Spaghetti bolognese

Tomato-meat sauce Bolognese is known, perhaps, all over the world. Most often it is combined with spaghetti, but it will perfectly complement other types of pasta.



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Ingredients

• 1 carrot;
• 1 stalk of celery;
• 1 onion;
• 1 clove of garlic;
• several branches of rosemary;
• 4 tablespoons of olive oil;
• 200 g of ground beef;
• 200 g ground beef;
• 500 g of tomatoes in own juice;
• 4 tablespoons of tomato paste;
• 100 ml of red wine;
• salt - to taste;
• ground black pepper - to taste;
• several branches of basil;
• 500 g of spaghetti;
• a little grated parmesan.
  
  

Preparation

Cut the vegetables into small cubes and chop the rosemary. Fry these ingredients in the preheated oil until the vegetables soften.

In the other frying pan put the stuffing and fry it until a crust is formed. Add vegetables, tomatoes, tomato paste and wine to the meat. Stir, season with spices and bring to a boil. Then reduce the heat and cook for another 30-40 minutes, stirring occasionally. Add chopped basil and mix.

Boil spaghetti in salted water until al dente. Drain the water, lay the pasta on the dish, top the bolognese sauce and decorate with basil leaves and grated cheese.

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