Spaghetti Bolognese with Parmesan

Ingredients for 4 servings:

• 500g spaghetti
• 500 g minced meat, mixed
• 4 large carrots
• 4 stalk(s) Celery
• 2 large onions
• 100 ml red wine
• 250 ml milk, up to approx. 500 ml
• 250 ml broth, up to approx. 500 ml
• 125 g butter
• 500 g tomatoes, pureed
• 3 garlic cloves
• e.g. olive oil
• e.g. salt and pepper
• e.g. basil, grated
• e.g. oregano, grated
• n. B. Broth powder
• e.g. Parmesan, grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 45 minutes

Prepare a large frying pan and a large pot. For the soffrito, preheat the large pan. Melt the butter and a little olive oil in the pan. Clean the onions, carrots, and celery stalks and chop everything very finely. Sauté over very low heat for about 30 minutes. Meanwhile, finely chop the garlic and set aside. For the sauce, cover the bottom of the large pot with olive oil and heat until hot. Sear the minced meat over high heat until crispy. Once the minced meat is crumbly and browned, add the red wine to deglaze the pan and let it evaporate. Then add about 250-500 ml of milk. Once the meat and milk have come to a boil, add the passata and bring back to a boil. Add the soffrito vegetables and finely chopped garlic to the pot. Season with salt and pepper to taste and add the grated basil, oregano, and stock powder. Simmer with the lid on low heat for about 5 hours, ideally, but at least 2 hours. Add milk and broth as needed once the sauce has reduced slightly. Be careful not to burn anything. About 10 minutes before serving, cook the pasta al dente according to the package instructions. Serve the pasta with the sauce and some grated Parmesan cheese.