Bolognese sauce

Ingredients for 8 servings:

• 1 ½ kg minced meat, mixed
• 6 m.-sized onion(s)
• 4 m.-sized carrot(s)
• 150 g celeriac
• 1 tube(s) Tomato paste
• 1 can tomatoes, peeled, in their own juice
• 1 point tomatoes, pureed, approx. 500 g
• 1 cup sour cream
• 1 liter white wine
• 1 liter vegetable broth
• 5 bay leaves
• 2 tbsp oregano, shredded
• salt and pepper
• Sugar
• Parmesan, freshly grated
• Oregano, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

for spaghetti bolognese

Brown the minced meat in a large pot without adding any fat, then place it in a sieve to drain. Peel and finely dice the carrots, onions, and celery root, then fry them in the same pot. Add the tomato paste and fry briefly (not too long, or it will become bitter!). Return the drained minced meat to the pot and mix with the vegetables. Add the vegetable stock, white wine, and passata. Drain the peeled tomatoes in a sieve (reserving the juice) and then finely chop. Add the juice and chopped tomatoes to the pot. Add the bay leaves, shredded oregano, and a little sugar. Simmer the sauce over medium heat for at least two and a half hours (I personally only enjoy it after it has simmered for at least three hours), stirring every 10 minutes. If it becomes too thick towards the end of the cooking time, add a little more water (not wine!). The long cooking time allows the liquid to evaporate, and the sauce reaches a proper sauce consistency toward the end of the cooking time, eliminating the need for thickening. If it’s still too runny, simply simmer a little longer. Remove the sauce from the heat, stir in the cup of sour cream, and season with salt, pepper, and a little sugar. To serve, transfer the cooked spaghetti to a bowl, pour the sauce over it, and garnish with freshly grated Parmesan cheese and fresh oregano. The sauce is also ideal for freezing. Based on 8 servings, one serving has 805 kcal.