SAUCE ALLA BOLOGNESE

Dozen's of people asked me to write down my bolognese sauce recipe. Always I forgot or was to lazy, but NOW, here it is. I picked it up in the city library of Bologna/Italy during a holiday some 15 years ago. There were dozens of them, the oldest one from the 5th Century . But these old ones were pure meat ragu's (ragu alla bolognese), Or simpler `meat sauce` (sugo di carne).   And I was after the "PASTA SAUCE - ORININAL BOLOGNESE". Original as Possible, but the style which is mostly internationally used with pasta. Around the world there are hundred's of variety's, and I add one more. Like many dishes from Italy this one also converted to ingredients with Tomatoes and wine. It dates from 1736.

Ingredients: 

 
  
  2 tablespoons olive oil
     2 cloves garlic, crushed
     1 large onion, finely chopped
     1 medium carrot, finely chopped
     1 stick celery, finely chopped
     500g beef mince
     2 cups beef stock
     2 cups red wine
     2 420g can tomatoes
     1 tablespoon brown sugar
     2 tablespoons fresh chopped parsley
     Salt and Pepper to taste
     4 tablespoons freshly grated parmesan cheese 

 How to do:   

  Heat oil in a large deep pan.
    Add garlic, onion, carrot and celery. Cook, stirring, for 5 minutes
    Over low heat until onions are golden brown. Remove from pan.
    Increase heat and add mince, breaking it up with a fork as it cooks.
    Stir until well browned.
    Add onion mixture again, add stock, wine, undrained crushed tomatoes,
    Sugar and parsley.
    Bring to the boil, reduce heat and simmer uncovered for about
    1 and 1/2 hours, stirring occasionally.
    Add salt and pepper to taste.
 
Serving: 

    Serve this sauce with, or over, 500g of any pasta you like. Original
    Will be with Spaghetti. SPAGHETTI BOLOGNESE !
    Drain the pasta well, but not to dry, because the sauce is pretty thick.
    Sprinkle the sauce just before serving with the grated parmesan cheese.
    And, of course a nice red wine.
 
Tip:

    I always use for cooking the same wine which I like to drink with the meal.
    NEVER use cheap wine for cooking, it's not worth to taste.
 
    My personal version of this recipe: I use 1 1/2 onions, at least 8 cloves of
    Garlic, very fine chopped and 4 to 5 very fine chopped chillies.
    With the wine also a glass (2 cl) of good cognac.
    Plus 5 tablespoons of tomato paste. Try to chop onion, carrot and celery
    To the same size. The can tomato's poor in a bowl and chop with a scissors.
 
    Thinking of KIDS or NON ALCOHOLICS: When you cook with alcohol like here,
    It will disappear totally after that long cooking time. But you can't beat the
    Flavor if you use it.
 
    This sauce can be made a day ahead and stored in the fridge. I always make
    3 times that much and store portions in the freezer for later use. Never cook
    The sauce again, just heat it up and use a bit fresh parsley and parmesan.
 
    You will love it !

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