spaghetti bolognese

Ingredients for 4 servings:

• 100 g smoked bacon
• a little olive oil for frying
• 250 g minced meat, mixed, or just beef
• 1 large onion(s)
• 1 carrot(s)
• 1 slice(s) celeriac
• 3 garlic cloves
• 1 tbsp tomato paste
• salt and pepper
• 1 tsp, heaped paprika powder, hot
• 150 ml red wine
• 2 can/n tomatoes, peeled (400 g each)
• 250 ml beef broth
• Parsley
• oregano
• 1 bay leaf
• rosemary
• basil
• 500g spaghetti
• e.g. butter
• e.g. Parmesan, grated
• some parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Recipe from Italy

Peel the celeriac, onion, and carrot. Cut them into very small cubes along with the smoked bacon. Peel and finely chop the garlic. Drain the canned tomatoes and, if necessary, remove the seeds from the tomatoes (very important!), then cut them into approximately 1 cm pieces. In a heavy saucepan, brown the bacon with very little olive oil, then add the minced meat and cook until the minced meat crumbles. Now add the onion, the remaining vegetables, and the garlic and cook for a few minutes over medium heat. Add the tomato paste and cook for a few more minutes. Season with salt and pepper to taste, then sprinkle with a generous pinch of paprika. Immediately deglaze with the red wine. Then add the beef broth, tomatoes, and the remaining spices and herbs. Simmer for at least 1 hour, until almost all of the liquid has evaporated. Meanwhile, cook the spaghetti according to the package instructions until al dente. Strain through a sieve. Serve in deep plates and spoon the sauce on top. Add one or two small knobs of butter. Sprinkle with grated Parmesan and some chopped parsley to serve.