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Below are the ingridients that are required to cook a delicious Spaghetti Bolognese:
- Provide of Meat.
- Provide 1200 g of shredded beef.
- Prepare 350 g of shredded pork/sausage meat.
- Take of Vegetables.
- Take 500 g of onion.
- Take 150 g of celery.
- Prepare 400 g of carrot.
- Use of Tomato sauce.
- You need 1600 g of tomato block can (CIRIO: Polpa).
- Use 120 g of concentrated tomato can (CIRIO concentratodi pomodo).
- Prepare of Spices and greases.
- Provide 225 g of butter.
- You need 150 ml of olive oil.
- Take of Sugar.
- You need of Salt.
- Provide of Pepper.
- You need of The rest.
- Use of Spaghetti no.5. Best from Barilla according to my Italian friend.
- Prepare of Parmesan cheese shreds.
Ready with the ingridients? Below are the instructions on preparing Spaghetti Bolognese:
- Chop carrot, celery and onion into fine pieces.
- Melt butter in preheated pan. Add shredded beef to pan and heat it up till it is light brown. Then add shredded pork/sausage meat..
- When pork/sausage meat turns light brown, add a tad of salt, sugar and pepper. Cook for 15 minutes till mingled meat gets brown and a bit crispy..
- Heat up olive oil in another preheated pan. Add vegetables and cook for circa 10 minutes until they get soft..
- Add vegetables into meat and mix them up evenly..
- Add tomato blocks and concentrated paste and a bit more salt, sugar and pepper. Heat up evenly..
- The Bolognese sauce can be concentrated in two ways: 1, heat in preheated oven at 180°C for 1.5 hours; 2, simmer in pan on low heat for 1.5 hours and stir frequently..
- Boil water and add salt and a teaspoon of olive oil. Then cook spaghetti..
- Pour Bolognese sauce onto spaghetti. Top the dish with Parmesan cheese shreds..
Don't get me wrong the Bolognese sauce is as traditional as they get. It does comes from the city of Bologna. However, it is served with thicker pasta like tagliatelle, fettuccine or pappardelle. In a large dutch oven over medium-high heat, heat oil. Stir in beef and garlic, breaking up meat with back of a spoon.
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