Bolognesa sauce

Bolognese sauce is frequently used with pasta recipes, whether noodles, espaguetti, macaroni or any other kind. Generally, the pasta is cooked 'al dente' and the Bolognese sauce is served diner to taste.

INGREDIENTS:

7 ounces of minced beef

7 ounces of meat minced pork

4 ounces of ham (optional)

1 carrot

1 large onion

4 lb ripe tomatoes (or 2 lb can of tomatoe sauce not fried)

1 cup red wine

Salt

Ground black pepper

Oregano

Virgin olive oil

In a cooking pan we fry very minced onion and grated carrot. When the onion is golden color we add the minced meat and with a wooden spoon we crush to prevent lumps. We salt and pepper and dust with oregano. When the meat has lost the pink color my method is to add about 4 ounces of ham cut in very small dices or grated (if dry enough ). We add the glass of red wine and let it cook until it evaporates completely. As soon as the meat is beginning to darken add tomatoes without skin and seeds. We are salt and pepper again. Cover and leave to simmer for about 30 minutes or until sauce is thick but still remaining relatively liquid.