Bolognese Salsiccia Sauce
Meat and Italian Sausage sauce for pasta
(This is a guideline and my best guess at quantities. The herbs can be adjusted to taste.)
100 g smoked streaky bacon, chopped
500 g lean beef mince
500 g lean pork mince
1 onion, chopped
1 carrot, finely chopped or grated
4-5 cloves garlic, chopped (more if you prefer)
1 T fennel seed
1 t oregano
2 t mixed Italian herbs (or to taste)
1 t dried chili flakes (optional, more or less to taste)
1/2 c dry white wine
1 zucchini chopped and/or chopped spinach (optional)
2 400 g tins plum tomatoes
4 T tomato paste
1 slice lemon
2 t salt
1 t ground black pepper
Sauté the bacon, onions and carrots.
Add the garlic and continue to sauté for 60 seconds.
Add the meat and herbs and brown.
Pour in the wine to deglaze the pan.
Add all of the other ingredients.
The vegetables will produce quite a bit of liquid, which will reduce as it simmers.
Simmer the sauce for at least one hour.
Try to fish out the lemon rind.
Serve over pasta of choice.