Bolognese from Sicily

Summary

Prep Time	25 mins
Cook Time	2 hrs
Total Time	2 hrs 25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Put plenty of olive oil in a saucepan and add the thinly sliced garlic. Let it steep for about 30 minutes on the lowest setting. The oil must not boil and the garlic must not turn brown. If necessary, take the pot off the stove for a moment. When the garlic becomes sticky, remove it from the pot and throw it away.
Fry the diced onion and the minced meat with the flavored oil. Deglaze with red wine and wait until most of the wine has evaporated. Add quartered tomatoes. So that the skin of the tomatoes does not disturb the sauce later, remove it beforehand, e.g. by boiling and quenching. Add about 1 tablespoon of dried thyme and season with salt and pepper. It is now important that the sauce simmer on a low heat for at least 1 hour. If necessary, keep adding a little water. This can also be used to influence the consistency of the sauce. I like it best when it`s nicely thickened. If you don`t like that, you should add some more water or red wine towards the end. There are almost no upper limits to the cooking time. If you have the time and leisure, you can let it simmer for 5 hours, the taste is then particularly intense.
This sauce is not only suitable for spaghetti. I also use them for my lasagna or as a spread for bruschetta.

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