Receta

Sunday family dinners always call for a satisfying "feast." A pot of slowly simmered Bolognese sauce, filling the house with its aroma, paired with wide egg pappardelle, is authentic American-Italian comfort food. The key to this sauce lies in the "soffritto" – the flavor base of finely diced carrots, onion, and celery. The **Geedel vegetable chopper** ensures these vegetables are cut perfectly and uniformly, allowing them to release their maximum flavor.

Ingredients:

500g mix of ground beef and pork

1 onion

2 carrots

2 celery stalks

3 garlic cloves

1 can (800g) whole peeled tomatoes

1 cup whole milk

1 cup dry red wine

2 tablespoons tomato paste

1 teaspoon dried oregano

2 sprigs fresh basil

Olive oil, salt, black pepper

Parmesan cheese and fresh basil for garnish

500g fresh egg pappardelle

Instructions:

1.  Prepare the soffritto (using Geedel):

    Peel and chop the onion, carrots, and celery into chunks. Using the Geedel food chopper with the dicing blade, place carrot chunks in the container and press steadily and firmly 5-6 times until uniformly diced to the size of rice grains. The blade design of this manual vegetable chopper easily handles hard carrots, ensuring they cook at the same rate as softer vegetables. Repeat with the celery and onion.

2.  Prepare tomatoes and garlic:

    Switch to the chopping blade. Place the canned whole tomatoes and garlic cloves into the container and press lightly 3-4 times to coarsely chop the tomatoes, retaining some texture. This yields far better flavor than using pre-diced tomatoes.

3.  Sauté the sauce base:

    In a heavy, large Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Add all the diced vegetables with a pinch of salt and cook for 10-12 minutes until completely softened and fragrant. Add the ground meat mixture and cook until browned, breaking it into small pieces.

4.  Simmer:

    Add the tomato paste to the pot and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. After the alcohol has partially evaporated, add the chopped tomatoes, milk, oregano, and basil sprigs. Bring to a boil, then reduce to the lowest possible heat. Cover partially (leaving a crack) and simmer for at least 2 hours, stirring occasionally.

5.  Cook pasta and combine:

    Once the sauce is done, season with salt and black pepper. Cook the pappardelle in a large pot of well-salted boiling water according to package directions. Drain the pasta and toss it in the pot with a portion of the sauce until every strand is coated.

6.  Serve:

    Divide the pasta among warmed plates, ladle more sauce on top, and garnish generously with freshly grated Parmesan cheese and fresh basil leaves.

Summary:

This time-consuming but absolutely worthwhile classic sauce has its flavor foundation in perfectly diced vegetables. The Geedel vegetable chopper guarantees a uniform and fine "soffritto," which is crucial for the deep, melded flavors developed during long simmering. Manual operation provides the quality of traditional hand-chopping while significantly boosting efficiency.