My world's best Bolognese sauce

Ingredients for 6 servings:

• 1 kg minced beef
• 1 bunch of soup vegetables
• 4 garlic cloves
• 1 onion(s)
• 3 can/n tomatoes, peeled, 400 g each
• ½ tube(s) Tomato paste, triple concentrated
• 250 g diced ham
• 1 bag of porcini mushrooms, dried and soaked overnight, 5 g or 10 g as desired
• 1 tbsp, heaped thyme
• 1 tbsp, heaped oregano
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Slow Food

Drain the mushrooms and reserve the soaking water. Clean the soup vegetables, garlic, onions, and mushrooms and cut them into relatively small cubes. Brown the minced meat and diced ham in a sufficiently large pot until well browned. Add the diced vegetables and fry everything together for about another 5 minutes, stirring. Add the herbs and the mushroom soaking water and the canned tomatoes with their juices on top. I chop the tomatoes crisscrossly with a sharp knife right in the pot at this point, but you can also chop them on a board beforehand. Add the tomato paste and carefully season with salt and pepper. The ham already contains salt and pepper and can become very spicy if cooked for a long time! Stir the sauce well and simmer gently on a low heat setting (electric stove level 1) for about 90 minutes. The meat should be very tender. Stir several times during cooking and make sure nothing sticks. The sauce needs this long cooking time so all the flavors can blend perfectly. I really like eating it with wide ribbon pasta, but spaghetti is, of course, the classic. I also like it with potatoes, or I use the sauce as a topping for pizza. It also freezes very well.