Tagliatelle with Bolognese Ragù

Prepare a spice sachet: Place the bay leaves, peppercorns, and allspice berries in a small cloth and tie it tightly with kitchen twine.

Finely chop the onion and garlic. Cut carrots and celeriac into cubes of approx. 0.5 cm.

Wash the celery stalks, halve them lengthwise, and cut into small pieces.