Spaghetti Bolognese with Grana Pandana my way

An Italian specialty that I make in my own way.

Ingredients:

for 3 - 4 persons

500 gr minced meat half and half
500 gr spaghetti
olive oil
0,5 L pizzatomates
approx 1/2 tube 3 times concentrated tomato paste
2 medium onion
2 - 4 cloves of garlic
1/2 bunch flat parsley
2 tsp oregano
1 medium carrot
1 pinch vanilla sugar
0,1 L dry red wine
salt, pepper, stock powder
Grana Pandana (similar to Parmesan)

Preparation:

Dice onions, garlic and carrot very finely, in a coated pan in some olive oil, sweat over medium heat until translucent. Remove from the pan, place on a plate, put aside.

Now fry the minced meat in a frying pan with some olive oil until crumbly and let it brown slightly. Add the tomato paste, stir and fry briefly, pour into a 3 litre pot, add the onion, garlic and carrot mixture. Deglaze with the red wine, add the pizza tomatoes and oregano. Season with salt, pepper and some stock powder and add a pinch of vanilla sugar, if you like hot, you can also add a red chilli pepper. Stir well, then let it simmer quietly for about 20 - 30 minutes, stirring from time to time.

In the meantime set up a pot with water, bring to the boil, only then salt well, add the spaghetti and cook, I still like it slightly firm to the bite. Under no circumstances add oil, because then the noodles do not absorb the sauce so well. Drain the spaghetti in a sieve, drain slightly and arrange on plates. Transfer the sauce, sprinkle with a little chopped parsley and rub Grana Pandana or Parmesan cheese over it to taste.

I prefer a green salad with tomatoes, radishes and cucumber, served with a lemon vinaigrette. A glass of tasty dry red wine can also be enjoyed with it. Well, cheers and bon appetit.

Picture source:
https://pixabay.com/de/