This time, Simon shows us traveller a well known and very popular dish: Bolognese Meat Sauce or Ragu di Carne. Apply it on all kind of noodles, and you save your travel budget.

What you need (for 1 serving):

• 5 tb Olive oil
• 1/4 ts Red pepper flakes
• 1/2 c Celery; finely chopped
• 1/2 c Carrots; finely chopped
• 1/2 c Onion; finely chopped
• 4 Garlic cloves; thickly-sliced
• 1 lg Bay leaf
• 1 tb Fresh sage; chopped
• 2 tb Fresh basil; chopped
• 2 oz Prosciutto; finely diced
• 1/4 lb Veal; ground
• 1/4 lb Lamb; ground
• 1/4 lb Beef; ground
• 1/3 c Red wine
• 1/2 c Tomato sauce
• 2 tb Tomato paste
• 2 c Chicken or beef stock
• Salt and pepper to taste

How to do it:

1. Heat the oil in a large saucepan on high heat until sizzling, about 2
   minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay
   leaf, sage and basil and cook for 2 minutes, stirring constantly. Reduce
   the heat to medium low and cook for 10 minutes more, stirring occasionally.
2. Raise the heat to high, add the prosciutto, veal, lamb and beef and
   cook, stirring constantly, for 2 minutes. Add the wine, reduce the heat to
   medium and let it cook until almost evaporated, about 5 minutes. Raise the
   heat to high, add the tomato sauce, tomato paste and stock and bring to a
   boil. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring
   twice.
3. If you like the sauce thicker, remove the cover during the last 15
   minutes of cooking. Taste for salt and pepper.

(via mycuisine.at)
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