Bolognese

Ingredients for 8 servings:

• 800 g beef leg slice(s)
• 600 g pork neck, in one piece without bones
• 400 g lamb shoulder(s), with bone
• Salt
• 4 tbsp olive oil
• 1 vegetable onion(s)
• 2 carrots
• 2 stalk(s) Celery
• 4 garlic cloves
• 2 tbsp tomato paste
• 300 ml white wine
• 600 ml beef broth
• 1 small can of tomatoes, pureed
• 3 bay leaves
• pepper
• 1 tbsp oregano
• 1 bunch of parsley
• 150 ml whole milk
• 1 kg spaghetti or other pasta to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

according to a Tim Mälzer recipe

Salt the meat well all over. Heat the olive oil in a heavy roasting tin and sear the meat vigorously on all sides, remove and set aside. Then dice the peeled onion, carrots and celery. Since it will be cooking for a long time later, you can use larger pieces, as they will practically all be overcooked. Brown the vegetables with the onions and garlic in the roasting tin. Add the tomato paste and fry for a while. Deglaze with the white wine and stock and bring to the boil briefly. When everything is simmering, add the seared meat and the bay leaves. Make sure everything is covered with liquid. Cover and let it simmer for the next 2-3 hours. After this time, remove the meat from the roasting tin and pull it apart with two servings. Season the sauce well with milk, finely chopped parsley and oregano and return the meat to the roasting tin. Cook spaghetti or other pasta al dente according to the package instructions. Mix the pasta with the Bolognese sauce and serve sprinkled with Parmesan or another hard cheese. The remaining sauce can be frozen. We enjoyed this Bolognese in Hamburg at the Bullerei restaurant.