Italian meat sauce bolognese being prepared quite simply, it is a useful addition to this gravy and nutritional supplements to the dish - more often it is used for cooking Italian lasagna. Called popular sauce in honor of the city of Bologna, which is famous as the origin of bresaola, balsamic vinegar and parmesan.
Even in the Italian sources, there are variations in bolognese sauce, not to mention the global practice.
Look for the right recipe - an occupation for professionals, but to take all the most delicious and the cook could literally each.
It is important to take good products and cook in a good mood.
Recipe Spaghetti Bolognese
Ingredients:
- beef for frying 400 g
- 200 g Pork
- Onion (100g) 1 pc.
- Celery stem 50 g
- Carrots 100 g
- Garlic cloves 3 pieces.
- Olive oil 40 ml
- Butter 30 g
- dry white wine (table) 150 ml
- Beef broth 300 ml
- Tomato puree 150 g
- dried basil 2 tsp
- Black pepper ½ tsp
- 1.5 tsp salt
- Spaghetti 500 g
- 20-22% Cream 150 ml
Preparation:
1. Onions cut into sticks, celery thin transverse slices, carrot grate and chop the garlic.
2. Sauté onion and garlic in a mixture of oil and butter until transparent, add carrots and celery and cook over medium heat, stirring about 5 minutes.
3. Put the minced meat on the hot pan with a little oil and cook, breaking up meat lumps spatula. You can first fry the chopped bacon and fry minced meat on of melted bacon fat. If using bacon, it should be a very high quality.
4. When the meat loses pink color, pour in the wine and cook until the liquid has evaporated.
5. Pour into minced broth, put tomato puree or finely sliced and peeled tomatoes.
Add the vegetables, spices, stir and cook with the lid on very low heat for an hour, stirring occasionally.
6. While preparing the sauce, boil the pasta according to package directions, nedovarivaya 1-2 minutes.
7. When the stuffing becomes very soft, add the cream, stir and bring to a boil.
Serve hot spaghetti, top with sauce.
Bon Appetit!
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