Ingredients

Ólífu olía 3 msk
Smjör 3 msk
Laukur, stór skorinn fínt 1
Celery, fínskornir 2
Gulrætur, fínskornar 2
Lárviðarlauf 2
Oregano 0,5 tsp
Rauðvín 0,25 bolla
Tómatar, afhýddir 1 líter
Tómatsósa 1 dl
Nautahakk 450 gr
Svínahakk, eða svínapulsa afhý 100 gr
Salt
Chilli pipar lítill til bragða

Instructions

Preparation - Medium
Prep: 30 min Cook: 3-5 hrs
Serves 4 - 6

Spaghetti Bolognese - Bolognese sauce usually features at
least two different kinds of meat, the meat is usually
minced, not ground, and milk or cream in some measure is
added at some point. This is our adaption of the Bolognese
recipe. For a quick meat sauce with ground beef, see Simple
Meat Sauce or try the more classic Bolognese Sauce with
milk and nutmeg.

IN an earthenware pot or the heaviest, deepest pot you have,
heat the oil/butter. Add the chopped onion and saute briefly
over medium heat until just translucent. Add the celery,
carrot and optional hot pepper and cook gently until
softened, about 2 - 4 minutes.

ADD the minced beef and the pork sausage, breaking it up
with a fork. Add salt to taste, stir, and cook only until the
meat has lost its raw, red color. Add the wine, turn the heat
up to medium high, and cook, stirring occasionally, until all
the wine has evaporated.

ADD the tomatoes, the oregano and the bay leaves and stir
thoroughly. When the tomatoes have started to bubble, turn
the heat down until the sauce cooks at the gentlest simmer,
just an occasional bubble. Cook, uncovered, for a minimum
of 3 to 4 hours, stirring occasionally. Taste and check for salt.
(If you cannot keep an eye on the sauce for such a long
stretch, you can turn off the heat and resume cooking it later
on. But do finish cooking it in one day.)

USING FRESH TOMATOES: Plunge in hot water, peel and de
seed as much as possible, simmer in a little water, covered,
until soft, then process briefly to a coarse sauce consistency
before adding.

YOU can refrigerate for up to 3 days. Freezes well. You can
make extra portions for later.
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Klassíska útgáfan, með mjólk

There are as many variations of Bolognese Sauce as there
are cooks - in English, French, German, etc.. . The classic
"Ragu Bolognese" sauce, as set forth in the archives of the
Bologna chapter of the "L'Accademia Italiana della Cucina" is
made with a mixture of minced or ground meats, tomato
CONCENTRATE or PASTE - not whole tomatoes - and cream.
The meat shines through as the prime ingredient in this
version of the sauce, and the pasta is often served with
several tablespoons of the sauce nested in the middle.

This is a recipe for traditional 'Bolognese' sauce, or 'ragù',
using minced meat and canned or fresh tomatoes. For a
quick meat sauce with ground beef, see Simple Meat Sauce


2 tablespoons olive oil (you can use all olive oil or all butter,
here)
2 tablespoons butter
2 tablespoons onion, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons carrot, finely chopped
3/4 pound minced or coarsely ground lean beef, veal or pork
salt
1/2 cup milk
1 cup dry white wine
1/8 teaspoon nutmeg
14 oz tinned Italian tomatoes (you can go up to 28 oz or 36 oz
for more 'tomato' in the sauce), roughly chopped, with their
juice - fresh tomatoes: see note at bottom
1 pound pasta: spaghetti, rigatoni, farfalle, fettucine, tagliatelli

IN an earthenware pot or the heaviest, deepest pot you have,
heat the oil/butter. Add the chopped onion and saute briefly
over medium heat until just translucent. Add the celery and
carrot and cook gently for 2 minutes.

ADD the minced beef, breaking it up with a fork. Add salt to
taste, stir, and cook only until the meat has lost its raw, red
color. Add the wine, turn the heat up to medium high, and
cook, stirring occasionally, until all the wine has evaporated.

TURN the heat down to medium, add the milk and the
nutmeg, and cook until the milk has evaporated. Stir
frequently.

WHEN the milk has evaporated, add the tomatoes and stir
thoroughly. When the tomatoes have started to bubble, turn
the heat down until the sauce cooks at the gentlest simmer,
just an occasional bubble. Cook, uncovered, for a minimum
of 3 to 4 hours, stirring occasionally. Taste and check for salt.
(If you cannot keep an eye on the sauce for such a long
stretch, you can turn off the heat and resume cooking it later
on. But do finish cooking it in one day.)

USING FRESH TOMATOES: Plunge in hot water, peel and de
seed as much as possible, simmer in a little water, covered,
until soft, then process briefly to a coarse sauce consistency
before adding.

YOU can refrigerate for up to 3 days. Freezes well. You can
make extra portions for later.

pasta