20 min
Prep time
30 min
Cook time
4
Servings
Easy
Difficulty
50 min
Total time
Ingredients
Instructions
-
1
In a thick-bottomed pot, heat the oil over low heat, and sauté the finely chopped ham with its fat.
-
2
When it starts to brown, add the finely ground beef and, a few minutes after adding the sliced mushrooms, the carrots cut into julienne, the onions, and the celery root also finely chopped.
-
3
Fry for 5 minutes while stirring, then deglaze with the wine.
-
4
Cook uncovered on low heat, stirring occasionally until the wine has evaporated.
-
5
Sprinkle with a good tablespoon of flour, mix, add the tomato pulp, the chopped parsley, thyme, and marjoram, salt, pepper, and nutmeg.
-
6
Deglaze with a few tablespoons of water, cover.
-
7
Cook until the tomatoes melt into a creamy sauce with the meat mixture.
-
8
Let it cool, then add a tablespoon of Parmesan cream, adjust the seasoning.
-
9
This preparation is the Bolognese sauce that becomes less thick by adding another glass of wine with the tomatoes.
Did you try this recipe?
Give your opinion and help other users!
Comments 0
Be the first to comment on this recipe!