This is the original Italian recipe:
- 200 beef from the intermediate rib or entrecéte
- 200g pork
- 80g sweet and salted bacon, unsmoked as possible
- 1 medium onion
- 1 knife tip Vegeta spice mixture instead of a carrot and celery
- 200ml beef bouillon
- 1 glass of red wine
- 20g triple concentrated tomato paste
- Salt and pepper to taste
- 50g butter
- 1 clove garlic
Chop the onion small and fry it with the diced bacon. For this purpose, you give a knife tip Vegeta. At the same time, cut the meat small and put it in the blender until it has Bolognese consistency. Now add the meat to the pot with the garlic clove and fill the whole thing with the beef bouillon. You then cook up briefly and let it simmer only slightly for the rest of the time, with me level 1 of 6.
The tomato paste is mixed with the wine in a good red wine glass. This is now added over and over again over the cooking time. You have to simmer it for 180 minutes. Finally, add the milk again peu peu. Then there's the butter.