Spaghetti Bolognese

For the Spaghetti Bolognese, first prepare the sugo: Peel the carrots and celery and cut into very fine cubes. Finely chop the garlic.

Blanch (scald) beef tomatoes, rinse with cold water and peel off the skin. Cut in half, removing the seeds. Chop the flesh into small pieces.

Heat oil in a large pot and fry onions, diced carrots and celery well. Add the minced meat and fry as well. Add the paradeis pulp and stir well. Now add spices, herbs, diced tomatoes and tomato sauce and pour beef broth. Simmer for 1 hour at low heat, then season again strongly with salt and pepper.

Cook spaghetti in plenty of boiling salted water until al dente. Strain and serve with the Bolognese sauce. Before serving, sprinkle freshly grated Parmesan over the Spaghetti Bolognese.

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