Bolognese Sauce

  • 900 g ground beef
  • 4 cans crushed tomatoes (400 g per can)
  • 355 ml white wine
  • 1 onion (medium)
  • 1 carrot
  • 1 celery stalk
  • 2 cloves garlic (whole)
  • 1 rosemary sprig
  • 2 tablespoons olive oil
  • salt
  1. Chop the onion, carrots and celery in small pieces. Sauté the vegetables in a large sauce pan, over medium heat with two tablespoons of olive oil, for about 5 minutes.
  2. Mix in the ground beef. Stirring continuously with a wooden spoon, cook over medium-high heat for about 5 minutes, or until all the meat is brown.
  3. Add the crushed tomatoes, white wine, rosemary sprig and whole cloves. Salt to taste. Cover the pan, and simmer the sauce for about 50-60 minutes over medium heat. Check and stir once in a while.
  4. If the sauce is too watery, uncover the pan and cook uncovered for the last 5-10 minutes. Remove (if you can or if you like) the rosemary and whole cloves.

Best served with spaghetti and freshly grated Parmesan cheese.

The original recipe can be found here.