Tagliardi Con Ragu Bolognese - cooking recipe

Ingredients

1 carrot, peeled
1 celery rib
1 small onion
1/2 cup olive oil (125 ml)
1 garlic clove, crushed
1 lb ground veal (450 ml)
1/2 cup tomato paste (125 ml)
2 tablespoons flour
1/2 cup dry white wine (125 ml)
1 quart chicken stock (1 liter) or 1 quart veal stock (1 liter)
1 teaspoon salt
fresh ground pepper
bouquet garni
1 sprig fresh rosemary
1 sprig fresh thyme
2 sprigs flat leaf parsley, tied in cheesecloth

Preparation

Chop the carrot, celery, and onion in a food processor fitted with the steel blade or by hand.
Heat half the oil in a skillet, add the chopped vegetables, and saute over medium heat for 10 minutes.
Meanwhile, in a separate large skillet heat the remaining oil over medium heat.
Add the garlic, let it cook until golden, about 30 seconds, and discard it.
Add the ground veal and stir to break up the meat.
Cook the meat, stirring frequently, until it is evenlv browned - about 10 minutes.
Add the tomato paste, stirring until blended, and cook for 2 minutes.
Stir in the flour and cook for another 2 minutes.
Then raise the heat, add the white wine, let it boil until it is almost all evaporated, and stir in the stock, salt, pepper, and bouquet garni, scraping up the brown hits from the bottom of the pan.
Bring the mixture to a boil, lower the heat, and simmer, uncovered, for 1 hour, stirring from time to time. If the sauce reduces too fast, lower the heat and add a few spoonfuls of stock or water. The sauce should not be too thick; it should pour from the spoon when it's done.
Taste and adjust the seasoning.
Note:If you would like a little more kick add some fresh basil & crushed red pepper.