Summer bolognese

Peel the carrots and celery and cut into cubes of ½ cm (brunoise). Chop the onion and halve the tomatoes.

Put the garlic and half of the tomatoes in a bowl and puree with the hand blender into a sauce.

Heat a frying pan without oil or butter and fry the bacon strips on (medium) high heat in 5 min. Crispy.

Scoop out of the pan and drain on kitchen paper. Leave the shortening in the pan.

Fry the carrots, celery, onion and thyme for 6 minutes on a high heat in the remaining cooking fat until the vegetables are slightly colored.

Meanwhile, cook the spaghetti al dente according to the instructions on the package.

Add the tomato sauce and concentrated broth to the carrots and celery mixture, bring to the boil and cook for 1 min on low heat.

Drain the pasta and mix with the bacon strips and the rest of the tomatoes through the sauce.