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LEICHELLE
Summer bolognese
Spaghetti with tomato, onion, carrots, bacon strips and thyme.
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Ingredients
Directions
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Peel the carrots and celery and cut into cubes of ½ cm (brunoise). Chop the onion and halve the tomatoes.
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Put the garlic and half of the tomatoes in a bowl and puree with the hand blender into a sauce.
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Heat a frying pan without oil or butter and fry the bacon strips on (medium) high heat in 5 min. Crispy.
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Scoop out of the pan and drain on kitchen paper. Leave the shortening in the pan.
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Fry the carrots, celery, onion and thyme for 6 minutes on a high heat in the remaining cooking fat until the vegetables are slightly colored.
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Meanwhile, cook the spaghetti al dente according to the instructions on the package.
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Add the tomato sauce and concentrated broth to the carrots and celery mixture, bring to the boil and cook for 1 min on low heat.
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Drain the pasta and mix with the bacon strips and the rest of the tomatoes through the sauce.
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Nutrition
410Calories
Sodium38% DV905mg
Fat18% DV12g
Protein34% DV17g
Carbs18% DV55g
Fiber24% DV6g
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