for 4 person

To brown the meat

	clarified butter, for frying
500 g	minced meat (beef)

Bolognese sauce

1	onion, finely chopped
1	carrot, cut into cubes
100 g	celeriac, cut into cubes
3 tbsp	tomato puree
2 ½ dl	red wine
2 ½ dl	meat bouillon
1 tsp	paprika
1	bay leaf
½ tbsp	thyme leaf
	salt and pepper to taste

To serve

500 g	elbow macaroni
	salted water, boiling

How it's done

To brown the meat

Heat the clarified butter in a frying pan. Fry the minced beef in batches for approx. 3 mins. each, then remove from the pan.

Bolognese sauce

Sauté briefly the onion, carrot and celeriac in the same pan. Add the tomato puree and cook briefly. Add the wine, stock, paprika, bay leaf and meat. Bring the sauce to the boil, cover and simmer for approx. 30 mins. Add the thyme, season the sauce.

To serve

Cook the macaroni in salted water until al dente, then drain and serve with the bolognese sauce.

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