This is a traditional Italian Bolognese sauce, a classic recipe, used to fill many kinds of pasta and lasagna. It is very easy and simple to prepare. Here is the recipe:
- 1 oz./ 25 grams dried ceps
- 4 fl oz. / 125 ml lukewarm water
- 1 tablespoon butter
- 2 oz./55 grams pancetta, diced
- 1 garlic clove, finely chopped
- 1 small onion, finely chopped
- 2 celery sticks, finely diced
- 2 small carrots, finely diced
- 300 grams/ 10 ½ oz. beef mince
- a pinch of sugar
- Freshly grated nutmeg
- 1 tablespoon tomato puree
- 125 ml/ 4 fl oz. red wine
- 250 grams/9 oz. passata
- Salt and pepper
- Soak the ceps in the water for 15-20 minutes. In a saucepan, melt the butter, then add the pancetta and fry.
- Add the garlic and onion and fry until soften. Stir in the celery and carrots and stirring frequently – cook for a few minute.
- Apply the beef and fry, stirring constantly. Next, season with pepper and salt, some nutmeg and a pinch of sugar.
- Add in the tomato puree; cook for 1-2 minutes, then pour the wine. Fold in the passata. Slice the ceps and apply them to the sauce. Add the soaking water through a fine sieve into the sauce. Cook for about 20-30 minutes on a medium heat or until the sauce is thicken.