Spaghetti alla Bolognese

Ingredients for 4 servings:

• 1 onion(s)
• 1 carrot(s)
• 2 stalk(s) celery
• 100 g bacon, streaky, smoked
• 2 tbsp butter
• 300 g minced meat, mixed
• 125 ml red wine or broth
• 1 can of tomatoes, 400 g, peeled
• 1 chili pepper(s), dried
• Salt and pepper from the mill
• 500 g pasta (spaghetti)
• Parmesan

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Peel the onion and carrot, wash the celery stalks, remove the rind from the bacon, and cut everything into small cubes. Heat a large pan. Fry the bacon cubes over medium heat until the white fat from the bacon is almost rendered. Add the butter and stir in all the diced vegetables. Push the vegetables and bacon to the edge of the pan, leaving space in the middle for frying. Add the minced meat, break it into smaller portions with a spatula, and stir for 2-3 minutes until everything is cooked into small, crispy crumbs. Pour in the wine or stock. Add the canned tomatoes (with their juices) and mash them slightly in the pan, mixing everything well. Crumble or chop the chili peppers and add them to the sauce with 1 teaspoon of salt and pepper. Simmer gently over low heat (15 minutes is fine, but 1 hour is fine too), stirring occasionally. Cook the spaghetti according to the instructions. Season the sauce to taste, perhaps adding more salt and pepper. Divide the spaghetti among deep plates and pour a thick layer of sauce over the pasta. Grate the Parmesan cheese on top, and everyone can grate it freshly over the steaming pasta.