Red Wine Bolognese

• 280 grams Pasta of your choice
• 300 grams Ground meat
• 1 medium Onion
• 1 medium Carrot
• 1 can Canned tomatoes
• 20 grams Butter
• 150 ml Red wine
• 1 tbsp White flour
• 1 tsp Sugar
• 1 pinch Parsley (optional)
• 1 see steps Salt

1. Finely chop up the carrot and onion, add two handfuls of salt, and stir-fry in butter.
2. Add the flour, and stir-fry, making sure it doesn't become lumpy.
3. Put two handfuls of salt in another frying pan, and slowly stir-fry the meat for 15 minutes.
4. Wipe away the fat with a paper towel or drain in a sieve.
5. Add the red wine to the meat and let it simmer for 5 minutes.
6. Mix in the fried onion and carrot, and stir-fry to let the flavours blend.
7. Add the canned tomatoes, and season with salt and pepper.
8. Don't add the salt all at once; taste it and add a little at a time.
9. I add a scant medium-sized spoon's worth (a little less than 10 ml).
10. Let the sauce simmer over medium heat, then place it on top of the pasta to finish.

pasta of your choice, ground meat, onion, carrot, tomatoes, butter, red wine, flour, sugar, parsley, salt

Taken from cookpad.com/us/recipes/146392-red-wine-bolognese (may not work)