Bolognese sauce

Ingredients for 4 servings:

• 60 g butter
• 1 small onion(s), finely chopped
• 1 stalk(s) Celery, finely chopped, small stick
• 1 small carrot(s), finely chopped
• 60 g breakfast bacon, finely chopped
• 1 bay leaf
• 300 g minced beef
• 1 ½ tsp flour
• 125 ml red wine, dry
• 15 g porcini mushrooms, dried
• Salt and pepper from the mill
• 1 pinch of nutmeg or clove pepper
• 125 ml beef broth
• 125 ml milk
• 2 tbsp cream or crème fraîche
• 1 chicken liver(s), finely chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

the real one from Bologna

Melt the butter in a large saucepan, sauté the onions, celery, carrot, bacon, and bay leaf for about 8 to 10 minutes. Add the ground beef, increase the heat to high, and fry the meat until golden brown. Dust with flour, stir in, and simmer for 30 seconds before adding the wine. Stir vigorously over high heat until most of it has evaporated. Now stir in the porcini mushrooms (soaked in warm water for one hour, then chopped) along with the soaking water. Add the nutmeg and half of the beef stock, and simmer covered over low heat for 1.5 hours. Stir occasionally and gradually add the remaining stock. Two-thirds of the way through the cooking time, stir in the milk and season to taste. Just before serving, stir in the cream and chicken livers and simmer for one to two minutes.