Penne with Meat Sauce

Ingredients

• 400 g penne
• 80 g carrots
• 80 g Celery stalks
• 80 g Leek (white part only)
• 300 g Beef tomato (deveined, seeded, roughly diced)
• 1 Garlic clove
• 1 shallot (finely diced)
• 200 g Ground beef
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• 125 ml Red wine (or vegetable broth)
• 1 tbsp mixed Italian herbs (chopped)
• salt (pepper)
• 60 g Parmesan

Instructions

1. 1.

   Wash, peel and finely dice carrots; clean, wash and finely dice leeks and celery. Reserve some celery leaves for garnish.

2. 2.

   Sauté shallot with pressed garlic until translucent, add ground beef and brown it crumby. Then add vegetables and cook for about 3 minutes, stir in tomato paste, season with salt and pepper, pour in red wine (or vegetable broth) and simmer gently for about 30 minutes, finally fold in herbs.

3. 3.

   Shave Parmesan into thin flakes using a paring knife.

4. 4.

   Cook Penne in plenty of salted water until al dente, mix with the Bolognese sauce, and serve garnished with Parmesan flakes and celery leaves.