# Authentic Bolognese Sauce https://www.vincenzosplate.com/authentic-bolognese-sauce/ ### Ingredients
- 1 Red onion Brown. Chopped - 3 stalks Celery Chopped - 3 Carrots Chopped - 500 grams Pork 17.6oz. Mince - 300 grams Beef 10.5oz. Mince - 200 grams Veal 7.05oz. Mince - 1 L Italian tomato passata 4.2 cups - 400 grams Tomatoes 14.1oz. Peeled - 150 grams Tomato paste 5.29oz - Extra virgin olive oil EVOO - 1 glass Red wine - 1 mug Full cream milk - Salt and pepper - 1-2 L Water to be boiled using the kettle
### Instructions
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Authentic Bolognese sauce starts with a soffrito, so place a large pot on your stove (medium heat), add a generous amount of extra virgin olive oil and once warm, add onion.
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When the onion begins to look glossy and golden, add carrots, celery and then stir through, leaving to cook for 4-5 minutes.
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Next add ½ glass red wine (118ml) to the authentic Bolognese sauce and leave to simmer on low for a few minutes or until the wine evaporates.
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Add the mince and break it down using a wooden spoon and/or fork before seasoning with only salt and pepper.
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Mix every so often to ensure the mince is all cooked through, leaving to brown.
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Once the water has evaporated, mix in the other half glass of red wine.
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In total, authentic Bolognese sauce should cook for up to 4-5hr and this will make the meat more tender.
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After allowing the wine to evaporate again, mix through the passata, paste and peeled tomatoes.
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Crush tomatoes using the wooden spoon as you stir through.
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After 1.5hr, add 1L/4.2cups boiled water to the pot and mix through. At this point, taste for salt – this is a preference of taste, add only if you want more as no other seasoning is necessary for an authentic Bolognese sauce!
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Then after another hour or so, add more – the trick is when the sauce looks dry, add water, this will thicken the mixture and allow the mince to become more tender.
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Allow the sauce to bubble only a small amount and not spurt everywhere. If it is bubbling too much, turn the heat down.
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When the sauce is 1/2 hr away from being ready, boil 5L water in a second pot then add a tablespoon of rock salt, leaving it to dissolve.
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Once the sauce has been cooking for up to 5hr, remove it from the heat and leave to rest.
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Add your choice of pasta to the water (ours is Pappardelle) and cook according to the packet instructions.
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While the pasta is boiling, prepare a large fry pan for mixing!
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Next add a cup of full cream milk to your sauce and stir through then put it back on the stove for 5 minutes.
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Finally, place a frypan on the stove at a low heat, and add a generous spoonful (or two!) of Bolognese sauce, covering the base.
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Next, add the strained pasta into the pan along with a cup of pasta water.
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Mix this through until the pasta is completely lathered before adding another generous amount of authentic Bolognese sauce and mix again.
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E ora si mangia, Vincenzo’s Plate….Enjoy!