Italian Bolognese sauce

Ingredients for 4 servings:

• 500 g minced meat (usually ground beef)
• 1 m.-sized onion(s)
• 2 carrots
• 1 celery
• 1 large can of tomatoes, peeled or 1 can of tomato paste
• some red wine to deglaze
• 1 tbsp spice mix for soup
• Salt
• 3 bay leaves
• nutmeg
• Basil (preferably fresh)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chop the onion, carrots, and celery in a blender, and puree the can of peeled tomatoes with an immersion blender (or in a blender). Brown the ground beef and chopped vegetables in a pan without oil—because ground beef already has enough fat on its own, and olive oil isn’t really suitable for cooking anyway—until it’s cooked. Season with salt, and deglaze with the red wine. Add the pureed peeled tomatoes (or tomato paste, which must then be thinned with water—amount to your liking) to the browned ground beef and season with the soup mix. Add the bay leaves and ground nutmeg. Let the whole thing simmer uncovered over medium heat for about 1, or even 2, hours, stirring constantly. Five minutes before the end of the cooking time, add the basil! Variation: Don’t add the basil, but add cream instead. Serve with rigatoni or farfalle! Enjoy!