The real Bolognese sauce

Ingredients for 6 servings:

• 125 g butter
• a little olive oil
• 2 large onions
• 3 carrots
• 3 stalk(s) Celery
• 1 kg minced beef
• 1 shot of white wine
• n. B. Milk, approx. 250 – 500 ml (depending on the amount of sauce)
• 1 ½ can/n tomatoes, 400 g each
• 3 garlic cloves, sliced
• 3 pepperoncini, crushed
• Sea salt and pepper, black
• 600g spaghetti

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

from Bologna, with spaghetti

The most important part of a Bolognese sauce is the so-called “soffritto”: Add a generous knob of butter (about 125 g) and a little olive oil (to prevent the butter from burning) to a pan. Peel or clean the onions, carrots, and celery, chop them very finely, and cook them slowly (at least 30 minutes) over the lowest possible heat until the vegetables are nice and translucent and soft. It’s important that the vegetables are not roasted, but rather sautéed – don’t let them get too hot! Meanwhile, fry the ground beef in another pan until it takes on a rich brown color. Then deglaze with a splash of white wine to loosen any stuck-on bits from the bottom. Important: Now, depending on the amount of sauce, add about 1/4 to 1/2 liter of milk, which will coat the ground beef and give it a very mild flavor. Once the meat is boiling with white wine and milk, add the canned tomatoes (unfortunately, we don’t have the fresh tomatoes we need here). San Marzano plum tomatoes from the Naples area are best. These have a distinctive sweet flavor that complements both the Bolognese sauce and a proper Napolitana sauce. Once everything has returned to a boil, add the “soffritto.” The sliced ​​garlic and crushed pepperoncini can also be added. Season to taste with sea salt and freshly ground black pepper. The Bolognese can’t simmer long enough. Ideally, about 5 hours would be enough. However, it should simmer for at least 2 hours. Add a little water or light broth as needed to prevent burning. Then let it cool slightly and reheat it slowly about 1 hour before serving (but this isn’t necessary; you can also serve it right away). Tip: You can also add some freshly chopped carrots and celery to give the vegetables a little more bite. Meanwhile, cook the pasta according to the package instructions until al dente, then drain. Arrange the spaghetti on plates and spoon the Bolognese sauce over it. Serve hot.