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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 x onion finely minced
- 1/8 x celeriac root finely minced
- 1 x carrot finely minced
- 1 clv garlic crushed
- 1 x salt pepper
- 450 gm lean chopped beef
- 2 tsp flour
- 4 Tbsp. red wine
- 400 gm canned tomatoes
- 1 Tbsp. tomato puree
- 150 ml stock
- 1 x bay leaf
- 450 gm spaghetti
- 50 gm grated Parmesan cheese
Direcciones
- Heat the oil fry the minced vegetables and the garlic crushed with salt than add in the chopped beef and fry till golden.
- Dust with flour and stir well.
- Add in the wine and bring to the boil.
- Break up the tomatoes with a wooden spoon and add in them with their juice to the pan.
- Add in the tomato puree stock bay leaf and seasoning.
- Simmer covered over a gentle heat for 50 min stirring from time to time.
- Remove the bay leaf before serving.
- Meanwhile cook the spaghetti in plenty of boiling salted water for 10 to 12 min till tender.
- Drain.
- Put in a warm dish pour the sauce over it and sprinkle with Parmesan cheese.
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