Pasta Bolognese style

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 4 garlic cloves
• ½ soup vegetables
• 3 anchovy fillets, pickled in brine
• 2 tbsp tomato paste
• 700 g minced meat, mixed
• 200 ml red wine
• 800 g tomatoes, whole (can)
• 6 m.-sized mushrooms, sliced
• 3 tbsp sea salt, coarse
• pepper
• Cayenne pepper
• 1 sprig(s) rosemary
• 2 tbsp thyme, freshly picked
• olive oil
• 500g penne

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel or trim the onions, garlic, and vegetables. Chop them together with the anchovy fillets. First, fry the onions and garlic in hot olive oil in a pan, then briefly add the vegetables. Once they are nicely browned, add the anchovies and fry them too, then add the tomato paste and stir. Now fry the minced meat in the pan until cooked through. Then add the sliced ​​mushrooms and fry them briefly. After about 5 minutes, deglaze with some of the red wine. Once the wine has reduced, add a little more wine and let it reduce. Repeat this process until the entire 200 ml have been used up. Then add the tomatoes and mash them with a wooden spoon. Cover and simmer for 30 minutes. Meanwhile, cook the pasta according to the package instructions, then drain. Season the sauce with 2 tablespoons of coarse sea salt, pepper, and cayenne pepper. Pluck the rosemary leaves from a sprig and finely grind them in a mortar along with the thyme and 1 tablespoon of coarse sea salt. Then stir into the sauce. Let it simmer for about 10 minutes. Serve the sauce with the pasta.