Italian dishes are famous for their originality and extraordinary taste. What could be tastier than spaghetti with meaty bolognese sauce, garnished with a leaf of basil or mint? Such a dish is quite high in calories, but it will appeal to all household members. It’s time to get acquainted with the recipe for its preparation.
Spaghetti with bolognese sauce
To prepare this famous Italian dish, prepare the following products: – 350-400 grams of tagliatelle noodles; – 250 grams of pork; – 250 grams of beef; – 1 medium carrot; – 1 medium onion; – 300 milliliters of dry white wine; – 2 tablespoons of tomato paste; – 800 grams of canned tomatoes; – 2 cloves of garlic; – 30 grams of butter; – 1 tablespoon of olive oil; – 1 stalk of celery; – 300 milliliters of milk; – 150 grams of parmesan; – 90 grams of pancetta; – 2 teaspoons of a mixture of herbs (basil, oregano, marjoram, thyme).
Such a dish is very high in calories, since one serving contains about 850 calories.
So how do you choose a pasta sauce? You can cook it yourself according to an Italian recipe that came to us from Bologna. Traditionally, pork and beef, taken in equal proportions, are used to make bolognese sauce. Pork gives the dish softness and tenderness, and beef makes the minced meat nourishing and aromatic. Therefore, the first step is to cook the minced meat, for this wash the meat and pass it through a meat grinder.
Peel carrots and onions, wash and chop finely. Chop the panachetta and celery stalk. All vegetables should be very finely chopped, as they should almost completely dissolve during the stewing process. Pass the garlic through a press or chop finely with a knife. Place a large and deep saucepan on the fire, add olive oil, add butter and stir for two minutes. Send chopped vegetables, pancetta and garlic into it, fry for ten minutes. During this time, the vegetables should become soft, but not burnt.
Put the cooked minced meat in a bowl with vegetables, mix thoroughly for five minutes so that no lumps form. Minced meat should be fried until golden brown. Then pour the cow’s milk into a saucepan and add heat, let the sauce simmer a little, stir for 10-15 minutes. After that, pour in dry white wine and repeat the same process as with milk.
Milk is used in the preparation of the sauce in order to impart a delicate flavor that contradicts the acidity of tomatoes and wine.
Add tomato paste and whole canned tomatoes to the ingredients, pour 800 milliliters of water. Season with salt, add ground black pepper and a mixture of dried herbs. Add heat and bring the mixture to a boil, stirring with a wooden spoon, mash the tomatoes. Next, you need to put the dishes on the smallest burner, on the smallest fire. Cover the pot with a lid. The sauce takes two hours to cook, lift the lid every twenty minutes and stir. The result should be a thick and aromatic bolognese sauce. Turn off the heat and let the sauce rest a little.
Boil the spaghetti in salted water until tender. Drain, place the bulk of the bolognese sauce over the spaghetti and stir gently with two large spoons. Arrange the dish on plates, top with the remaining sauce, sprinkle with finely chopped Parmesan and garnish with mint or parsley leaves.