Britta Stoffels

Britta has been working for BLUE as Global Relocation Specialist since September 2019.
She loves pasta, so this recipe was a obvious choice:

SPAGHETTI SUGO BOLOGNESE
800g minced beef
100g smoked streaky bacon
4 medium sized onions
3 sticks of celery
1kg tomatoes
3 large carrots
garlic cloves to taste
3 tbsp tomato puree
50g butter
750ml dry red wine
1l beef stock
200g single cream
200g parmesan
Basil and rosemary
salt, pepper, cinnamon and sugar

Wash the carrots and celery, peel the onions. Then finely dice bacon, celery, onions and carrots. Cut the tomatoes into 1/8, peel the garlic clove(s), wash and chop the herbs (if using fresh).
Melt the butter in a large sauce pan and fry the onions, celery, carrots and bacon until they brown a little. Add the meat and garlic and fry for several minutes until all ingredients are well browned. Add a pinch of cinnamon, then stir in herbs and tomato puree and roast briefly.
Add a splash of red wine and stir to dissolve any rich, sticky bits from the bottom of the pan. When all the liquid has evaporated, let it all brown again, then add another splash of red wine and scrape the bottom of the pan well with your spoon again.
Then add the tomatoes and the remaining red wine and stir in gently.
Add the stock and season with salt, pepper and sugar. Leave to simmer for approx. 3 hours, stirring occasionally.
During this time, the vegetables will soften and bind the sugo. If the sugo becomes too dry during cooking, add a little more stock.
At the end, add the cream and season to taste.