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-# Bolognese Sauce
-
-![Bolognese sauce](pix/bolognese-sauce-1.webp)
-
-Basic bolognese sauce for lasagne or pasta dishes
-
-- ⏲️ Prep time: 45 min
-- 🍳 Cook time: at least 4 hours
-
-## Ingredients
-
-- extra virgin olive oil
-- 2 carrots
-- 2 celery sticks
-- 1 large onion
-- 2 garlic cloves (optional, but not traditional)
-- 200 grams pancetta (optional)
-- 300 grams beef mince
-- 350 grams pork mince
-- 350 grams veal mince (if you cant find veal replace with pork)
-- 140 grams concentrated tomato paste
-- 690 grams diced tomatoes
-- water
-- 1 can peeled tomatoes
-- 1-2 glasses wine (whatever you have open)
-- 1 glass of milk (optional)
-- 1 glass of beef/vegetable stock (optional)
-
-## Directions
-
-1. Finely dice the carrots, celery, onion and pancetta, if your blender can handle it you can optionally blend all this to speed it up.
-2. Heat up a large saucepan or dutch oven on medium low heat and put enough olive oil in to cover the bottom of the pan.
-3. Put in your diced veggies and pancetta and let it slowly sauté for about 10 minutes until everything is fragrant and soft.
-4. If you are using garlic add it here and let it sweat for a minute
-5. Add in your minced meat and break it up into small clumps about the size of a rice grain with a spoon, keep stiring until all your meat is lightly cooked.
-6. Once all your meat is cooked and looks a bit grey add your wine, add enough to fully deglaze the pan (I usually add a little bit extra for the flavor)
-stir it through until it has completely evaporated. (If you are using it you can also add the stock at this point)
-6. Once your pan is somewhat dry you can add the tomato paste to the beef, let it cook for a minute to remove the slight metallic taste.
-7. Add your canned and peeled tomatoes and use your spoon to break them up, you don't have to be too thorough since they will soften up while the sauce cooks.
-8. add the diced tomatoes, fill the jar your tomatoes came in with water give it a shake and add that to the pot, do the same with your can of peeled tomatoes.
-9. lower your heat to the lowest setting and slightly cover the pan with your lid.
-10. let it simmer for as long as you can wait, preferably at least 4 hours, if it starts getting a bit too dry you can add a bit more water to make sure the sauce doesn't burn.
-11. Once it's done simmering for as long as you can muster and its nice and thick, the liquid should not come above your meat and should be pretty concentrated
-12. You can add your glass of milk, let it simmer for 10 more minutes and serve.
-
-## Contribution
-
-- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80`
-- Tait, [website](https://tait.tech)
-
-;tags: sauce italian pasta