(*) Makes just under 1_liter.
Lorenza De’ Medici: In Italy there are about as many different meat sauces as there are stoves on which they are prepared. The type of meat, as well as herbs, spices and other aromatic ingredients are varied according to family recipes or personal preferences, not to mention regional variations. The following basic recipe comes from the Bolognese cuisine.
Traditionally, meat sauces are combined with fresh pasta, but nowadays, like many other sauces, they are increasingly available with dried pasta. It is crucial for the success of the sauce that the meat is not minced before frying, otherwise it will become lumpy. The second important rule is that the longer the cooking time, the more delicious the sauce.
The sauce will keep in the refrigerator for about 24 hours and frozen for up to 3 months.
Soak the mushrooms in water for about thirty minutes, drain, collecting the water and sieve. Squeeze the mushrooms, chop finely and set aside.
Melt the butter in a heavy saucepan over low heat. Sauté onion and bacon, stirring occasionally, for three minutes until onion is translucent. Add the celery, carrot, parsley and bay spice and roast for another two minutes.
Add the meat cubes to the saucepan and brown over medium heat, stirring occasionally. Remove the meat, chop into small pieces and put back
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