Creamy Bolognese Pasta

Ingredients

• 1 onion
• 2 carrots
• 1 parsley root
• 1 Zucchini
• 0.5 bunch marjoram (ca. 15 g)
• 3 tbsp olive oil
• 500 g mixed ground meat
• 800 g peeled Tomatoes (canned)
• 100 ml heavy cream (at least 30% fat content)
• Salt
• black pepper (freshly ground)
• sugar
• 500 g spaghetti
• 2 tbsp marjoram leaves

Instructions

1. 1.

   Peel and dice the onion. Peel the carrots and parsley root, then cut them into small cubes. Wash the zucchini and cut it into small cubes. Rinse the marjoram, dry it, pluck the leaves, and finely chop them.

2. 2.

   Sauté the onion, carrots, and parsley root in hot oil. Add the ground meat and cook briefly. Stir in the tomatoes. Reduce heat and simmer covered over medium heat for 10 minutes, stirring occasionally. Add the cream, marjoram, and zucchini. Bring to a quick boil, then season with salt, pepper, and sugar.

3. 3.

   Cook spaghetti in plenty of salted water until al dente, drain, and immediately toss with the hot sauce. Serve on preheated plates, garnish with marjoram leaves, and serve hot. Grated Parmesan pairs well with this dish.