Original Italian Bolognese Sauce

  

INGREDIENTS:

• 1 stalk celery
• 1 carrot
• 1 onion
• 250 gr minced beef
• 250 gr minced pork
• salt/pepper
• olive oil
• 25 gr butter
• 200 ml red wine
• 2 tbsp tomato paste with water or stock or passata
• 200 ml beef stock
• spaghetti

METHOD:

1. Heat the extra virgin olive oil and butter in a pan, add the onion, celery, carrot and pancetta and sweat on a gentle heat for about 10 minutes until the onion has softened. 
2. Add the meat and brown all over. 
3. Increase the heat, add the wine and allow to evaporate. 
4. Dilute the tomato puree in a little of the stock and stir into the meat. 
5. Reduce the heat to low, cover with a lid and cook on a gentle heat for 2 hours, checking and adding a little extra stock from time to time to avoid the sauce from drying out.