Whole grain spaghetti Bolognese à la Schnatti

Ingredients for 2 servings:

• 150 g spaghetti (wholemeal)
• 1 large onion(s), diced
• 2 tsp capers
• 250 g minced beef
• n. B. water
• ketchup
• Soy sauce and some caper liquid
• some oil (max. 2 tbsp)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

myline – suitable, low in salt and fat

Cook whole-wheat spaghetti in boiling water without salt or oil until al dente (do not rinse). Sauté the onions in oil until translucent. You’ll need to stand by and stir constantly to prevent them from burning. Crumble in the ground beef, brown it, then add water and cook until tender. Add a generous splash of tomato ketchup and the capers. Simmer on low heat for about 10-15 minutes, stirring constantly, until the sauce has become nice and thick. Season with caper liquid and soy sauce, then add the pasta to the sauce and stir in. My daughter loves this sauce with “regular” spaghetti – you can do that too, of course, but then it wouldn’t fit into the myline program, which is my main diet.