Macaroni pan with Bolognese sauce

Ingredients for 2 servings:

• 120 g macaroni
• 8 g chicken stock powder
• 2 tbsp extra virgin olive oil
• 30 g Pecorino, grated, alternatively mountain cheese
• 50 g lean bacon
• 50 g carrot(s)
• 30 g celery, fresh or frozen
• 2 tbsp butter
• 125 g minced beef
• 1 tbsp flour
• 70 g cooking water from the pasta
• 30 g chicken liver(s), optional
• salt and pepper
• Nutmeg, freshly grated
• 1 tbsp paprika powder, mild
• 1 clove(s)
• 2 small bay leaves
• n. B. Celery leaves
• e.g. Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

An Italian starter from the Emilia-Romagna region.

Bring 400g of water for the pasta to a boil and dissolve the chicken stock in it. Add the pasta and cook al dente according to the package instructions. In the meantime, very finely dice the bacon, carrot, and celery stalks. Gently fry in a saucepan with the butter. Add the minced meat in small batches and fry. Sprinkle the flour over the meat and mix in. Strain the pasta, reserving the stock and setting the pasta aside in the sieve. Add 70g of the pasta cooking water to the minced meat, mix everything well, and season the sauce with salt, pepper, and nutmeg. Mix in the remaining spices. Simmer with the lid on for 20 minutes, then remove the lid, remove the bay leaves and cloves, and simmer gently uncovered for 10 minutes. Finely chop the optional chicken livers and stir into the sauce. Simmer for another 3 minutes. Heat the olive oil in a pan and briefly fry the pasta. Divide the pasta among serving plates, pour over the meat sauce, and sprinkle with the pecorino and celery. Serve hot and enjoy.