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I bought new pans in Mercator today - I had some stickers to buy them cheaper. My mom, my friends and myself were shopping for months now in Mercator to collect them. I was eyeing up those cool Tefal Ingenio ones. The wok, the large saucepan and some other bits and bobs from their line are mine now. So naturally I had to try one of them right away. You know, to check if they work and whether or not they're leaky. One can never be too careful!

I made my special, took-me-many-tries-to-get-it-seriously-tasty, Bolognese Sauce and here is the Rp. for you to try. Mouthwatering pics included. 

I'm hoping to get the legendary Rp. from my mom's aunt really soon - that one may be even better than this one. Stay tuned.

Ingredients:

- 2 tablespoons of extra virgin olive oil

- 1 large onion, peeled, cut

- 4 cloves of garlic, minced

- 4 carrots, peeled, cut

- rosemary, thyme

- 1 dried chilli (from one's own balcony), cut

- 1 teespoon of balsamic vinegar

- 400 grams of minced beef

- 1 dcL white wine (I prefer red wine, but the bottle of white wine was open!)

- 2-3 teespoons of tomato concentrate

- 425 mL of tomatoe sauce

- 7 cherry tomatoes, cut

- salt, pepper (to taste)

How-to:

I took the 28 cm new large saucepan and put it on high heat. I added the onion, garlic and carrots and turned the heat from high to medium high. I waited for about 5 minutes, then added the balsamic vinegar, rosemary, thyme and chilli and then the minced beef. Whilst turning the meat in the pan with a wooden smiley spoon, so it wouldn't burn, I waited for it to get almost completely brown and then added the wine and continued turning until the wine was gone (like magic!). I then added everything tomatoe related - the concentrate, sauce and cherry tomatoes. I cooked everything for about an hour on low heat. At the end I added pepper, I didn't salt it. But the majority of you probably will.

SLO

Moja mama, mnogi prijatelji in seveda tudi jaz smo kakšna dva meseca kupovali v Mercatorju in zbirali nalepke za Tefal Ingenio posodno akcijo in danes sem jih uporabila. Stopnja veselja je visoko! Vok in 28 centi ponev, odgovarjajoči pokrovki in ročaja so končno moji. Takoj sem eno od njih sprobala. Sej veste, da ugotovim če slučajno pušča.

Naredila sem mojo bolonjeze omako, ki je bila večkrat kuhana na mnogo različnih načinov in z različnimi sestavinami, a sedaj je optimizirana. Morda dajem vtis, kot da sama sebe tepljam po hrbtu, ampak verjamite mi - zeeeellllooooo vam bo všeč! Slike priložene, naj se vam sline začnejo cediti. Močno upam, da dobim Rp. mamine tete, tista omaka je morda najboljša od vseh. Pridite nazaj in prečekirajte ali mi je uspelo!

Kaj potrebujemo?

- 2 žlici ekstra deviškega olivnega olja

- 1 veliko čebulo, olupljeno, razrezano

- 4 stroke česna, stisnjenega

- 4 korenčke, olupljene, razrezane na koščke

- rožmarin, timijan

- 1 posušen čili (z balkona), narezanega

- 1 žlička balzamičnega kisa

- 400 gramov govejega mletega mesa

- 1 dcL belega vina (osebno imam raje rdeče, a sem imela belo odprto!)

- 2-3 žličke paradižnikovega koncentrata

- 425 mL paradižnikove omake

- 7 češnjevih paradižnikov, razrezanih

- sol, poper (po želji)

Kako?

Novo posodo sem dala 'na polno na plin', da se je fajn segrela in nato vanjo vlila olivno olje ter dodala čebulo, česen in korenčke. Plin sem zmanjšala na srednje visoko in čez približno 5 minut dodala balzamični kis, rožmarin, čili in timijan ter nato 'faširano' meso. Fajn sem mešala z leseno smajli kuhlo, da se mi ni prižgalo in počakala toliko časa, da je skoraj vso meso porjavelo ter ga nato zalila z vinom. Mešala sem dalje, da se je vino pokuhalo nakar sem dodala vse kar ima besedo paradižnik v imenu - koncentrat, omako in češnjevce. Na nizki temperaturi sem vse skupaj kuhala kakšno urco. Na koncu sem omakico popoprala, solila je nisem. A vi jo najbrž boste.