SALSICCIA BOLOGNESE

ingredients

• 400 g Nonna Elide pasta
• 1 paket Nonna Elide Salsicciafärs Naturell
• 2 finely chopped garlic cloves
• 2 finely chopped yellow onions
• 2 finely diced celery stalks
• 2 finely diced carrots
• 2 dl red wine
• 2 dl water
• 1 veal stock cube or 1.5 msk concentrated veal stock
• 400 g tinned cherry tomatoes
• 2 msk tomato purée
• 0.5 msk honey
• 0.5 msk balsamic vinegar
• 1 bay leaf
• 0.5 pot rosemary
• 0.5 pot basil
• Olive oil
• Salt and black pepper
• Grated parmesan

Here's how

• Heat olive oil in a large cast-iron pot. Sauté the onion, garlic, carrot, celery and tomato purée over low-medium heat for about 10 minutes, stirring.
• Raise the heat slightly and add the salsiccia mince and chopped rosemary. Fry, stirring, for a few more minutes until the mince has taken on a little colour.
• Pour in the red wine and let it reduce.
• Add the tinned cherry tomatoes, water, veal stock, balsamic vinegar, honey and bay leaf. Stir well and let it simmer gently for at least 30 minutes, though longer is even better.
• Stir in the basil (save a few leaves for serving) and season with salt and black pepper before serving.
• Cook the pasta al dente according to the instructions on the pack. Drain the pasta and fold it into the bolognese. Wait about 2 minutes before serving so the pasta really has time to soak up the sauce.
• Serve the salsiccia bolognese topped with grated parmesan and fresh basil leaves.

Nonna vet bäst.