We start by chopping the carrot, celery and garlic into very small pieces. The onion is also cut into very fine brunoise, so that All vegetables are thus similar in size to meat, so that they do not stand out on it. We poach them with olive oil for ten minutes over low heat. We add the minced meat. When the minced meat has changed color, add the white wine and let it evaporate while we stir.
Later add the tomato, chopped into pieces, a glass of water and the tomato concentrate, letting everything cook for about twenty more minutes. Although it appears to be done already, the tradition to make a good Bolognese sauce requires a long cooking time. That is why we are going to let our Bolognese simmer for at least 1 hour and a half more, totaling two hours.
So that the sauce does not stay dry in such a long cooking, we can add water, broth or wine when we see that it is drying a lot. There are even classic recipes that add a little milk. Remember that the goal is to get a thick sauce of stewed meat and vegetables, lightly blended by a little tomato And don’t make a chunky tomato sauce.
Another important thing is that contrary to our usual custom, the Bolognese sauce is not commonly served with spaghetti but rather with other long but wide pasta such as fettuccine or papardelle, which are the ideal ones to accompany this sauce. In addition, this sauce if you have any leftovers is perfect for making meat patties or meat pies covered in mashed potatoes.