Spaghetti Bolognaise With Vegetables

Italian Cucumber salad

The spaghetti bolognaise still is a real classic dish. They love it here at home. I just like to add some vegetables to the sauce.

What do you need?

• 400 gr (14 oz) of spaghetti
• 100 gr (3,5 oz) minced meat
• 1 carrot, in half circles
• ¼ bell pepper, in cubes
• ¼ leek, in half circles
• 25 gr (1 oz) peas
• ½ onion, finely chopped
• 200 ml (7 oz) passata
• 50 ml (1,5 oz) of water
• 1 teaspoon of spaghetti seasoning
• ½ teaspoon of dried oregano
• ½ vegetable stock cube
• 50 gr (1,5 oz) grated cheese or Parmesan cheese

How to make it?

In a medium cooking pot, sauté the onion. Add the minced meat, mix with the onion and fry until done.

Remove the minced meat from the cooking pot and set aside. Now put all the vegetables in that same cooking pot as well as the water and stock cube.

Let it simmer for 15 minutes on a medium high heat, stirring occasionally.

Meanwhile, cook your spaghetti, as described on the package.

When the vegetables are done, add the minced meat, as well as the passata and the herbs. Let all of this heat up again.

Season with salt and serve with the spaghetti and cheese.

Bon Appetit!

TIP: I always make more of the sauce, so I can freeze a few portions. So when I don’t have time to cook I can just defrost the sauce and cook some spaghetti.