Spaghetti Bolognese my way

Ingredients for 4 servings:

• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 large onion(s), chopped
• 1 carrot(s), chopped
• 1 stalk(s) Celery, cut into rolls
• 500 ml beef broth
• 380 ml red wine
• 800 g tomato(s), chopped canned tomatoes
• 1 tbsp sugar
• 2 tbsp parsley, fresh, flat and chopped
• 400g spaghetti
• Parmesan, freshly grated
• 500 g minced beef

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat olive oil in a large, deep frying pan. Sauté the garlic, onion, carrot, and celery stalk over medium heat for 5 minutes, until the vegetables are golden brown. Increase the heat to high and brown the mince well, breaking it up with a fork. Add the stock and wine, stir in the tomatoes, sugar, and parsley. Bring to a boil and simmer on low heat for 90 minutes, stirring occasionally. Season to taste with salt and pepper. Cook the spaghetti in a large pot of boiling water until al dente. Drain and transfer to warmed plates. Spoon the sauce over the top and sprinkle with Parmesan cheese.