Spaghetti Bolognese

Heat half the vegetable oil (½ tbsp) in a large, deep pan over high heat until it shimmers.

• ½ tbsp Vegetable oil

Add half the ground beef, flatten it, and brown for about 2 minutes without stirring. Then break it up, salt it, and cook crumbly for about 2 minutes, until no pink is left.

• 125 g Ground beef
• Salt

Meanwhile, while step 2 runs

Meanwhile, peel the onion and dice it finely.

• 1 Onion

Meanwhile, while step 2 runs

Rinse the celery stalk and dice it just as finely.

• 1 Celery

Put the ground beef on a plate. The fat stays in the pan.

Add the rest of the oil to the pan and brown the remaining ground beef the same way: 2 minutes without stirring, then crumbly, until no pink is left. Salt it.

• ½ tbsp Vegetable oil
• 125 g Ground beef
• Salt

Meanwhile, while step 6 runs

Meanwhile, peel the carrot and dice it very finely, about 5 mm.

• 1 Carrot

Put the ground beef on the plate with the first batch.

Turn the heat to medium. Add the onion, carrot and celery to the pan fat, salt them, and cook for about 8 minutes, until everything is soft and lightly golden. Scrape up the browned bits from the bottom.

• Salt

Meanwhile, while step 9 runs

Meanwhile, peel the garlic clove and mince it finely.

• 1 Garlic

Stir in the garlic and tomato paste and toast for about 1 minute, until the paste darkens and smells good.

• 1 tbsp Tomato paste

Put the ground beef back in the pan. Pour in the red wine and boil it down over high heat for about 2 minutes, until it's almost evaporated.

• 100 ml Wine

Add the diced tomatoes, broth and bay leaf. Season with salt and pepper and bring to a boil.

• 400 g Diced tomatoes
• 150 ml Vegetable broth
• 1 Bay leaf
• Salt
• Black pepper

Lay the lid on at an angle and let the sauce simmer gently over low heat for about 30 minutes. Stir now and then. If it gets too thick, add a splash of water.

Meanwhile, while step 14 runs

Meanwhile, grate the parmesan finely.

• 30 g Parmesan

Meanwhile, while step 14 runs

Pull the basil leaves off the stems.

• ½ bunch Basil

Bring 2 l water to a boil in a large pot over high heat. The sauce keeps simmering meanwhile.

• 2 l Water

Salt the water with about 20 g salt and add the spaghetti. Cook 1 minute less than the package says, about 8 minutes. Stir now and then.

• Salt
• 200 g Spaghetti

Meanwhile, while step 18 runs

Meanwhile, remove the bay leaf. Season the sauce with salt and pepper. If it tastes sour, add 1 pinch sugar.

• Salt
• Black pepper
• 1 pinch Sugar

Scoop out about 100 ml pasta water with a cup.

Drain the spaghetti in a strainer.

Put the spaghetti into the pan with a splash of pasta water and toss over medium heat for about 1 minute, until the sauce clings to the noodles.

Divide onto plates, sprinkle with the parmesan and top with basil.