Authentic Italian Meat Sauce Recipe

'The real Bolognese sauce', is perhaps one of the best-known Italian recipes across the globe. Originating from Bologna, Italy, this hearty meat-based sauce is traditionally slow-cooked and generously served over freshly made pasta. Each Italian home may have its own version of this recipe, but here, we're detailing an authentic preparation of this mouth-watering dish.

Ingredients:

• 200g ground beef
• 200g ground pork
• 100g pancetta, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 200ml dry red wine
• 800g canned chopped tomatoes
• 200ml beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste

Preparation:

1. Prepare the Base: Start by heating the olive oil in a large saucepan over medium heat. Add pancetta and cook until it is lightly browned. Stir in the finely chopped carrot, celery, onion, and minced garlic. Cook these until the vegetables have softened. Now, add the ground beef and pork. Cook, chop and stir until the meat is browned and crumbled. Deglaze the pan with the red wine, let it simmer until the alcohol has evaporated. Finally, stir in the canned tomatoes, beef broth, tomato paste, dried oregano, bay leaf, and season with salt and pepper. Allow the sauce to simmer on low heat for at least 2 hours, stirring occasionally. The longer, the better. The sauce should be thick and all the flavors well integrated.
2. Serve and Garnish: Cook your pasta of choice in salted water, according to the package instructions. Drain and toss the pasta in the sauce, allowing it to absorb the flavors. Serve in warm dishes, with a sprinkle of freshly grated Parmesan cheese on top. Finally, garnish with a sprig of fresh basil and a drizzle of extra virgin olive oil. Buon appetito!

Tip:

The true secret to perfect Die echte Sauce Bolognese lies in the long, slow cooking process. Take your time and let the sauce simmer away at a gentle heat for as long as possible; this allows the flavors to deepen and develop. Also, remember that this sauce always tastes better the next day, so feel free to make it a day ahead!