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Kristi Celaya
Spaghetti with winter bolognese
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Ingredients
Directions
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Peel the celeriac and carrot and cut into ½ cm cubes. Fry the minced beef in a frying pan with olive oil. Chop the onion finely and finely chop the garlic.
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Spoon the onion, garlic, celeriac and carrot and stir-fry 3-4 minutes. Stir in the tomato paste and Italian herbs and fry for another minute. Pour the stock and let the sauce simmer gently for 20-25 minutes.
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Boil the spaghetti in a pan with plenty of boiling water with salt in 10-12 minutes al dente. Add a ladle of past cooking liquid to the bolognese and simmer for a while.
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Drain the spaghetti. Serve the spaghetti with the sauce on it. Tasty with grated cheese.
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Nutrition
700Calories
Fat52% DV34g
Protein660% DV330g
Carbs20% DV60g
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