Minced meat sauce – Bolognese sauce

Ingredients for 4 servings:

• 1 onion(s)
• 2 carrots
• ¼ celery root
• 100 g minced beef
• 100 g minced pork
• 100 g minced meat, lamb
• 300 g tomatoes
• 300 ml broth, MSG free
• Oil, Olio Extra Virgin, fruttato leggero
• Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

no red wine, no milk, just like in Italy

Peel the vegetables and grate them, finely chop the onion, and stir well into the minced meat. It’s best to make the minced lamb yourself from salmon to avoid the lamb fat. Gently heat the oil in a saucepan, brown the meat and vegetables, add the stock, and simmer over low heat, gradually adding the rest of the stock. Blanch the tomatoes, peel them, deseed them, and finely chop them. After 2 hours—no sooner—mix in the tomatoes, let them bubble for about 10 to 15 minutes, then season with salt and pepper. Add the tomatoes at the very end, as their acidity would otherwise overpower the flavor of the vegetables. The ragout—without the tomatoes—freezes easily; add the tomatoes after thawing. Have fun, and don’t be surprised why the sauce suddenly tastes like it did at an Italian osteria.