With this Bolognese pastas recipe, you make a virtual culinary journey in Italy, whenever you want, at dinner or lunch. Even if the preparation of Bolognese sauce lasts a little longer, at the end you will conclude that it is worth every minute. Italian cooks have started a real fight to save the honor of pasta that has made them so praised all over the world. They say the recipe has been changed so hard that quick intervention is needed. Most people, wrong the recipe right from the start. Instead of minced beef, which is the key ingredient of the recipe, they use chicken or turkey meat. Then, to show the bolognese sauce, the tagliatelle, not the spaghetti, are more suitable. The sauce is also famous for boiling for a long time (about 2 hours).
Along with lasagna, Bolognese pasta is the most abused Italian dishes. There are some crazy recipes in the world. To restore order in the world of macaroni, over 450 Italian cooks began to cook every Sunday in 50 different countries the original recipe containing the authentic ingredients carrots, pancetta, celery, onion, tomato paste and a splash of wine. The recipe was confirmed by the Bologna Chamber of Commerce. So below, you have the perfect bolognese recipe and cooking mode for 4 people.
2 tablespoons olive oil, 6 slices of uncooked Italian ham, 2 large onions, chopped, 3 crushed garlic cloves, 2 carrots minced, 1 celery, 1 kg minced beef card, 2 large glasses of red wine, 2 boxes chopped tomatoes x 400 grams, 2 dried or fresh leaves of bay, freshly ground black salt and pepper, 800 g - 1 kg dry tagliatelle, fresh parmesan for serving.
Method of preparation
First of all, if you want to eat like an Italian, it's good to do everything as they do. Not all Italians make fresh pasta in the house. On the contrary, those bought are very popular. Pasta does not go under cold water after boiling. If you do this, you will keep a mixture that you will not even be able to eat. These are general rules for any kind of pasta, but to return to the famous Bolognese pasta. Heat the oil in a large saucepan and fry the ham to medium heat until it becomes golden. Add onion and garlic and fry until it softens. Add carrot, and bay leaves then leave on fire until the vegetables begin to soften. Enlarge the fire and add the minced beef. Serve until it turns brown. Turn the wine over and boil until it has reduced its volume by about one-third. Reduce the temperature and add the tomatoes and celery, because tomato juice is added to the end when meat is almost done.
Fry the tagliatelle in water with low salt in a pot with lid, according to the instructions on the packaging. When ready, divide them into plates. Add a little parmesan, and then add the sauce. In the end, sprinkle again Parmesan and a little black pepper. Attention, all the secret is in the crown of the sauce not less than two hours! Buon appetite!