“Bolognese” Classico

There are never enough popular recipes that are often prepared… So here is another variation on the theme… This is the recipe of our friend Luca who is from Milan, but likes to prepare "bolognese" ...: o)

Preparation steps

Yellow the chopped onion in oil, add the bacon and grated carrots and celery, then the meat and crushed garlic. Season and simmer until the meat releases the juice, then pour over the tomato juice (add peeled cherry tomatoes if desired) and wine, reduce to the lowest temperature and simmer gently for about 45 minutes.
Never add water, if you want a thinner sauce, add water before the tomato juice, or possibly add more tomato juice at the beginning.
Finally sprinkle with a little more oregano / basil.
Pour over pasta

Serving

Sprinkle with freshly grated parmesan and freshly ground pepper. With red wine….

Ingredients

500 gr.coarsely minced (or finely chopped) meat
1 largeronion
1 mediumcarrot
1 smallercelery root
3 lobesgarlic
about 1/2 l.tomato juice and a little fresh cherry-tomatoes
spices:pepper, salt, oregano, basil
littleolive oil
littlechopped dry bacon
500 gr.pasta cooked
optionally a littleof red wine

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