A different kind of Bolognese

Ingredients for 4 servings:

• 1 beef leg slice(s) (approx. 500 g)
• 600 g pork neck in one piece
• 400 g beef goulash
• Salt
• some olive oil
• 2 large onions
• 2 carrots
• 2 stalk(s) Celery
• 3 cloves garlic
• 4 tbsp tomato paste
• 300 ml white wine (dry)
• 800 ml beef broth
• 1 can of chopped tomatoes (400 g)
• 3 bay leaves
• pepper
• 1 tbsp oregano (dried)
• 1 tsp thyme (dried)
• 1 tsp rosemary (dried)
• ½ bunch parsley, flat
• possibly cornstarch
• possibly tomato paste

Instructions

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

without minced meat, but with lots of meat

Dice the onions. Peel the carrots and trim the celery, then dice them. Wash the meat and season it lightly with salt. Heat olive oil in a roasting pan, large pot, or frying pan. Brown the meat vigorously on all sides, remove it from the pan, and set it aside. Add the carrots and celery to the roasting pan and brown. Then add the onions and garlic and sauté. Then add the tomato paste and sauté it as well. Deglaze with white wine and simmer briefly, then top up with the stock and chopped tomatoes. Add the bay leaves. Add a little pepper, oregano, thyme, and rosemary. Tip: I always like to buy these small 250ml bottles of wine for under 1 euro to cook with. Now add the meat again and let it simmer gently for a good 2 hours. The meat should then fall apart easily. After 2 hours, remove the meat and remove the bones, fat, and tendons. Then, shred or finely chop the meat with two forks. Return the meat to the roasting pan and season to taste with salt, pepper, oregano, thyme, and rosemary. Thicken the sauce with a little tomato paste and/or cornstarch, if desired. Wash and finely chop the flat-leaf parsley, add it to the roasting pan, and simmer for a few more minutes. Tip: It’s best to do this about 5 minutes before serving. Serve with tagliatelle and grated Grana Padano, for example.