Bolognese sauce
Bolognese sauce is a typical speciality of Emilia Romagna. It is the basic recipe for the preparation of lasagna, cannelloni or fresh fettuccine of egg pasta. The Bolognese sauce in Emilia is also tasted with polenta.
Ingredients for 6 people:
400 g ground beef and
100 gr ground Pork
1 kg tomato puree
1/2 glass of white wine
1 medium carrot
one medium onion
1 celery coast
1 clod garlic
2 laurel leaves
Extra virgin olive oil Q. b
Pepper
Salt Q. b
Proceedings
Wash and finely chop the vegetables (carrot, onion and celery) with a sharp knife or a grater.
Take a large pot, high medium height and start to prepare the sauté of vegetables that you have chopped previously, put extra virgin olive oil and add 1 clod of garlic and 2 laurel leaves, fry everything in medium heat, Stirring from time to time.
When the vegetables are ready raise the flame and add the minced meat and stir continuously to prevent it from sticking, keep the flame high and add the white wine and stir until the wine evaporates and the meat smeers.
Salt and pepper to taste, add the tomato puree and stir.
Lower the flame to a minimum, cover with a lid and cook the bolognese sauce for 3 hours, turn with a wooden spoon from time to time. When the cooking is finished check the salt.
Bolognese Meat sauce is ready to be used.