Sugo Bolognese – The Beloved Bolognese Sauce
·Prep the vegetables
Wash and finely dice the vegetables – the onion, celery and carrot – as well as the bacon.
Sauté
Heat the olive oil in a pot and add the diced vegetables and bacon. Cook until the bacon turns lightly crisp and the onion turns golden.
Add the meat
Add the meat and stir it in. Season with salt, pepper and a little nutmeg.
Pour in the wine
Pour in the red wine and turn up the heat. Once the wine has evaporated and there's no liquid left in the pot, the meat will start to lightly catch on the bottom. Now add the tomato purée or tomatoes.
Simmer for two hours
Top up with water, cover with a lid and simmer. At least two hours, ideally up to four, over a very gentle heat.
Check and stir
Check and stir the sauce from time to time, topping up with a little water if needed. Towards the end of cooking, if the sauce seems too thin, you can raise the heat and let it cook a while longer without the lid. Taste one last time and adjust with salt or pepper as needed.
Pasta and Parmesan
Serve with pasta, sprinkled with grated Parmesan.
