Iserbrooker Bolognese Sauce

Ingredients for 6 servings:

• 1 kg minced meat, mixed
• 4 large carrots
• 6 m.-large tomato(s)
• 4 onions
• 4 garlic cloves
• 300 ml cream
• 250 ml white wine
• 500 ml meat broth
• Salt and pepper, black
• Cayenne pepper
• Paprika powder, hot
• 2 bay leaves
• oregano
• 200 g tomato paste
• 2 tbsp oil (sunflower oil)
• 50 g butter
• 1 tsp, heaped sugar
• possibly water

Instructions

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

Finally a Bolognese that doesn’t just taste like tomato sauce with minced meat!

Dice the onions and finely chop the garlic. Wash and dice the tomatoes. Peel and finely grate the carrots. Heat the oil in a large pot and sear the minced meat. Add the onions and garlic and sauté until translucent. Add the diced tomatoes and simmer in their own juices for about five minutes. Season with salt and pepper. Then deglaze with the white wine, reducing it by about two-thirds. Add the stock, tomato paste, grated carrots, and bay leaves. Simmer on low heat for about one hour. Add the butter, cream, and a teaspoon of sugar. Season gently with salt, pepper, cayenne pepper, and paprika. Simmer for at least another hour (ideally two to three). If the sauce reduces too much, simply add water as needed. Finally, season to taste with the spices mentioned above and finally add the oregano (be careful: less is often more!). Daring cooks who like to try something new can serve the Bolognese with spaghetti. The Bolognese tastes best when reheated the next day.