Pasta a la Bolognese

Cooking

1. Put a large pot of water on high heat right away — while it comes to a boil, the sauce is made. Salt the water after boiling and cook the pasta until al dente (fresh noodles — 2–3 min).
2. Meanwhile, heat a skillet with oil over high heat. Lay out the minced meat in a single layer and do not touch for 2–3 min so that it browns, then break it up with a spatula into lumps.
3. Add finely chopped onion and fry with the meat for 2–3 min, then add minced garlic and tomato paste, warm up for 1 min, stirring.
4. Add cherry tomato halves, sugar, salt, and pepper. Simmer over medium heat for 5–6 min until the tomatoes release their juice and begin to break down.
5. Pour in 100–150 ml of the pasta water and simmer the sauce for another 2 min until glossy in consistency.
6. Transfer the pasta directly into the sauce, toss with tongs for 30–60 seconds so the sauce coats every strand.
7. Serve, generously sprinkled with chopped herbs; optionally — with a dollop of sour cream on the side.