Vegetable macaroni bolognese

Vegetable macaroni bolognese

Total: 45 min. | Active: 45 min.
lactose-free
Nutritional value / person: 672 kcal
, Fat: 30 g
, Carbohydrate: 60 g
, Protein: 36 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Macaroni

250 g pasta (e.g. macaroni)
salted water, boiling
½ tbsp olive oil

Bolognese

oil for frying
400 g minced meat (beef and pork)
¾ tsp salt
a little pepper
1 onion, finely chopped
3 tbsp tomato puree
400 g courgettes, lengthwise halved, in approx. 2 cm wide pieces
500 g tomatoes, cut into slices approx. 1 cm wide
100 g carrots, coarsely grated
2 sprig thyme
¼ tsp salt

Serve

1 apple, cut into approx. 1 cm cubes
1 organic lemon, use a little grated zest and 1 tbsp of juice
80 g grated Gruyère
2 sprig thyme, leaves torn off
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How it's done

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Macaroni

Cook the pasta in boiling salted water until al dente, drain and reserve approx. 300 ml of the cooking water, set aside. Return the pasta to the pan, add the oil, keep warm.

Bolognese

Heat the oil in a cooking pot. Brown the meat for approx. 5 mins. per batch, remove, season. Reduce the heat, add a dash of oil to the same pan. Add the onion, sauté. Add the tomato puree and all the other ingredients up to and including the thyme, cook briefly. Add the reserved pasta water, bring to the boil, cook for approx. 5 mins. Return the meat to the pan, cover and simmer for approx. 15 mins. Remove the lid and continue to simmer for 5 mins. Remove the thyme sprig, season with salt.

Serve

Mix the apple, lemon zest and juice. Serve the bolognese with the vegetable macaroni. Sprinkle with the cheese and thyme, serve with the diced apple.

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