Pasta with Sauce Bolognese

Peel and finely dice the onion and garlic. Peel the carrot, clean the celery and cut both into fine cubes. Blanch (scald) the tomatoes, peel, quarter and remove the stalk.

Heat the oil in a large saucepan and sauté the vegetables without the tomatoes. Fry the minced meat until it crumbles. Add the spices and herbs and fry briefly. Pour the beef broth.

Add the tomatoes and the paradeis pulp. Bring to a boil, reduce the heat and simmer on low heat with the lid closed for 45 minutes. Add the wine and cook for another 10 minutes.

In the meantime, bring about 4 liters of salted water to a boil in a large saucepan and cook the pasta until al dente. Drain and arrange in plates. Serve with the sauce and grated Parmeasan.

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