Bolognese with celeriac

From Anne's Food

serves 6

900 g beef mince
300 g celeriac
300 g carrots 
2 medium yellow onions
2 tsp dried oregano
2 garlic cloves
salt, black pepper
1-2 tsp worcestershiresauce
50 ml water
1 tin (400 g) crushed tomatoes
100 g tomato purée
400 ml red wine
100 ml cream 
1-2 tsp sugar
olive oil

Start by peeling and grating carrots and celeriac. Chop the garlic and onions into small chunks. Fry the onions, celeriac and carrots along with the oregano in some olive oil on medium heat for ten minutes. 

In a separate pot, heat some oil and brown the beef mince with the garlic. Season with salt, black pepper and worcestershiresauce. Add the water - this prevents the mince from clumping. When the all beef has browned, add the vegetables that you fried earlier, the crushed tomatoes, the tomato purée and the wine. Stir, bring to a boil, cover with a lid and lower the heat. Let it simmer for about 30 minutes. 

Just before eating, add the cream and cook for a few more minutes. Season with more spices and possibly a small pinch of sugar. Serve with pasta.