Pasta bolognese with minced meat, parmesan and red wine

1. Prepare the vegetables: onions, carrots, garlic, celery, washing them and cleaning them. Chop everything (onion, celery, garlic) as small as possible, and three carrots on a fine grater.

2. Fry the chopped vegetables in olive oil for 5 minutes, then add the bacon cut into thin strips and fry until browned.

3. Spread the minced meat, knead it with a fork, fry for 5 minutes (you can focus on the color - it should turn grayish), then pour in the wine and simmer until it completely evaporates.

4. At this stage, we introduce broth (you can replace it with water) and tomatoes in their own juice (if tomatoes are sour, it will be advisable to adjust the taste by adding sugar). We put salt, Provencal herbs, mix and simmer everything together on very low heat for 60 minutes. In the process of extinguishing, it is necessary to stir the sauce, as there is a possibility of burning.

5. Boil the pasta (it should be done 15-20 minutes before the sauce is ready) in salted water, throw it into a colander.

Serve the dish like this: put the pasta on a plate, put the sauce on top, sprinkle with grated parmesan, and garnish with fresh basil leaves.

Start tasting soon!