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Chef's Pasta with Bolognese Sauce
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
6 servings
Rose Sansi
@rosysansi- Ingredients
- Recipe
- Unleavened Wheat Flour500 g
- Eggs3 unit(s)
- Salt to taste
- Ground beef1/2 kg
- Tomatoes6 unit(s)
- Carrot1 unit(s)
- Bay Leaf1 unit(s)
- Coloral to taste
- Salt to taste
- Saffron2 teaspoon
- Seasoning to taste
- Oregano to taste
- Chili Pepper1 teaspoon
- Sugar8 teaspoon
- Fresh basil to taste
- Oil1 teaspoon
- Garlic cloves2 unit(s)
- Parmesan cheese to taste
- Wash the tomatoes and carrots and cut into pieces, place in the pressure cooker and cook for 20 minutes after it starts to boil.
- Place the ground meat in a pan and season with salt, red pepper, oregano, oil, seasoning, saffron, garlic mixture and heat to cook until dry. Reserve
- After the 20 minutes of tomatoes pass, remove the pressure and beat the tomatoes with the carrot in the blender. Place in a pan, season with bay leaf, salt, saffron, oregano and sugar. Mix and let it boil on low heat for about 5 minutes. Reserve
- Place the wheat flour in a container, open in the middle, beat the eggs and place in the center of the flour. Then mix well, add a pinch of salt and knead the dough until smooth. Wrap the dough with plastic wrap and let it rest for 20 minutes.
- Now knead the dough on a floured platform and open the dough with a rolling pin or a glass bottle. Roll up like a jelly roll and cut into thin strips.
- Boil water with a drizzle of oil and cook the pasta for three minutes. Remove, place on platter
- Put the sauce to taste in the ground meat and water the pasta, finish with basil leaves and grated cheese to taste.
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