Tamed Bolognese sauce

Use lean twice-minced meat. You may want to replace minced beef by minced lamb, pork, turkey or a mixture of minced meats for a variation on Bolognese sauce.

Ingredients

400 g lean minced meat
100 g pancetta (or bacon), finely chopped
2 tbsp butter
2 tbsp olive oil
100 g onions, finely chopped
50 g carrots, finely chopped
50 g celery, finely chopped
a good pinch of dried oregano (or marjoram)
100 ml red wine
200 ml beef stock
3 tbsp tomato puree
salt and pepper

Method

In a large saucepan heat olive oil and butter. Add pancetta, the oregano and the very finely chopped vegetables, gently fry for a few minutes. Add minced meat and continue to gently fry until meat is slightly browned. Add wine, increase heat and cook until liquid is reduced. Add tomato puree and stock, lower heat and cook, covered, for about an hour (add more stock or water if necessary), season to taste. Puree the sauce before serving or using it for other recipes.