Spaghetti Bolognese Original

Ingredients

• 1 Carrot
• 50 g celery root
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 400 g ground beef
• 1 tbsp Tomato Paste
• 150 ml hearty beef broth
• 100 ml dry red wine
• Salt
• pepper (ground)
• 400 g diced tomatoes (drained weight; canned)
• 400 g whole‑grain spaghetti
• basil (for garnish)
• 50 g Parmesan (1 piece)

Instructions

1. 1.

   Peel and finely dice the carrot and celery root. Peel and finely chop the onion and garlic.

2. 2.

   Heat olive oil in a pot. Add the onion, garlic, and ground beef; brown for 5–8 minutes over high heat. Add the diced vegetables and cook for another 2–3 minutes. Stir in tomato paste, toast briefly, then pour in broth and red wine. Season with salt and pepper, stir in the diced tomatoes, and simmer for about an hour, stirring occasionally.

3. 3.

   Just before the end of cooking, boil the spaghetti according to package instructions until al dente, drain, and let it rest. Wash and dry the basil leaves, shake off excess water, and tear into pieces. Arrange the pasta on a plate, pour sauce over it, garnish with basil, and grate Parmesan on top. Serve immediately.