How to make
Cut the onion and garlic into small cubes, then finely chop the carrot and the pepper - also into very small cubes. The leaves of the basil are separated and the stems (choose those that are tender) are cut very finely.
The two stalks of celery are cut into pieces and placed in boiling water. They are boiled until soft, strained and also cut very small.
In a deep pot pour cooking olive oil - about 4-5 tbsp., and a cube of good quality butter. Heat it over moderate heat, pour the chopped onion and garlic, stir for 1 minute and add all the minced meat.
With continuous stirring, it is crumbled. Season with a pinch or two of thyme, pepperoncino, oregano, a pinch of cinnamon, add the basil and celery stalks, season with salt and freshly ground black pepper, add the bay leaf and pour the wine, stir for 1-2 minutes, so that it can absorb the aroma of the wine.
Pour 2 tbsp. of tomato puree and stir to fry briefly, then pour the juice of thick Italian tomatoes. If another type of tomato juice is used, 1 tsp. of sugar should be added, while Italian tomatoes are sweet enough and it is not necessary.
It is left on a very moderately heated hob, from the 9th degree to the 3rd, just to simmer for about 40-45 minutes with periodic stirring.
The sauce should remain mainly in the fat from the olive oil. At the end of cooking, coarsely chopped basil leaves are added. Remove from the heat.
The pasta of choice, may be tagliatelle, spaghetti or any other type, is cooked according to the instructions on the package. Strain and pour a drizzle of olive oil, mix. In the Italian manner, it is added to the sauce, mixed well and served with plenty of grated Parmesan cheese.
I serve the cooked pasta separately on a plate and add the minced meat sauce and grated Parmesan on top of it.
