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Monday, May 11, 2015

Spaghetti Bolognese (Italian)

The classic ragu for spaghetti, made of delicious ground meat, tomato sauce, spices, bacon (we made a little variation here by using deer bacon :D instead of regular pork bacon) and veggies, topped with intensely flavored Parmesan pieces. The loveliest savory caloric bomb one could think for when it comes to pasta. Enjoy :)

Last year: Crushed peas with smoky sesame (tahini) dressing.
Two years ago: Strawberry and white chocolate mousse cake (no bake).
Three years ago: Carrot and feta rosti (fritters) with raita (Indian-style).
Four years ago: Lemon panacota with orange caramel and vanilla panacota with strawberries (Italian)Pasta Primavera (Italian-American) and Lemon balm cream trout with baked asparagus.

Ingredients (serves 3):
  • 50 g Parmesan pieces to serve
  • 300 g spaghetti
  • 400 g ground meat (veal and pork, mixed)
  • 2 tablespoons olive oil
  • 50 g deer bacon
  • 1 large white onion
  • 3-4 garlic cloves
  • 2-3 small carrots
  • 1 piece celery root
  • 150 ml tomato sauce
  • 1/2 a bunch of basil leaves
  • salt and pepper to taste
Start by gently frying the ground meat in the olive oil, on low heat:

Keep stirring until the meat is done. Add the garlic and onion, chopped:

Stir and keep cooking it, until the onions are softened. Add the chopped carrot:

And also the chopped celery root. Cook until the veggies are softened. Add the tomato sauce, basil and bacon. Stir and let it cook some more. Meanwhile put the pasta to boil according to package instructions:

When the pasta is done, drain and arrange it on plates. Turn off the heat under the ragu and adjust its seasoning with salt and pepper to taste. Top each spaghetti plate with a third of the sauce and top with Parmesan pieces. It's done, dig in! :)

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