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WHAT YOU'LL NEED:
3 tablespoons olive oil
1 onion finely chopped
1/8 celeriac root finely chopped
1 carrot finely chopped
1 clove garlic crushed
salt pepper
450g lean minced beef
2 teaspoons flour
4 tablespoons red wine
400g canned tomatoes
1 tablespoon tomato puree
150ml stock
1 bay leaf
450g spaghetti
50g grated Parmesan cheese
WHAT TO DO:
Bolognese Sauce:
Heat the oil fry the chopped vegetables and the garlic crushed with salt than add the minced beef and fry until golden brown.
Dust with flour and stir well. Add the wine and bring to the boil. Break up the tomatoes with a wooden spoon and add them with their juice to the pan.
Add the tomato puree stock bay leaf and seasoning. Simmer covered over a gentle heat for 50 minutes stirring from time to time. Remove the bay leaf before serving.
Spaghetti
Meanwhile cook the spaghetti in plenty of boiling salted water for 10 to 12 minutes until tender. Drain.
To Serve:
Put Spaghetti in a hot dish and pour the Bolognese sauce over it. Sprinkle with Parmesan cheese if desired.
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