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+# Traditional bolognese sauce
+
+Basic bolognese sauce for lasagne or pasta dishes
+
+- ⏲️ Prep time: 45 min
+- 🍳 Cook time: at least 4 hours
+
+## Ingredients
+
+- extra virgin olive oil
+- 2 carrots
+- 2 celery sticks
+- 1 large onion
+- 2 garlic cloves (optional, but not traditional)
+- 200 grams pancetta (optional)
+- 300 grams beef mince
+- 350 grams pork mince
+- 350 grams veal mince (if you cant find veal replace with pork)
+- 140 grams concentrated tomato paste 
+- 690 grams diced tomatoes
+- water
+- 1 can peeled tomatoes 
+- 1-2 glasses wine (whatever you have open)
+- 1 glass of milk (optional)
+- 1 glass of beef/vegetable stock (optional)
+
+## Directions
+
+1. Finely dice the carrots, celery, onion and pancetta, if your blender can handle it you can optionally blend all this to speed it up.
+2. Heat up a large saucepan or dutch oven on medium low heat and put enough olive oil in to cover the bottom of the pan.
+3. Put in your diced veggies and pancetta and let it slowly sauté for about 10 minutes until everything is fragrant and soft.
+4. If you are using garlic add it here and let it sweat for a minute
+5. Add in your minced meat and break it up into small clumps about the size of a rice grain with a spoon, keep stiring until all your meat is lightly cooked.
+6. Once all your meat is cooked and looks a bit grey add your wine, add enough to fully deglaze the pan (I usually add a little bit extra for the flavor) 
+stir it through until it has completely evaporated. (If you are using it you can also add the stock at this point)
+6. Once your pan is somewhat dry you can add the tomato paste to the beef, let it cook for a minute to remove the slight metallic taste.
+7. Add your canned and peeled tomatoes and use your spoon to break them up, you don't have to be too thorough since they will soften up while the sauce cooks.
+8. add the diced tomatoes, fill the jar your tomatos came in with water give it a shake and add that to the pot, do the same with your can of peeled tomatoes.
+9. lower your heat to the lowest setting and slightly cover the pan with your lid.
+10. let it simmer for as long as you can wait, preferably at least 4 hours, if it starts getting a bit too dry you can add a bit more water to make sure the sauce doesn't burn.
+11. Once it's done simmering for as long as you can muster and its nice and thick, the liquid should not come above your meat and should be pretty concentrated
+12. You can add your glass of milk, let it simmer for 10 more minutes and serve.
+
+## Contribution
+
+Yiusa
+-eth '0x68f1317c6512f0267fa711cafb6c134ae968fa80'
+
+;tags: sauce italian pasta