Ingredients
1 lb ground veal
100 gm carrot
100 gm celery
100 gm onion
3 cloves of garlic
2 springs of rosemary chopped
2 springs of thyme chopped
4 leaves of sage chopped
100 ml white wine
100 ml red wine
150 ml tomatoe paste
1.5 L of chicken stock
parmigano-reggiano for serving
1 pk of spaghetti noodles
Preparation
season the veal with salt and pepper. Brown the veal and add carrots, celery, onion, and garlic and sweat until tender add the tomato paste and cook 2-3 mins add the wine and cook until dry add the chicken stock and cook until reduced by 1/3 season with salt and pepper cook the spaghetti in salted water for 7-8 mins or till tender toss the spaghetti in the bolognese sauce and shave parmigiano-reggianno over top
