Bolognese recipe –
I put onion, grated carrot and celery root in olive oil over low heat. To that, I add twice the minced meat (beef only), add salt and stir for a minute on high heat, so that the meat browns a little. Then I reduce the heat to a minimum and cover with water and, if available, add a little white wine.
After stewing for about 30-45 minutes, I add tomato puree – homemade or purchased. If I don’t have a puree, I chop the tomatoes in a blender (we don’t like chunks of tomatoes in Bolognese). As for spices, I usually add thyme and basil. I add the dried ones immediately after the tomatoes, and at the very end I add a little more fresh ones. I stew everything together for another half hour.
Along the way, I add salt and pepper, somewhere in that last phase. I make the salsa more simply, throw the onion into the olive oil and immediately add water and white wine. When the onion is mixed, I add peeled tomatoes (fresh or canned – the so-called peels) and cook for about 45 minutes, salt, chop and add basil. When it’s done, I put it in the blender, so it’s completely smooth, but that’s a matter of taste. Meatballs can also be cooked in that salsa, it’s great with spaghetti.
