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Spaghetti Bolognese


2 Servings


Thyme, Rosemary

About the Recipe

Adding a little hint of Italy.


  • 300 g minced beef

  • 1 tbsp tomato purée

  • 1 onion

  • 1 carrot

  • 1 stalk of celery leaves

  • 3 tsp liquid thyme

  • 2 tsp liquid rosemary

  • 1 can chopped tomatoes

  • 1/2 cup red wine

  • 50 g grated parmasan

  • Salt & pebber


Step 1

Finely chop onion, carrot, and celery leaves. Heat the oil in a saucepan and saute the onion and vegestables for a few minutes.

Step 2

Add the meat until browned. Add chopped tomatoes, tomato purée, and red wine. Let it simmer on medium heat for 30-60 minutes. Stir occasionally.

Step 3

Boil the spaghetto; meanwhile, flavour the bolognese with liquid herbs, salt, and pebber to taste.

Step 4

Service with freshly grated parmasan.

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