Bolognese sauce

Ingredients for 4 servings:

• 500 g minced beef
• 150 g bacon cubes (tasty without)
• 2 carrots
• 2 stalk(s) Celery
• 2 onions
• 2 garlic cloves
• 4 tbsp tomato paste
• 1 jar red wine
• 1 ½ large can(s) of tomatoes
• 1 bunch basil (preferably fresh)
• Oregano (preferably fresh)
• Balsamic vinegar
• allspice powder
• salt and pepper

Instructions

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

There are already what feels like a billion recipes for it, but still…..

Peel and chop the onions and garlic. Trim and finely grate the carrots and celery. Fry the bacon cubes, then add the minced meat and fry until crumbly. Add the onions and garlic and sauté until translucent. Add the carrots and celery, sauté, and briefly fry the tomato paste. Season with salt and pepper, then deglaze with wine and reduce. Finally, add the canned tomatoes, bring to a boil, and simmer gently—the longer the better. Just before serving, season with salt, pepper, allspice, balsamic vinegar, and chopped herbs. Serve with spaghetti, Parmesan, and red wine—what else? For an express version, if you don’t have time to reduce the sauce: Stir grated Parmesan into the sauce and let it melt; it also adds a little binding. To quote cabaret artist Konrad Beikircher: “Don’t skimp on the herbs!” This also works with fresh tomatoes (please use the “flavored” version).