Weekend inspiration for Spaghetti Bolognese

Two tablespoons of olive oil
One red onion, carrot, celery, garlic clove
350 g minced beef
150 ml red wine
250 ml milk
400 g chopped tomatoes
Several finely chopped sun-dried tomatoes
350 g of spaghetti
Salt and ground black pepper
Grated Parmesan cheese

Heat the oil in a large saucepan. Add all the vegetables you previously chopped and sauté for 10 minutes. Then add the minced meat and sauté over medium heat until it browns. Next, pour in the wine and stir until it evaporates, then add the milk and continue stirring until it evaporates. Finally, add the tomatoes, salt, pepper and simmer over low heat for about 45 minutes.

Once the sauce is ready, all that’s left is to cook the spaghetti al dente. They will be most delicious if cooked in a large pot of boiling, salted water for 8 to 10 minutes. Then drain them, transfer to a warm bowl, and pour over the Bolognese sauce. When serving, sprinkle with Parmesan cheese.