John Myers
Ingredients for 6 servings:
- 1 kg minced beef
- 2 onions
- 2 carrots
- 1 stalk(s) celery or a piece of celeriac
- 100 g bacon, streaky
- 600 g tomatoes, fresh or from a can
- 250 ml red wine
- 250 ml broth, strong
- salt and pepper
- Milk, as needed
- Parmesan, grated
- Olive oil and butter for frying
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
The Italian classic!
Finely dice the onions, carrots, celery, and bacon. Mix with the minced meat. Peel and puree the fresh tomatoes. Gently heat the butter and oil in a roasting pan and brown the meat until it is crumbly and has lost its red color. Pour in about half of the red wine and stir until it has almost evaporated. Repeat the process with the remaining wine. Gradually do the same with the stock, over low heat, until it has almost reduced. Add the tomatoes, season with salt and pepper, and add enough milk to cover everything. Now cover and simmer in the oven at 150°C for 2.5 to 3 hours. Add more wine, stock, or milk if necessary. Serve with spaghetti and freshly grated Parmesan cheese. Important: Bolognese only tastes good when cooked for a long time at a gentle temperature! Therefore, do not shorten the cooking time significantly. Oven cooking allows for even heat all around. Also recommended for other meat dishes such as roasts.
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