Spaghetti bolognese

Calorie content for 1 serving: 322 kcal.

• fats: 6g.

• proteins: 23g.

• carbohydrates: 44g.

Ingredients:

6 servings:

• olive oil (use a spray bottle);

• 2 chopped onions;

• 2 finely chopped garlic cloves;

• 2 finely chopped carrots;

• 2 chopped celery stalks;

• 400 g ground beef;

• 1 kg tomatoes, cut;

• 125 ml red wine;

• 350 g spaghetti;

• 3 tablespoons chopped parsley.

Cooking method:

Bolognese sauce becomes even tastier on the second day. You can store it in the refrigerator for up to two days and even freeze it for up to a month. Heat a deep frying pan or saucepan, brush with olive oil, add onion, garlic, carrots and celery. Cook, stirring, for about five minutes until the vegetables are tender. If necessary, add 1 tablespoon of water to avoid burning the vegetables. Increase the heat to high, add the mince and cook for about five minutes. Stir the meat constantly so it doesn't burn. Add tomatoes, pour in wine and 250 ml of water. Bring to a boil, then reduce heat to low and simmer uncovered for about an hour until the sauce thickens. Meanwhile, prepare the pasta. To do this, use a saucepan with plenty of water. Cook spaghetti until al dente (slightly undercooked). Drain the water. Add the parsley to the sauce, season with salt and freshly ground black pepper and serve over the pasta.