Spaghetti Bolognese with Parmesan

1. Cut the Parmesan into rough pieces, put in the blender jug, and, with the measuring beaker in place, chop finely with the turbo button/10 seconds. Decant into another container and rinse out the blender jug.
2. Peel the onions and garlic and halve the onions. Peel and halve the carrots. Clean and wash the celery and slice into pieces 4 cm long. With the measuring beaker in place, chop the vegetables in the blender jug for 10 seconds/speed setting 5. Scrape everything down the inside of the blender jug using the spatula and, with the measuring beaker in place, chop for another 7 seconds/speed setting 5. Use the spatula to scrape the mixture down the inside of the blender jug again, add 1 tablespoon of oil and, the measuring beaker not inserted, brown using the roast button/4 minutes.
3. Add 400 g minced meat, and, the measuring beaker not inserted, brown using the roast button. Remove everything from the blender jug and put aside. Clean the blender jug.
4. Cut the bacon into rough pieces and, with the measuring beaker in place, chop in the blender jug for 8 seconds/speed setting 9. Use the spatula to scrape the mixture down the inside of the blender jug again, add 1 tablespoon of oil and, the measuring beaker not inserted, sauté using the roast button/5 minutes.
5. Add the remaining minced meat, and the measuring beaker not inserted, sauté with the roast button. Pour on 200 ml warm stock and, the measuring beaker not inserted, boil down using the roast button/10 minutes.
6. Put the sugar, tomato purée, the meat mixture, the chopped tomatoes and the remaining warm stock in the blender jug, season with paprika powder, cinnamon, ½ teaspoon of pepper, and mix everything with the measuring beaker in place using the reverse button/30 seconds/speed setting 2. Then, the measuring beaker not inserted, boil everything down using the reverse button/45 minutes/speed setting 1/95 °C. Season to taste with salt and ½ teaspoon of pepper.
7. Cook the spaghetti according to packet instructions until al dente, and drain. Serve with the meat sauce and sprinkled with Parmesan.

TIP

If no children are eating with you, replace the first 200 ml stock with 200 ml red wine.