Sivi's Bolognese sauce with a twist

Ingredients for 4 servings:

• 400 g minced beef
• 2 tbsp olive oil
• 2 onions
• 3 garlic cloves
• 2 carrots
• 2 tsp vegetable broth, instant, ideally homemade
• 200 ml water
• 200 ml wine, red, strong
• 1 pack of tomato(s), puree (from the Tetrapak)
• 10 g porcini mushrooms, dried
• 2 chili peppers, red, dried
• some rosemary, thyme and oregano, dried
• 1 tbsp Aceto balsamico, aged
• salt and pepper
• 2 tbsp tomato paste

Instructions

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

the fine variation with porcini mushrooms and chili

Finely dice the onions and garlic, heat the olive oil in a deep pan or saucepan, and sauté the onions and garlic. Add the ground beef and the very finely chopped carrots (I do this in a food processor; it’s quick and easy) and fry briefly; the minced meat should become crumbly. Deglaze with red wine, add the stock powder, water, tomato puree, herbs, crumbled porcini mushrooms, and chili peppers, and simmer gently over low heat for about half an hour. Finally, add the tomato paste and season the sauce with salt, pepper, and balsamic vinegar. Bring back to a boil and serve. We like the spaghetti best drizzled with truffle oil and generously topped with Parmesan cheese!