Pasta recipes
She is the queen of Italian cuisine, the princess among the pasta sauces: Spaghetti Bolognese - a traditional culinary treat . When mom cooks, everyone comes!
A spaghetti Bolognese is in no way inferior to a creamy spaghetti carbonara and a fruity lasagna . But how should she be, the perfect bolognese? Mixed hack or ground beef? Fresh tomatoes or tomato paste? Celery - yes or no? We have strolled through Bologna's streets and have for you an original Italian Bolognese recipe in the luggage.
Important: A perfect Bolognese must stew long, stew for a long time. Give your 'ragù alla bolognese' a few minutes. And then serve it traditionally with a portion of tagliatelle. Or enjoy the Germanized version: Spaghetti Bolognese - an Italian delicacy!
Ingredients (4 people)
2 carrots, 2 celery stalks, 1 onion, 500 g ground beef, 2 tbsp oil, 2 tbsp tomato paste, 200 ml dry red wine, 1 can (850 ml) tomatoes, 400 g spaghetti, salt, 1 bunch parsley, pepper, 1 pinch of sugar
preparation
1. Peel carrots, wash. Clean celery, wash. Peel the onion. Cut everything into fine cubes.
2. Wash meat, dab dry, finely dice, then finely chop with a large knife. Heat oil in a pan. Roast minced meat, turning for about 10 minutes. After about 6 minutes, add the vegetables. Stir in tomato paste and roast briefly. Deglaze with red wine, bring to a boil and reduce to half. Add the tomatoes, mince with the spatula. Boil and simmer for about 10 minutes.
3. Prepare noodles in boiling salted water according to the package instructions. Wash the parsley, shake it dry, pluck the leaves from the stems and chop. Except for something to sprinkle, stir in the sauce. Season with salt, pepper and sugar. Remove 100 ml of noodle water and stir in the sauce. Drain the noodles, drain, return to the saucepan, add the sauce and stir. Sprinkle with remaining parsley.
