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Spaghetti bolognese (II)

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Spaghetti bolognese (II)

Pepper
Salt
1Fennel
1packageFresh spinach pasta
1canChopped peeled tomatoes
1Onion
1tspCane sugar
100gChampigon
2cloveGarlic
2tbspConcentrated tomato puree
2tspOregano
200gCarrots
400gMinced beef

Instructions for Spaghetti bolognese (II)

To prepare the Spaghetti bolognese (II) recipe, please follow these instructions:

Brown beef in a pan with a little bit of salt and pepper. The onion peeled, cut into small cubes and mix in the flesh. The two cloves of garlic piles and pressed through a garlic presses down into the meat. The carrots peeled off and tearing along with the fennel lengthways into down in the pan.
Some gruel is the mixture for five minutes.
Champigonerne rinse for Earth and the outer part of the stem is cut of, after which the rest cut into small pieces and add to mixture in skillet. Peeled diced tomatoes along with tomato puree added.
Afterwards, add oregano, sugar cane and slat and pepper, and some gruel is in my court. 20-30 min at low heat.

When the Court has simmered long enough, and the pasta is cooked, so is the food ready for serving.

Tips:
Spaghetti bolognese will be better and come to taste of more, if some gruel is longer-URf.eks. an hour.

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