Bolognese according to historical Italian cooking Mama Art

Ingredients for 2 servings:

• 2 small lamb chops, pork chops, beef or chicken breast
• 2 large onions
• 200 g carrot(s)
• 200 g celery
• 200 g plum tomatoes, fresh
• 1 can tomatoes, peeled or relish
• 3 garlic cloves
• 1 bunch of flat-leaf parsley
• Thyme
• 1 large potato(s)
• 1 lemon(s)
• 50 ml vinegar
• 1 pinch(s) sugar, brown
• 100 ml broth
• Olive oil, virgin
• 200 g pasta
• salt and pepper
• Paprika powder
• Juniper berry(s)
• Cumin powder
• bay leaves
• Cayenne pepper

Instructions

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

with noodles

Portion the vegetables. Peel, quarter, and slice the onions. Dice the carrots and celery. Dice the potatoes and tomatoes into small cubes. Peel and press the garlic cloves. Chop the parsley, including the stalks. If using chops, remove the bones. Remove the meat from the bone, dice it, and sear it in olive oil. Add the sugar to caramelize it. Add the bones. Remove the meat and set aside. Sauté the onions, potatoes, celery, and carrots in the same pan until the onions are translucent. Add the fresh tomatoes and sauté. Add the canned tomatoes and bones and simmer for 2 minutes. Stir in the stock and add the meat. Add the garlic and simmer over low heat for 30 minutes. Cut the lemon into three-quarters, stir in the spices and parsley, and simmer for 15 minutes. Bring plenty of salted water to a boil and cook the pasta according to the package instructions. Strain through a sieve and return to the pot without rinsing. Cover to prevent the pasta from drying out, then add it to the Bolognese. Turn off the heat and mix thoroughly. Add a little pasta water if necessary.