Description
Spaghetti with Bolognese sauce. On the website two recipes, but I realized that these recipes are compiled "based on" the famous sauce and not Italians. Variations of this sauce a lot. And each probably has a right to exist, because they are all incredibly tasty! This gorgeous bouquet, made up of the legendary recipes of sauce, I want to add and your "flower". This recipe I have never met, although reviewed a large number of them. This recipe I found in the 2nd volume of "Italian cuisine" from the series "Kitchen of the world", publishing house "Komsomolskaya Pravda".
Ingredients
-
Salt
-
Olive oil
5 Tbsp
-
Spaghetti
450 g
-
Onion
1 piece
-
Carrots
1 piece
-
Garlic
3 tooth
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Beef
450 g
-
Tomato
5 piece
-
The Apium graveolens Dulce
1 coup
-
Sugar
1 tsp
-
Semi-dry red wine
1 cup
-
Parmesan
150 g
-
Black pepper
Cooking
Pour 2-3 liters of water in a large pot, bring to boil, add half tbsp of salt and 2 tbsp olive oil. Put spaghetti and cook until tender. Drain in a colander.
Onion,
Carrots,
Garlic peel, finely chop.
In a frying pan, heat a few tablespoons of olive oil, fry the onions until transparent,
Then add the carrots and garlic. Saute until soft.
Put in a pan the minced meat, stir well to avoid lumps,
Broil 7-8 minutes on medium heat.
Scald the tomatoes, peel. Celery wash, dry and finely chop. Add to the pan tomatoes, celery,
Sugar and
Wine.
Let simmer for 12-15 minutes on low heat.
Spaghetti Bolognese served in two ways. First - boiled spaghetti, put in sauce pan and
Flip a few times so they are well mixed with the sauce.
The second - serve sauce and pasta separately. In addition, together with the dish is supplied separately
Grated Parmesan cheese, spaghetti and sprinkled with freshly ground black pepper.
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