First Class Bolognese sauce

Ingredients for 4 servings:

• 250 g minced beef
• 30 g bacon (belly bacon), diced
• 80 g chicken liver(s) and 80 g chicken hearts
• 20 g porcini mushrooms, dried
• 2 small carrots
• 2 stalk(s) celery
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 bunch parsley, chopped
• 200 g tomatoes, pureed
• 1 tbsp tomato paste
• 200 ml red wine
• ½ liter chicken broth
• 20 g butter
• 1 tsp sugar
• nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the porcini mushrooms in hot water for about 20 minutes, then chop them finely. Chop the chicken livers, chicken hearts, celery, carrots, onion, and garlic into the smallest possible cubes. Brown the ground beef, bacon, porcini mushrooms, and chicken giblets in butter in a pressure cooker (saves 2 hours of cooking time). Add the tomato paste and let it brown slightly. Add the vegetables and let it roast briefly. Now pour in the pureed tomatoes, red wine, and chicken stock, and season with the spices. Close the pressure cooker and let the Bolognese sauce simmer for 2 hours. In a regular pot, the cooking time is 4 hours, and you’ll need to add more liquid regularly. After cooking, season again, stir in fresh chopped parsley, and enjoy with any kind of pasta. The preparation time may seem a bit long, but it’s important for the flavor of this delicious dish.