Spaghetti Bolognese

For the Spaghetti alla Bolognese, rinse and finely dice the carrot, onion, garlic, celery and parsley stalks (reserve the leaves). In a wide saucepan, melt the butter and sauté the vegetables.

When the vegetables begin to toast, add the mince and break it up with a wooden spoon so that it is fried until crumbly. Make sure it does not draw water, otherwise the mince will become tough. Deglaze with the red wine, removing the drippings from the bottom of the pan. Mix in the paradeis pulp.

Add the tomatoes (reserving the juice) and mash them with a wooden spoon. Stir in the chopped parsley leaves and the spices. Boil briefly, then turn down the heat and put the lid on. Simmer gently for about 1 hour.

Stir occasionally to check that there is still enough liquid, otherwise top up with the tomato juice. Season to taste.

Just before the end of the cooking time, cook the spaghetti al dente in enough salted water. Drain and pour into a warmed bowl while still wet. Pour the sauce over it and serve the spaghetti alla bolognese.

Preparation Tip:

Sprinkle the Spaghetti alla Bolognese with freshly grated Parmesan cheese, if desired.

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