Bolognese sauce à la Stefanie

Ingredients for 4 servings:

• 500 g minced meat, mixed (or beef/poultry)
• 3 tbsp olive oil, mild
• 40 g butter
• 1 m.-sized onion(s)
• 2 m.-sized carrot(s)
• 2 stalk(s) Celery
• 100 g bacon (belly bacon), spicy, finely diced
• 100 g veal sausage meat, alternatively fine raw sausage (the meat from it)
• 1 jar white wine
• 1 jar broth (approx. 250 ml)
• ¼ tube(s) tomato paste (or 1/3 of it, 3x concentrated)
• 1 tbsp crème fraîche
• salt and pepper
• e.g. Parmesan
• 500 g pasta (e.g. short macaroni), cooked
• a little butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Simply the best – bring some time and patience

Peel the carrots and onion. Trim the celery. Finely dice it along with the bacon and mix everything together. Heat the olive oil and butter and fry the vegetables and bacon for about 10 minutes. Add the ground beef and veal and fry until crumbly, then pour in the white wine. Sauté for another 10 minutes, stirring occasionally – the alcohol should reduce well. Mix the tomato paste with the broth; it should have a quite thick consistency; add it and stir. Simmer over low heat for about 45-60 minutes. The sauce will no longer be runny, but quite thick. Season with salt and pepper. Be careful with the salt – depending on the strength of the bacon, celery, and broth, I sometimes don’t need any at all. Stir in the crème fraîche at the end (not too much). Do not let it boil again. In the meantime, cook the pasta according to the package instructions until al dente (we like to use short macaroni and cheese, for example, and fold in a little butter). Pour the sauce over the pasta and sprinkle with freshly grated Parmesan cheese (if you like). Serve with a cool glass of white wine and a nice salad. If you have any leftovers (almost guaranteed with two people), you can make a béchamel sauce the next day and then make a delicious lasagna. This is a recipe from the Italian mother of a friend of mine. The original Bolognese sauce comes from Emilia Romagna and is probably the best-known pasta sauce and the most corrupted. The correct Bolognese sauce is rich and opulent. Over time, I have adapted it slightly. It’s perfect for guests or a cozy evening. But as I mentioned, you’ll need a bit of patience and time. The secret lies in the time; only when the sauce is allowed to reduce properly does its delicious flavor unfold.