Bolognese sauce à la OP, close to original recipes
================================================== 2023-12-30 *


Comment: This Bolognese sauce (Ragù alla Bolognese) is ideal for making spaghetti Bolognese or lasagna. What is important is to simmer this sauce for 2 or 3 hours. It is even recommended to make a large quantity and freeze it for later use.
It is possible to replace  the meat by ground chicken, in this case, add a bit of taste such as cumin powder or hot chili.
For lasagna, make a Béchamel with 30 g butter, 30 g flour and 4.5 dl milk (not forgetting salt, pepper and nutmeg). Also for lasagna, double the quantity of cream.

4 people

Ingredients:
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450 to 500 g ground beef, beef, veal, pork
2 cans of good crushed tomatoes (411 ml - San Marziano)
1 tablespoon of tomato puree
100 g pancetta in thin lardons.

1 large or 2 smaller carrot in brunoise (small dice)
1 large or 2 smaller branch of celery in brunoise (in small dice)
1 chopped yellow onion

2 dl white wine (some prefer red)
1 dl cream (35% MF)
2 dl veal fond
1 or 2 bay leaves,
salt and pepper

3 or 4 cloves of garlic crushed.
butter or EVOO
2 or 3 branches of thyme
1 or 2 branches of rosemary (opt)
3 or 4 pinches of Espelette pepper or cayenne or hot pepper flakes

Preparation:
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Use a dutch oven or a large pot for the sauce and a fry pan for the meat.

In a Dutch oven, lightly brown the pancetta over medium heat (4 to 5 minutes), then lower the heat and sweat the onion with a little salt (10 mn), then add the vegetables and cook while stirring 5 to 7 minutes.

Meanwhile in the fry pan, brown the meat, stirring over medium high heat (10 to 12 minutes), then ad the meat to the pot. Deglaze the fry pan with the wine, reduce it to about 1/2 and pour on the meat.
Note: if the meat has rendered pat, pour it in a bowl to discard it.

Add the tomato, tomato purée, spices, heat, add the cream (or milk), salt and pepper, and simmer half-covered for 2 to 3 hours (stir occasionally).

15 minutes before the end of cooking, remove the bay leaves and herbs, check/correct seasoning, and reduce the liquid (if necessary) to obtain a good consistency.