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                                    Linda Rutkowski
                                
                            Richly filled spaghetti bolognese
Spaghetti with carrot, celery, mushrooms and peppers.
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                    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.
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Nutrition
                                615Calories
                            
                            
                                Sodium31% DV745mg
                            
                            
                                Fat35% DV23g
                            
                            
                                Protein60% DV30g
                            
                            
                                Carbs23% DV69g
                            
                            
                                Fiber28% DV7g
                            
                        
                            Loved it
                        
                        