The authentic Bolognese sauce, of Italian origin, is ideal to be added to all types of pasta. It is also good to throw it to a pizza base, or to make a lasagna. In Italy they add a splash of milk
1.- Chop the celery, carrot and onion into very small pieces. In a pan with a little oil over low heat, poach the vegetables for about 15 minutes. We pepper.
2 .- Sauté the vegetable until it has softened and we toss the minced meat and oregano. We raise the fire a little and we are crumbling the meat a bit with a wooden spoon.
3.- When the meat has picked up color, we toss the tomato sauce, to taste and a splash of wine. We let the alcohol evaporate. You can also use whole tomatoes, without the skin in which case, you would have to wait 5 or 10 more minutes for it to cook
4.- Then we throw a splash of milk. Approximately the same amount of wine. This may sound strange to some, but it is a step that takes place in Italy. Pour a splash of milk, it will give our Bolognese a creamier touch.
5.- Let them reduce all the liquids, which will be many, on a low heat until there is a very thick sauce. About 45 minutes. We rectify the salt.
