Bramasole

Bolognese sauce

2 carrots
2 sticks of celery
1 onion
150g ground beef
150g of fresh bacon
5 tablespoons of tomato sauce (triple concentrate)
1/2 cup of red wine
a glass of meat broth
Extra virgin olive oil to taste
Salt to taste
Pepper to taste

With a dish of egg noodles, the true queen of the Emilian recipes: the Bolognese sauce. The preparation is far from simple and fast, but do not worry. Take some time out (perhaps on a Sunday morning) and follow this recipe to the letter, the success is assured.

Preparation:
To prepare a good Bolognese sauce requires the utmost care.
Wash and peel the carrot, onion and celery. Chop finely and put them in a warm pan with a little oil in a pan with high sides.
So that it does not take only the taste of onion but also preserves the delicate taste of celery and carrots, follow this procedure: slowly fry the onion over a warm heat. Wait for the perfume that is released have lost it’s classical sharpness and become softer, and only then add the celery. Wait another minute and then add the carrot.
Add the diced bacon. Brown it until it has released all its fat.
Then add the mince. Stir it all several times and continue to brown the meat for about 10 minutes. Make sure that the ground beef is well browned. Pour half a glass of wine and let it vaporate. When you no longer smell the alcohol means that it is evaporated.
Now add the tomato sauce and beef broth (a little). Continue to stir with a wooden spoon. Put salt and pepper in the right proportion (adjust to taste), close the pot with a lid and simmer over low heat for about 4 hours. Stir occasionally.
Turn off the heat. Season with salt and let cool until the sauce reaches room temperature. And then your sauce is ready to dress the noodles or why not even the famous lasagna of Emilia.

Every family has its own bolognese recipe. Many, in fact, used to add a little ‘milk at the end of cooking, serving to make the meat softer.
As the sauce is a low-calorie dressing, to make it a bit ‘thinner is often used in place of the bacon, sausage.
You can put even a higher dose of tomato sauce. In this case, add a little ‘sugar to counteract the acidity of the tomato.