Bolognese Sauce

🔥 Prep

• Finely dice the 1 pcs onion, 1 pcs carrot, and 1 pcs celery (the classic soffritto).
• Measure out 2 tbsp of tomato paste and 100 ml of red wine.
• Pat dry the 500 g beef and, if desired, break it into small chunks for even browning.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large heavy‑bottomed pot over medium heat until shimmering.
• 2. Add the diced onion, carrot, and celery; sauté for 5‑7 minutes until softened and fragrant.
• 3. Increase to medium‑high heat, add the 500 g beef, and brown for 6‑8 minutes, breaking it up with a spoon, until no pink remains.
• 4. Stir in the 2 tbsp tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
• 5. Pour in the 100 ml wine, scraping up any browned bits; simmer for 3‑4 minutes until the liquid is reduced by half.
• 6. Add enough water or beef stock to just cover the meat (about 250‑300 ml), bring to a gentle boil, then reduce to low heat.
• 7. Partially cover and simmer the sauce for 1½‑2 hours, stirring occasionally, until thick and rich.
• 8. Season with salt and freshly ground black pepper to taste; if desired, finish with a drizzle of extra‑virgin olive oil.

🔥 Serve

• Spoon the Bolognese over freshly cooked tagliatelle, pappardelle, or rigatoni.
• Garnish with grated Parmigiano‑Reggiano and a few torn basil leaves.
• Serve alongside a simple green salad dressed with lemon vinaigrette and crusty Italian bread.