Bolognese my way

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 cup of cream
• 300 g mushrooms
• 2 m.-sized onion(s)
• 1 tbsp cumin, and each
• 1 tsp dried herbs (oregano, marjoram, thyme, basil)
• 3 bay leaves
• 1 piece(s) of chocolate (80% cocoa content)
• 1 tbsp vinegar
• 1 tbsp salt and pepper
• 1 pack of tomatoes, pureed
• 30 g tomato paste
• 2 garlic cloves

Instructions

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

Finely dice the onions. Add the minced meat to a hot pan, season with salt and pepper, and fry with the onions. Cut the mushrooms into thick slices (5 mm), add them, and fry everything vigorously. Deglaze with cream, finely chop the garlic, and add it. Remove any toasted residue from the bottom of the pan and add all the herbs and spices except the sugar, chocolate, and vinegar. Reduce the heat to medium and simmer for 1-2 minutes. Then add the passata and tomato paste, along with the sugar and vinegar, and simmer over medium heat until the sauce has thickened. Be careful, as the sauce thickens, it will burn easily, so stir frequently! The sauce is ready when a layer of fat has formed on top and the color has turned a nice reddish brown. If it is still too light, add a little water and continue cooking until the layer of fat has formed and the color has developed. Now add the chocolate, melt it, and stir. Season again at the end. Tip: The more often you add water and let the sauce simmer, the better it tastes. This can take up to two hours. Personally, I like it best with linguine or bavette cooked al dente.