Spaghetti Bolognese With Beef Or Veal

• 2 carrots peeled and cut into small cubes
• 1 onion peeled and cut into small cubes
• 1 stalk celery cut into small cubes
• 2 tablespoons olive oil
• 1 1/8 pounds minced beef or veal
• 1 tablespoon sweet paprika
• 2 tablespoons tomato paste
• 5 11/16 cups chopped tomatoes tinned
• 7/8 cup beef stock
• 1 pinch sugar
• 7/8 pound spaghetti
• 6 3/4 tablespoons whipping cream
• 1 cup Parmesan cheese shaved

1. Heat the oil in a frying pan, then crumble in the meat. Fry for about 6 mins, stirring, then add the vegetables and the paprika, and fry for a further 4 mins, stirring. Next, spoon in the tomato paste and stir briefly.
2. Add the stock and the tomatoes and break up the tomatoes with a spatula. Next, bring to the boil, then lower the heat and cook for 15-30 mins. Season, adding the pinch of sugar.
3. Cook the spaghetti in boiling, salted water according to the instructions on the packet. Meanwhile, whip the cream in a bowl so it thickens slightly. To serve, drain the spaghetti, mix with the meat sauce, then stir in the cream. Decorate with the shaved Parmesan.

carrots, onion, celery, olive oil, beef, sweet paprika, tomato paste, tomatoes, beef stock, sugar, spaghetti, whipping cream, parmesan cheese shaved

Taken from www.yummly.com/recipe/SPAGHETTI-BOLOGNESE-WITH-BEEF-OR-VEAL-1401610 (may not work)