PREPARATION

Start with the sauce, because it must cook the longest. Put in the bottom of the pot 4 tbsp olive oil and heat it gently. Add the oregano and crushed garlic clove and cook briefly.
Add the sliced ​​leeks, celery and carrot and cook here together and season with salt and pepper lightly. Pour over the tomato puree and add the vinegar and concentrate there. Finally add the broth to it. Bring to the boil and simmer gently for 45 minutes simmer.

Meanwhile, the prepared meat. Put it in the bowl and mix with fresh and chopped rosemary, salt, pepper and crushed garlic clove. Mix well together. Heat 3 tablespoons of olive oil in the pan and cook the meat mix it until it is finished.

Meanwhile, the cooking spaghetti according to the packaging. When they are done, keep them warm until serving.

Regularly check the sauce and stir, and that they do not burn. After 45 minutes add the chopped olives and cook a little. Then mix the sauce with the meat and add some fresh basil in. Mix and let still cook for a minute. Ready.

Serve on a bed of spaghetti Bolognese, or mix them as among the sauce and serve.

Blessed with chilled beer or a glass of white wine.

Bon apetit!