A pot full of Bolognese

Ingredients for 10 servings:

• 500 g minced beef, finely, not too coarsely
• ¾ liter of water
• 1 cube of beef broth, instant
• 1 tbsp gravy concentrate
• 5 tbsp olive oil
• 2 medium-sized onions, finely chopped
• 4 cloves garlic, finely chopped, not squeezed
• 150 g bacon, streaky raw, finely sliced
• 2 carrots, cut into fine cubes
• 3 peppers, different colors, cut into 1×1 cm pieces
• 400 g fresh mushrooms, sliced
• 200 g tomato paste
• 1 dl red wine, strong
• 3 can/n tomatoes, pelatti (400 grams each), sliced
• 3 bay leaves
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 1 tsp basil, dried
• ½ tsp marjoram, dried, fine
• some salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Meat sauce for spaghetti, also suitable for freezing

Bring the water, bouillon paste, and gravy concentrate to a boil and simmer gently until everything else is ready. Heat the olive oil in a large pot, add the minced meat and brown it, add the bacon and continue to fry. Add the onions and garlic and fry for a while longer. Add the carrots and fry for a while longer. Add the mushrooms and peppers and fry until the water from the vegetables has evaporated. Add the tomato paste and stir well. Deglaze with the red wine and immediately add the boiling sauce, stirring frequently. Add the pelatti and mix everything well. Add the bay leaves and herbs and simmer gently for about an hour, stirring occasionally. Season well with salt and pepper. You can cook the spaghetti and make spaghetti Bolognese straight away, or let the sauce cool and freeze it in portions.