Meat: Bolognese Italian Style

NOTE:

1. Since this Bolognese sauce can be frozen very well and the production takes some time, I always prepare a larger amount (also for the stock). The amount given here is sufficient for approx. 25 servings.

PREPARATION:

1. Rinse the thyme and rosemary sprigs and tie them together with cotton thread. Rinse the sage and basil leaves and let them dry on a paper towel. Peel the onion and garlic and cut into small cubes. Peel the carrots and grate finely (they soften the tomato acid).
2. Mix the 3 types of meat in a bowl. Put a large pot (I had a 10 liter pot) on the stove. Heat a pan and add some of the olive oil. Fry the minced meat in portions. When it has turned color, pour it into the saucepan.
3. Once all of the minced meat has been seared, let the onion and garlic cubes go translucent in the pan and add to the meat. Add the tomatoes, the white wine and the tied herbs, bring to the boil and season with salt and freshly ground pepper.
4. Now reduce the heat until the mixture is just simmering. This Bolognese should simmer for at least 3 hours. If there is any olive oil left, stir in small amounts during the cooking time. During the waiting time, chop the sage and basil very finely and stir in ~ 15 minutes before the end of the cooking time ~. (Sage becomes bitter if cooked for a long time). Now remove the thyme and sprigs of rosemary.
5. After about 3 hours the Bolognese has taken on a creamy consistency. Freeze in portions after cooling. After defrosting, season to taste again and use as a filling for lasagne. Prepare a pasta sauce with a little water, etc. (1 x cook and many uses).