Recipe:
1. In a large saucepan heat the olive oil and saute the garlic and onion for about 2 minutes.
2. Add the rest of the vegetables and cook for another 2-3 minutes.
3. Add the ground meat to the saucepan and stir vigorously for 2 minutes to prevent the meat from forming large clumps, before adding the crushed tomatoes.
4. Bring to a boil and reduce the temperature to low.
5. Add the bay leaves and herbs and cook for 45 minutes, stirring every 5 minutes or so.
6. Add the butter and sugar at the end and season to taste.
7. Boil penne and toss it with as much sauce as you need.
9. The left over Bolognese sauce can be frozen.
10. Serve the Penne Bolognese with freshly grated Parmesan cheese on top.
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