Red Wine Bolognese

1. 1

   Finely chop up the carrot and onion, add two handfuls of salt, and stir-fry in butter.

2. 2

   Add the flour, and stir-fry, making sure it doesn't become lumpy.

3. 3

   Put two handfuls of salt in another frying pan, and slowly stir-fry the meat for 15 minutes.

4. 4

   Wipe away the fat with a paper towel or drain in a sieve.

5. 5

   Add the red wine to the meat and let it simmer for 5 minutes.

6. 6

   Mix in the fried onion and carrot, and stir-fry to let the flavours blend.

7. 7

   Add the canned tomatoes, and season with salt and pepper.

8. 8

   Don't add the salt all at once; taste it and add a little at a time.

9. 9

   I add a scant medium-sized spoon's worth (a little less than 10 ml).

10. 10

    Let the sauce simmer over medium heat, then place it on top of the pasta to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.