Ingredients

• 2 tablespoons of olive oil

• 1 carrot

• 1 celery

• ¼ onion

• 2 garlic cloves

• 400 gr ground meat

• 3 tomatoes

• Dried herbs (thyme, oregano, laurel)

• 1 tablespoon of balsamic vinegar

• ¼ cup of chicken broth

• 2 tablespoons of whole coconut milk

• 1 Paste bag plus spaghetti moonrise

Procedure

1. First begins by heating a large pot over medium heat. Once the pot is hot, add the olive oil and then add the chopped carrots, celery, onion and chopped garlic. Cook the vegetables for three or four minutes until the onions begin to get translucent.

2. Then, add ground beef and ground pork. Let the meat brown and brown, breaking it while cooking.

3. Once the meat is cooked and is no longer pink, add crushed tomatoes, dry herbs, salt, pepper, balsamic vinegar and chicken broth. Stir the sauce well until everything is well combined.

4. Take the sauce to boil and then reduce over low heat. Let the Boloñesa salsa boil over low heat for an hour without covers and stir occasionally.

5. Once the sauce has finished cooking, it is time to end some whole coconut milk. Add the coconut milk and give a taste to the sauce. If necessary, you can add a little more salt or pepper to taste.

6. For pasta, boil 2 cups of water (1litro) in another pot.

7. Once boiling the water, add the paste. Stir and separate until it is hydrated and acquire volume (approximately 4 minutes).

8. Drain excess water with a strainer.

9. Serve the Boloñesa sauce on Esgugueti pumpkin. Add fresh basil and a pinch of cheese to taste.