The Ragu

You already know that I love italian food. One of my favourite pasta dishes is the Fake Carbonara that I cook, but this is my second favourite.
 

 This sauce has a advantage over the Carbonara, and that is that it can be frozen, and therefore, the days I am really busy, I only have to defrost the sauce while I boil the pasta. Moreover, this sauce is the base for many other dishes, like, the lasagna! or stuffed eggplant, or stuffed mushrooms, and many others.... which one do you like the most?

INGREDIENTS:

• 1 medium diced carrot.
• 1 medium diced onion.
• 1 diced celery stick.
• 1 finely chopped garlic clove.
• 100 gr of diced bacon.
• 400 gr pureed tomato.
• 200 gr of mince meat (mixed beef and pork).
• 1 glass of milk.
• 5 fresh basil leaves.

PREPARATION:

1. Sautee in a pot the carrot with a bit of olive oil; after a couple of minutes add the onion and garlic. After 3 more minutes, add the celery.
2. Once the onion if transparent, and the carrot is getting sfoter, add the bacon and cook for 3 minutes with the rest of veggies.
3. Add the meat and stir until cooked and not sticky anymore. Add the glass of milk and the basil.
4. Once the milk is evaporated, add the tomato and a glass of water. Cook at medium heat and cover the pot for 30 minutes.
5. Uncover the pot and let the sauce reduce until creamy.

Bon Profit