Ingredients
For the chicken stock
- 4 chicken wings or chicken bones
- 150 g brown onion in medium chunks
- 150 g carrots in medium chunks
- 150 g celery in medium chunks
- 2 lt water
For the bolognese sauce
- 5 g dehydrated mushrooms (optional)
- 2 tbsp olive oil
- 120 g pancetta finel chopped
- 2 bayleaves
- 200 g brown onion in small cubes
- 100 g carrots in small cubes
- 70 g celery in small cubes
- 300 g tomato paste
- 120 ml white wine
- 8 to roma tomatoes peeled, deseeded and chopped finely
- 100 g sausage peeled and in small cubes (if you don't want to use it replace with the same amount of minced beef)
- 400 g minced beef 10-15% fat
- 700 ml chicken stock
- Salt and pepper
Instructions
For the chicken stock
- Remove the skin and any large chunks of fat from the wings. These parts we don't use for the stock.
- Add all the ingredients to a pot and place it over medium-low heat. Count 2 hours from the moment it starts simmering.
- Pass the stock through a sieve and reserve to use in the bolognese.
For the bolognese sauce
- Place the pancetta in a pot with the olive oil over medium-low heat. Stir constantly and let the pancetta become slightly golden while also letting go of its fat. Remove the pancetta and reserve it.
- Add the onion, garlic, carrot and bayleaves. Cook them with over medium-low heat for 15-20min or until the onion goes from smelling strong to smelling sweet and is translucent.
- Add the tomato paste and cook it for one minute. Then add the white wine and the chopped tomatoes. Let it boil on medium heat until there's no liquid left at the bottom of the pot.
- Return the pancetta to the pot along with the sausage, minced beef and mix.
- Turn off the heat when the sauce has thickened enough and season with salt and pepper to taste.
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