Spaghetti bolognese

Spaghetti bolognese

Description of preparation:

It is very difficult to find a person who is absolutely indifferent to this dish. The popular Italian Bolognese sauce can be prepared not only for spaghetti, but also for any other pasta. The most important thing is that the pasta must be made from durum wheat and cooked Al Dente (slightly undercooked). The ratio of ground beef and pork in the sauce should be in favor of beef 1:3. You can add Provençal herbs or special spices for Bolognese sauce. Italians cook spaghetti sauce for at least two hours, but in my opinion there is no need to cook it that long if the meat is tender and the sauce is reduced properly. Therefore, here you look at your own discretion.

Prepare all ingredients.

Heat a frying pan with oil, add grated carrots and diced onions. Fry the vegetables until soft.

Add diced bacon and garlic.

Cook, stirring occasionally, for about 3-5 minutes.

Then add the minced meat and, breaking up the lumps with a spatula, fry until it changes color.

Add tomato paste, salt and spices. Cook for about 3 minutes.

Next, pour in the wine and cook, stirring occasionally, until the wine has completely evaporated.

Remove the skins from the tomatoes and grind them in a blender. Add to other ingredients.

Stir and pour in meat or vegetable broth. Adjust for salt. If your tomatoes are sour, add a little sugar to the sauce. Simmer covered over low heat for about an hour.

While the sauce is preparing, cook the spaghetti according to the instructions on the package, leaving it just a couple of minutes short, do not forget to salt the water before cooking. Drain the pasta in a colander and let the water drain.

Homemade Bolognese pasta is ready.

Thick, with a delicate structure, the sauce ideally complements the rich pasta. If desired, the dish can be sprinkled with grated cheese and fresh herbs. Bon appetit!

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