Bolognese

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🥘 Ingredients

balsamic vinegar
50 ml
bay leaves
4
black pepper
carrots (large)
2
celery (sticks)
3
chicken bouillon cube
1
crushed tomatoes
3 cans
dried basil
1 tbsp
dried oregano
1 tbsp
dried parsley
1 tbsp
dried thyme
1 tbsp
extra virgin olive oil
2 tbsp
garlic (whole cloves)
2
ground meat (beef, pork, lamb)
900 g
onion (large)
1
salt
tomato paste
140g
white wine
500 ml

🍳 Cookware

1

Peel and finely chop carrots , onion , and celery . In a large pot , fry the vegetables in extra virgin olive oil on high heat until soft ⏱️ 15 minutes , stirring constantly. Dump them out into a bowl or plate.

carrots: 2 (large), onion: 1 (large), celery: 3 (sticks), extra virgin olive oil: 2 tbsp
2

Fry ground meat in olive oil on high heat, stirring and scraping constantly with a wooden spoon to keep meatballs from forming.
Cook until most of the water evaporates and the pan starts to crackle ⏱️ 10 minutes .
Put in tomato paste and stir to combine ⏱️ 3 minutes .

ground meat: 900 g (beef, pork, lamb), tomato paste: 140g
3

When the brown stuff on the bottom of the pot looks like it's about to burn, pour in white wine and scrape to release everything on the bottom.
Add crushed tomatoes .
Stir in chicken bouillon cube . Add vegetables back in, along with garlic and bay leaves . Reduce heat to a simmer and cook for ⏱️ 120 minutes , stirring occasionally to make sure the bottom doesn't stick and burn.

white wine: 500 ml, crushed tomatoes: 3 cans, chicken bouillon cube: 1, garlic: 2 (whole cloves), bay leaves: 4
4

After ⏱️ 120 minutes , season the sauce with dried oregano , dried parsley , dried basil , dried thyme , and balsamic vinegar . Simmer an additional ⏱️ 60 minutes . When it's the desired thickness, taste and adjust seasoning with salt and black pepper . Mash the garlic into the sauce.

dried oregano: 1 tbsp, dried parsley: 1 tbsp, dried basil: 1 tbsp, dried thyme: 1 tbsp, balsamic vinegar: 50 ml, salt, black pepper