Vero Spaghetti bolognese - a recipe

Thought it was time to share a ricetta di famiglia - hope you enjoy
  1. For 4 persons - 1 celery, 2 carrots, 2 small onions or 1 large, 1 clove of garlic, 250g ground beef (8-12% fat), olive oil, salted butter, 1 can of skinned tomatoes, 1 small can of tomato paste, 1/2 cube of beef bouillon, red wine, fresh basil, marjoram, salt, pepper, spaghetti
  2. Wash the celery
  3. Slice it in half
  4. Chop it
  5. Peel the onions - I prefer to use organic onions
    Put on goggles for protection
  6. Chop
  7. Peel and wash the carrots - again I prefer organic carrots as they taste sweeter
  8. Slice in half
  9. Chop
  10. Put olive oil in a saucepan- I never measure but I think 1 or 2 tablespoons is enough
  11. Add salted butter to the oil in the saucepan- 2 teaspoons is enough
  12. Saute the vegetables until the onions are clear
  13. Add the meat
  14. Add half a glass of red wine when the meat has been browned. Turn down to medium heat. Put a lid on the saucepan and let the wine evaporate. Stir often.
  15. Blend the tomatos - I prefer to use skinned organic tomatos for a sauce like this
  16. Add the tomatos when the wine has evaporated
  17. Add the garlic
  18. Cut the cube of beef boullion as you add it to the sauce
  19. Add the tomato paste- you can add a bit of sugar if the tomatos makes the sauce taste a bit sour
  20. Add grounded pepper- use the spoon to keep track of how much pepper you put in
  21. Add a small handful of salt
  22. Tear up the fresh basil and put it in the sauce
  23. Add a small handful of marjoram and let the sauce cook on low heat
  24. Add 1 tablespoon of coarse salt to the boiling water
  25. Add the spaghetti - I prefer the brand "Barilla" Cook until they are al'dente or as I prefer, a minute more than that
  26. Taste the sauce to make sure it tastes good, and more of the spices mentioned above if needed.
  27. Put the spaghetti in a colander for a minute.
  28. Put some sauce on a plate, add the spaghetti and top off with some freshly grated parmesan cheese
  29. Buon appetito