Whole wheat spaghetti with cinnamon Bolognese sauce

Ingredients for 5 servings:

• 500 g minced beef
• 500 g tomatoes, pureed, without sugar
• 1 bell pepper(s), red
• 1 large onion(s)
• 1 carrot(s)
• 3 spring onions
• 2 cloves garlic
• 125 ml vegetable broth, without yeast extract
• 1 tsp salt
• 1 tsp pepper
• 1 pinch(s) of cayenne pepper
• 1 tbsp cinnamon
• 2 tbsp, heaped tomato paste
• 500 g wholemeal pasta, e.g. spaghetti

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Candida suitable

Cut the vegetables into small cubes. Heat a little oil in a pan and fry the diced carrots and onions until crisp. Meanwhile, season the minced meat with salt and pepper and mix well, then add to the pan. Once everything is nicely cooked, add the tomato paste. If a little too much liquid has escaped from the minced meat in the pan, you can add more tomato paste, as it binds well. Continue frying until the roasted aromas develop. Season the mixture with cayenne pepper and cinnamon. After 8-10 minutes, add the bell pepper and spring onion and fry for about another 5 minutes, then deglaze everything with the passata and a cup of vegetable stock. After stirring, add the garlic and simmer for another 15-20 minutes, seasoning occasionally. Whole-wheat spaghetti, whole-wheat spelt pasta, and zucchini-carrot pasta went well with this.