Bolognese Sauce

Peel and finely grate the carrot, wash the celery and cut into small cubes. Peel and finely dice the onion.

Heat some olive oil in a large pot and sauté the vegetables in it. Then add the minced meat and sauté until it is completely gray. Stir in the tomato paste and mix well, then deglaze with red wine and simmer a bit over medium heat.

Add the chopped tomatoes to the pot, stir, bring to a boil once, turn down the heat and simmer with the lid on for at least 30 minutes. Keep stirring.

Season with salt and freshly ground pepper and continue cooking without the lid until the sauce thickens.

Serve the Bolognese sauce with long pasta, or use it for a lasagna.

Preparation Tip:

The longer the Bolognese sauce cooks, the better it gets!

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