Spaghetti bolognese

280g macaroni
250g tomato passata
200g minced beef
1 onion
1 carrot (small)
1 clove of garlic
50g parmesan cheese
100ml red wine
1 tbsp olive oil
1g salt and pepper
2 sprigs
fresh thyme
9 scoops Nutilis Clear
600ml water

1. Boil the macaroni in salted water until it’s overcooked (usually 5 minutes longer than the specified time on the package instructions).
2. Peel and finely chop the onion, garlic and carrot. Fry them together in a saucepan with a drop of olive oil, some thyme and pinch of salt.
3. Add the minced beef and, while it’s cooking, add the red wine. Cook for 15 minutes - stirring often to break up the meat pieces.
4. Add 200ml of water and cook for a further 5 minutes to ensure the meat fibres are not too tough.
5. Blend the beef mixture until it is perfectly smooth and without lumps, then add 2 scoops of Nutilis Clear and blend again.
6. Blend the tomato passata with 5 scoops of Nutilis Clear.
7. Blend the boiled macaroni with 400ml of water, the parmesan cheese and a drop of olive oil, until it becomes a smooth purée. Add 2 scoops of Nutilis Clear to make the macaroni mixture the same texture as the other purees.
8. Place the pasta purée in a dish with the meat and tomato purées.