Spaghetti alla Bolognese (gluten-free)

Ingredients

• 250 g Spaghetti, gluten-free
• 600 g Minced beef, good quality
• 2 pcs Onion, medium
• 3 clove Garlic, chopped
• 3 pcs Carrots, cut in brunoise (small cubes)
• 3 pcs Celery stick, cut in brunoise (small cubes)
• 2 tsp Oregano, dried
• 400 g Canned tomatoes, chopped
• 150 ml Pomodoro passato, bio
• 1 tbsp Balsamic vinegar
• 100 ml Red wine, dry
• 1 tbsp Cane sugar
• 1 tsp Sea salt
• 1 pinch Black pepper, ground
• 4 tbsp Olive oil

Method

1. Heat up 3 tablespoon of olive oil in a high pan (which has a lid).
2. Over medium heat, cook the onion and garlic until they get a glassy shine.
3. Add carrots and celery then cook for about 2 minutes.
4. Add meat and try to separate a bit, for about 5 minutes.
5. Add all other ingredients, get to a boiling level, cover it, and put on very low heat.
6. Cook the Bolognese for about 1 hour.
7. If it is too damp for you, increase heat and evaporate the liquid.
8. 12 minutes before the sauce is done, heat 2 l of water and add a pinch of salt and remaining olive oil.
9. When the water is boiling, add spaghetti and cook for 12 minutes or til' al dente. It's done when the center is still cracking but the outside of the pasta is soft.
10. Serve the pasta topped with sauce and garnished with basil leaves.