Spaghetti bolognese

1. Slice the Parmesan into chunks, add to the blender jug and process using the turbo button/10 seconds. Transfer to another container, then thoroughly clean the blender jug.
2. Peel the onion and garlic, then cut the onion in half. Peel and halve the carrot. Wash and clean the celery, then cut into 4-cm lengths. Place the vegetables in the blender jug and chop for 8 seconds/speed setting 5. Use the spatula to scrape the contents off the sides and back down into the container. Process for another 5 seconds/speed setting 5, pushing the contents down off the sides again. Add 1 tablespoon of oil and brown using the roast button/4 minutes. Add 200 g minced meat, then brown using the roast button. Remove all the ingredients from the blender jug and set aside. Clean the container.
3. Dice the bacon into smaller pieces, then chop in the blender jug for 5 seconds/speed setting 9. Using the spatula, scrape the contents off the sides and back down to the bottom of the container. Add 1 tablespoon of oil and brown using the roast button/3 minutes. Feed in the rest of the minced meat, a little at a time, through the filler opening in the lid, then brown using the roast button. Pour in the red wine and cook uncovered – leaving off the measuring beaker – using the roast button/5 minutes until the liquid is reduced.
4. Add the sugar, tomato paste, vegetable-and-meat mixture, tomatoes and stock; season with paprika, cinnamon, pepper and thyme; then cook using the reverse button/30 minutes/90 °C/speed setting 1, leaving off the measuring beaker insert. Season to taste with salt and pepper.
5. Cook the spaghetti according to the instructions on the packet until just firm to the bite, then drain in a colander. Serve with the sauce and sprinkle with Parmesan.

TIP:

If children are eating with you, replace the red wine with another 100 ml beef stock.