Fast Food Spaghetti Bolognese (vegetarian)

When things need to be done a bit faster, my Fast Food Spaghetti Bolognese are just the thing for you. In less than 20 minutes, you can conjure up delicious Spaghetti Bolognese that no Italian would...

which I would really call Spaghetti Bolognese. But from Italian friends, I at least got confirmation that they are delicious. Real Spaghetti Bolognese needs to simmer for a good amount of time to develop the flavor. I solve this problem quickly and efficiently with a blender.

Below are the ingredients for two people. We usually cook this vegetarian, but of course, you can replace the tofu or corn with meat 🙂

Ingredients list for two people

I always try to buy organic tomatoes and the rest of the vegetables, because you can really taste the vegetables in this dish. We don't simmer anything together 🙂

By the way, if you were to leave out the cream and Parmesan, you'd have vegan spaghetti bolognese.

Preparation

I always start with the pasta water. I heat it in the kettle because it's energy-efficient. This takes about five minutes, and then you can pour it boiling into the pot. In the meantime, I wash and chop the vegetables, which then go into the blender. You can safely skip the tomato paste, but it does take away the sauce's red color.

In the image gallery, you can see the individual steps.

After 25 seconds in the blender, the sauce is ready. Now, put the ground corn and minced meat and the onion into a pan and heat it with coconut oil. I love the light coconut flavor when frying. That's why we exclusively use coconut oil in our kitchen. In parallel, you can put the pasta in the water throw season. They can become al dente in the meantime.

When the meat and onions are lightly browned, add the sauce. Let this cook for about 5-10 minutes.

This time can be used for setting the table and for cleaning the kitchen 🙂

By the way, a good drop of red wine is a must, of course. I recommend a glass while cooking and the rest with the meal itself. Today we had a delicious red wine from the Veneto region, specifically from Valpolicella, where Amarone also comes from.

The spice I used this time is from Schuhbeck in Munich. It tastes fantastic as a meat seasoning, slightly salty, slightly like vanilla.

But enough words for now.

Cheers and enjoy!