Light spaghetti bolognese

Name: light spaghetti bolognese
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 200 g lean ground beef; bush celery; winter carrot; 2 el traditional olive oil; 200 g Spaghetti; 70 g tomato paste; 400 g tomato cubes; 2 el balsamic vinegar; 10 g sprig of rosemary; 75 g arugula; 100 g grated cheese 30

Spaghetti bolognese with extra lean ground beef and 30 cheese.

Ingredients

Directions

Bake the minced meat in a dry frying pan with non-stick coating on medium heat until it is brown and loose. Discard the fried fat.
Cut the celery fine and the winter carrot into slices. Heat the oil in a large pan and fry the celery and carrots 3-4 min.
Cook the spaghetti al dente according to the instructions on the package.
Stir the tomato puree through the vegetables and fry for 1-2 minutes. Spoon the tomato cubes and minced meat and bring the whole to the boil.
Add the balsamic vinegar and the rosemary. Season with (freshly ground) salt and pepper and cook for 15 minutes on low heat.
Spoon the arugula with the balsamic vinegar and season with (freshly ground) salt and pepper.
Serve the spaghetti with the sauce and the rocket. Sprinkle the pasta with the cheese.