Bolognese sauce

Sauté the meat already salted to seal it, set aside.

In the same pan put the whole garlic over low heat while we cut the leek into small julienne strips. Add it and let it become transparent and take color. Then add the carrot in brunoise and fry until everything has taken color.

Add the crushed tomato and cook for 15 minutes. Next, we will fish the garlic and with a fork we will crush them to introduce them again. We will put the spices and 3 ladles of cooking water of the pasta we have made. If we do not have, we put natural water.

Add the meat and cover again to simmer for another half hour.