Spaghetti bolognese
Recipe by Marina Peskova
1 big onion, sliced into 2 cm rings
2 big carrots, sliced into 1 cm rings
3 ribs of celery, sliced into 1 cm rings
4 cloves of garlic
Extra Virgin olive oil
Black salt
2,64 lbs of chicken or beef fillet
1,23 lbs of neapolitan tomato sauce (find the recipe in my page)
2-3 cups of dry red wine
200 ml of water
3 bay leaves
2 tsp thyme
1,1 lbs of spaghetti
0,29 lbs of parmesan, grated
Prep. Time → 10 min
Cook Time → 290 min
1. Mix onion, carrot, celery and garlic in a homogeneous paste. Add olive oil in a big frying pan on medium heat. Add vegetables and sprinkle with salt. Cook on medium heat for 15-20 minutes until the water evaporates and vegetables become brown.
2. Add the meat and sprinkle with salt again. Cook for 15-20 minutes more.
3. Add sauce and cook for 4-5 minutes more. Add red wine. Cook until half of the wine will evaporate (4-5 more minutes).
4. Add more water, so it will be 1 inch above the meat. Also add bay leaves and thyme, mix to combine all the ingredients. Boil it and then stew, stirring time by time. When the water will evaporate, add some cups of it again. Stew for 3-4 hours.
5. 30 minutes before ragout is ready, add water to the pan, boil it and cook spaghetti with it. Water must be salty. When ready, mix spaghetti with the resulted sauce. Serve, sprinkling by parmesan.
main courses, bolognese, delicious, italian, meat, oil, olive, spaghetti, tasty, ragout June 21, 2014 13:08
Author Marina Peskova (cookpass.ucoz.com/)
No one has liked this recipe.
No comments yet.