Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 500 g minced meat
- 1 leek
- 1 medium onion (s)
- 1 clove garlic
- 2 medium carrot (s)
- 0.5 ½ celery root
- 500 g tomato (s), passed
- water
- Vegetable broth, instant
- pepper
- Chilli flakes
- oregano
- some oil or butter
Print Recipe
Pin Recipe Instructions
- Wash the leek and cut into fine rings, finely dice the onion and garlic, peel the celery and cut into small cubes, peel and grate the carrots (whether coarse or fine is a matter of taste).
- Sweat the leeks, onions and garlic in a little oil or butter until the leek is soft. Add the minced meat and fry until it becomes crumbly. Add the shredded carrots and celery cubes and sauté briefly, add the tomatoes and water (vegetables and meat should be completely covered).
- Add about 2 tablespoons of vegetable stock and cook covered on medium heat until the celery is soft. Season with pepper, vegetable stock and chilli flakes and bring to the boil again briefly. A great spaghetti sauce!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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