Finely dice the carrots and celery. Fry the carrots and celery with oil in a separate saucepan (root vegetables need more time to cook).

Fry the minced meat in a large saucepan until crumbly; Peel, finely dice and add onions and garlic.

First add the tomato paste and fry briefly. Then add the root vegetables and tomatoes, as well as the bay leaves, rosemary and the spices and cook.

Shortly before the end of the cooking time, add the herbs and remove the bay leaves and rosemary stalks.

The Bolognese sauce can be used for lasagne as well as for any type of pasta; enjoy sprinkled with Parmesan.