Bolognese Sauce (Updated - v2)

With ceps and parma ham

This is certaily for Spaghetti or Linguine. If you want, you might add Parmesan. I use plenty!

Preparation time approx. 60-90 minutes
Attention! With dried ceps, note that they must already soak for several hours (see instructions on the packaging) when you start cooking! Mushroom connoisseurs even speak of 12 hours (if you are not in a hurry, why not 😉).

Preparation You'll need: A medium sized pot with lid A large pot for the Spaghetti A small pan
Ingredients (for 2 persons) 180 g minced meat (beef) 60 g Parma ham 8 g dried ceps (or 100 g fresh) 1 medium-sized onion 2 celery stalks 1 small to medium sized carrot 1 clove of garlic 2 Tbsp. olive oil 1 Tbsp. tomato puree 2 large tomatoes 150 mL beef broth When using dried ceps, I would soak the (rinsed) ceps in that. 125 mL red wine 75 mL cream Salt, pepper, oregano Grated parmesan 200 g Pasta
Using dried ceps ChezTeddy Tip: Heat 150 mL of beef stock in the pot. Cover and let the dried mushrooms soak in it for at least 1 hour (the longer the better). Then pour the mushroom broth through a sieve, collecting the broth and putting it in a cup on the side. The cep flavour becomes much more intense! Then you can start with the actual recipe.
Preparation Cut the mushrooms and 60 g Parma ham into small pieces and put them aside together. Skin the beef tomatoes, cut them into small pieces and put them on their sides. Finely dice 1 medium onion, 1 clove of garlic, 2 stalks of celery and 1 small/medium carrot and add everything immediately to the medium saucepan. Add 2-3 Tbsp. plain olive oil and sear for a few minutes. Add half of the meat and continue to stir-fry until it starts to stick to the bottom and turn partially dark brown. Add the Parma ham and mushrooms and fry briefly. Add 1 Tbsp tomato paste, tomatoes, beef/cep broth and 125 ml red wine. Season with 1/2 tsp salt, 1 tsp oregano and some ground pepper and simmer covered on a low heat for about 40 minutes. Stir occasionally and soon continue with the second half of the mince: Over a high heat, fry the remaining minced meat in a little oil or butter until brown and slightly crispy, adding a little salt. This will take about a quarter of an hour. Think about the pasta too ☺!
Last Steps At the end of the 40 minutes, stir in 75 ml cream and bring to the boil briefly, then simmer for a few more minutes until the cream and meat are completely combined. To serve, pour the Bolognese sauce over the pasta and then top with the crispy pieces of meat; grate Parmesan over the top if desired.