Spaghetti Bolognese |
2tbsp olive oil
6 rashers pancetta, chopped
2 large onions, chopped
3 garlic cloves, crushed
2 carrots, chopped
stick of celery
1 kg minced beef
2 glass of red wine
2 x 400 g chopped tomatoes
2 bay leaves
salt and pepper
800 dried tagliatelle
grated parmesan cheese
1 - Heat oil in a saucepan and fry the bacon until golden over medium heat. Add onions, garlic and fry until softened. Increase heat and add the minced beef and fry until browned. Pour in wine and bring to a boil and let it reduce in volume by about a third. Stir in tomatoes, carrots and celery and reduce the heat.
2 - Cover with a lid and let it simmer for 1-1,5 hours, but stir occasionally.
3 - Boil the tagliatelle and serve it with the bolognese sauce and sprinkle the parmesan over the pasta.
Enjoy!
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