Bolognese Classico (recipe)

Ingredients

2-3 medium sized carrots
1-2 stems of fresh celery
2-3 bulbs fresh garlic
2 medium sized onions
1 sprig fresh rosemary
2-3 bay leaves
3-4 leaves fresh basil
1 small Sigaretta pepper, or 1 tsp chili pepper
50 ml extra virgin olive oil
30 g unsalted butter
50 ml white wine
2 tbsp sea salt
10-15 grind twists black peppercorn
12-15 Italian tomatoes, skinned
800 ml tomato sauce
1 kg of lean minced meat (preferably blend of veal, beef and pork)

Recipe

In a deep sauce pan, sauté carrots, onions, celery and garlic in olive oil and butter mixture, medium heat, until golden brown. Add seasoning to aromatic base with rosemary, bay leaves, Sigaretta/chili, salt and pepper. Add minced meat and separate with wooden spoon until meat is relatively consistent (this will ensure it cooks evenly).

When meat browns, add white wine and reduce. Add tomatoes and stew for 5-10 minutes, or until tomatoes soften. Add tomato sauce and let simmer low heat for 90 minutes, stirring only occasionally.

Suggestions & Wine Pairing

Ideal pasta for bolognese sauce includes the likes of penne rigate, linguine, spaghetti, farfalle and of course, all manner of baked pasta varieties (like lasagna). Pairing this North Italian classic with wine is relatively easy; all one needs is a relatively light or fruity wine with medium tannins. Think of Chianti Classico, Valpolicella and most wines issued of the Sangiovese varietal. French appéllations of the Bordelais also will work well, but Merlot verietals would be ideal.