Bolognese sauce

This is a saucier version that I let cook for longer, to try and achieve the same "feel" as the bolognese sauce we used to get in school. I was very pleased with the result, and cooked lots to last us two days; but it proved too popular and not much is left!

t tbsp olive oil
800g beef mince
1 brown onion
1 crushed garlic clove or ½ tsp garlic salt
2 finely grated carrots
pinch of white pepper
pinch of black pepper
½ tsp paprika
1 tsp mixed herbs
1 chicken stock cube
1 beef stock cube
2 cups boiling water (5 dl)
1 tin chopped tomatoes
50-100ml red split lentils (not necessary)
1 tbsp tomato puree
4 tbsp (or a good squirt) ketchup
2 heaped tbsp creme fraiche


Heat the olive oil in a soup pot or casserole dish (one with a lid, that has high enough sides). Fry the onion for a few minutes until it gets a more clear colour. Brown the mince. While you are browning the mince make up your stock by pouring 2 cups (5 dl) boiling water over the two stock cubes and let dissolve. Add the garlic/garlic salt, pepper, paprika, herbs and chopped tomatoes. At this stage, if you wish to make the mince a little bit finer (although NOT liquidised) use a hand blender. Take the pot off the heat and give a few touches with the hand blender over the biggest pieces of mince. Do not overdo it and liquidise the mince as this won't feel or taste nice. Just a few goes until the biggest pieces have become a bit smaller. Add the finely grated carrots, lentils if you wish to use them (they help fill out and thicken the sauce) and stock to the pot. Add tomato puree and ketchup. Give it a good stir and once boiling, lower the heat, put the lid on and let simmer for about 45 minutes. When your bolognese has been simmering for a good while and it's smelling "right", add 2 heaped tbsp creme fraiche and possibly some salt if you need it. Ready to serve with some spaghetti. Bon apétit!