Spaghetti Bolognese with capers, olives, mushrooms

Ingredients for 3 servings:

• 400g spaghetti
• 500 g minced beef
• 1 pack of tomatoes, pureed
• 1 onion(s), finely chopped
• 1 garlic clove(s), chopped
• ½ carrot(s)
• 10 olives, halved
• 5 large mushrooms, fresh
• 300 ml meat broth
• 30 g capers with liquid
• 90 g butter
• 150 ml red wine
• salt and pepper
• 1 pinch(s) of sugar
• 1 pinch(s) thyme
• 1 pinch(s) of oregano
• 1 pinch of marjoram
• 50 g Parmesan, grated
• e.g. chili sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Finely dice or coarsely grate the carrot and braise it in a large saucepan with 30g butter and a pinch of sugar for about 15 minutes, until the sugar has caramelized slightly. Season with salt and pepper, add half of the onion and continue to simmer. Heat a little oil in a wide pan over high heat and lightly brown the minced meat on all sides, stirring continuously. Add the other half of the onion, the garlic and salt, stir well and sauté the onion until translucent. Add the pepper, thyme, oregano and marjoram and immediately deglaze with the red wine. Reduce the red wine while stirring. Remove the pan from the heat and add the contents to the large saucepan with the carrot. Add the meat stock, passata, halved olives and capers along with the liquid from the jar to the pan, and season with salt and pepper. Melt 50g of butter in a pan and toss the sliced ​​mushrooms over medium heat until almost all the liquid has evaporated. Season with salt and pepper. Add the mushrooms to the ragout in the pot. If desired, add a drop of hot chili sauce for a more tangy touch. Simmer the ragout for at least 30 minutes. Cook the spaghetti according to the instructions until al dente, drain, and return it to the pot with a knob of butter. To serve, warm plates, arrange the spaghetti and ragout on top, and sprinkle with cheese, if desired.