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The most important thing about a Bolognese is the so-called "so
ffritto": 
Put a large chunk of butter (approx. 125 g) and a little olive oil (so that the butter does not burn) in a pan. Clean or peel the onions, carrots and celery, chop very finely and cook slowly (at least 30 minutes) in it on the lowest possible heat, until the vegetables are nice and translucent. It is important that the vegetables do not fry, but really only steam - so do not let them get too hot!

Meanwhile, fry the ground beef in another pan until it takes on a strong color. Then deglaze with a dash of white wine so that everything baked on can be removed from the bottom. 

**Important:** Now, depending on the amount of sauce, add about 1/4 to 1/2 liter of milk, which wraps around the minced meat and gives it a very mild taste.

As soon as the meat comes to the boil with white wine and milk, add the canned tomatoes. The San Marzano plum tomatoes from the Naples area are best suited for this. These have their very own sweet taste, which is very beneficial to the Bolognese sauce and a decent Napoli sauce.

As soon as all of this has boiled again, add the "Soffritto". The sliced ​​garlic and the mashed peperoncini can now also be added. Season to taste with sea salt and freshly ground black pepper. The Bolognese cannot simmer long enough. 5 hours would be ideal. It should simmer for at least 2 hours. If necessary, always add a little water or light broth so that nothing burns.

Then let it cool down if necessary and slowly warm up about 1 hour before the meal (but it doesn't have to, you can serve it right away).

Tip: You can also add a little more of freshly chopped carrot and celery to get a more bite on the vegetables.

In the meantime, cook the pasta until al dente according to the package instructions, then drain.

Arrange the pasta on plates and enjoy the Bolognese. Serve hot.

from Bologna.

The real Bolognese sauce

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Preheat the oven to 200 °C convection (220 °C top / bottom heat). Cut the fennel lengthways into thin strips, removing the stalk. Peel and halve the onions and cut each half into 4 wedges.

Dissolve the stock spice in 900ml hot water. Place the couscous in a large pan over medium heat without adding any fat for 3–4 minutes. toast. Stir well until the couscous turns light golden brown. Reduce the heat, deglaze the couscous with the broth and cook for 10–12 minutes. Simmer until the cousous is done. Set aside in a bowl. Save the pan.

In the meantime, mix the fennel and onions with 1–2 tablespoons of olive oil, salt and pepper and cook for 7–10 minutes on a baking sheet lined with baking paper. toast in the oven.

Quarter the cucumber lengthways and cut into 1cm pieces. Halve the tomatoes and cut each half into 4 wedges, removing the stalk. Grate and squeeze the lemon. Mix 4–5 tablespoons of olive oil with 3–4 tablespoons of lemon juice, a little lemon zest and salt and pepper. Mix the yoghurt with salt, pepper, 1–2 tablespoons olive oil and, if necessary, a little lemon zest.

Put the pumpkin seeds in the pan over medium heat without fat for about 2 minutes. toast. Remove from the pan, let cool, then roughly chop. Pat the meat dry, cut into 4 thin cutlets and rub 1/2 of the spice mixture, salt, pepper and 2-3 tablespoons of oil. In the pan over medium heat for 3–5 minutes on each side. fry until the meat is through.

Pluck the herbs, cut roughly and mix approx. 3/4 with the pumpkin seeds, tomatoes, fennel, onions, cucumbers and lemon dressing into the couscous. Cut the meat into slices and serve with the couscous, the remaining herbs, the yoghurt, the remaining spice mixture and the sambal oelek.

with yoghurt, Sambal Olek and baked fennel.

Za’atar chicken on pearl couscous

Recipes

The real Bolognese sauce

Za’atar chicken on pearl couscous