Bolognese sauce

Name: Bolognese sauce
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: liter water; 1 garden herbal bouillon; 1 large onion; 1 winter carrot; 3 stem celery; 100 g breakfast bacon at a stretch; 30 g unsalted butter or margarine; 400 g minced beef; 150 ml Gigondas red wine; 2 el tomato paste; 3 dl semi skimmed milk

Italian pasta sauce with winter carrot, celery, minced beef and breakfast bacon.

Ingredients

Directions

Bring the water to a boil in a pan. Dissolve the bouillon tablet and measure 1 1/2 dl (remainder is not used).
Chop the onion, wash the carrot and celery and cut small. Cut the breakfast bacon into cubes. Heat the butter in a pan and fry the minced meat.
Add the onion, carrot, celery and bacon and cook for about 5 minutes. Add the wine and stock and bring to the boil.
Let boil for about 10 minutes on high heat. Add the tomato paste and season with salt and pepper.
Heat the milk in a pan and add to the sauce. Let the sauce cook gently for about 30 minutes on low heat with the lid tilted on the pan.