spaghetti bolognese

Ingredients for 4 servings:

• 200 g onion(s)
• 3 garlic cloves
• 250 g celery
• 300 g carrot(s)
• 3 tbsp olive oil
• 500 g minced meat, mixed
• 1 bunch parsley, chopped flat
• 2 tbsp tomato paste
• 125 ml broth
• 1 can of tomatoes (800 g EW)
• 125 ml white wine
• salt and pepper
• 500g spaghetti
• Parmesan for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the onions and press the garlic through a press. Clean the celery and carrots and cut them into 1/2 cm cubes. Heat the oil in a heavy saucepan and sauté the vegetables for 5 minutes, stirring constantly. Add the minced meat and parsley and sauté for another 2 minutes, stirring constantly. Stir in the tomato paste, pour in the stock, and reduce the heat almost completely. Lightly crush the tomatoes in the can. Add the tomatoes, juice, white wine, and 1/4 l water to the meat. Simmer over low heat with the lid slightly open for about 1 1/2 hours, stirring frequently. Season with salt and pepper. Cook the spaghetti according to the package instructions, drain, and serve with the Bolognese sauce and Parmesan cheese.