• 1 large brown onion finely chopped
• 1 small carrot
• 1 / 2 celery stalk , finely chopped
• 125 ml Monini Classico olive oil ( 1 / 2 cup )
• 1 clove garlic finely chopped
• 125 ml red wine ( 1 / 2 cup )
• 1 / 4 teaspoon nutmeg ( or to taste )
Procedure : 1 . Place the oil in a large heavy bottomed pot with a lid . Add the onion , carrot and celery and cook on medium-low heat for 20 minutes until soft , stirring regularly . 2 . Add the garlic and cook for another 5 minutes . 3 . Increase the heat to medium and add the meat , stirring frequently , allowing it to brown all over for about 5 minutes . 4 . Turn up the heat to medium-high and add the wine . Allow that to evaporate then add the Passata , tomato paste , bay leaf and nutmeg . When it starts to simmer , reduce the heat to low and cover . 5 . Simmer for 1.5 hours , stirring occasionally , adding salt and pepper to taste . 6 . Serve bolognese sauce on top of your favourite pasta , with grated parmesan cheese . Store the sauce in a ceramic container in the fridge for up to a week .
Suggested : By Elmo De Angelis TRAINING2000
35