Spaghetti alla Bolognese

Ingredients for 6 servings:

• 2 onions
• 2 carrots
• 2 bell peppers
• 400 g mushrooms
• 100 g bacon
• 600 g minced meat, mixed
• 600 g tomatoes
• 200 g butter
• 2 cup(s) wine, red, dry
• 2 cup(s) meat broth, strong
• Salt
• pepper
• e.g. milk
• 1 kg pasta (spaghetti or tagliatelle verdi)
• Parmesan

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the onion, grate the carrot, and finely chop it along with the bacon. Dice the bell pepper and mushrooms and stir everything into the meat. Briefly place the tomatoes in boiling water, peel them, and puree them. Gently heat the butter in a saucepan, brown the meat until it loses its color, then pour in the red wine and stir vigorously until it has evaporated. Now add 1 cup of stock and bring to a simmer over low heat, gradually adding the second cup of stock. Once this has also evaporated, stir in the tomatoes, season with salt and pepper, and add enough milk to cover. Cover and simmer over very low heat for 3 hours. Thin with a little stock or milk if desired. Cook the spaghetti or tagliatelle verdi (ribbon pasta with spinach) al dente, arrange on warmed plates, spoon the ragù over it, sprinkle with grated Parmesan cheese, and serve immediately.