This bolognese tastes absolutely fantastic. Part of the secret is the long cooking time, which gives the sauce a natural sweetness.
3 tablespoons olive oil
100 g diced bacon
2 finely chopped onions
2 finely chopped garlic cloves
2 diced carrots
4 bay leaves
2 star anise
2 stalks fresh thyme
2 tablespoons dried oregano
600 g chop dough
1 bottle of chopped tomatoes (preferably Mutti) or 2 cans
3 dl veal or beef broth
2 dl red wine
Salt and pepper
Pasta according to your own wishes
Some fresh basil leaves for garnish
Heat the oil over medium heat in a large frying pan with high edges, and fry the bacon until it starts to become crispy. Add onion and garlic and sauté for a few minutes. The onion should not be brown, but golden and soft. Add carrots, bay leaves, star anise, thyme and 2 oregano.
Brown the chop dough in another pan with a little oil and pour it into the pan with the vegetables.
Add chopped tomatoes, veal or beef broth and red wine and simmer under the lid for at least an hour, preferably even longer! Season with salt and pepper.
Served with freshly cooked pasta and maybe a sprinkle of grated parmesan. Garnish with fresh basil leaves and serve.
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