Bolognese sauce

Oil 50ml | Butter 50g | garlic 15g | Bay leaves 3u | Onion | 400g | Carrot 400g | Leek 400g | Daikon turnip 200g | Celery 100g | Caramelised onion 250g | Minced pork 2’500kg | White wine 500ml | Homemade tomato sauce 2’500kg | Aromatics: thyme, rosemary, oregano, etc 15g | Water or chicken broth 1’500l

Cut vegetables in Brunoise.
Poach the bresa (carrot, leek, onion and turnip).
Put fat in rondón and brown the garlic in brunoise + meat.
Add the celery in fine mirepoix + bay leaves until poached.
Pour in the white wine and turn up the heat to evaporate the alcohol.
Add the tomato sauce (see file) + half the broth (see file) or water.
Season with salt and pepper.
Cook with a medium boil for 1 hour (add liquid if necessary).
Remove the bay leaf, rectify salt and add aromatics.