Weekend inspiration for Spaghetti Bolognese

Ingredients:

300 g ground beef

300 g tomato passata

400 g spaghetti

50 g carrots

50 g celery stalk

50 g red onion

1/2 glass of dry white wine

1/2 glass of whole milk

3 tablespoons of olive oil

grated parmesan for serving

salt and pepper

Sauté finely chopped onion, carrot, and celery in olive oil. Add the minced beef and cook, stirring constantly. Pour in the white wine and cook for a few minutes. Stir in the tomato passata, cover, and simmer on low heat for two hours. Near the end of cooking, pour in the milk and season. Cook the spaghetti and serve with the Bolognese sauce. Finally, sprinkle with grated parmesan.

Enjoy!