Bolognese

Ingredients for 4 servings:

• 2 tbsp olive oil
• 2 garlic cloves
• 1 large onion(s), finely chopped
• 1 carrot(s), finely chopped
• 1 stalk(s) celery, finely chopped
• 50 g bacon (pancetta), finely chopped
• 500 minced beef
• 500 ml beef broth
• 375 ml red wine
• 2 can/n tomatoes, pieces of 400 g each
• 2 tbsp tomato paste
• 1 tsp sugar
• Parmesan, shaved, for serving
• salt and pepper
• 500 g ribbon noodles (tagliatelle)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Heat the oil in a large pot. Fry the garlic, onion, carrot, celery, and pancetta over medium heat, stirring occasionally, for about 5 minutes until softened. Add the minced meat and fry until crumbly, breaking up larger pieces with the back of a spoon. Add the tomato paste and fry briefly. Pour in the stock and red wine, then add the tomatoes, salt, pepper, and sugar. Bring to a boil, then reduce the heat to very low and simmer, covered, for 1 1/2 hours, stirring occasionally. Remove the lid and simmer for a further 1 1/2 hours, stirring occasionally. Season with salt and pepper. Cook the tagliatelle until al dente. To serve, pour the sauce over the hot pasta and sprinkle with some shaved Parmesan cheese.