Spaghetti Bolognese Original
Here comes a smart Spaghetti Bolo on the table: ground beef is a great source of protein, zinc and iron, while carrot, celery, tomato and co. not only ensure a round taste, but also keep us fit with beta-carotene, terpenes and lycopene. And last but not least, the spaghetti will fill you up nicely thanks to the dietary fibres from the wholemeal durum wheat semolina.
If children want to eat with you or you want to do without alcohol, the sauce also works with 250 ml meat broth. You want to precook the sauce? Also no problem! The Bolognese can be kept in the refrigerator for 2-3 days or you can boil it right away and freeze the minced meat sauce. Simply put the cooled sauce into freezer bags and freeze it lying flat. This allows the sauce to freeze through evenly and quickly. This also works wonderfully in flat tins.
- 1 carrot
- 50 grams Celery root
- 1 onion
- 1 garlic
- 50 streaky Smoked bacon
- 2 tablespoons olive oil
- 400 grams mixed Ground meat
- 1 tablespoon Tomato paste
- 100 milliliters dry Red wine
- 150 milliliters strong Beef broth
- freshly ground peppers
- 400 grams lumpy tomatoes (canned)
- 400 grams Spaghetti
- Basil (for garnish)
- freshly grated Parmesan (to sprinkle)
Peel and dice the carrot and celery. Peel the onion and garlic, and finely chop. Cut the bacon into small cubes.
For the sauce, heat the heat oil, saute the onions and garlic and fry the bacon. Add in the vegetables and saute briefly. Add the minced meat in portions and saute until crumbly over high heat, while stirring. Add in the tomato paste, red wine, and pour in the broth. Season with salt and pepper, and stir in the lumpy tomato. Simmer for about 1 hour, stirring occasionally, and maybe add a little broth in between.
Cook the spaghetti in boiling salted water until al dente.
Season the sauce with salt and pepper. Drain the pasta and transfer to plates. Pour the sauce over and garnish with basil. Serve sprinkled with freshly grated Parmesan.