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
-
30 minLunchchicken broth with meat, chicken fillet, chicken breast, fresh ginger, winter carrot, pak choi, spring / forest onion, large shrimp, Red pepper, lemon, flatbread,oriental chicken soup with ginger and shrimps
-
50 minMain dishfresh mussels, laurel leaf, dry white wine, garlic, dried chilli (chilly), olive oil, tomato cubes, Spaghetti, fresh basil,spaghetti with spicy tomato mussel sauce and basil
-
20 minMain dishSpaghetti, mushrooms for pasta, chestnut mushrooms, garlic, shallot, mild olive oil, fresh flat parsley, Alpro rice cuisine cooking cream, Bio Today vegetable stock powder, noble yeast flakes,vegan pasta though funghi
-
25 minMain dishcrumbly potato, sour cream, mustard, endive, carrots, radishes, spring / forest onion, olive oil, Brown bread, garlic,stew of spring vegetables with mustard and bread crumbs
Nutrition
615Calories
Sodium31% DV745mg
Fat35% DV23g
Protein60% DV30g
Carbs23% DV69g
Fiber28% DV7g
Loved it