One-Pot Pasta Bolognese Style

Heat olive oil in a large pot or crockpot and fry the minced meat. Add onions, garlic, carrots and celeriac, and sauté briefly. Add oregano and season with paprika powder, salt and pepper.

Stir in tomato paste and simmer briefly. Add vegetable broth and chopped tomatoes. Bring to the boil, then stir in noodles. Simmer for 8 to 10 minutes or until pasta is al dente.

Mix ricotta and cream fraiche. Season with salt, pepper, sugar and paprika powder.

Transfer the pasta to a large bowl. Serve with 1 to 2 spoons of ricotta cream fraiche mixture. Sprinkle with Parmesan, garnish with basil, and serve with the remaining cream.