Ingredients
500g Pork Mince meat
250g Beef Mince meat
(Veal mince meat) - optional
1/2 red onion
3 cloves of Garlic
1/2 carrot
1 small Leek
80g Tomato paste
480g Tomatoes with the juices
80g Cognac / red wine
2 bay leaf
4 pimentos / 1 tsp pimento powder
1 tsp cinamon
1 tbsp thyme
1/2 tsp Cloves
1 and 1/2 tbsp Cornflour
salt, pepper
Olive oil
80g water
Preparation
Prepare all the Veg in a bowl. Mix the mince meats together in another bowl or you can skip this step and do it later in the pot.
In a pan, get a Greek amount of olive oil and turn on the heat on max.
When the oil is hot, add the veg and keep cooking on high heat until they are translucent.
When you get to this point and the heat is very high (you can hear it from the sound), add the cognac or the red wine. Keep on high heat until the alcohol evaporates.
Add the mince meats (if not mixed, spend about 5 minutes pouding it until it is small pieces evenly around).
Cook until the mince meats reach a grey colour.
Add the tomato paste, mix well and keep cooking for about 2-4 minutes.
Add the tomatoes with their juice and about 80g water.
Place a lid on the pot, reduce to medium heat and cook for about 30-40 minutes.
After 20 minutes have passed, add all the herbs and spices.
After the cooking time has finished 30-40 minutes in total, add one and a half tablespoon of cornflour in a little bowl. cover with water and mix with a fork or a whisk. Mix until there are no lumps and add it in the boiling hot Bolognese.
Keep mixing while boiling for about 2 minutes and then pull of the fire.
Serve with past and enjoy!