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Linda Rutkowski
Richly filled spaghetti bolognese
Spaghetti with carrot, celery, mushrooms and peppers.
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Ingredients
Directions
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Chop the onion, cut the celery and paprika into pieces and the mushrooms in quarters. Peel the winter carrot and cut into slices. Slice the garlic.
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Heat the oil in a frying pan and fry the minced meat in 4 minutes. Add the onion and garlic and cook for 3 minutes.
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Add the carrot, celery, peppers and mushrooms to the minced meat. Fry 4 minutes on high heat and add the tomato frito.
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Cook gently for 10 minutes. Meanwhile, cook the spaghetti al dente according to the instructions on the package. Drain and add to the sauce.
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Heat for 2 minutes on medium heat. Spread the pasta over deep plates and scrape the cheese over it.
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Nutrition
615Calories
Sodium31% DV745mg
Fat35% DV23g
Protein60% DV30g
Carbs23% DV69g
Fiber28% DV7g
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