High-protein Bolognese with vine tomatoes
From the foundersAlexander Eriksson·Founder & CEO
A rich Italian meat sauce made with lean beef mince, fresh vine tomatoes and red pointed pepper for extra volume and nutrition.
Ingredients
2 servings
- 500 glean beef mince 5%
- 400 gRomantica vine tomatoes
- 200 gRed pointed pepper
- 1 stonion
- 2 stgarlic clove
- 2 msktomato purée
- 1 mskolive oil
- 120 gwholewheat spaghetti
- 1 stbeef stock cube
- 1 mskdried oregano and basil
How to make it
- 1
Finely chop the onion, garlic and red pointed pepper. Halve the vine tomatoes.
- 2
Heat the olive oil in a deep frying pan or casserole and sauté the onion, garlic and pepper until softened.
- 3
Add the beef mince and brown it, stirring, until cooked through.
- 4
Stir in the tomato purée and herbs and fry for a minute to release their aromas.
- 5
Add the halved vine tomatoes, crumbled stock cube and a small splash of water (about 1 dl). Cover and simmer for about 15-20 minutes over a medium heat.
- 6
Meanwhile, cook the spaghetti in salted water according to the packet instructions.
- 7
Gently crush the softened tomatoes into the sauce with a ladle for a rustic texture. Season with salt, pepper and a little vinegar for acidity if you like.
- 8
Toss the freshly cooked pasta straight into the Bolognese and serve immediately.
Kitchen tips
- Cook the sauce uncovered for the last few minutes if you want a thicker, more concentrated Bolognese.
- Add a tablespoon of balsamic vinegar towards the end of cooking to bring out the sweetness of the vine tomatoes.
AI-generated content. Always verify ingredients and allergen information yourself.
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