Ingredients:
For the Bolognese:
500 g ground beef
1 onion, diced
2 garlic cloves, chopped
2 tbsp olive oil
1 can of tomatoes (approx. 400 g)
2 tbsp tomato paste
1 carrot, diced
1 celery stick, diced
Salt and pepper to taste
1 tsp dried oregano
1 tsp dried basil
A pinch of sugar (optional)
200 ml red wine (optional)
300 ml beef stock
For the pasta:
300 g pasta (e.g. tagliatelle or spaghetti)
Salt for the pasta water
For the cucumber salad:
1 cucumber, peeled and thinly sliced
1 small red onion, thinly sliced
2 tablespoons vinegar (e.g. white wine vinegar or apple cider vinegar)
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (e.g. parsley or dill) to garnish
Directions:
1. Prepare Bolognese:
In a large saucepan, heat the olive oil and sauté the diced onion and minced garlic until soft and translucent.
Add the ground beef and sauté until browned and crumbly. Season with salt and pepper.
Add the diced carrot and celery and sauté for another 5 minutes.
Add tomato paste and stir until well combined with the meat and vegetables.
Add the can of tomatoes, and if desired, red wine to deepen the flavor. Stir well.
Add the beef broth, oregano, basil, and a pinch of sugar (if desired). Reduce heat and simmer sauce for at least 30 minutes to combine flavors.
2. Cook pasta:
Bring a large pot of water to a boil, season generously with salt and cook the pasta until al dente according to the package instructions. Drain and set aside.
3. Prepare cucumber salad:
Mix the thin cucumber slices and onion rings in a bowl.
Add vinegar, olive oil, salt and pepper and mix well.
Garnish the cucumber salad with fresh herbs just before serving.
4. Serving:
Pour the Bolognese sauce over the cooked pasta and serve, ideally with the cucumber salad as a side dish.
Enjoy!