Spaghetti Bolognese

Peel and finely dice carrots, onion, celery and garlic.

Sauté carrots, onion and celery in olive oil.

Add garlic and minced meat and roast until meat is finely crumbly and browned all over. If necessary, add some paradeis pulp.

Add salt, pepper, oregano and the canned tomatoes and some water (use it to rinse out the rest from the can right away) and simmer for about an hour. If necessary, add a little water and season to taste.

Cook pasta according to cooking instructions in plenty of salted water “al dente”. Drain the pasta well, arrange in portions on plates and spread the sugo on top.

Serve sprinkled with Parmesan cheese.

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