Pasta Bolognese
Meat Pizza and Pasta International Specialities
2021-10-26
A very classic recipe that I use when I really want to treat my family to pure comfortfood is the pasta bolognese.
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Ingredients:
Preparation:
Heat the olive oil in a large saucepan and cook the onion, carrot and celery for 5 minutes over a medium heat, stirring occasionally with a wooden spoon.
Add in the minced meat and continue to cook for a further 5 minutes, stirring continuously until coloured all over. Season with salt and pepper.
Pour in the wine, stir well and continue to cook for 5 minutes until the wine has evaporated.
Pour in the passata with the tomato purée and the stock, lower the heat and cook, uncovered, for 2 hours. Stir the sauce every 20 minutes to prevent it from sticking. You might need to add a little water if necessary.
Once the sauce is ready, remove from the heat, season with salt and pepper and set aside.
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
Put the saucepan back over a low heat, pour in the ragù sauce and gently stir everything together for 30 seconds to allow the flavours to combine.
Serve hot.
Add in the minced meat and continue to cook for a further 5 minutes, stirring continuously until coloured all over. Season with salt and pepper.
Pour in the wine, stir well and continue to cook for 5 minutes until the wine has evaporated.
Pour in the passata with the tomato purée and the stock, lower the heat and cook, uncovered, for 2 hours. Stir the sauce every 20 minutes to prevent it from sticking. You might need to add a little water if necessary.
Once the sauce is ready, remove from the heat, season with salt and pepper and set aside.
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
Put the saucepan back over a low heat, pour in the ragù sauce and gently stir everything together for 30 seconds to allow the flavours to combine.
Serve hot.
