Description
The recipe was recommended to me by my friend who lives in Italy. So it is prepared there by locals. This stew is the national dish of Bologna.
Ingredients
-
Minced meat
500 g
-
Carrots
1 piece
-
Onion
1 piece
-
Pasta
400 g
-
Tomato
200 ml
-
Seasoning
-
Olive oil
-
Cheese
100 g
-
Salt
-
Black pepper
-
Greens
1 pack
Cooking
Onion RUB on a small grater. Carrots cut into small cubes. Fry everything in olive oil (where the same Italian cuisine without olive oil and it was sent to me directly from Italy). First pan fry the onions, then add carrots. Sauté for 5-7 minutes.
Then add the beef and fry on low heat for 25 minutes, stirring constantly.
Meanwhile, while all extinguished, we need to boil the pasta until cooked al dente (to pull for 3 minutes until tender), drain in a colander and rinse under cold water (drain the water all don't need, about a Cup need to leave). Really wanted to try the pasta TM Parmalat, but to my great regret, in the Outback, not that I've found.:(
Then add to the pan tomatoes in own juice, Italian herbs, salt and pepper, mix well and simmer for 5 minutes.
Then add pasta, stir, add 200 ml of water (where the pasta was cooked)...
...cover with a lid and simmer for 5-7 minutes until fully cooked pasta.
And while our stew cooked, we quickly grate cheese on a fine grater and finely chop the greens.
Add the parsley and Parmesan in a stew...
... give everything a good stir and turn off the heat.
The stew served hot. Optionally sprinkle with grated cheese. Bon appetito!
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