• 1 package of Italian herbs, fresh or frozen
• 4 tbsp tomato paste
• 4 bay leaves, dried
• salt and pepper
• Paprika powder
• n. B. water

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

WW – suitable, low fat

Season the minced meat with a little salt, a little pepper, and paprika powder, and fry it in a non-stick pan with 1 tablespoon of oil. Dice the carrots, leeks, celery, and onions and place them in a large saucepan. Add the stock from the minced meat and sauté for 10 minutes (add a little water if necessary). Finely chop the parsley, basil, and garlic, add them along with the minced meat, and continue to fry briefly. Gradually deglaze the mixture with the red wine. Add 1 liter of vegetable stock and 800 ml of passata, the tomato paste, and the Italian herbs, and stir well. Bring to a boil briefly, then add the bay leaves and reduce the heat to low. The sauce should simmer for at least 2 hours. If it becomes too thick, add a little more vegetable stock and passata frequently. The sauce should be nice and creamy when cooked through. Cook the pasta in salted water until al dente and serve. Another tip for the pasta: Never cook the spaghetti in oil; only add salt and don’t rinse. Otherwise, the sauce won’t be able to combine with the starch in the pasta.