Quick Umami Bolognese

Total time 40 mins
10 mins preparation time
30 mins cooking time

Ingredients

4 portion(s)
300 g
Spaghetti
15 g
olive oil
125 g
bacon or pancetta, cubed
500 g
ground beef ~ 20% fat
200 g
carrot (3 medium) medium carrots
125 g
sticks celery
125 g
small onion
3 
cloves garlic, minced
100 g
single cream
400 g
can chopped tomatoes
Fresh basil, leaves only
Nutritional facts (per portion): 3485 kJ  /  832 kcal
39 g Fat
47 g Protein
72 g Carbohydrates

Preparation

Step 1

Preheat oil on medium heat. Add minced beef and cook for 4-5 minutes, breaking it up with a spoon, until browned and no pink meat remains. Add bacon and cook for another few minutes . Drain excess fat if desired using a sieve or a colander.

Step 2

Meanwhile peel and finely chop the onion and garlic and stir them into the meat. Peel and finely chop the carrot and celery and stir them in, too. Cook for five minutes over a moderate heat, stirring frequently.

Step 3

Mix in the tomatoes, Kikkoman soy sauce and cream. Cook for five minutes, until slightly reduced. Taste for seasoning and season with salt and pepper if desired.

Step 4

Bring water to boil in a large pan, season with salt generously and cook the spaghetti al dente according to the packaging instructions. Drain the spaghetti, saving 100 ml of cooking water. Mix spaghetti, reserved water and the sauce in a large pan. Stir together over a medium heat for one minute. Divide spaghetti between four plates and top with fresh basil. Serve immediately.

Recipe-ID: 284

Recipe as PDF

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Preheat oil on medium heat. Add minced beef and cook for 4-5 minutes, breaking it up with a spoon, until browned and no pink meat remains. Add bacon and cook for another few minutes . Drain excess fat if desired using a sieve or a colander.

Meanwhile peel and finely chop the onion and garlic and stir them into the meat. Peel and finely chop the carrot and celery and stir them in, too. Cook for five minutes over a moderate heat, stirring frequently.

Mix in the tomatoes, Kikkoman soy sauce and cream. Cook for five minutes, until slightly reduced. Taste for seasoning and season with salt and pepper if desired.

Bring water to boil in a large pan, season with salt generously and cook the spaghetti al dente according to the packaging instructions. Drain the spaghetti, saving 100 ml of cooking water. Mix spaghetti, reserved water and the sauce in a large pan. Stir together over a medium heat for one minute. Divide spaghetti between four plates and top with fresh basil. Serve immediately.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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