Pasta bolognese with green salad
- 3 tablespoon olive oil
- 1 onion
- 2 clove garlic
- 4 carrots
- 2 stem celery
- 300 gram minced beef
- 1 little zucchini
- 400 gram peeled tomato
- 400 gram tomato cubes
- 1 tablespoon balsamic vinegar
- 1 hand fresh basil
- 250 gram Spaghetti
- 250 gram penne
- 50 gram cashew nut for the salad
- 50 gram walnut for the salad
- 100 gram mixed leaf lettuce for the salad
- 100 gram arugula for the salad
- 100 gram lamb's lettuce for the salad
- 1 avocado for the salad
- 2 tablespoon lemon juice for the salad
- 125 gram white grape for the salad
- 2 tablespoon extra virgin olive oil for the salad
- 1 teaspoon mustard for the salad
- 1 teaspoon honey for the salad
- 3 tablespoon low fat yogurt for the salad
Heat the olive oil and fry the onion and garlic.
Add the carrot and celery and cook for 2-3 minutes.
Add the mince and stir-fry until it is free.
Add the zucchini, tomatoes with juice and balsamic vinegar and cook gently for 8-10 minutes.
Meanwhile, cook the pasta al dente. Serve the pasta with the sauce and the basil.
Toast the salad for the salad in a dry hot frying pan.
Drizzle the avocado with lemon juice and mix with the salad and the grapes.
Stir the rest of the ingredients into a dressing. Divide this over the salad and sprinkle with the nuts.
Serve the salad with the pasta bolognese.
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