Bolognese sauce à la Andrea

Ingredients for 4 servings:

• 3 tbsp oil
• 1 onion(s), diced
• 3 garlic cloves, finely diced or squeezed
• 1 piece(s) celeriac, finely diced
• 2 carrots, peeled, thinly sliced
• 500 g minced meat, mixed
• 2 cans of pizza tomatoes
• 150 ml red wine
• ½ tube(s) tomato paste
• 3 anchovy fillets, soaked, finely chopped
• 1 tbsp capers, coarsely chopped
• ¼ tsp rosemary, dried
• ¼ tsp thyme, dried
• ¼ tsp oregano, dried
• 1 bay leaf
• some Worcestershire sauce
• Salt and pepper, from the mill
• Sugar
• Vegetable stock powder or soup seasoning

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Heat the oil in a pan (I always use a wok). Sauté the onion until slightly translucent. Add the celery cubes and carrot slices and sauté gently, stirring constantly. Now add the minced meat to the pan and continue to fry, stirring, until it falls apart nicely. Deglaze with a generous splash of red wine and reduce. Repeat this process and add the garlic. Once the liquid has evaporated, add the remaining red wine, tomato paste, and pizza tomatoes. Add the bay leaf and herbs and bring to a gentle boil. Now add the capers and anchovy fillets and season with salt, pepper, a generous pinch of sugar, Worcestershire sauce, and the stock (I use homemade stock – vegetable stock powder works alternatively). Cover and simmer for a good 30 minutes – or even an hour. Tip: The sauce can be made ahead and reheated the next day. It tastes even better. Season again if necessary. I make my soup seasoning as described in this thread: http://www.chefkoch.de/forum/2,13,15279,4/Mein-Suppengewuerz-stelle-ich-mir-gerne-selbst-her.html