for 4 people

Bolognese

1 tbsp	olive oil
200 g	minced meat (beef and pork)
260 g	pork bratwurst sausage meat squeezed out of the skin, torn into pieces
80 g	diced bacon
1	onion, finely chopped
1 stick	celery, cut into cubes
2	carrots, cut into cubes
3 sprig	basil, leaves torn off
3 sprig	rosemary
1 dl	red wine
2 tin	cherry tomatoes
4 dl	water
½ tsp	salt
a little	pepper
40 g	grated Pecorino

To serve

300 g	pasta (e.g. Fusilloni)
	salted water, boiling
40 g	grated Pecorino

How it's done

Bolognese

Heat the oil in a cooking pot. Fry the mince and sausage meat for approx. 3 mins. per batch, then remove. Reduce the heat, add the bacon and all the other ingredients up to and including the rosemary, sauté for approx. 3 mins. Pour in the wine, briefly bring to the boil. Add the seared meat, tomatoes and water, season, bring to the boil. Reduce the heat, cover and braise over a low heat for approx. 1 hr., remove the lid and braise for a further 15 mins. Mix in the cheese.

To serve

Cook the pasta in salted water until al dente, then drain and mix with the sauce. Serve with the cheese.

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