Créé avec l’IA
Classic Spaghetti Bolognese
50 min 560 kcal par portion Moyen
Ingrédients
4 Portions
- dried spaghetti320 g
- lean ground beef300 g
- olive oil1 tablespoon
- onion, finely chopped1 medium (about 110g)
- garlic, minced2 cloves (about 6g)
- carrot, diced1 medium (about 60g)
- celery stalk, diced1 stalk (about 40g)
- canned chopped tomatoes400 g
- tomato paste2 tablespoons (about 32g)
- dried oregano1 teaspoon (about 1g)
- dried basil1 teaspoon (about 1g)
- salt0,5 teaspoon (about 3g)
- black pepper0,25 teaspoon (about 0.5g)
- crushed red pepper flakes0,25 teaspoon (about 0.5g)
- grated Parmesan cheese30 g
- fresh parsley, chopped10 g
Instructions
- 1
Heat the olive oil in a large skillet or saucepan over medium heat.
- 2
Add the chopped onion, carrot, and celery. Sauté for 5 minutes until softened.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Add the lean ground beef and cook, breaking it up with a spoon, until browned and cooked through.
- 5
Stir in the tomato paste, dried oregano, dried basil, salt, black pepper, and crushed red pepper flakes. Cook for 2 minutes.
- 6
Add the canned chopped tomatoes. Bring to a simmer, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally.
- 7
Meanwhile, bring a large pot of salted water to a boil. Add the dried spaghetti and cook according to package instructions until al dente. Drain well.
- 8
Taste the Bolognese sauce and adjust seasoning if needed.
- 9
