Macaroni Bolognese.

Normally people put the pasta to boil first. Wrong, Casperini puts it when you add the tomato. I advise you to do it this way.

Peel and chop the vegetables and put them in the frying pan (with half the oil) in this order: first the garlic, when it browns, the onion, when it becomes transparent, increase the heat and add the carrot and then the tomato and zucchini.

Stir the ingredients continuously. When the carrot is soft, add the meat and wait for it to cook completely.

When the meat is almost cooked, it is time to cook everything in the tomato. It is the difference between a good bolognese and a bad one. We add all the tomato and stir continuously.

We put the pasta to cook with a handful of oregano (important according to Casperini). Do not add oil in the water, here the Italian is serious. Just when the water boils, add the pasta and wait just the time indicated on the package (al dente).

Drain the pasta, pour the other half of the oil on top (now it makes sense), stir and plate.

Now it is the cheese's turn, before the bolognese sauce. Place it on top of the pasta without stirring.

When the mixture looks like this, serve it over the cheese.

We wait 2 minutes (if you feel up to it) and attack.