Bolognese alla Culina

Ingredients for 5 servings:

• 500 g minced beef
• 150 g bacon, diced
• 150 g salami, air-dried, Italian
• 500 ml beef broth
• 100 ml red wine, strong, Merlot or similar
• 2 onions
• 2 carrots
• 2 can/n tomatoes, approx. 400 g each
• 140 g tomato paste
• 3 cloves garlic
• 2 tbsp, stripped thyme, dried
• 1 tbsp, dried dried oregano
• 3 tbsp olive oil
• 30 g butter
• Salt
• pepper
• Cayenne pepper
• 2 sprigs thyme, fresh
• some stalks of fresh basil

Instructions

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

Ragù alla Bolognese as a minced meat and bacon salami variant

I enjoyed this Bolognese version a few years ago with fresh tortellini stuffed with duck in a very good Italian restaurant. The highlight is the air-dried salami in the sauce. It adds a unique flavor. Over the years, I’ve managed to recreate the sauce quite well. Sauté the ground beef and coarsely chopped onions in olive oil and season with salt and pepper. Add the bacon cubes and the diced salami. When everything is slightly crispy, gently sauté the tomato paste. Deglaze with beef broth and red wine and reduce briefly. Add the diced carrots. Add the canned tomatoes, thyme, and oregano to the pot and press in the garlic. Crush the canned tomatoes a little more, if necessary. Simmer gently over low heat with the lid on for at least 2 hours, preferably 3.5 to 4 hours. Stir occasionally to prevent burning. Generally speaking, the sauce gets better the longer it cooks. Reheating it won’t harm it—quite the opposite. For those in a hurry: You can also cook the sauce in a pressure cooker for about 45 minutes. However, I find the “normal” cooking method more aromatic. Finally, season with cayenne pepper and stir in some fresh thyme and/or basil and the butter. We think the ragù tastes best with tagliatelle cooked al dente and freshly grated Parmesan cheese. Serve with a glass of red wine. Tip: It’s also perfect for lasagna.