Bolognese Sauce

Ingredients

• 1 onion
• 1 Carrot
• 1 Garlic clove
• 1 stalk Celery
• 1 tbsp Olive Oil
• 300 g mixed ground meat
• 1 tbsp Tomato Paste
• 5 tbsp red wine
• 1 can diced tomatoes
• 100 ml Vegetable broth
• 1 bay leaf
• oregano
• Salt
• ground pepper
• sugar
• Cayenne pepper

Instructions

1. 1.

   Peel the onion, carrot and garlic cloves, clean and wash the celery stalk. Cut everything into very fine dice.

2. 2.

   Heat the olive oil in a wide pot. Sauté the prepared ingredients over low to medium heat.

3. 3.

   Add the ground meat and stir until crumbly brown.

4. 4.

   Stir in the tomato paste and cook briefly. Deglaze with wine and let the sauce simmer for 10 minutes.

5. 5.

   Add the diced tomatoes with their juice, stir in the broth. Add the bay leaf and let the sauce gently simmer over low heat for about an hour, stirring occasionally.

6. 6.

   Finally stir in 1 to 2 pinches of oregano. Season the sauce with salt, pepper, a pinch of sugar and some cayenne pepper. By the same principle you can also prepare other ragout sauces, e.g., veal or duck ragout.