Weeknight Spaghetti Bolognese

Ingredients

• 600 gLean ground beef
• 400 gSpaghetti
• 1 can (796 ml)Canned crushed tomatoes
• 2 mediumCarrots, diced
• 2 stalksCelery, diced
• 1 mediumYellow onions, diced
• 50 gGrated parmesan
• 2 clovesGarlic, minced
• 2 tbspOlive oil
• 1 tspSalt
• 1 tspGround black pepper
• 2 tspItalian seasoning
• 70 mlTomato paste

Method

1. Heat 15 ml of olive oil in a large pot or Dutch oven over medium-high heat. Add the 600 g of ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 8 minutes. Drain any excess fat from the pot.⏱ 8 min timer in cook mode
2. Add the diced 250 g yellow onion, 160 g carrots, and 100 g celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 7 minutes. Stir in the 10 g minced garlic, 70 ml tomato paste, 5 g Italian seasoning, 6 g salt, and 2.5 g black pepper, and cook for 1 minute until fragrant.⏱ 7 min timer in cook mode
3. Pour in the 796 ml can of crushed tomatoes. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally, allowing the flavors to meld.⏱ 20 min timer in cook mode
4. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the 400 g of spaghetti and cook until al dente, about 8-10 minutes. Drain well.⏱ 10 min timer in cook mode
5. Serve the Weeknight Spaghetti Bolognese hot over the cooked spaghetti, topped with 50 g of grated parmesan cheese.