Spaghetti bolo

Total time: 1hr 10m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 672 Kcal, 34g Protein, 83g Carbohydrates, 20g Fat


  • Vegetables
  • 1 onions, finely chopped
  • 300 g carrots, diced
  • 150 g leek, thinly sliced
  • Sauce
  • 2 tbsp tomato puree
  • oil for frying
  • 400 g minced meat (beef)
  • 1 tin chopped tomatoes (approx. 240 g)
  • 2 dl meat bouillon
  • 1 tbsp oregano
  • salt and pepper to taste
  • Spaghetti
  • 500 g spaghetti
  • salted water, boiling
  • Utensils
  • Colander, Cooking pot with lid, Cooking spoon, Knife, Measuring cup, Pan, Tablespoon, Teaspoon, Cutting board, Kitchen scales

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  • Vegetables

    Peel and finely chop the onion. Peel and halve the carrots, cut into thin slices. Cut the leek in half, wash, thinly slice.
  • Sauce

    Heat the oil in a frying pan. Brown the meat in batches for approx. 2 mins. Remove. Sauté the onion, carrots and leek in the same pan for approx. 5 mins. Add the tomato puree and cook briefly. Add the tomatoes and stock, bring to the boil. Return the meat to the pan, simmer the sauce for approx. 30 mins.
  • Finely chop the oregano, add to the sauce, season.
  • Spaghetti

    Cook the spaghetti in boiling salted water until al dente. Drain the spaghetti, plate up with the sauce.
  • Serve with:

    Grated parmesan.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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