50 g raw ham
1 small carrot
1 stalk of celery
1 clove of garlic
200 g ground beef
100 g button mushrooms
1 dl red wine
1 tablespoon chopped parsley.
250 g peeled tomatoes
salt and pepper
A recipe for Bolognese sauce (or Bolognese sauce)
A good recipe for a Bolognese sauce (sometimes wrongly written Bolognese) to accompany Bolognese pasta.
Fry 50 g of chopped raw ham (or bacon) in butter.
As soon as it takes colour, add 1/2 onion, 1 small carrot, 1 stalk of celery and 1 clove of garlic, chopped.
Separately, brown 200 g of minced beef and 100 g of chopped mushrooms.
Moisten with 1 dl red wine, season with salt, pepper, nutmeg and add 1 tablespoon chopped parsley.
When the wine has almost evaporated, add 250 g of peeled, seeded and crushed tomatoes.
Add the preparation to the ham and let the sauce thicken over a very low heat.
Serve with pasta of your choice.