Summary

Ingredients

• 1 kg beef (e.g. knuckle, inexpensive meat is sufficient)
• 5 slices bacon, mixed
• 1 celery
• 2 large carrot (s)
• 2 onion (s), red
• 2 garlic clove (s), finely chopped
• 2 glasses red wine
• 2 cans tomato (s)
• 3 sprigs rosemary, finely chopped
• salt and pepper
• Parmesan, grated
• 750 g pasta your choice

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Instructions

1. Because of the meat, ask your butcher for the cheapest piece - a knuckle of beef is recommended. This should be cut into very thick and coarse slices. Clean the vegetables and cut them very finely.
2. Fry the bacon slices in an ovenproof saucepan. Add the finely chopped rosemary (approx. 2 to 3 sprigs). Immediately add the vegetables and reduce the heat. Now add the finely chopped garlic. Then add the beef. Then add two - not too large - glasses of red wine, the tomatoes and a little water. Season well with salt and pepper as needed.
3. Put a lid on and put the pot in the preheated oven with a fan oven at 150 ° C. The whole thing should be braised for 2-3 hours. After this time, simply check whether the meat can be easily torn apart (tip: if you have a pressure cooker, you can use it - then it only takes half an hour).
4. When the Bolognese is done, remove the meat and tear it into fibers.
5. In the meantime, cook the pasta until al dente according to the instructions on the packet.
6. Heat a pan slightly and add an appropriate portion depending on the desired amount. Put the cooked pasta into the sauce dripping wet - possibly add some of the cooking water to the pasta. Season again with salt and pepper. Serve sprinkled with grated parmesan.