spaghetti bolognese


(INGREDIENTS) 2 teaspoons of olive oil,

6 rashers of pancetta,

finely diced 2 onions,

diced 3 garlic claws,

crushed 2 carrots ,

diced Little bit of celerey,

1 kg ground beef,

2 cups of Red wine,

800 g peeled tomatoes,

800g-1kg spaghetti or tagliatelles,

Freshly grated parmesan


(HOW TO MAKE IT) 1.In a large heavy bottomed pot heat up the oil , grill pancetta, add onion, garlic, and carrots. Stirr it until soft. 2.Raise the heat and add the beef. Again, stirr it until the meat is browned all over. 3.Add in the mix wine and stirr until one third has evaporated , season it with salt. Lower the heat and stirr up the tomato and celery and add a laurel leaf. 4.Cover it and leave it on low heat for a hour and a half with an occasional stirr. 5.Meanwhile , cook the spaghetti/tagliatelles in a pot of boiling salt water. After 10 minutes drain the pasta in a colander. 6. Serve the spaghetti/tagliatelles into the plates , add some grated parmesan before the bolognese sauce.For the end sprinkle some more grated parmesan and season it gently with pepper


This is an original recipe for a bolognese sauce that has been approved by the chamber of commerce Bolognese. If you want to stick to the original you will have to choose tagliatelles over spaghetii.



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