Spaghetti Bolognese with Crump

DifficultyBeginner

Spaghetti bolognese is one of the first dishes we recommend trying with Crump. This is easy-to-make, delicious and a perfect example than of a meal pretty much always made with meat can be meatless! All this thanks to the engineered texture and organic clean ingredients in Crump. Ready to get cooking?

Spaghetti Bolognese with Crump
Yields8 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins
Ingredients
 5 g olive oil
 40 g onion (diced)
 80 g carrots (cubes)
 40 g celery stalks (diced)
 10 g garlic cloves
 10 leaves fresh basil or 3g dried basil
 400 g canned tomatoes (cubes)
 500 g canned tomatoes (crushed)
 250 ml water
 2 g dried oregano
 80 g crump
 200 g warm water
 salt and pepper to your taste
 455 g spaghetti
1

First, place the Crump in a mixing bowl, add salt and warm water. Stir a little to dissolve the salt. Let it stand for 5 minutes.

2

Heat 5g of olive oil in a large, deep pan, then add the chopped onion, carrot, celery, minced garlic and cook with low heat for 10 minutes without coloring the vegetables. Then add CRUMP and make it brown until all the liquid has evaporated. Pour in both types of canned tomatoes, water and a pinch of salt and pepper.

3

Sprinkle with some dried oregano and torn basil leaves (reserve some small ones), bring everything to a boil. Then turn lower the heat and let it simmer with the lid open for 1-1.5 hours, stirring occasionally.

4

When your Bolognese is almost done, bring a large pot of water to a boil and bring to a boil spaghetti according to package directions. (We usually cook 2 min less, if the package suggests, your pasta will continue to cook when you plug it in sauce and you really don't want to overcook it!)

5

Drain the spaghetti and add the pasta to the sauce, stir gently and take off the heat. Top with reserved basil leaves. Serve with freshly grated parmesan cheese.

Ingredients

Ingredients
 5 g olive oil
 40 g onion (diced)
 80 g carrots (cubes)
 40 g celery stalks (diced)
 10 g garlic cloves
 10 leaves fresh basil or 3g dried basil
 400 g canned tomatoes (cubes)
 500 g canned tomatoes (crushed)
 250 ml water
 2 g dried oregano
 80 g crump
 200 g warm water
 salt and pepper to your taste
 455 g spaghetti

Directions

1

First, place the Crump in a mixing bowl, add salt and warm water. Stir a little to dissolve the salt. Let it stand for 5 minutes.

2

Heat 5g of olive oil in a large, deep pan, then add the chopped onion, carrot, celery, minced garlic and cook with low heat for 10 minutes without coloring the vegetables. Then add CRUMP and make it brown until all the liquid has evaporated. Pour in both types of canned tomatoes, water and a pinch of salt and pepper.

3

Sprinkle with some dried oregano and torn basil leaves (reserve some small ones), bring everything to a boil. Then turn lower the heat and let it simmer with the lid open for 1-1.5 hours, stirring occasionally.

4

When your Bolognese is almost done, bring a large pot of water to a boil and bring to a boil spaghetti according to package directions. (We usually cook 2 min less, if the package suggests, your pasta will continue to cook when you plug it in sauce and you really don't want to overcook it!)

5

Drain the spaghetti and add the pasta to the sauce, stir gently and take off the heat. Top with reserved basil leaves. Serve with freshly grated parmesan cheese.

Spaghetti Bolognese with Crump