Spaghetti Bolognese

For the Spaghetti Bolognese, first remove the pork rind from the bacon and chop it into small cubes. Remove the skin from the onion and chop finely.

Remove the skin from the carrot and grate it coarsely on a vegetable grater. Rinse the celery and cut into thin slices.

Heat the olive oil in a wide saucepan and brown the bacon in it over medium heat. Add the onion and sauté until translucent. Peel and squeeze the garlic clove and add it. Add the carrot and celery and sauté briefly.

Add the mince and stir-fry heartily until it is crumbly. Fold in the strained tomatoes, add the bay leaf spice, clove and thyme, season with salt and pepper and let it simmer gently in a half-closed saucepan over medium heat for about 25 minutes.

In the meantime, cook the spaghetti in enough boiling salted water until al dente, about 8 minutes.

Season the sauce, remove the bay spice and thyme sprig. Drain the spaghetti and place in a warmed bowl. Stir in the butter as well as the Parmesan cheese. Add the Bolognese sauce, mix everything well and bring the Spaghetti Bolognese to the table on the spot.

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