Spaghetti Bolognese
Info
- Italy
- Servings: 4 person(s)
- Skill level:
- Preparation: 30min
Opcije
One of the most tipical representatives of Italian cuisine - and you can now prepare it by yourself. A bit of grinded meat, tomatoes, spices and time is all that you need for that.
Ingredients:
| 350 g | minced meat |
| 250 ml | tomato pure |
| 250 ml | tomato juice |
| 1 tablespoon | spicy salt |
| 1 teaspoon | oregano |
| 1 teaspoon | thyme |
| to taste | rosemary branch |
| 1 teaspoon | pepper |
| 1 teaspoon | basil |
| to taste | salt |
| 5 tablespoons | sunflower-oil |
| 400 g | spaghetti |
Preparation
Pour oil into an aduquate pan. Warm it up, add the meat and fry it for a while.
Half of the amount of the meat should be changed with soy if you want to have a meal of lower caloric value.
Pour tomatoe juice and tomatoe puree into the meat.
Add salt, pepper, spicy salt, oregano, basil and thyme. Cook the sauce for some 10 minutes more.
Add a small branch of rosemary to the sauce and cook for 10 minutes more. Don't forget to take out the rosemary branch from the sauce.
Cooking of spaghetti
Pour water into a deeper pan and add salt and oil. Put the water to boil.
Salt water to achieve the salinity of seawater for better taste of paste.
Put the spaghetti into the boiled water.
The time of boiling for the paste is usually marked on the package but, if you are not sure, you will not be wrong if you take it off the range, cover it and leave it to soften slowly. Pay attention not to overboil it.
Strain the spaghetti through a strainer.
Pout over the spaghetti with the prepared sauce.
Pour oil into an aduquate pan. Warm it up, add the meat and fry it for a while.
Half of the amount of the meat should be changed with soy if you want to have a meal of lower caloric value.
Pour tomatoe juice and tomatoe puree into the meat.
Add salt, pepper, spicy salt, oregano, basil and thyme. Cook the sauce for some 10 minutes more.
Add a small branch of rosemary to the sauce and cook for 10 minutes more. Don't forget to take out the rosemary branch from the sauce.
Cooking of spaghetti
Pour water into a deeper pan and add salt and oil. Put the water to boil.
Salt water to achieve the salinity of seawater for better taste of paste.
Put the spaghetti into the boiled water.
The time of boiling for the paste is usually marked on the package but, if you are not sure, you will not be wrong if you take it off the range, cover it and leave it to soften slowly. Pay attention not to overboil it.
Strain the spaghetti through a strainer.
Pout over the spaghetti with the prepared sauce.
Bon Appetit!
