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Pasta with Bolognese sauce
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Ground beef500 g
- Can of Peeled Tomatoes1 unit(s)
- Onion1 unit(s)
- Garlic Cloves3 unit(s)
- medium carrot1 unit(s)
- Glass of red wine1/2 unit(s)
- Olive oil1 tablespoon
- Oregano to taste
- Salt to taste
- Black pepper to taste
- Pasta of your choice250 g
- Grate the carrot finely on a grater and set aside.
- Chop the onion and garlic and set aside.
- In a deep pan over medium heat, heat the oil and fry the onion until almost translucent.
- Add the garlic and sauté well.
- Add the grated carrot and let it fry.
- Add the ground beef and increase the heat to high. Let it fry well, stirring a little, until the meat starts to brown and the water that forms at the bottom evaporates.
- When it starts to "stick" to the bottom of the pan, add the red wine to deglaze, that is, use a spatula to unglue what is at the bottom to enjoy all the flavor. Let it reduce until the liquid practically evaporates completely.
- Add the peeled tomatoes, fill the can with water and add it too.
- With a potato masher, crush the tomatoes and mix well.
- Add salt, pepper and oregano to taste (if you are not sure about the amount, start with a teaspoon of home made tea and taste, adjusting until you like it).
- When boiling, reduce to low heat, cover and let it boil (cook slowly) for between 15 and 20 minutes.
- In a different pot, heat salted water and prepare the pasta according to the package directions. The time varies depending on the shape and type, but the sweet spot is al dente (firm bite).
- Drain the pasta well and add to the sauce, turning off the heat.
- Let it rest for 2 minutes, for the sauce to stick well to the dough, and then serve, preferably accompanied by freshly grated Parmesan cheese.
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