Créé avec l’IA
Spaghetti with Tomato Meat Ragu
45 min 495 kcal par portion Facile
Ingrédients
4 Portions
- dry spaghetti320 g
- lean ground beef250 g
- tomato sauce2 cups
- carrot, diced1 medium (about 60g)
- celery stalk, diced1 medium (about 40g)
- onion, chopped1 medium (about 110g)
- olive oil1 tablespoon
- dried thyme1 teaspoon
- saltto taste
- black pepperto taste
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
In a large skillet, heat the olive oil over medium heat.
- 3
Add the chopped onion, diced carrot, and diced celery. Sauté for 5-6 minutes until the vegetables are softened.
- 4
Add the lean ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
- 5
Stir in the dried thyme, salt, and pepper. Mix well.
- 6
Pour in the tomato sauce and bring to a simmer. Reduce the heat to low and let the ragu cook gently for 15-20 minutes, stirring occasionally.
- 7
While the sauce simmers, cook the spaghetti in the boiling water according to package instructions until al dente. Drain well.
- 8
Taste the ragu and adjust seasoning with more salt and pepper if needed.
- 9
Serve the spaghetti topped with the tomato meat ragu. Enjoy!
