Bolognese Sauce

Personally, I don't think there's such a thing as a 'quick' bolognese sauce. This is definitely one of those recipes that require time, not in preparation, but in cooking. The longer the sauce cooks, the better the taste. Another thing bolognese sauce requires is wine. Not white, but red. A good glassful to lift the flavor and add depth to the sauce.
I like to make spaghetti bolognese during the weekend when there's no hurry and plenty of time to enjoy the aromas released from the long, gentle simmering time. And with a good bottle of Chianti at hand and a few Dean Martin records, the wait is always a pleasant affair. Serve the sauce with spaghetti, fresh bread and a crisp green salad dressed with nothing more than a good extra virgin olive oil and a fine sprinkling of fleur de sel.

Here's the recipe:
PS: Of course, the sauce is also excellent in lasagne

Bolognese Sauce
Serves 4

1/2 carrot
2 stalks of celery
2 cloves of garlic
1 onion
2 tbsps mild olive oil
500g ground beef
6 tomatoes
4 tbsps tomato paste
130 ml red wine
salt and pepper, to taste

First, blanch and peel your tomatoes. Make a cross on the bottom of each tomato with the tip of a sharp knife, put them in a bowl and cover them with hot water for 2-3 minutes. Drain and cool them with cold water. Peel, chop and set aside. Mince the carrot, celery, garlic and onion finely using a food processor, or by hand, should you be partial to chopping. Heat the oil in a pan, add the minced veggies and sweat gently for 5 minutes. Add your beef and turn up the heat. Once your beef is browned, add the chopped tomatoes, the tomato paste, wine and salt and pepper. Stir, cover and gently cook for 1,5-2 hours. Check the seasoning and serve.