Delicious Bolognese sauce

Ingredient

1 onion, cut into pieces

1 stalk of celery, cut into pieces

2 carrots, cut into pieces

2 cloves garlic, cut into pieces

115 g (4 oz) sweet pancetta, cut into small pieces

30 g (1 oz) mortadella, cut into small pieces

30 ml (2 tablespoons) of butter

454 g (1 lb) medium-fat ground beef

225 g (½ lb.) lean ground veal

225 g (½ lb.) lean ground pork

125 ml (½ cup) red wine

75 ml (1/3 cup) tomato paste

500 ml (2 cups) chicken broth

2 bay leaves

10 ml (2 teaspoons) chopped fresh herbs (sage, marjoram or thyme)

1 pinch of crushed pepper flakes

125 ml (½ cup) of milk

Salt and pepper

PREPARATION

In the food processor, finely chop the vegetables. Reserve on a plate.

In the food processor, finely chop pancetta and mortadella. Book.

In a saucepan over high heat, soften the vegetables in the butter for 5 minutes. Salt and pepper. Add pancetta, mortadella and minced meat. Cook the meat by crumbling it with a wooden spoon and stirring a few times until the liquid is evaporated and the meat is golden brown.

Deglaze with wine and reduce to almost dry. Stir in the tomato paste and cook for 1 minute. Add broth, bay leaf, herbs and chilli. Cover and simmer over medium-low heat for 1 hour, stirring a few times.

Add the milk and continue cooking for 30 minutes, uncovered, stirring a few times. Adjust seasoning.

NOTE

Bolognese sauce is traditionally served with egg tagliatelle that can be coated with butter before adding to the sauce. When serving, you sprinkle generously Parmesan.