My Bolognese sauce has totally flashed my Italian friends who live in the home of the "Bolo" (near Bologna, the unofficial capital of Bolognese sauce) - so there is no greater praise for me
- 1 large onion
- 1 Chinese garlic
- 3 tablespoons olive oil
- 500g mixed minced meat (pork/beef or lamb/beef)
- 1 large tin of peeled San Marzano tomatoes or cherry tomatoes (also canned)
- 6 tbsp triple concentrated tomato puree
- 2 carrots
- 4 tbsp sugar
- 1 tbsp rock salt
- 1 tsp black pepper from the mill
- 1-2 dried peperoncini (for those who like it spicy)
- 2 tbsp dried oregano
- 1 tsp dried rosemary
- 100ml water
- 60ml dry red wine
Preparation:
Cut the onion and garlic into small cubes, set half of the garlic aside.
Heat the oil in a large iron pan and fry the onion and one half of the garlic over a medium heat.
Turn up the heat and fry the mince quite aggressively so that few juices escape. The meat must be well browned so that you get nice roasted flavors.
Now add the San Marzano tomatoes and tomato purée and stir in thoroughly.
Add the second half of the garlic, the spices (salt, pepper, rosemary and sugar) and the carrots cut into very small cubes.
Add the wine (omit if cooking for children).
Rub the oregano between your hands and stir in.
Simmer the sauce over a low heat for at least 30 minutes. Top up with a little water from time to time and let it evaporate again.
Season to taste again with salt and sugar (don't be afraid of the sugar, the tomatoes can take it well as it enhances their flavor excellently).
Serve with grated Parmigiano Reggiano and ciabatta.
