Summary

Ingredients

• 500 g spahetti
• 200 g beef
• 50 g bacon, streaky
• 1 large carrot
• 1 celeriac
• 1 onion (s)
• 1 bunch parsley
• 1 tablespoon tomato paste
• 2 tablespoon heavy cream
• some olive oil
• a bit salt
• some pepper
• some vegetable broth

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Instructions

1. Cut the beef and bacon into 3mm pieces. Fry the beef and bacon in oil. Let some vegetable stock (approx. 1/4 l) get hot.
2. Also chop the celery, carrots, onions and parsley and after the meat is well seared, add to the saucepan and sauté. Once the mixture is browned, add the tomato paste and a ladle full of hot broth. Salt, pepper and stew on a moderate heat for about an hour.
3. If too much liquid is lost, add a little more broth.
4. Add the cream towards the end of the cooking time.
5. Put the pasta separately in boiling salted water and cook al dente. drain well. Put the pasta on a plate, sprinkle with plenty of Parmesan cheese and put the Bolognese on top.
6. A salad plate and of course red wine go well with it.
7. This Bolognese certainly takes a lot of work, but the taste makes up for it.