Bolognese sauce

Ingredients for 5 servings:

• 400 g minced pork
• 400 g minced beef
• 200 g minced veal
• 1 large onion(s)
• 2 cloves garlic
• 400 g carrot(s)
• 200 g celery
• 3 tsp tomato paste
• 2 can tomatoes, peeled, whole (400 g each)
• 100 ml red wine, dry
• 400 ml vegetable stock
• 200 ml veal stock
• 1 tsp double cream
• 6 sprigs parsley, flat
• 2 bay leaves
• 2 cloves
• 1 pinch(s) of sugar
• 1 pinch of nutmeg
• salt and pepper
• 500g spaghetti
• salt water
• 100 g Parmesan
• some clarified butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

spaghetti bolognese

Peel the onion and garlic and finely dice. Pick the parsley leaves and finely chop. Peel the carrots and celery, and finely dice both. Heat the clarified butter in a casserole dish. Sauté the onion and vegetables for 5 minutes over medium heat. Add the minced meat and fry, roughly chopping it. Briefly fry the tomato paste. Add the garlic and toss to combine, deglaze with the red wine, and reduce. Puree the tomatoes and add to the minced meat. Add the vegetable stock, veal stock, bay leaves, and cloves. Simmer uncovered over low to medium heat for 2.5 hours, stirring occasionally. Remove the bay leaves and cloves. Finally, stir in the parsley and refine or lighten the sauce with double cream. Season to taste with nutmeg, sugar, pepper, and salt. After two hours, boil a large pot with 5 liters of water and bring to a boil. Add 50g of salt. Add the spaghetti to the boiling water, cook until al dente, and drain well. Add the pasta to the Bolognese sauce, which is no longer boiling. Serve the spaghetti in a pasta dish, drizzle with another spoonful of sauce, and sprinkle with freshly grated Parmesan cheese. For a slightly cheaper alternative, you can, of course, use half-and-half ground beef instead of ground veal.