Most people think that the sauce of the Bologna region is made with a lot of tomatoes, and it is really authentic, without raw tomatoes, but with some ketchup.
The first step is to heat the olive oil to sauté the bacon and shredded ham, which some people only use diced fatty pork instead.
Take a sip until the bacon or fat has a flavor, without over-scorching, and then you can open to the middle heat.
Add crushed carrots, chopped celery and chopped onions and sauté until the onions are transparent before adding the minced beef. Beef should be minced in lean pieces, preferably with Fillet beef fillet.
Sauté until semi-cooked, add chicken or beef broth, white house wine and a small amount of canned tomato sauce.
Turn the heat to a weaker and cook slowly, you can cover it, but only half of the lid, let it breathe, and cook until the soup is thick.
As for how long it takes, depending on your personal preference, Italians usually cook for a long time, if the sauce is dry, add milk, of course, to add salt to taste.
When you're done, you can't eat it right away, you have to put it in the refrigerator, and the gourmets say that it should be left for at least twenty-four hours, but it doesn't matter if it doesn't have to be that long, and the most important thing is to let it cool and dig out the oil on the sauce and discard it.
Warm up again when eating. Some cooks add garlic when they fry the oil, but many Italians do not, and some people like to add rosemary.
As for spaghetti, remember not to use a pot that is too small, the hotter the pot, the more stable it is. The practices are ever-changing, each with its own sayings, usually following the instructions on the dry noodle wrapping paper, and there is no problem.
Spaghetti pays attention not to be too soft, to have a bite, Chinese always think it is too raw and too hard, then according to your will to make it softer, but this is not the authentic Italian powder practice.
Sprinkle no basil leaves or cheese before the table, whatever you want.