INGREDIENTS
- – Pasta.
- – Onion 1 unit.
- – Carrot 1 unit.
- – Celery 1 unit.
- – Garlic 2 cloves.
- – Olive oil.
- – Lean minced meat 1 kg.
- – Laurel 1 leaf.
- – Crimson wine 1 glass.
- – Crushed tomato c/n.
- – Salt and pepper.
1.For the pasta, add the coarse salt when the water boils, the water have to be properly salted (10g per liter) and add the pasta. Take it out 1 minute earlier than cooking and all the time end it within the sauce.
2.Alternatively, to make the bolognese,
It takes 1.30 hours to prepare dinner. The sauce needs to be very thick. On the finish, when the meat is added, convey it to low warmth with out the lid and stir continuously.
Sweat the greens lower into brunoise in olive oil, then add the meat and prepare dinner for five minutes.
3. Deglaze with the wine and canopy with the tomato. Season with bay leaf, salt and pepper and prepare dinner over low warmth for 25 minutes.
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