• 3 oignons
  • 3 carrots
  • 1 zucchini
  • 1 red pepper
  • 1 yellow bell pepper
  • 2 stalks of white celery
  • 2 cloves of garlic
  • 50 ml of olive oil
  • 3 bay leaves
  • 20 g vegetable stock powder
  • 5 g spaghetti herbs
  • 1200 g of canned diced tomatoes
  • 1 tablespoon of tomato paste
  • 1 teaspoon of ground coriander seeds
  • 400 g Greenway mince
  • 500 g spaghetti

Spaghetti bolognese




We start by preparing the vegetables. Cut the onion, carrots, zucchini, peppers, and celery into small cubes. Depending on your preference, you can do this very finely or a bit coarser. Also, finely chop the garlic.


Now, take a cooking pan, set it over medium heat with olive oil, and add the chopped vegetables. Cover the pan and simmer the vegetables for 10 to 15 minutes until they are tender. Stir occasionally to prevent them from sticking. Add a splash of water if needed, in case you notice they are starting to stick.


When the vegetables are tender, add the bay leaf, broth, spaghetti herbs, diced tomatoes, tomato paste, and coriander seeds. Stir everything well and reduce the heat. Let the sauce simmer for about fifteen minutes while stirring occasionally, so that it thickens nicely and all the flavors come out well.


At last, cook the mince in a bit of fat and add it to the sauce. Serve with spaghetti!