My favorite spaghetti sauce, this one. And whenever I have the chance I love to prepare it during the weekends when I can slow cook it for a few hours. But this is the quick version that is also delicious and ready in no-time.
The original recipes (so they say) don’t include garlic or other herbs, but I find them totally appropriate in this combination. I also added bell pepper and removed celery from the list 🙂
Quick ragu alla Bolognese
Servings: 2
Calories: 600kcal
Ingredients
- 300 g minced lean beef cuts (twice if possible or through the finest grinder plate)
- 3 small carrots
- 1 yellow onion
- 1/2 red bell pepper
- 2 garlic cloves optional
- 100 ml white wine
- 1/2 tsp ground rosemary
- 1/2 tsp ground thyme
- 750 g tomatoes passata
- salt and pepper to taste
- 150 g whole-wheat spaghetti pasta
- a few stems of fresh basil for garnish
- 2 tbsp grated Parmesan cheese
Instructions
- Peel the onions, the garlic cloves (if you want to add) and the carrots, take the seeds out of the bell pepper half.
- Run everything through a fine grater.
- Add a deep non-stick pan to the stove on medium heat.
- Add the minced meat, season with salt and pepper. Stir continuously to break the lumps and cook until the color has changed.
- Add the grated vegetables to the pan along with the tomatoes passata sauce. Put a lid on the pan and leave to simmer for 20 minutes (stir from time to time).
- Add the wine and the ground thyme and rosemary then leave to simmer for another half an hour).
- Boil the pasta according to the package instructions, then drain.
- Add the sauce to serving deep serving plates, put the pasta on top and garnish with Parmesan cheese sprinkles and fresh basil leaves.
