The real Bolognese sauce

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.