John Myers
Spaghetti Bolognese À La Foxy
The perfect spaghetti bolognese à la foxy recipe with a picture and simple step-by-step instructions.
- 1 little one Soup greens fresh
- 1 Solo garlic chopped
- 1 Chopped onion
- 400 g Ground beef
- 1 tbsp Olive oil
- Salt
- Black pepper from the mill
- 2 tbsp Tomato paste concentrated three times
- 1 Can (850ml) Tomatoes
- 1 tsp Vegetable broth powder
- 200 ml Dry red wine
- 8 Stems Fresh thyme
- Hot peppers hot
- Sugar
- 40 g Parmesan
- 400 g Spaghetti
- Wash and clean the soup greens and cut everything into small pieces
- Heat the oil in a pan and stir-fry the minced meat for 10 minutes until crumbly. After about 6 minutes add the soup greens, garlic and onions and season with salt and pepper. Add tomato paste and sweat with it. Deglaze the whole thing with the red wine and let it boil down halfway.
- Add tomato and vegetable stock powder, bring to the boil and simmer for another 15 minutes. Coarsely grind the tomatoes with a wooden spoon.
spaghetti
- Cook according to the instructions on the packet
- Meanwhile, pluck the thyme leaves from the stems and stir into the sauce. Season to taste with: salt, pepper, hot paprika and sugar
- Arrange the spaghetti with the Bolognese on the plates and sprinkle with Parmesan
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