Bolognese di Marco

Ingredients for 6 servings:

• 4 large carrots
• 3 stalk(s) Celery
• ½ leek(s)
• 3 large onions, yellow
• 8 garlic cloves
• Olive oil for frying
• 1 kg minced meat, mixed
• 5 bay leaves, dried
• 3 tbsp, heaped sea salt
• 3 tbsp, heaped oregano, dried
• 3 tbsp, heaped thyme, dried
• 2 tbsp, heaped marjoram, dried
• 1 tbsp, heaped rosemary, dried
• ½ tube(s) of tomato paste, approx. 200 g
• 3 tbsp, heaped pepper, black
• 500 ml red wine (Dornfelder), semi-dry
• 1 liter tomatoes, pureed, organic
• 500 ml beef stock
• 5 allspice berries
• 1 tbsp, heaped sugar

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 hours 15 minutes; Total time approx. 1 day 5 hours 55 minutes

Dice the carrots, celery, and leeks or blend them in a blender. Finely dice the onions. Crush and finely dice the garlic. Preheat a large, high-surface pot to 80% of the maximum stovetop temperature. Once the pot is preheated, generously coat the bottom with olive oil and immediately add the minced meat to the pan. When the meat is well-fried and any excess liquid has evaporated—depending on the quality of the meat—add the onions, bay leaves, and garlic and fry. Add the salt as an activator, reduce the heat to 50-60%, and stir to prevent sticking. After 5 minutes, add the vegetables and herbs and fry. Then add the tomato paste and pepper and fry. Stir until a sweet aroma develops. Frying the tomato paste brings out the sweetness. Divide the red wine into 3 batches. Add each batch at intervals to loosen the meat’s juices. As soon as the red wine has reduced, meaning there is no more liquid at the bottom, add the next portion. Pour in the passata and beef stock, add the allspice berries and sugar, and bring everything to a boil. Reduce the heat to 30%, cover, and simmer the Bolognese gently for 5 hours, stirring well every 15-20 minutes. After 5 hours, everything will have thickened nicely. For best results, stick to the cooking time and don’t eat the sauce until the next day. Season the Bolognese with salt and pepper, if desired. Serve the Bolognese with pasta and cheese. I don’t use spaghetti; Italians don’t either. Ribbon pasta is better; it absorbs the sauce more.