Andrea Tranchero from Modo Mio shares a recipe for spaghetti.

RECIPE: Spaghetti alla Bolognese

Serves 4

1 cup extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, sliced
1 small carrot, diced
1 stick celery, diced
400g minced beef
200g minced pork
salt
black pepper
500ml red wine
400g tin peeled tomatoes
pinch chopped rosemary
2 sprigs fresh thyme, roughly chopped
12 cherry tomatoes, halved
400g spaghetti
100g parmesan cheese

100g butter, diced

Heat olive oil in a large pan, add vegetables down to and including celery and cook until golden brown. In a large saucepan, saute the meat with seasoning, cook for few minutes and discard the extra fat. Add meat to the vegetables and cook for 15 minutes at medium heat, stirring occasionally. Add the red wine and cook until reduced by half. Add tinned tomatoes and cook at low heat for 45 minutes. Check seasoning. Add rosemary, thyme, more black pepper and cherry tomatoes. The sauce should be a thick consistency. Cook pasta in boiling salted water and strain when al dente. Toss with the sauce and add parmesan cheese and butter.