Pasta Bolognese

Such a homelike feeling! I have tried many recipes, and this is one in particularly like. It does not contain some of the fancy ingredients some chefs like to put in the Bolognese such as bacon, milk, celery and the like. I hope you like! 

For 500 gr of high quality lean ground beef.
1- Place some olive oil in a large pot and add five garlic cloves crushed, half a red onion chopped, one carrot chopped in very small cubes, Italian herbs (a bay leaf, oregano, thyme, basil and rosemary), and salt and pepper to taste. Cook on medium fire mixing it from time to time until the onions start to wilt. 
2- Add the ground beef and mix well. Cook another 10 minutes or so, until the meat is no longer red. 
3- Add one kilogram of skinless fresh tomatoes (you can use canned tomatoes if you must, 500 gr in this case) and a little bit of tomato paste. Mix well. 
4- Lower the fire as much as you can and let it simmer for about one hour covered. Mix from time to time. 
Serve with pasta (here Fettucine all’uovo) and sprinkle with freshly grated Parmigiano. I like to add hot chili peppers on my plate, such as chile de árbol.


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