Spaghetti Bolognese With Beef Or Veal - cooking recipe

Ingredients

2 None carrots, peeled and cut into small cubes
1 None onion, peeled and cut into small cubes
1 stalk celery, cut into small cubes
2 tbsp olive oil
500 g minced beef or veal
1 tbsp sweet paprika
2 tbsp tomato paste
850 g tinned chopped tomatoes
200 ml beef stock
1 pinch sugar
400 g spaghetti
100 ml whipping cream
100 g parmesan cheese, shaved

Preparation

Heat the oil in a frying pan, then crumble in the meat. Fry for about 6 mins, stirring, then add the vegetables and the paprika, and fry for a further 4 mins, stirring. Next, spoon in the tomato paste and stir briefly.
Add the stock and the tomatoes and break up the tomatoes with a spatula. Next, bring to the boil, then lower the heat and cook for 15-30 mins. Season, adding the pinch of sugar.
Cook the spaghetti in boiling, salted water according to the instructions on the packet. Meanwhile, whip the cream in a bowl so it thickens slightly. To serve, drain the spaghetti, mix with the meat sauce, then stir in the cream. Decorate with the shaved Parmesan.