Spaghetti bolognese

Name: Spaghetti bolognese
Total time: 75 min
Yield: 4
Ingredients: 500 g Ground beef; 1 pcs Onion; 1 pcs Carrots; 1 pcs Celery sticks; 2 clove Garlic; 1 tbsp Tomato paste; 125 ml Red wine; 400 g Chopped tomatoes; 150 ml Beef stock; 1 tsp Dried oregano; 1 pcs Bay leaf; 1 tbsp Olive oil; 400 g Spaghetti; 40 g Parmesan; Salt; Black pepper

By Maxim
75 min
Easy

Main

Calories: ≈ 800 kcal
Protein: ≈ 42 g
Fat: ≈ 27 g
Carbs: ≈ 91 g

The family favourite: spaghetti tossed in a rich beef and tomato sauce slowly simmered with vegetables and red wine. Double the sauce and freeze half for a quick weeknight dinner.

Ingredients

4 servings

Ground beef500 g
Onion1 pcs
Carrots1 pcs
Celery sticks1 pcs
Garlic2 clove
Tomato paste1 tbsp
Red wine125 ml
Chopped tomatoes400 g
Beef stock150 ml
Dried oregano1 tsp
Bay leaf1 pcs
Olive oil1 tbsp
Spaghetti400 g
Parmesan40 g
Saltto taste
Black pepperto taste

Steps

1
Heat the oil in a large pan and gently cook the finely chopped onion, carrot and celery for 8–10 minutes until soft. Add the garlic for 1 minute.
2
Turn up the heat, add the beef (500 g, about 1 lb) and brown it well, breaking it up. Stir in the tomato paste (1 tbsp).
3
Pour in the wine (125 ml, or more stock) and let it bubble until mostly gone. Add the tomatoes (400 g), stock (150 ml), oregano and bay leaf, and season.
4
Simmer gently, partly covered, for 45 minutes, stirring now and then, until rich and thick. Add a splash of water if it gets dry.
5
Cook the spaghetti (400 g) in well-salted boiling water until al dente. Drain, keeping a cup of the cooking water.
6
Remove the bay leaf, toss the spaghetti with the sauce, loosening it with a little pasta water, and serve with grated Parmesan (40 g).