Tagliatelle Bolognese

We juice.  Since we watched a very inspiring documentary about healthy eating, we stopped buying packaged juice and started drinking freshly squeezed of veggies& fruits juice.  I don't know if other juicers have the same problem but we always get some excess veggies that are about to rotten.  The best solution seems to be, other than throwing them in soup, to make Bolognese sauce.  You can consume a good amount of celery and carrots for this sauce.  Plus, you can freeze to store and use for another dishes later, like for Shepherds pie, lasagna, in pastries...  

Ingredients (serves 4)
500g/1.1lbs ground beef
4 tbsp. olive oil
2 cloves of garlic
1 large onion
1 large/2medium carrots
2 stalks of celery
1 canned tomato/tomato puree
1 1/2 tbsp. concentrated tomato paste
1/2 cup red wine
1 bay leaf

400g tagliatelle
grated Parmigiano-Reggiano  

Directions
1. Make the sauce.  Chop garlic, onion, carrots and celery very finely.
2. Place a large pot over medium-high heat and heat olive oil.  Add chopped garlic and onion and cook until translucent.  Then add carrots and celery and cook for 4-5 min.  
3. Add beef into the same pot and fry until the color changes.  Then salt&pepper, add wine and simmer to burn off alcohol for about 4-5min., stirring constantly. 
4. Add canned tomato, tomato puree and bay leaf.  Cook over low heat for at least 1 hour (preferably 2 hrs.)
5. Cook tagliatelle as instructed on a package.  Grate Parmigiano-Reggiano and set aside.
6. When tagliatelle is cooked al dente, drain and put it back in the same pot you used for boiling and add Bolognese sauce.  Combine sauce and pasta over remaining heat. Serve with Parmigiano-Reggiano.

-May. 26 grocery shopping € 7.64/ € 87.95 left