Spaghetti Bolognaise

Step 1/8

• ½ onion
• ½ clove garlic
• ½ carrot
• 22½ g butter

Dice the onion and garlic, grate the carrot and sauté in the butter until soft.

Step 2/8

• 250 g beef mince
• 100 g mushrooms (champignons or chestnut)
• 62½ ml beef stock

Add the minced beef and let it brown. Meanwhile, chop the mushrooms into small blocks and dissolve 1 beef stock cube in 125 ml of hot water.

Step 3/8

Stir in the mushrooms and cook for 3-4 minutes.

Step 4/8

• 200 g tomato pulp (or peeled and pureed)
• 62½ ml dry white wine
• ½ bay leaf
• ½ pinch ground nutmeg

Add the tomato pulp, beef stock and white wine. Put in the bay leaf and sprinkle with nutmeg. Simmer for 30 minutes.

Step 5/8

• 250 g spaghetti

While the sauce is simmering, begin cooking the spaghetti in boiling salted water until al dente. Drain, stir in a knob of butter and season.

Step 6/8

• 12½ ml cornflour

Thicken sauce with 25 ml of corn flour mixed with just enough water to make a thin paste.

Step 7/8

• 12½ ml heavy cream
• salt and pepper

Just before serving, add the cream and season.

Step 8/8

• Parmesan cheese (for serving)

Pour sauce over the drained pasta and serve with grated Parmesan cheese.

Enjoy your meal!