The Best Damn Bolognese Sauce You Have Ever Tasted!

This is possibly the most amazing pasta sauce I know and make. There is no way you can make an individual serving of this sauce because the number of ingredients that go into it are just not possible to work with in small quantities, or at least it holds true for me. I also do not like specifying measurements of each and every ingredient in this recipe because it is a matter of personal preference and taste. If you prefer it spicier then go ahead and add another teaspoon of your spice blend but otherwise, eye-balling the measurements in accordance to the amount of vegetables and meats you are using is critical. Typically I use a kilo of each of the type of the mince, so in total there is about three kilos of mince and about the same amount of uncooked vegetables going into the sauce pot. Once you have this on a rainy day, that's all you will want on a rainy day. A bowl of steaming pasta and the magical meat sauce that makes you all warm and fuzzy inside. 

Ingredients:

1. Extra virgin Olive oil
2. Onions grated
3. Carrots grated
4. Celery grated
5. Diced tomatoes (fresh Roma or vine ripened tomatoes is what I prefer using, you can easily sub that for caned ones)
6. Diced shallots
7. Chopped Parsley
8. Chopped Cilantro
9. Dry or fresh Thyme
10. Garlic crushed
11. Tomato paste
12. White wine 
13. Dry Bay leaves
14. Cinnamon sticks or powder
15. Nutmeg powder
16. Cloves 
17. Beef mince
18. Pork mince
19. Lamb mince
20. Veal mince (if available)
21. Salt and pepper

Method:

• In the biggest sauce pot you have, bring some E.V.O.O to heat and add all the grated vegetables and sauté them till they start to sweat and the onions are fragrant. 
• Add the garlic to the vegetables and stir to mix everything together. Let the vegetables sweat till they are starting to lose moisture and blend into each other. 
• At this stage, we will add the different minces. Making sure that there are little to no big lumps of meat, break down the meat and mix it well with the veggies so that any fat that is released from the mince is absorbed by the veggies as they cook together. Let this cook for at least ten minutes, stirring it every three to four minutes. 
• Once the meat has rendered most or all the fat, add the white wine. Make sure however to not lower the temperature of your stove, because we want the wine to not boil the meat but sauté in it. This will also ensure that the meat doesn't absorb the alcohol because it will evaporate quickly on a high heat and the moisture from the wine will keep the mix from dying out. 
• Once the wine has fizzled away the alcohol, add the tomato paste and coat the entire mix in it.
• When you start to notice the oil separating from the tomato paste, it is time to add the spices and herbs. At this stage you are more or less done, simply take care to mix that spice blend into everything. 
• As soon as you are done mixing the spices and herbs, add the tomatoes and give it a rough mix and let it sit and simmer for at least forty minutes before you even think about grabbing a bowl and trying it. Add salt and pepper to taste and stir the concoction every ten to fifteen minutes till it fills your entire house with aroma. 

Serve with pasta or use it as pizza sauce, I don't care. You can even eat it like chilli, that's how hearty this is. I hope you enjoy making it and eating as much as I do. Ciao!