Spaghetti Bolognese

Prepare the sauce:
Peel and chop garlic. Mash it.
Peel the carrot, remove the heart, and chop (or cut into small pieces).
Peel the onion, and chop it finely.
Peel the tomatoes (if necessary immerse them 20 sec in boiling water).
Cut them in half along a horizontal plane and seed them.
Cut them into small cubes.
Rinse the basil, and chop the leaves.

In a frying pan, sauté the oil: onion and carrot for 5 minutes, stirring to avoid too much coloring. (Add the garlic after 3 min).
Add the meat, take a few moments, then the tomato paste.
Stir and add salt and pepper.
Add the tomato pieces and basil.
Simmer for 2 min.
Season to taste (salt / pepper).

Pasta :
In a large volume of boiling and salted water (2 tbsp. coarse salt), dip the spaghetti, and maintain a large broth while stirring for about 10 minutes (follow packet indication).

Drain (during this time, put immediately some new water to boil in the pot) and rinse the pasta with fresh water to remove the starch.
Just before serving, heat the pasta by putting them in boiling water (just until the water starts boiling again), then drain and put back in the cooking container (empty but still hot) with a drizzle of oil.

Put the pasta in a large warm dish , and the sauce with the meat in the center.
Grate a bit of parmigiano on the dish and propose the rest of the grated cheese on the side.
Enjoy this dish with a fork and a large spoon (Italians don't use any knife here).

If you want the pasta to be "al dente", reduce cooking time by 1 min. We're also trying not to overcook the vegetables and to avoid making a mash.
Ask your butcher to grind the meat in front of you. You can also add 1/3 of pork. The classic recipe includes a chicken stock and pasta shall be Tagliatelles.
It is very import to serve warm pastas. Out of fresh tomato season, rather use a can.