Classic Swedish-style spaghetti bolognese
From the foundersAlexander Eriksson·Founder & CEO
A rich, well-balanced Swedish meat sauce with grated carrot, tomato purée and Chinese soy sauce for extra umami, served with spaghetti and grated Parmesan.
Ingredients
2 servings
- 250 gspaghetti
- 500 gbeef mince
- 390 gchopped tomatoes
- 2 msktomato purée
- 1 stbrown onion
- 2 stgarlic cloves
- 2 stcarrot
- 1.5 mskcooking oil
- 1 stchicken stock cube
- 2 dlwater
- 1 mskChinese soy sauce
- 40 gParmesan
- 100 gsalad leaves
- 0.5 krukafresh thyme
- 1 tsksalt
- 2 krmblack pepper
How to make it
- 1
Peel and finely chop the onion and garlic cloves. Peel and coarsely grate the carrots.
- 2
Heat the cooking oil in a deep frying pan or saucepan. Brown the beef mince over high heat until nicely coloured.
- 3
Add the onion, garlic and grated carrots. Fry for a couple of minutes until the onion has softened.
- 4
Stir in the tomato purée and fry it, stirring, for 1 minute to develop a deeper flavour.
- 5
Pour in the chopped tomatoes, water, crumbled chicken stock cube and Chinese soy sauce. Stir well.
- 6
Simmer the meat sauce over medium-low heat, uncovered, for about 15 minutes until thickened. Season with salt and black pepper.
- 7
Cook the spaghetti in plenty of lightly salted water according to the packet instructions until al dente. Drain.
- 8
Toss the spaghetti with the meat sauce or serve the sauce on top. Top with grated Parmesan and fresh thyme and serve with a fresh, crisp salad.
Kitchen tips
- Let the tomato purée fry briefly in the oil before adding the liquid; it removes bitterness and brings out the sweetness.
- Save 0.5 dl of the pasta water and stir it into the sauce for an extra glossy, creamy texture.
AI-generated content. Always verify ingredients and allergen information yourself.
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