Macaroni Bolognese

Step 1/ 4

• ⅓ clove garlic
• ⅓ onion
• ⅓ carrot
• 33⅓ g celery roots

• cutting board
• knife
• peeler

Finely chop garlic. Peel and mince onion, carrot, and celery root.

Step 2/ 4

• 200 g ground beef
• vegetable oil

• pot
• rubber spatula

Heat the oil in a large pot and sauté the garlic, onions, carrots, and celery root. Add the ground beef and sauté over medium heat for approx. 8 – 10 min., breaking it up with a spatula.

Step 3/ 4

• 66⅔ ml red wine
• 266⅔ ml tomato purée (passata)
• 66⅔ ml beef stock
• 133⅓ ml water
• ⅓ tbsp dried oregano
• ⅓ tbsp dried thyme
• ⅓ tbsp sugar
• salt
• pepper

Deglaze the pot with red wine. Add the tomato purée, beef stock, and water. Season with oregano, thyme, sugar, salt, and pepper. Cook over medium heat, uncovered, for approx. 1.5 hrs.

Step 4/ 4

• 166⅔ g macaroni
• grated Parmesan cheese (for serving)

• pot
• colander

When the bolognese is almost ready, boil the macaroni in plenty of salted water until al dente or according to the package instructions. Drain and add to the bolognese. Toss to combine then serve with shredded Parmesan cheese. Enjoy!

Enjoy your meal!