spaghetti bolognese

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 cans of tomatoes
• 1 large onion(s)
• 2 large carrots
• 1 stalk(s) celery
• 3 cloves garlic
• 2 cloves, finely ground
• ½ tsp nutmeg
• 2 bay leaves
• 2 tbsp tomato paste
• 500 ml vegetable stock
• 1 handful of iglo parsley, finely chopped
• 1 tbsp butter
• 150 ml red wine
• 2 tbsp sugar
• 3 tbsp Parmesan
• e.g. olive oil
• 400g spaghetti
• salt water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Finely dice the carrots, onions, celery, and garlic. Heat 3 tablespoons of olive oil in a saucepan. Add the ground beef and fry until crisp. Break it up well with a spatula. Then add the carrots and celery and fry for about 2 minutes. Only then fry the onions and garlic, as the carrots and celery need more cooking time. Deglaze with red wine and cook until the wine has completely evaporated. Season with salt and pepper. Now add the canned tomatoes. Mash everything again with a spatula to prevent the tomato pieces from becoming too large. Add the bay leaves, nutmeg, cloves, tomato paste, and sugar and stir in. Simmer with the lid on over low heat for 1.5 hours. Stir occasionally and top up with vegetable stock halfway through to prevent the liquid from evaporating completely. Shortly before the end of the cooking time, cook the spaghetti in salted water as usual and drain. Before serving, remove the bay leaves and add the parsley and 3 tablespoons of Parmesan cheese to the sauce. Season with salt and pepper. Serve the sauce over the spaghetti.