Steffi's favorite Bolognese

Ingredients for 4 servings:

• 2 stalk(s) Celery
• 1 large onion(s)
• 1 m.-sized carrot(s)
• 2 tbsp olive oil
• 1 tbsp butter
• 50 g bacon, diced
• 500 g minced meat, mixed
• 100 ml port wine
• 500 ml broth
• 1 can of tomatoes, chopped
• n. B. Nutmeg
• salt and pepper
• Cinnamon
• Sugar

Instructions

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

seasoned with a little cinnamon

Finely dice the onion, celery, and carrot (or chop them in a Quick Chef). Heat the oil and butter in a pan and fry the bacon first. Once it has taken on some (!) color, add the vegetables (onion, celery, and carrot) and fry. Transfer from the pan to a separate plate. Brown the minced meat in the same pan until crumbly (more fat is usually not necessary). Deglaze with the port wine and reduce it. Add the vegetables and deglaze with the stock. Add the tomatoes and simmer for about 1 hour. Add a little water if needed. The sauce should thicken well. Season to taste with pepper, salt, nutmeg, and a very small pinch of cinnamon and a pinch of sugar. Be very careful with the cinnamon and sugar; it shouldn’t be too overpowering, depending on your preference. Serve with spaghetti or other pasta, of course.