Spaghetti Bolognese

Ingredients

• 1 bundle vegetable stock vegetables
• 2 onions
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 250 g mixed minced meat
• 2 tsp fresh thyme leaves
• 200 g passata (can)
• 150 ml Heavy Cream
• 150 g cherry tomatoes
• Salt
• ground pepper
• 500 g spaghetti

Instructions

1. 1.

   Clean and rinse the vegetable stock vegetables. Dice everything very finely. Peel onions and garlic cloves. Dice the onions.

2. 2.

   Heat olive oil in a non‑stick pan. Brown the minced meat until crumbly. Add onions, vegetable stock vegetables, and thyme; let them simmer together. Squeeze in the garlic. Stir in passata and cream. Cover and cook over low heat for about 10 minutes.

3. 3.

   Rinse and halve the cherry tomatoes. Add them to the pan in the last few minutes. Season everything with salt and pepper.

4. 4.

   Cook spaghetti in plenty of salted water according to package instructions until al dente. Drain the pasta and serve it with the Bolognese sauce.