Everybody has his or her recipe for Bolognese sauce and here is mine:
# 500g/17.5oz minced beef, not too lean
# 50g/2 ounces minced pancetta if you can get it, otherwise increase the beef
# 1 1/2 tablespoons extra virgin olive oil
# 1 medium chopped onion
# 1 medium, finely chopped carrot
# 1 finely chopped stick of celery
# 1/2 cup dry red wine
# a mix of tinned Roma tomatoes and the real thing, chopped
# 2 teaspoons of tomato purée
# 8 washed and torn basil leaves from your pot on the balcony
# A pinch of sea salt but no more – don't pour the stuff in - if in doubt, always undersalt
Unusually, I'm not going to suggest to you how to prepare it and in what order, as you have your own views on this. What I can say is that:
# I like to use the old electric fryingpan of the solid variety, with valved pyrex lid because it slow cooks well.
# you need to allow about five hours after the initial sauteeing, so your proportions need to be spot on – this only comes from experience of your pan and of the heat levels.
# I love this the next day or from frozen.
# Gnocchi as your pasta - I adore it.
# Tossed salad, limited by your creativity
# As genuine parmigiano as possible, grated or parmesan
# A variant is to throw in some porcini, if in season.