- 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.
- 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.
- 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.
- 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.
- 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.
If children are eating with you, replace the red wine with another 100 ml beef stock.
Bon appétit with Monsieur Cuisine