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Ingredients for Cooking Spaghetti Bolognese
- Spaghetti 350 g
- Ground beef 300 g
- Bacon 100 g
- Carrot 1 pc
- Onion 1 pc
- Celery (stem) 1 pc
- Red wine (dry) 100 ml
- Meat broth 200 ml
- Tomato paste 2 tbsp. spoons
- Milk 200 ml
- Butter 50 g
- Vegetable oil 2 tablespoons
- Ground black pepper to taste
- Salt to taste
- Main Ingredients: Beef, Carrot, Pasta
- Serving 4 servings
- World CuisineItalian Cuisine
Inventory:Knife, Cutting board, Kitchen stove, Pots, Kitchen spatula, Plates, Tablespoon, Measuring cup, Colander
Cooking Spaghetti Bolognese:
Step 1: Cut vegetables and bacon.
So, we start preparing our dish with vegetables and bacon. They need to be finely chopped. To do this, peel the onion, rinse under cold running water and lay on a cutting board. We also wash the carrots, peel the peel, it is convenient to do this with the help of a potato peeler, if there is none, an ordinary knife will do. After cleaning, rinse again, remove the green wide edge from the carrots and lay to the onion. We wash the celery stalk under running water, cut off the hard veins and spread to the rest of the vegetables.
Now, using a sharp knife, we cut all the vegetables very finely into pieces of arbitrary shape. For these purposes, you can apply a food processor. Shredded vegetables are transferred to a clean plate.
But the bacon is quite simple to cut into small cubes about 5 - 7 mm and shift to the minced meat. By the way, it is better to use it fresh, but if you have only frozen, then defrost it in the refrigerator a few hours before cooking. It is not advisable to use a microwave oven, since the taste and quality of the meat itself is deteriorating.
Step 2: Fry the vegetables.
Next, turn on a strong fire on the stove and put the pot on the burner. Add two types of butter to it and when the cream is completely melted, spread the chopped vegetables. Fry them for several minutes, periodically stirring with a kitchen spatula so as not to burn.
Step 3: Fry the minced meat.
Once the vegetables are softened, add the minced meat with bacon. And cook until the meat changes color from red to gray, while constantly stirring everything without leaving the stove. Then we pour red wine, mix again and wait for it to completely evaporate.
Step 4: Cook the sauce.
Now we add tomato paste and broth so that there is no temperature difference, before combining with minced meat, preheat them to a warm state. So, mix the minced meat with the liquid, sprinkle with salt and black pepper to taste, reduce the heat to a minimum, cover the pan with a lid and leave it to simmer 50 minutes.
With the passage of time, add milk to the sauce, which also needs to be preheated to a warm state. Cook still 10 - 15 minutes, mix, turn off the fire, cover and set aside the finished bolognese sauce.
Step 5: Boil the spaghetti.
In the meantime, cooked sauce, you can cook pasta. To do this, put on a strong fire a pan with a lot of water (the ideal ratio of 100 grams of dry pasta of any shape is 1 liter of water and 10 grams of salt). After the water in the pan boils, add salt, mix and place the spaghetti. Cook them until fully cooked for 10 - 15 minutes. Typically, the cooking time is indicated on the packaging. Learn more about cooking pasta here.
After we throw them in a colander (do not rinse) and you can serve the dish to the table.
Step 6: Serve Spaghetti Bolognese.
Spaghetti with sauce can be served in two ways: either arrange the pasta in portions on a plate and pour bolognese sauce on top, or throw spaghetti from a colander into a saucepan with sauce, mix thoroughly and only after that unfold the finished dish. We select the option we like and call our relatives to the table until it has cooled down. And to make the dish look spectacular - garnish with grated cheese or chopped herbs.
- Traditionally, bolognese sauce is prepared from assorted minced meat, for example, beef + pork or beef + veal.
- Milk can be replaced with cream or not added at all.
- Tomato paste can be prepared independently or make a sauce based on ordinary tomatoes, previously peeled and crushed in a blender or with a regular knife.
- Despite the fact that the composition includes wine, in the process of heat treatment, the alcohol evaporates completely, so this dish can be served not only for adults, but also for children.