Recipes

Pasta Bolognese a la Sophini with tomato-sweet potato sauce

Ingredients

For 4 people

  • 400g wholemeal parsnip pasta
  • 500g sweet potato
  • 3 (bunch) tomatoes
  • 1 onion
  • 1 winter carrot (200g)
  • 1 clove garlic
  • 400g minced meat
  • 2 tbsp fresh parsley
  • 200g grated cheese
  • salt and pepper

Serving tip:

  • fresh parsley


Pasta Bolognese a la Sophini with tomato-sweet potato sauce

Step 1: The sweet potatoes can be used with and without skin. Wash them and cut into equal slices and put them in a pan with about 300ml of water. Bring to a gentle boil for 15 min.

Step 2: Meanwhile, wash and cut the winter carrot into coarse pieces, as well as the tomatoes and cook them for 10 with the sweet potatoes.

Step 3: Cut the onion into thin rings and press the garlic. Heat a dash of olive oil in the frying pan and cook the minced meat according to instructions on the package, along with the onion and garlic.

Step 4: Now puree the cooked vegetables with a hand blender to a smooth whole and season by adding the parsley and some salt and pepper.

Step 5: Cook the pasta al dente in plenty of water with some salt (advice: 12 grams per litre of water) and drain the pasta.

Step 6: Mix the minced meat mixture into the pureed vegetables. Now spoon the cooked pasta through it. Garnish with some fresh parsley and grated cheese and serve the dish.

Variation tip:

Add 2 sweet pointed peppers for extra bite.

Vega tip:

Use vegetarian minced meat.

Groceries

  • 400g wholemeal Sophini parsnip pasta
  • 500g sweet potato
  • 3 (bunch) tomatoes
  • 1 onion
  • 1 winter carrots (200g)
  • 1 clove garlic
  • 400g minced meat
  • 2 tbsp fresh parsley
  • 200g grated cheese

From the kitchen cabinet:

Olive oil, Salt, Pepper

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