Summary

Ingredients

• 1 kg minced beef
• 250 g ham, diced or diced bacon
• 500 g onion (s), diced
• 5 clove (s) garlic, chopped, possibly more
• 4 chilli pepper (s), dried, finely chopped
• 100 g tomato paste
• 500 ml red wine, dry
• 600 g carrot (s), finely diced
• 1 kg bell pepper (s), colored, diced into small pieces
• 600 g celeriac, diced into small pieces
• 200 g leek, cut into rins
• 1 kg tomato (s), passed
• 1 ½ liter meat broth, strong
• Olive oil, for frying
• 3 teaspoons oregano
• 1 teaspoon black pepper
• 2 teaspoons thyme
• 1 teaspoon marjoram
• 2 teaspoons salt

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Instructions

1. Fry the ham cubes in a little olive oil in a pan. When they are brown, transfer them to a large saucepan. Then fry the minced meat in portions in the pan until brown. Fry the minced meat in platters on one side, when the side is brown, turn it over and brown the other side. Only then gradually shred the pieces with the spatula. This prevents the meat from drawing water and no longer frying but boiling. When it is crumbly fried, add to the bacon in the pot.
2. Now sauté the onion cubes in the frying fat and let them take color. After a while, add the garlic cubes and the chilli. When the onions are brown, add tomato paste and fry a little. Then deglaze the whole thing with the red wine, bring to the boil and add to the meat. Now add the meat stock, carrots, bell pepper, celery, leek, tomato sauce to the saucepan, bring everything to a boil and then simmer over low heat for about 3 hours, stirring occasionally.
3. Add the spices one hour before the end of the cooking time. At the end it is a creamy mass and you have to stick to it and stir so that nothing burns.
4. I developed this recipe because some people in my family don`t like tomatoes. These do not taste good with this Bolognese and everyone is enthusiastic. I filled this Bolognese into 250 ml glasses and boiled it down at 100 degrees for 75 minutes. It resulted in 13 glasses, but I only gave 8 servings, because you might need a look-up.