Bolognese

Instructions

1. Peel 250 g of carrot, 250 g of onion and 4 garlic cloves, wash 150 g of celery from any dirt.
2. In a food processor, blend the carrot, onion, celery and garlic until smooth.
3. Dice 100 g of pancetta and set aside.
4. Set the oven to 120C.
5. Heat a large pot over medium heat with some rapeseed oil. Then fry the vegetable mix, mainly to remove excess liquid.
6. While the vegetable mix is ​​frying, heat a frying pan over medium heat and start frying the pancetta. It should become translucent and start to crisp.
7. Add the pancetta to the vegetable mix, but save the fat in the frying pan as frying fat for the minced meat (otherwise you can fry in some regular rapeseed oil).
8. Then fry 1000 g of minced meat in batches so that you get a browned surface - you can put the fried minced meat in a bowl while you are cooking.
9. Make room for the tomato puree in the pot by pushing the vegetable mix aside. Add in 3 tbsp of tomato puree and fry.
10. When the minced meat is fried, you can then pour everything into the pot with the vegetable mix and mix it all together.
11. Pour in 750 ml of wine into the pot.
12. Take 6 anchovies and finely chop. Add into the pot.
13. Add 1 tsp of marmite, 1 tsp of soy sauce, 1 chicken bouillon and 4 bay leaves.
14. Place the entire pot in the oven with the lid on and let cook for about 3-4 hours; check the pot every now and then to see if you need to add more water.
15. Take the pot out and put it back on the stove.
16. Let it reduce to the consistency you prefer.
17. Grate the desired amount of Parmesan and add into the pot.
18. Chop the parsley in the desired amount and add into the pot.
19. Let simmer for a few more minutes.
20. Serve the bolognese with pasta of your choice, and top with more parmesan and parsley.