This meat sauce bolognese was one of our recipes from the inTavola cooking school in Florence. In fact we had 5 separate dishes to prepare. There were about 16 of us in the class working at various stations. It was a lot of fun and at the end we all sat down and enjoyed the feast with a bottle of wine included in the price of the class. Dinner was served in the dungeon, which in the early times was used as a cold ice cooler for the residents of Florence.
- 2-3 Tablespoons extra virgin olive oil
- 1 small onion, minced
- 1 carrot, minced
- 1 stalk celery, minced
- 500 g. lean ground beef
- 1/2 cup white wine
- 50 g. tomato paste
- salt and pepper to taste
- Mince the onion, peeled carrot and celery stalk. The way this is done is to first cut the vegetables julienne style, then you chop those strips into tiny even sized pieces. Our chef said the secret to a nice sauce is to cut all the vegetables the same size and shape.
- Heat the oil in a heavy saucepan over medium-high heat.
- Add the prepared onions, carrots and celery all at the same time and cook until the onion is slightly browned and the carrot and celery have begun to soften (about 10 minutes).
- Add the ground beef and cook until browned.
- Add the wine and cook until reduced.
- Add the tomato paste, salt and pepper to taste and bring to a boil.
- Reduce heat and cook for 1-2 hours with the pot half covered with a lid then serve with your favorite gnocchi or pasta dish.