Spaghetti Bolognese

Serves about 6-8

Ingredients

• 1 celery stick, finely chopped
• 1 onion, finely diced
• 1 carrot, peeled and finely diced
• 4 large garlic cloves, peeled and diced or pressed
• 2 tablespoons Olive oil
• 500 grams ground beef
• 1 tablespoon plain flour
• 3 tablespoons tomato paste
• 150 mL beef stock
• 150 mL red wine
• 400 grams (14 oz) can chopped tomatoes
• pinch of nutmeg (optional)
• freshly ground salt and pepper
• 500 grams spaghetti pasta
• freshly grated Parmesan or Grana Padano, for serving

Method

1. Pour the oil into a deep pot, then add the butter. Place over medium heat and leave until the butter melts and foams. Turn the heat down to low.
2. Add the vegetables and cook over low heat, stirring constantly, for about 5 minutes until softened, but not browned.
3. Add the meat to the softened vegetables, breaking it apart, then cook until it loses its redness, stirring frequently.
4. Sprinkle over the flour and stir in well. Cook for about 1 minute for the flour to cook.
5. Add the tomato paste, beef stock, red wine, and the can of chopped tomatoes.
6. Grate about a pinch of nutmeg over the pan, about 8 gratings. Add salt and pepper to taste.
7. Bring the sauce to a boil, stirring consistently. Reduce the hear to very low so that it's simmering. Cover the pot partially.
8. Cook the sauce for about 1 hour, stirring intermittently every 15 minutes, to make sure it is not sticking to the bottom of the pot.
9. The sauce should be thick and glossy. Taste for seasoning. Serve over pasta with cheese on top.