Colourful spaghetti with minced meat, peppers, carrots and leeks
Preparation time
-
Cooking time
20 min
Dietary preference
Meat
Difficulty
Easy
Region
Campania
Servings
4
In this recipe
Preparation method
- Cook the spaghetti according to the instructions on the packet. Drain the spaghetti and drain well. Clean and chop the peppers, carrots and leeks very small.
- Heat the Bertolli olive oil in a wok and stir-fry the minced beef in 5 min until loose.
- Pour out the liquid and stir-fry the vegetables for 5 min. Add the Bertolli Tradizionale pasta sauce. Heat the sauce and spoon in the hot spaghetti.
- Divide the spaghetti among 4 warm deep plates.
Ingredients
- 1 pack of Bertolli Spaghetti
- 1 670 ml bottle of Bertolli Tradizionale pasta sauce
- 1 yellow pepper
- 10 fresh carrots
- 1 leek
- 2 tbsp Bertolli olive oil classico
- 250 g minced beef
View the nutritional value
| Energy | 669 kJ (160 kcal) |
| Protein | 27,7 g |
| Carbohydrates | 89,4 g |
| Sugar | 16,5 g |
| Fibre | 6,2 g |
| Fat | 19,9 g |
| Saturated fat | 5,8 g |
| Salt | 0,72 g |
