Filter
Reset
Sort ByRelevance
LEICHELLE
Summer bolognese
Spaghetti with tomato, onion, carrots, bacon strips and thyme.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the carrots and celery and cut into cubes of ½ cm (brunoise). Chop the onion and halve the tomatoes.
-
Put the garlic and half of the tomatoes in a bowl and puree with the hand blender into a sauce.
-
Heat a frying pan without oil or butter and fry the bacon strips on (medium) high heat in 5 min. Crispy.
-
Scoop out of the pan and drain on kitchen paper. Leave the shortening in the pan.
-
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.
-
Meanwhile, cook the spaghetti al dente according to the instructions on the package.
-
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.
-
Drain the pasta and mix with the bacon strips and the rest of the tomatoes through the sauce.
Blogs that might be interesting
-
40 minMain dishElstar apple, half-to-half-chopped, breakfast bacon, chipolata sausage, bunch onion, minced beef, pesto rosso, medium sized egg, mini mozzarella, creme fraiche, grated mature cheese, Chestnut mushroom, tomato ketchup, tartar,party gourmet
-
20 minMain disholive oil, onion, risotto rice, fish stock of 1 tablet, large shrimp, chives,risotto with shrimps and chives
-
45 minMain dishcasserole chicken sweet chili, White rice, fresh coriander, sunflower oil, wok vegetables, peanuts,chicken sweet chili with peanut-vegetables
-
20 minMain dishfarfalle, fresh green asparagus, Red pepper, smoked chicken fillet, balsamic vinegar, extra virgin olive oil, granulated sugar,pasta salad with asparagus and smoked chicken
Nutrition
410Calories
Sodium38% DV905mg
Fat18% DV12g
Protein34% DV17g
Carbs18% DV55g
Fiber24% DV6g
Loved it