Spaghetti Bolognese with sundried tomatoes and parmesan

This recipe with sun-dried tomatoes and an original parmesan blend gives this classic a delicious twist.

Cook the spaghetti according to pack instructions, without salt. Drain and keep it warm.
While the pasta is cooking, ﬁnely chop the onion. Cut the celery stalks into small cubes and ﬁnely chop the celery leaves. Chop the fresh and sun-dried tomatoes.
Heat a non-stick frying pan and pour in the oil. Add the minced beef and fry for 5 minutes while stirring. Add the onion and celery cubes and sauté for 3 minutes. Add all the tomatoes and dried herbs and season with black pepper. Crumble the stock cube into the pan and add 150ml of warm water. Bring to a boil, then reduce the heat and simmer for 15 minutes. (When the sauce starts to boil, add a little warm water.)
Meanwhile, mix half of the chopped celery leaves, Flora ProActiv Light, Parmesan cheese and black pepper to taste.
Remove the sauce from the heat. Stir in the parmesan blend. Cover with a lid and leave to stand for 1 minute.
Divide the spaghetti between 2 plates, spoon over the sauce and sprinkle with the remaining celery leaves.