Bolognese

Cut the garlic cloves, onion and carrot into small pieces and cook with a small spoonful of extra virgin olive oil.

When it has colored, add the previously peeled and cut tomatoes.

When everything is soft and moderately homogeneous, grind together with the basil leaves to the desired point.

In the same pan as the vegetables, sauté the meat with another small spoonful of extra virgin olive oil and season with salt and pepper.

Mix the chopped vegetables with the meat and cook over low heat for 5 minutes.