For the Pasta alla Bolognese, sauté chopped carrots, garlic, onions, celery and diced bacon in a good 3 tablespoons of olive oil. Add minced meat and mix well. Season with salt and pepper.
Add butter and paradeis pulp and sauté briefly. Peel, core and chop the tomatoes. Add the chopped tomatoes and season with a pinch of sugar.
Cook on low heat with closed lid at the beginning, later without lid, if too much clear soup has settled. At the end, fill up with the hot clear soup. If necessary, season with parsley or oregano.
In the meantime, cook pasta of your choice until al dente. Strain and serve with the Bolognese sauce.
Preparation Tip:
The longer the sugo stews, the better for the taste. Ideally, it is even eaten reheated the following day. It is also very good to freeze.
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