Spaghetti Bolognese

1. 

onion 5.25 oz (150 g) • carrots 5.25 oz (150 g) • celery 5.25 oz (150 g)

Peel onion and chop it finely. Peel carrot and celery and grate them. Heat oil in a pot and add onion, cook and add carrot with celery.

2. 

water 3.25 tbsp (50 ml)

Pour in a little water if needed and braise ingredients until soft - almost until it becomes gruel.

3. 

minced pork meat 1.1 lb (500 g)

Add minced meat to the vegetable basis.

4. 

salt 1 tsp • garlic 2 cloves • ground black pepper 0.5 tsp • oregano 1 tsp

Stir, season with salt, add pressed garlic, ground black pepper, and oregano. Stir again and cook for a while.

5. 

dry red wine 10 tbsp (150 ml) • tomato paste 7 oz (200 g) • sterilized tomatoes

Pour wine into the meat and mix tomato paste in. We can even add sterilized chopped tomatoes. Cook bolognese sauce for 20-30 minutes while stirring frequently.

6. 

pasta - Spaghetti 14 oz (400 g)

Cook spaghetti and before serving pour each portion over with the prepared sauce.