Spaghetti Bolognese with Cucumber Salad

Ingredients

For the Bolognese Sauce:

• 55g white onion

• 5g chili pepper

• 60g bell pepper

• 105g tomatoes

• 14ml olive oil

• 270g ground beef

• 7g garlic

• 165g passata

• 195g canned diced tomatoes

• 2g oregano

• 1g rosemary

• 1g thyme

• 7g bouillon cube

• 1g salt and pepper

For the Spaghetti:

• 300g whole wheat spaghetti

For the Salad:

• 200g cucumber

• 100g tomato

• 60g quark

• 30g mayonnaise

• 10g vinegar

Instructions

1. Finely chop the onion and chili pepper. Cut the bell pepper and tomatoes into small cubes.

2. Heat the olive oil in a pan and brown the ground beef.

3. Add the onion, garlic, and bell pepper to the pan and sauté briefly.

4. Then add the passata, canned tomatoes, chili pepper, and fresh tomato cubes.

5. Finely chop the oregano, thyme, and rosemary and add them to the sauce.

6. Season with the bouillon cube, salt, and pepper. Let the sauce simmer gently while you prepare the rest.

7. Meanwhile, cook the spaghetti in plenty of boiling salted water according to the package instructions.

8. For the cucumber salad, slice the cucumber and chop the tomato.

9. In a small bowl, mix the mayonnaise, quark, and vinegar into a dressing.

10. Pour the dressing over the cucumber and tomato, and mix well.

11. Serve the spaghetti topped with the Bolognese sauce and the cucumber salad on the side.

Storage Advice: Keep refrigerated in an airtight container for up to 3 days.

Nutritional information