Spaghetti bolognese

Spaghetti is amongst everybody’s favourite dishes. If you thought by making a fitness version of it we’ll have some obnoxious minced chicken with some protein pasta that tastes like the bottom of your boots after stepping into a cow shit with pieces of fibery grass, topped with some “ketchup” stinking of artificial sweeteners, then can you just stop being a fucking peasant for 15 minutes, please?

This recipe will be so close to the original recipe that even your imaginary Italian grandma would approve it, moreover, you will also get blessed by Franco Columbu’s spirit. Nonetheless, the recipe is slightly different, and not so slightly more barbaric if you prepare it in a way for multiple meals for multiple days, and portion it, etc.

Video is coming in spring or summer!

Ingredients for:

• olive oil for cooking
• onions
• celery
• carrot
• minced meat (beef in this case)
• tomato puree without additional sugar / canned tomatoes
• extra virgin olive oil for additional fats and for pasta lubricant
• parmesan
• spaghetti pasta, preferably whole grain or durum, etc.
• salt, pepper
• voluntary: garlic, basil, oregano

Method:

• heat up the water in a spacious pot (enough space for the pasta to dance!)
• heat up a spacious deep pan (medium)
• put in the oil
• put in the chopped onion, shredded carrot and celery
• mix
• when the water is boiling, add the salt (be generous, and don’t be a clown, never add oil to the cooking water)
• oh, also add the pasta (cooking time: package)
• when the sofrito (the veggie bois) is ready, add the minced meat
• mix
• close to the pasta’s finish, take out like 1-2 dl of pasta water from the pot in a mug (or a glass, or a plate, or whatever)
• put the cooked pasta under cold water to stop the cooking process (you can add the extra virgin olive oil now)
• when the meat is ready, add the tomato puree, pasta water and seasoning
• cook it 10-30 mins depending how hungry you are (the point is to have the vegetables in a mashed texture)
• 5 mins before the end of cooking add the additional extra virgin olive oil

And that’s it. Now you can portion it, and when it is already on your plate, put the cheese on it.

Bon appetit!