Pasta Perfection Bolognese

• 300 g half-om-half gehakt
• 2 uien, fijngesneden
• 3 teentjes knoflook, fijngesneden
• 2 stengels bleekselderij, fijngehakt
• 2 wortels, fijngehakt
• 100 ml rode wijn (optioneel)
• 150 ml volle melk, op kamertemperatuur
• 1 blikje tomatenpuree (ca. 70 g)
• 4 el The Spice Club Pasta Perfection mix
• 1 blik tomatenblokjes (400 g)
• 150 ml passata di pomodoro
• 33 g geraspte kaas (bijv. Parmezaan of Pecorino)
• Olijfolie om in te bakken
• Spaghetti of andere pasta naar keuze

Step 1 - Fruit vegetables: Heat a dash of olive oil in a large pan over medium heat. Fry the onion, garlic, carrot and celery for 5–7 minutes until everything is soft and starts smells.

Step 2 - Add minced meat and herbs: Add the minced meat and fry. Stir in the tomato puree and the pasta perfection mix and fry for 2 minutes so that the flavors are released well.

Step 3 - Extitry and reduce: Add the red wine (if used) and let it reduce for 2–3 minutes. Then add the milk and let it simmer for another 5 minutes. This makes the sauce creamy and provides an authentic taste.

Step 4 - Tomatoes: Add the tomato cubes and passata. Bring to the boil, reduce the heat and let the sauce simmer for at least 20-30 minutes with the lid diagonally on the pan. Stir occasionally.

Step 5 - Serve: In the meantime, cook the spaghetti according to the instructions on the package. Drain and mix with a little sauce. Serve the pasta with a generous scoop of bolognese sauce and sprinkle with grated cheese.