Bolognese from Sicily

Ingredients for 4 servings:

• 300 g minced meat
• 1 large onion(s)
• 3 cloves garlic
• Thyme
• 1 jar red wine
• olive oil
• 500 g tomatoes
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

Pour plenty of olive oil into a pot and add the thinly sliced ​​garlic. Let it simmer on low heat for about 30 minutes. The oil should not boil, and the garlic should not brown. If necessary, briefly remove the pot from the heat. When the garlic becomes sticky, remove it from the pot and discard. Using the flavored oil, fry the diced onion and ground beef until it has largely evaporated. Deglaze with red wine and wait until most of it has evaporated. Add the quartered tomatoes. To prevent the tomato skin from interfering with the sauce later, remove it beforehand, e.g., by boiling and then cooling it down. Add about 1 tablespoon of dried thyme and season with salt and pepper. It is important that the sauce simmers for at least 1 hour over low heat. Add a little water every now and then if necessary. This way you can also adjust the consistency of the sauce. I like it best when it is nicely thickened. If you don’t like it that way, add a little water or red wine towards the end. There is almost no limit to the cooking time. If you have the time and inclination, you can let it simmer for 5 hours; the flavor will be particularly intense then. This sauce isn’t just great for spaghetti. I also use it for my lasagna or as a spread for bruschetta.