Spaghetti Bolognese

The Italian classic: a slow-simmered beef and tomato sauce with onion and carrot, tossed with spaghetti and finished with grated Parmesan.

Ingredients

• 700 g cooked spaghetti (about 300 g dry)
• 400 g ground beef (20% fat)
• 150 g onion
• 80 g carrot
• 10 g (2 cloves) garlic
• 400 g (1 can) diced tomatoes
• 30 g (2 tbsp) tomato paste
• 30 g (2 tbsp) olive oil
• 30 g Parmesan cheese, grated
• 2 g (2 tsp) dried thyme
• 2 g (1 tsp) ground black pepper
• 8 g (1½ tsp) salt

Instructions

1. 1

   Very finely chop or grate the onion and carrot; crush the garlic.

2. 2

   Heat the olive oil in a large pan and cook the onion and carrot over medium heat for 6-7 minutes until soft, then add the garlic for 1 minute.

3. 3

   Add the ground beef, raise the heat and cook for 8 minutes, breaking up the lumps, until the liquid has evaporated and the meat is browned.

4. 4

   Stir in the tomato paste for 1 minute, then add the canned tomatoes, thyme, salt and black pepper. Simmer, partly covered, over low heat for 30 minutes, stirring occasionally, until thick.

5. 5

   While the sauce simmers, cook the spaghetti according to the package directions and drain.

6. 6

   Toss the spaghetti with the sauce for 1-2 minutes, divide among plates and top with the grated Parmesan.

Nutrition

Per serving