Pasta Bolognese

Peel a large carrot from the soup vegetables, peel the celery as well and remove the outer skin from the leek.

Cut the vegetables into cubes. Peel the onion and garlic clove and cut them into small pieces as well.

Heat plenty of olive oil in a large enough saucepan. Slowly sear the ox leg slice in it on both sides until golden brown. Remove and place on a plate next to the stove.

In the same saucepan, sauté the soup vegetables, stirring again and again so that nothing burns. After 3 minutes, remove and add to the meat.

Sauté the onions and garlic until translucent. Deglaze with the canned tomatoes and add the soup vegetables with the meat to the sauce. Add a glass of red wine, 1 tablespoon of oregano, plenty of salt and pepper and 2 bay leaves, as well as some paradeis pulp.

Stir everything, bring to a boil once briefly and then simmer at the lowest temperature with the lid closed for 3 to 4 hours.

Cook the pasta al dente, drain it, and mix it in the pasta pot with half of the sauce.

Then divide evenly among the plates and top with the rest of the ragu.

Serve sprinkled with freshly grated Parmesan cheese.

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