Torode Spaghetti Bolognese

• 1 lb ground veal
• 100 gm carrot
• 100 gm celery
• 100 gm onion
• 3 cloves of garlic
• 2 springs of rosemary chopped
• 2 springs of thyme chopped
• 4 leaves of sage chopped
• 100 ml white wine
• 100 ml red wine
• 150 ml tomatoe paste
• 1.5 L of chicken stock
• parmigano-reggiano for serving
• 1 pk of spaghetti noodles

1. season the veal with salt and pepper.
2. Brown the veal and add carrots, celery, onion, and garlic and sweat until tender
3. add the tomato paste and cook 2-3 mins
4. add the wine and cook until dry
5. add the chicken stock and cook until reduced by 1/3
6. season with salt and pepper
7. cook the spaghetti in salted water for 7-8 mins or till tender
8. toss the spaghetti in the bolognese sauce and shave parmigiano-reggianno over top

ground veal, carrot, celery, onion, garlic, rosemary, thyme, sage, white wine, red wine, paste, chicken, noodles

Taken from www.epicurious.com/recipes/member/views/torode-spaghetti-bolognese-50002698 (may not work)