equipment

  • 5L pot
  • casserole with lid

Ingredients

  • 500 g minced beef
  • 100 g bacon cubes
  • 100g chopped carrot
  • 150g diced onion
  • 100 g celery diced
  • 3 clove garlic
  • 50 g tomato paste
  • 800 g peeled chopped tomatoes
  • 200 ml milk
  • 150 ml white wine
  • 200 ml meat broth (liquid)
  • 2 laurel
  • 100 ml of olive oil
  • 5 g salt
  • 400g spaghetti
  • 200g grated Parmesan

Method

  • STEP 1 Heat the olive oil and sweat the vegetables and bacon off, until softened.
  • STEP 2 Add the meat and break down during cooking, until it is golden brown and the liquid is evaporated.
  • STEP 3 Add the white wine and reduce by half. Add the tomato paste, broth, milk, bay leaves, tomatoes and salt.
  • Step 4 Bring to a boil and then reduce the heat to low and simmer covered for a maximum of 2 hours, stirring occasionally. Try to dress in the end.
  • STEP 5 When the sauce is ready boil a large pot of salted water and cook the spaghetti.
  • STEP 6 Drain spaghetti, reserving about 3 tablespoons of the cooking water. Put the spaghetti into the pot, add water. Focus on slow, add the sauce, stirring with tongs to combine.
  • STEP 7 Serve with sauce Bolognese and Parmesan cheese

Notes