Whole-Wheat Spaghetti Bolognese - cooking recipe

Ingredients

100 g carrots
50 g celery root
50 g parsley roots
2 onions, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
550 g ground beef
2 slices smoked bacon or 2 slices pancetta, chopped
500 g tomato puree
4 tablespoons red wine
400 ml beef stock, from 1 cube
2 fresh bay leaves
5 -6 sprigs fresh thyme
1 teaspoon ground black pepper
500 g whole wheat spaghetti
40 g grana padano or 40 g parmesan cheese, grated

Preparation

Make soffritto (mirepoix or Holy trinity) from carrot, celery and parsley root: cut the vegetables into smaller pieces and coarsely chop in a blender.
Briefly saute onions and garlic in olive oil, add soffritto and saute over a medium-high heat for 8-10 minutes, or until softened, stirring occasionally.
Stir in the ground beef and pancetta, turn the heat up to high and cook for 5 - 10 minutes, or until browned all over, stirring and breaking it up with a spoon.
Add the tomato puree, red wine, beef stock, bay leaves and thyme. Stir well, bring to the boil. Season with pepper, reduce to a low heat, cover and simmer for around 40 minutes, stirring occasionally. Remove the lid and continue cooking for about 15 minutes, or until thickened and reduced. Discard the bay leaves and thyme sprigs. Season with pepper.
Cook the spaghetti (al dente) according to packet instructions. Drain, but save about 1/2 cup of the cooking water.
Stir the spaghetti into the sauce, adding a splash of pasta water to loosen, if needed. Divide between bowls and sprinkle with Parmesan cheese, then serve.