Spaghetti bolognese with beetroot
- Salt
- span> pepper
- 1 medium-sized onion
- 1 EL Olive oil
- 400 g Minced beef
- 1 pack ( 70 g) frozen soup green
- 1 TL dried thyme
-
1–2 EL tomato paste li> - 1/8 l span> dry red wine
- 1 span> TL Broth
- 1 bay leaf li>
- 400 g Spaghetti
- 250 g cooked beetroot (vacuum-packed)
- 75–100 g Feta cheese
30 minutes div>
easy
- 1.
- Bring plenty of salted water to the boil. In the meantime, peel and chop the onion.
- 2.
- Heat the oil in a large pan. Fry the mince in it until crumbly. Fry the onion and soup greens briefly. Season with salt, pepper and thyme. Add tomato paste and sauté. Pour red wine and a good 1/4 l water, add the stock and bay leaves.
- 3.
- Bring everything to the boil and cook covered for about 10 minutes.
- 4.
- Cook the spaghetti in salted water for about 10 minutes until al dente. Dice the beetroot, add to the sauce and simmer for about 2 minutes. Season to taste with salt and pepper. Drain the spaghetti. Serve with the Bolognese in deep plates.
- 5.
- Crumble the cheese over it.
1 person approx.:
- 720 kcal li>
- 40 g protein
- 23 g fat
- 79 g carbohydrates
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