Mein "Meister" Ragu

It is quite impossible and a bit weird to think that last monday we were watching a bunch of friends playing volleyball....and today we are freezing to death!
I think that means summer is gone, and winter is slowly finding its way into the city: a cold wind is blowing, bright colors left place to a dark scale of gray....
So, it’s Saturday....I think one my last free Saturday before the beginning of my Master study....and instead of being out partying and shopping....I’m cooking.....so....let’s post a new recipe.

This is one of the few recipes I use to do quite often...the smell of it reminds me of home, of childhood, of Sunday lunch with my family.....
As for the previous post, it is not possible to say that this is the right recipe for this kind of dish......it has a huge number of varieties ____ so, just say that this is my “Maister Ragu’”....it is really similar to “Bolognese Sauce”, even if a person from Bologna would kill me reading this post_________

What do you need:

• 1 Kitchen
• 1 Wooden spoon
• 1 Knife
• 1 Saucepan

Ingredients:

• Butter and Olive oil
• 2 Little onions [or a big one]
• 1 Celery stalk
• 1 Carrot
• 1 Can of canned Tomatoes [Pelati....and good quality please...]
• From 500g to 1 kg of Minced meat [if your religion allows it, Pork and Beef]
• 1 glass of wine [I use white dry wine....but, if you prefer, a good red wine is also acceptable ]
• Rosemary, 1 Bay-leaf, 1-2 Cloves, Nutmeg, 1-2 Garlic cloves [trimmed]
• Salt and pepper

1. Wash your vegetables. Dice Onion, Celery and Carrot [as the Cajun-Creole cuisine has its “Holy Trinity”, also Italian cuisine has its one....and that’s it]
2. Put some butter and olive oil in the saucepan, medium-high fire. When the fat is starting to boil [don’t make it smoke....otherwise everything will be sour...and you will start again from point 1], pour our “Holy trinity” in the saucepan, stir it for a couple of minutes, reduce the heath, and cook it for ten minutes simmering every 2-3 minutes.
3. When you think that the veggies are cooked enough [they should smell a bit toasted, NOT BURNED!] add the meat. Now it is very important that you follow my instructions carefully: leave the meat alone. Don’t pinch it, don’t stir it as you were cooking mashed potatoes, otherwise, by the end of the process, you will eat meat soup. So, leave the meat alone, stirring it carefully every 4 -5 minutes. It has to roast a bit but gradually. Meat will change its color from red to brownish gray _____so, let’s go to number four.
4. Turn up the fire to its maximum power, pour the glass of wine over the meat, and being careful not to burn everything, stir the meat and leave the wine to evaporate.
5. One most of the wine has evaporated [so it is when you can not smell alcohol anymore] turn down the fire to its minimum [please, use the smallest burner you have]. Add Tomatoes, spices and season with salt and pepper.
6. Cook it as long as you can [the longer the better] but not less than two hours on a very low heath: it has to simmer very very slowly. Stir it every 10 - 15 minutes. If it is necessary, add some water during the cooking phase______

Serve it as a sauce with a good homemade pasta [...] ....as it was Bolognese sauce___

Enjoy and Bis bald!