Spagetti Bolognese, Not Instant
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta (spahetti)
- 500 g minced meat
- 1 large onion (s)
- 1 clove garlic
- 1 can tomato paste
- 1 small Can (s) mushrooms
- 1 large can (s) tomato (s), peeled
- Parmesan
- 1 pinch (s) sugar
- salt and pepper
- 1 handful thyme
- 1 handful marjoram
- 1 handful basil
- 1 handful oregano
Print Recipe
Pin Recipe Instructions
- For the spaghetti, bring the water to the boil with a little salt and sunflower oil. Cook the pasta over low heat.
- Meanwhile, for the Bolognese sauce, fry the minced meat in olive oil. Peel and finely chop onions and garlic. Add to the meat and sauté until translucent.
- Add the tomato paste and then the canned tomatoes, stir into the mixture. Also chop the canned mushrooms and stir in together with the draining liquid, stretch with a little water if necessary.
- Season the sauce with parmesan, sugar, salt, pepper, thyme, marjoram, basil and oregano. I still add a bit of homemade chili paste.
- To try: eat Bolognese cold on bread and butter!
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