Uživatelské jméno

Spaghetti bolognese

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Autor: Anna Urbanová
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Počet porcí: 4
Doba přípravy: Více než hodinu


    Ingredients • 2 rashers of smoked streaky bacon, the best quality you can afford • 2 medium onions • 2 cloves of garlic • 2 carrots • 2 sticks of celery • olive oil • 2 heaped teaspoons dried oregano • 500g good-quality minced beef, pork, or (even better!) a mixture of the two • 2 x 400g tins of chopped tomatoes • sea salt and freshly ground black pepper • a small bunch of fresh basil • 100g Parmesan cheese • 400-500g dried spaghetti or penne

Příprava jídla

• Finely slice the bacon • Peel and finely chop the onions, garlic, carrots and celery – don’t worry about technique, just chop away until fine • Place a large pan on a medium to high heat • Add 2 lugs of olive oil, your sliced bacon and the oregano and cook and stir until the bacon is lightly golden • Add the veg to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly coloured • Stir in the minced meat breaking it up with your spoon and brown • Add the tinned tomatoes • Fill one of the empty tins with water and add to the pan • Stir in a good pinch of salt and pepper • Pick the basil leaves and place in the fridge for later • Finely chop the basil stalks and stir into the pan • Bring to the boil • Turn the heat down and simmer with a lid on and slightly askew for 1 hour, stirring every now and again • Take the lid off and cook for another 30 minutes, stirring occasionally • Keep an eye on the sauce as it cooks, and if you think it’s starting to dry out, add a splash of water • Remove the Bolognese sauce from the heat • Finely grate the Parmesan and stir half into the sauce • Tear and stir in any larger basil leaves, keeping the smaller ones for sprinkling over before serving • Mix up, have a taste, and season with a little more salt and pepper if needed – congratulations! You now have a beautiful Bolognese sauce • At this stage you can allow it to cool, bag it up and freeze it, or keep it warm while you cook your pasta

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