|100 g||celery roots|
|600 g||ground beef|
|200 ml||red wine|
|800 ml||tomato purée|
|200 ml||beef stock|
|1 tbsp||dried oregano|
|1 tbsp||dried thyme|
|shredded Parmesan cheese (for serving)|
Finely chop garlic. Peel and mince onion, carrot, and celery root.
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.
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.
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!