Spaghetti Bolognese

Step 1/4

• ½ onion
• 1 cloves garlic
• ½ carrot
• ½ stalk celery
• 20 ml olive oil

• cutting board
• knife
• peeler
• food processor
• pot (large)
• cooking spoon

For the soffritto, peel and halve the onions and garlic. Peel and roughly chop the carrot. Roughly chop the celery. Add them to a food processor or blender and chop everything evenly until it is about as fine as the ground beef. Heat the olive oil in a large non-stick frying pan over low heat. Add the chopped vegetables and sauté for approx. 10–15 min. Stir regularly to make sure nothing burns.

Step 2/4

• 250 g ground beef
• salt
• pepper

Then add the ground beef to the pan and fry for another approx. 10–15 min. While frying, break up the meat with a cooking spoon. Season with salt and pepper.

Step 3/4

• 400 g canned crushed tomatoes
• ½ tbsp tomato paste
• ½ tbsp dried oregano
• salt
• pepper

Add the canned crushed tomatoes, tomato paste, salt, pepper and dried oregano. Simmer uncovered over medium heat for approx. 15–30 min. until the sauce has thickened.

Step 4/4

• 250 g spaghetti
• salt
• Parmesan cheese (for serving)

• pot
• colander
• fine grater (optional)

In the meantime, cook the spaghetti in plenty of boiling salted water according to package instructions until al dente. Drain the pasta and serve with the Bolognese sauce and grated Parmesan cheese.

Enjoy your meal!