Spaghetti Bolognese

For the Spaghetti Bolognese, peel the shallots and garlic cloves and cut into fine cubes. Heat the olive oil and fry the mince over a high heat for 5-6 minutes until brown.

In the meantime, peel the carrots and quarter them lengthwise. Clean the celery and pull off the strings. Pass both through the middle disk of the meat grinder (or very finely dice or chop).

Add the shallots and garlic to the minced meat and fry for 2-3 minutes. Add paradeis pulp and fry briefly.

Cut Parma ham into coarse pieces, turn through the middle disc of the meat grinder and also add to the minced meat.

Pluck parsley leaves and chop coarsely. Add tomatoes to minced meat and add milk, stock, white wine and 2/3 of parsley.

Cook gently at low temperature for 2-2 1/2 hours. Then season with salt, pepper and some freshly grated nutmeg.

Pour the bolognese into a hot baking dish and sprinkle with the remaining parsley. Serve with cooked spaghetti and shaved Parmesan.

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