Spaghetti Bolognese Tuscany style

Ingredients for 4 servings:

• 1 large onion(s)
• 1 large carrot(s)
• 1 can of mushrooms, or fresh
• 3 points tomato(s) – puree or fresh, peeled tomatoes
• 500 g minced meat (ground beef or mixed)
• 8 green olives
• 2 cloves garlic
• Salt and pepper, oregano, basil, hot paprika
• ½ cup sweet cream
• 250 ml red wine, dry
• 1 point pasta (spaghetti or other)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, peel and finely chop the onion, carrot, mushrooms, and garlic. Finely chop the olives and stir in. Brown the minced meat, season with salt and pepper, and add the chopped vegetables until lightly browned. Deglaze with the wine (more or less, depending on your taste) and reduce slightly. Then add the tomatoes or puree and stir. Bring to a boil briefly, then simmer with the lid on for about 1 hour over moderate heat. Season to taste with salt, pepper, paprika, oregano, and basil, and simmer for another 10 minutes. Finally, add a little sweet cream to taste and let it steep for another 10 minutes. I always use fresh basil and oregano, but ground herbs will do, too. Cook the pasta, drain well, add a little butter, and stir. To serve, pour the sauce over the pasta (oh?!), then sprinkle with Parmesan and mix. Then add the ground Gouda cheese. You can also add this to the crust for a bit so the Gouda melts nicely. I put the pasta in a large bowl and then pour the whole sauce over it. Then let it stand for a few hours and only add the cheese when I’m eating it. This way, the pasta soaks in nicely, the whole thing doesn’t get too wet and tastes even better. Even the next day! Serve with a good red wine and a crisp salad.