Spaghetti Bolognese

Clean or peel the carrot and grate it on a grater or cut it into very fine strips. Peel the garlic and onion and cut both into very fine cubes.

Pour the canned tomatoes into a soup plate and cut them a few times. Feel with your fingers to make sure there are no stalks left.

Heat some olive oil in a pot. Add the onions together with the carrots and sauté everything for 2-3 minutes at not too high heat.

Then add the garlic and the minced meat: crumble the minced meat between your fingers as soon as you add it and then break it up into small pieces with a wooden spoon. Now roast the meat, stirring vigorously, until it is browned all over.

Add the sauce and the tomatoes to the pot. Season well with salt and pepper and let it simmer for about 15 minutes, covered and not too hot. Stir repeatedly so that nothing sticks. If the sauce becomes too dry, add some tomato juice or a dash of red wine.

Meanwhile, bring plenty of salted water to a boil in a larger pot and cook the spaghetti al dente according to package directions (usually 8-12 minutes).

Stir the oregano into the sugo, season again to taste.

Pour the cooked spaghetti into a colander. Shake the strainer a few times to allow the spaghetti to drain well and arrange in a soup plate. Top each with a ladleful of sugo and sprinkle with freshly shaved or already grated Parmesan cheese.

Preparation Tip:

Nix al dente: What do you do if you accidentally cooked your pasta toothlessly soft?No problem, just make a kind of frittata: to do this, mix the wayward pasta with 3-4 scrambled eggs, a dash of milk, fresh herbs and stock chopped and cooked vegetables (or even meat) in a bowl and season it heavily with salt and pepper. Then bake the mixture in a pan in hot oil until crispy on both sides. It's best served with salad and a glass of red wine as a small consolation.

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