Finely dice the onion, finely grate carrots and celery.

Finely dice the onion, finely grate carrots and celery.

Add minced beef to vegetables, stir to avoid lumps. Season with salt and pepper. Fry for 5 minutes, pour wine, stew for a few minutes, stirring frequently.

Add skinless and diced fresh tomatoes or passata to minced beef with vegetables. Stir until smooth, bring to a boil and stew covered over low heat for 40 minutes. It is recommended that you stir frequently and, if needed, pour water to make the ragu juicy. When the sauce is ready, add chopped greens.

Boil spaghetti Schedro^TM in salted water al dente (cooking time is specified on the package).

Combine boiled spaghetti with the sauce and mix. Best served on a hot plate. Sprinkle parmesan (to taste).