Pasta alla Bolognese

Bolognese sauce is definitely an Italian food classic. This dish has been known since the end of the 18th century when it was first prepared without tomato sauce, but over time this sauce is known as red tomato sauce and it still contains good quality meat and often cubes of pancetta and finely chopped or grated vegetables. Making this sauce, unlike packaged Italian food, is neither very quick nor too easy, but it is worth doing because the result is excellent. It is also an interesting fact that this food is not usually eaten with spaghetti but with linguine or tagliatelle pasta. I love spaghetti and that’s why spaghetti alla bolognese is made here.

Preparation time: about 4.5 hours
Level: Not too difficult
Quantity: About 3-4L bolognese sauce

Ingredients:
1 kg of high-quality minced pork and beef mixture
Four 400 g tins of canned plum tomatoes or chopped tomatoes
150 g of tomato paste
4 medium carrots, grated
3 medium onions, grated
3 stalks of celery, chopped
6 medium cloves of garlic, crushed
300 g pancetta cut into cubes
4-5 sprigs of fresh thyme, chopped
1 sprig of fresh rosemary, chopped
0.5 teaspoon of crushed black pepper
Sea salt for seasoning
150 ml of red wine
25 g of butter for frying vegetables

100 g of pasta (spaghette, tagliatelle, linguine) per person
Grated parmesan for sprinkling on top of the food

Preparation:

1. Grate the carrot and onion with a coarser grater, crush the celeriac, and chop the garlic.
2. Melt the butter in a large, thick-bottomed pot and add the grated and crushed garden fruit, heat until the liquid evaporates and the garden fruit browns slightly. Stir to prevent the vegetables from burning.
3. Cut the pancetta into cubes, heat a large pan over medium heat, and start frying the pancetta. When the ham is slightly browned, add the minced meat, chop the minced meat with a fork, and heat until the liquid that drips out of the minced meat evaporates.
4. Brown the minced meat and pancetta mixture until it is nicely browned and smells good.
5. Season both the vegetable and minced meat mixture with salt and black pepper.
6. Pour the minced meat mixture into the vegetables, mix, and add the tomato paste. Then add the canned tomatoes and vine.
7. Season the mixture with fresh chopped thyme and rosemary, rinse the cans of tomatoes with water, and add a total of 800 ml of the liquid to the food.
8. Let the mixture boil, reduce the heat to low and simmer the sauce for at least 4 hours.
9. In between stewing, taste the sauce and add salt and pepper if necessary.
10. When the sauce starts to cook, cook the pasta according to the instructions. There are a few simple rules for cooking pasta that should be followed to get a good result. Use more water rather than less. Be sure to add salt to the pasta cooking water, then the pasta will be much tastier.
11. When the pasta is ready, add the freshly prepared Bolognese sauce to the bowl and the pasta directly from the pasta cooking water. Mix and serve nicely on another plate.
12. If desired, sprinkle grated parmesan and freshly ground black pepper over the served pasta.
    Ready!!

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