Spaghetti alla Bolognese

Name: Spaghetti alla Bolognese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Carrots; 1 stalk of celery; 1 Onion; 100 g streaky smoked bacon; 2 TABLESPOONS Olive oil; 300 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml, 800 g) peeled tomatoes; 100 ml White wine; 1 Bay leaf; 500 g Spaghetti; 4 TABLESPOONS Fresh cream; 2 TABLESPOONS grated parmesan cheese

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Carrots
1 stalk of celery
1 Onion
100 g streaky smoked bacon
2 TABLESPOONS Olive oil
300 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml, 800 g) peeled tomatoes
100 ml White wine
1 Bay leaf
500 g Spaghetti
4 TABLESPOONS Fresh cream
2 TABLESPOONS grated parmesan cheese

Directions

1
Clean and wash the carrots and celery and cut them into small cubes. Finely dice the onion. Dice bacon and leave it crisp in hot oil. Add vegetables and onion and steam. Add mince and fry. Season with salt and pepper. Chop the tomatoes a little bit in the tin.
2
Add wine, tomatoes and bay leaf to the mince. Bring to the boil once and simmer for 30 minutes at medium heat. Cook spaghetti in plenty of boiling salted water for eight to ten minutes. Shortly before the end of the cooking time, stir the crème fraîche into the minced sauce. Season to taste with salt and pepper. Drain the pasta and serve with the sauce. Sprinkle with grated parmesan