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Spaghetti Bolognese is an old traditional Italian recipe from the Bologna region, hence its name. The secret, say the locals, is to dose the fire in such a way that the whole process of cooking the bolognese sauce takes at least two hours for an authentic taste. So we have to give a lot of patience to this recipe but it will be worth it.
- 250g spaghetti (I used fettucine Barilla pasta)
- 350g minced pork and 150g beef
- 1 canned diced tomatoes in own juice (300g)
- 2 finely chopped onions
- 2 cloves of garlic
- a glass of white dessert wine (250 ml), I put red wine (I prefer it)
- 3 tablespoons olive oil
- freshly ground pepper
Preparation time: less than 120 minutes
RECIPE PREPARATION Spaghetti Bolognese:
In a large frying pan, brown the onion cut in olive oil, then put the minced meat.
When it turns golden, add the crushed garlic and wine. Tomatoes in their own juice are added towards the end, when the meat is almost done. Then add the spices and most of the basil leaves.
Let simmer for another 15-20 minutes, during which time boil the pasta. Don't forget to add a little salt to the water in which you cook the pasta. When they are ready, drain the pasta, well placed on the plates over which you pour the sauce and garnish with a few basil leaves.