Spaghetti Bolognese Original

Ingredients

• 1 Carrot
• 50 g celery root
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 400 g minced beef
• 1 tbsp Tomato Paste
• 150 ml rich meat broth
• 100 ml dry red wine
• Salt
• Pepper (freshly ground)
• 400 g chunky tomatoes (drained weight; canned)
• 400 g Whole Wheat Spaghetti
• basil (for garnish)
• 50 g Parmesan (1 piece)

Instructions

1. 1.

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

2. 2.

   Heat olive oil in a pot. Add onion, garlic and minced beef and brown for 5–8 minutes over high heat. Add vegetable cubes and cook for 2–3 more minutes. Stir in tomato paste, toast briefly, then pour in broth and red wine. Season with salt and pepper and stir in chunky tomatoes. Simmer for about an hour, stirring occasionally.

3. 3.

   Just before the end of cooking, boil pasta according to package instructions until al dente, drain and set aside. Wash basil, shake dry and tear leaves. Arrange pasta on a plate, pour sauce over it, garnish with basil and grate parmesan on top. Serve immediately.