Pappardelle al Ragu aka Bolognese

Ingredients for 4 persons

1 large onion
1 large clove garlic
2-3 carrots
1/4 celery root or 2 celery stalks
3 tbsp. olive oil (Jordan)
2 pinches of Cajun Space (Ingo Holland)
1-2 sprigs of fresh rosemary
2-3 Sprigs of fresh thyme
500 g coarsely ground beef
2 tablespoons of TOMAMI #1
250 ml broth (poultry or veal)
salt, pepper
TOMAMI #2
500 g pappardelle
Freshly grated parmesan

Instructions

Chop the vegetables into cubes; chop the onion and finely chop the garlic. Heat the olive oil in a deep pan and fry the garlic and onion until glazed. Fry the vegetable cubes; move them to one side of the pan and sauté the ground meat. Season with Cajun Spice and 2 tbsp. TOMAMI #1, then add 1/3 of the broth and the fresh herbs. Reduce. Remove the herbs and season with salt, pepper and TOMAMI #2. Cook the pasta in plenty of salted water until al dente. Serve with the Bolognese sauce in deep plates. Sprinkle with freshly grated parmesan.