Ingredients

• 1 packet Panona Spaghetti
• 2 tablespoons olive oil
• 1 finely chopped onion
• 1 finely chopped carrot
• 2 finely chopped celery stalks
• 400 g minced meat (beef or mixed)
• 1 glass dry red wine
• 2 tins (800 g) chopped peeled tomatoes
• 1 bay leaf
• Salt and freshly ground pepper
• Some grated nutmeg

Method

1. Prepare the sauce: Heat olive oil in a pan and sauté onion, carrot, and celery until softened. Add the minced meat and cook until browned. Deglaze with red wine.
2. Add the chopped tomatoes, bay leaf, and grated nutmeg. Simmer over low heat for about 30 minutes, stirring frequently, until the sauce thickens. Remove the bay leaf and season with salt and pepper.
3. Cook the spaghetti: Boil spaghetti in plenty of salted water for about 8 minutes until al dente. Drain.
4. Serve: Mix spaghetti with the sauce and serve topped with freshly grated Parmesan cheese.

Enjoy your meal!