Atos’ Pasta Bolognese

Atos’ Pasta Bolognese
Atos’ Pasta Bolognese

45 min

4 portions

Nut free
Pasta bolognese is such an easy thing to make that you can eat it every week. Season this classic sauce with heaps of spices and garnish with chili flakes if you feel like. Pasta bolognese is the favourite recipe of Atos, a 14-year-old food lover who cooks on Carrot Kitchen’s videos.

Atos’ Pasta Bolognese

  • 1 onion
  • 2-3 garlic cloves
  • 1 tbsp olive oil
  • 400-500 g minced beef
  • 1 tbsp dried oregano or basil
  • 2 tsp ground paprika
  • 1 tsp salt
  • a pinch of black pepper
  • 1 can (400 g) of crushed tomatoes
  • 100–200 ml water
  • 350 g spaghetti
  • To garnish

  • parmesan cheese
  • (chili flakes)
  1. Time to get going!

    Start by washing your hands and checking that you have all ingredients at hand.

  2. Prepare the onion & the garlic

    Peel the onion and the garlic cloves and chop them with a knife.

  3. Sauté the onion

    Put the olive oil in a large, high-sided pan and heat it up. Add onion and garlic, and sauté them until tender (this will take a few minutes).

  4. Fry the meat and play with spices

    Put the meat on the pan and fry until golden brown. Season with oregano or basil, paprika, salt and pepper. Mix well.

  5. Let it simmer!

    Add crushed tomatoes to the pan. Add a drop of water in the tomato can and pour the rest onto the pan. Cover the pan with a lid and let the sauce simmer while your pasta boils.

  6. Boil the pasta

    Fill a big saucepan with water and season with 1 tsp of salt. Cover with a lid to make it boil faster. Once the water boils, add the spaghetti and stir. Let it cook without the lid, following the cooking instructions on the package. Drain in a colander.

  7. Time to enjoy!

    Mix the pasta with the sauce and top with freshly grated parmesan cheese. Toss in the chili flakes if you love them like I do.

  8. Be creative

    I love to play with spices. These Santa Maria spices go well with my bolognese sauce: Chilli Explosion, Roasted Garlic & Pepper and Five Peppers.

Atos

"Every week I cook for my family"

14 years

Tell us about your fav recipe? I often cook pasta Bolognese and vary the recipe depending on my mood. I love to play with different spices; especially chili is something I like to add.

Which Carrot Kitchen’s videos do you cook on? You can see me cooking the Power Omelette and The Winner’s Sweet Potato Salad. Everything we’ve done has been delish!

Did you enjoy shooting these videos? Yes, it was loads of fun – especially filming my face.

Who taught you to cook? In my family, there’s a rule that once you turn 13, you start cooking once a week. But I already cooked before that with my mom every now and then.

Whose kitchen you’d love to visit? It would be fascinating to peep in the kitchen of celeb chefs such as Jamie Oliver and Gordon Ramsay.

Do you prefer carrot in cakes or soups? In a soup, definitely.

Pizza or burger? Pizza.

If you were a drink, which drink would you be? Coffee. It cheers you up in the morning.

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100 % happiness guarantee. Food that is spiced with laughter always tastes better.

## Our recipe philosophy

__Success guarantee.__
All our recipes are created, tested and edited by food education experts.

__Healthy and ah so yummy.__
In our recipes taste and healthiness come in the same package. Sometimes with sprinkles.

__Sustainable choices.__
We cook lots of veggies and encourage kids to make choices that are not only good for them but also good for the planet.

__100 % happiness guarantee.__ 
Food that is spiced with laughter always tastes better.