Summary

Ingredients

• 500 g minced meat, mixed
• 500 g spirelli
• 100 g tomato paste, 3-fold concentrated
• 2 packs gratin cheese
• 1 can tomato (s), peeled (400 g)
• 2 stalks celery, finely diced
• 2 medium carrot (s), finely diced
• 1 clove garlic, pressed through
• 0.5 ½ medium onion (s), finely diced
• 600 ml vegetable stock
• 375 ml water
• 200 ml cream
• 1 dash white wine, drier
• 3 tablespoon parmesan, freshly grated
• 3 tablespoon rapeseed oil
• 3 tablespoon butter
• 2 teaspoons, heaped spice mixture for Bolognese (preferably anchor herb)
• 1 teaspoon salt
• 1 teaspoon, leveled cayenne pepper

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Instructions

1. Since I cook with temperature levels, these are in brackets below. The cooking levels are guidelines.
2. In a large saucepan, heat the butter and vegetable oil over medium heat (120 ° C). Add all the finely diced vegetables and sauté until translucent, then add the garlic and sweat briefly. Then add the minced meat, stir with the vegetables and fry until browned on high (180 ° C). Stir the tomato paste into the minced vegetable mixture and lightly roast. Deglaze with a dash of white wine, pour on the vegetable stock, add the peeled tomatoes with juice and mash them into pieces. While stirring constantly, add salt, cayenne pepper and Bolognese spice and bring to the boil. Set the heat to a lower level (90 ° C) and let the sauce simmer in a closed saucepan for 30 minutes. So that nothing burns, you should stir every 5 to 10 minutes.
3. Put the uncooked pasta in a baking dish. Preheat the oven to 180 ° C fan oven.
4. As soon as the sauce is ready, stir in the parmesan, add the cream and, depending on how much water is missing at the end, add again. For me it was about 375 ml. Make sure that the sauce doesn`t taste too thin or too spicy.
5. Add the sauce to the pasta and mix in the baking dish. Finally, sprinkle with gratin cheese and cook in the oven on the middle rack for 30 minutes.