Filter
Reset
Sort ByRelevance
Linda Rutkowski
Richly filled spaghetti bolognese
Spaghetti with carrot, celery, mushrooms and peppers.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Add the carrot, celery, peppers and mushrooms to the minced meat. Fry 4 minutes on high heat and add the tomato frito.
-
Cook gently for 10 minutes. Meanwhile, cook the spaghetti al dente according to the instructions on the package. Drain and add to the sauce.
-
Heat for 2 minutes on medium heat. Spread the pasta over deep plates and scrape the cheese over it.
Blogs that might be interesting
-
25 minMain dishpotatoes, olive oil, onion, Granny's pan of leek, leeks, Parisian carrots, Gouda cheese,leek with cheese
-
90 minMain dishlemongrass, oil, ketjapmarinademanis, sweet chilli sauce, Thai fish sauce, steak, peanuts, fresh coriander,beef sats on lemongrass
-
30 minMain dishParisian carrots, onion, baby potatoes, finesse for cooking, ground cheese, dried chives, butter or margarine, fish schnitzels,potato-carrot gratin with fried fish
-
20 minMain dishwholemeal spaghetti, chestnut mushrooms, Parmigiano Reggiano, smoked bacon strips, cut endive, medium sized egg,spaghetti carbonara with endive
Nutrition
615Calories
Sodium31% DV745mg
Fat35% DV23g
Protein60% DV30g
Carbs23% DV69g
Fiber28% DV7g
Loved it