John Myers
Contents
show
Ingredients
My Bolognese sauce
Soffritto / base
- 2 Onions
- 3 piece Carrots
- 3 Rods Celery
- 125 g Butter
- 2 tbsp Roast - olive (oil)
miscellaneous
- 3 Garlic cloves
- 1 Red peppers
- 1 kg Ground beef
- 200 ml White wine
- 0,5 liter Milk
- 1 Can (large) Canned tomatoes
- Salt, gourmet pepper to taste
- Homemade chicken broth to taste
- 300 g Spaghetti
Instructions
Soffritto / base
- Peel the onions in the speed chopper, chop them up. Clean and peel the carrots and also finely chop them in the chopper. Finely dice the celery. Take a pan and heat the butter together with the frying olive (oil). Add the finely chopped vegetables and cook softly in them for about 30 minutes with the temperature / heat turned down. Make sure it doesn't take on great color.
miscellaneous
- Peel the garlic cloves, clean the peppers and finely chop both together. Now take a saucepan, add the minced beef and stir-fry until crispy and crumbly without adding any fat. Then pour in the white wine, stir the whole thing so that the roast set that had formed on the bottom of the pot dissolves.
- Now add the milk and bring to the boil once. Then add the tomatoes and continue cooking. Pour the soffritto from the pan into the pot along with the finely chopped garlic & peppers. Mix everything together, switch down and let simmer for 5 hours.
- Finally, the whole thing is seasoned to taste with salt, gourmet pepper and the chicken stock powder. At some point later, put the spaghetti on as normal and let it cook. Then transfer to a deep plate, pour in together and serve immediately.
