The first thing that sets this bolognese recipe apart from others is that there is both, beef and pork in it. It makes a huge difference in the end result!
The second secret are the rosemary sprigs – I had never added rosemary before trying this recipe and I had my doubts about it, but there’s no way I’ll ever go back to my old recipe again. And finally, you need to let the sauce simmer slowly, up to 2,5 hours so that all the flavors will come together perfectly. You may think it’s too much but trust me, it is sooo worth the wait!
1 onion, finely chopped
2 sticks celery, finely chopped
300g (0.6 lb) ground pork
300g (0.6 lb) ground beef
2 glasses red wine
1 tin tomato paste
1 cup chicken stock
3 sprigs of rosemary
Soften the onion and celery in a large saucepan.
Mix the pork and beef (loosen with a splash of olive oil).
Add the meat in small batches and brown, make sure you’ve got plenty of space in the saucepan or the meat will boil rather than brown and caramelize.
Add the red wine and reduce to half on medium heat.
Add the stock, rosemary and tomato paste and cover and simmer for 2 – 2 1/2 hours until the sauce becomes rich and thick.
Serve over freshly cooked pasta so that the pasta will absorb the yummy juices.
Grate some parmesan and pepper.
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Quick tip: Any kind of red wine will do; no need to get the expensive one for this!