spaghetti bolognese

Ingredients for 4 servings:

• 2 onions
• 1 carrot(s)
• ¼ celery root
• 1 garlic clove(s)
• 1 bay leaf
• Salt and pepper, black
• olive oil
• Red wine, dry, to deglaze
• 200 g minced beef
• 1 can of chopped tomatoes (400 g)
• 4 tbsp tomato paste
• ¼ liter broth
• Paprika powder
• 500g spaghetti
• Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

our favorite Bolognese, quick and easy to make

Finely dice the onions, carrot, celery, and garlic (I do it all together in the food processor). In a large pan, sauté the vegetables in oil with a bay leaf and salt. The vegetables should brown slightly; this will enhance the flavor. Add the ground beef, fry briefly, and deglaze with wine. I always add a generous splash, but don’t want it to float. Add the tomato paste, canned tomatoes, and stock, and season with salt, pepper, and paprika. Simmer until a paste-like mixture forms. If you prefer a thinner sauce, add a little more wine or stock. Cook the spaghetti in salted water until al dente and serve with the sauce. Garnish with fresh Parmesan cheese, if desired. Tip: If you like it a bit spicier, you can also serve this sauce with chili tagliatelle. We think it goes very well together, too.