Bolognese

Ingredients for 4 servings:

• 500 g minced meat (e.g. pork, beef, poultry)
• 500 ml red wine
• 1 pt. Tomato(s), pureed
• 2 onions
• 3 bay leaves
• 3 carrots
• ¼ celery
• 2 cloves garlic
• Oregano, Thyme, Marjoram
• 2 potatoes, boiled
• salt and pepper
• 500 ml vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

almost like an Italian

Dice the onion, dice or grate the carrots and celery. Brown the minced meat; this works without oil, just make sure the pan is nice and hot. Add the onion and let it become translucent. Now add the carrots, celery, the finely chopped potato, the bay leaves, and the finely chopped garlic, and top up with about 500 ml of vegetable stock. Simmer for about 30 minutes. Now pour in the wine and add the passata. Let the sauce simmer over low heat for about 2 hours. The longer it simmers, the better it tastes. In any case, the sauce should no longer be runny. About 30 minutes before the end of the cooking time, I add the remaining herbs and season the sauce with salt and pepper, if desired. Since it always has to cook for so long, I always make four times the amount and freeze the leftovers.