Bolognese is one of the most popular Italian pasta sauces. It is based on minced meat, other ingredients are tomatoes, onions and other vegetables. Spaghetti or tagliatelle are considered traditional companions of Bolognese, less often other types of pasta. Preparing such a dish is quite simple.
It is necessary
- - 300-400 g dry spaghetti;
- - 800 g of canned tomatoes in their own juice (or fresh);
- - 500 g ground beef;
- - 100 ml of cream with a fat content of 10-20%;
- - 1 small white onion;
- - 1 small raw carrot;
- - 1 stalk of celery;
- - 1-2 cloves of garlic;
- - 1 teaspoon dried oregano;
- - vegetable oil for frying;
- - Parmesan cheese;
- - salt pepper.
Instructions
Step 1
Rinse and peel the onions and carrots thoroughly. Then finely chop the onion, carrot and celery stalk. Heat unscented sunflower oil in a skillet, add vegetables and cook them over moderate heat until they are tender - on average, this should take 5 minutes. Remember to stir the vegetables with a wooden spatula.
Step 2
Add minced meat to the pan to the vegetables, stir and cook for another 10 minutes. Put the tomatoes together with the juice in a deep bowl and mash them with a mashed potato pusher. If you are using fresh tomatoes, make cross-shaped cuts in them, dip them in boiling water and free them from the skin. Then chop finely and combine with fried vegetables.
Step 3
Cut the garlic in half, take out the green core, discard it. Chop a clove of garlic, add oregano, salt and freshly ground pepper to the sauce in a frying pan. Stir the mixture with a spatula.
Step 4
Close the lid, slow the stove and simmer the sauce for an hour. Add the cream 20 minutes before cooking, stir and continue stewing.
Step 5
Boil the spaghetti in salted water for the time indicated on the package. Throw in a colander, drain off excess liquid, then put on plates, top with Bolognese meat sauce and sprinkle with crushed Parmesan cheese. Serve immediately.
