Bolognese ragu pasta

Prepare a spice sachet: place the bay leaves, whole peppercorns, and allspice in a clean piece of cloth, then tie it tightly with kitchen twine.

Finely chop the red onion and garlic. Dice the carrots and celeriac into approximately 0.5 cm pieces.

Wash the celery stalks, cut them in half lengthwise, then slice them finely.