Bolognese sauce

We are going to prepare a Bolognese sauce that we can use to accompany pasta, fill cannelloni, pizzas, etc. This recipe does not pretend to show how the authentic bolognese is made, it is even probable that you know variants, the most typical use wine or milk. Today I share my recipe, which at home they say is great, try making it and then tell me if you were successful. With our sauce we will accompany pappardelles to the egg.

Preparation time: 10 minutes

Cooking time: 40 minutes.

Ingredients for 4 people)

600 gr of pasta (pappardelles)
400 gr minced beef
3 small onions
1 green pepper
Carrots 2
800 gr of crushed tomato
1 celery branch
2 cloves of garlic
parsley
ground chili, basil, bay leaf
salt and black pepper
2 tablespoons of sugar.

PREPARATION

Cook the pasta in plenty of boiling salted water for seven minutes if you like them firm, if you prefer them softer between 9 and 12 minutes. Ideally, you control the cooking and take them out when you see that they are to your liking. When they are we strain them and we go through cold water.

On the other hand we chop the onions, green pepper, parsley and celery. We also grate the carrots.

In a deep frying pan, add a base of olive oil and brown the garlic, unpeeled and crushed with a knife.

Add the onions to the oil until transparent, then add the green pepper and celery.

When the vegetables are tender, remove the garlic and add the meat. We salt and season to taste. We preferably stir with a fork, to separate the lumps or balls of the mince with ease, until it begins to brown. At this point we add the chopped parsley and grated carrots to the preparation.

Cook a little more and finally add the crushed tomato with the two tablespoons of sugar, to counteract its acidity. We cover the pan and leave it on a minimum heat for about 30 minutes or a little longer if we are not in a hurry. From time to time it is convenient to remove the background so that it does not stick. AND THE SAUCE IS READY !!!!!!