In this recipe, ground meat is mixed with half vegetables. Additionally, we add more vegetables to enhance the flavor. If you have cauliflower, root vegetables, or a broccoli stem lying around, feel free to add them in small pieces. With this dish, you make meat sauce for 4 servings in one batch. This will leave you with extra sauce that you can save and later use. If you're following the weekly menu this dish is part of, you should use the meat sauce for the next dish.
Ingredients
- 100 g spaghetti
- 2 clove garlic
- 1 x yellow onion
- 2 x thai young kale
- 2 x carrot
- 400 g ground meat with vegetables
- 2 dl red wine
- 5 dl water
- 1 x vegetable bouillon
- 390 g diced tomatoes
- 2 handful grated parmesan
- 4 x plum tomato
Method
- Tips: For a vegetarian versjon, exchange the grounded meat with a vegetarian option.
- Please note: If you are making this dish for more than 4 people, please consider the amount of ingredients. The meat sauce is ment to cover several leftover dishes, and is to be stored for later if you make this dish for 1 serving.
- Bring a generous amount of salted water to a boil. Cook the spaghetti until it reaches al dente perfection.
- Mince the garlic and onion. In a pot with a sturdy base, heat a bit of olive oil and sauté the onion until it becomes soft.
- Cut thai young kale and carrots into small pieces, then sauté them with the onion for 2 minutes. If you have any leftover vegetables in the fridge, chop them into small pieces and sauté them as well. Place these vegetables in a bowl for later, allowing you to sauté the ground meat separately.
- Add a generous knob of butter to the pot and cook the ground meat. Once cooked, reintroduce the sautéed vegetables to the pot.
- If you have some red wine, now is the perfect time to incorporate it. (I typically freeze any leftover red wine in an ice cube tray, making it convenient for cooking.) If you don't have red wine, feel free to skip this step.
- Introduce water, a vegetable stock cube, and diced tomatoes to the pot.
- Sprinkle in plenty of freshly ground pepper and add a spoon of soy sauce.
- Allow the meat sauce to simmer without a lid for 10–15 minutes, letting the liquid reduce. If, like me, you prefer a bit of bite in the carrots, you don't need to cook them for an extended period.
- Stir in Parmesan and serve the dish, topping it with fresh plum tomatoes and an additional sprinkle of Parmesan.
- Allow any leftover sauce to cool before storing it in the refrigerator or freezer.
