Pasta alla Bolognese

Submitted by enr on 13 Mar 2010
450 g minced meat (teleshka or mixture)
50 g carrots
50 g celery (stalk)
50 g onion
5 tbsp tomato puree or 20 g The extract
200 ml milk
salt, pepper
sunflower oil or olive oil
1/2 cup white wine
macaroni, spaghetti or other pasta
Pasta alla Bolognese
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Fry the minced meat well, add the onion and then add the chopped vegetables. Fry for 10 minutes and add the wine. Mix well and add the tomatoes. Add a small amount of broth and allowed to boil for about 2 hours. Occasionally add milk, salt and pepper. Can finally add a little cream for cooking. Boil macaroni in salted water (in principle to be observed indication of brewing, but should never be overcooked - al dente). Finished macaroni straining and pouring the finished sauce. Mix well and fry in seconds. You can sprinkle grated feta cheese and Parmesan.
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13 Mar 2010


Why should kaymyanata mixture to boil for two hours? In necessary products will macaroni.

In principle, should not boil over very high heat and remain almost confit. Even so improved palatability. In principle, I do it with beef. As for the pasta or pasta is always cooked separately and put sauce to pasta and taste of each. Generally, this is the sauce, and may even be used for preparing lasagne.

Here is the place to tell you that there's an easy way to save yourself a lot of time around the stove. And he's like your larger amount and then distribute it and put in the freezer. I have a friendly family in Switzerland and because much they liked them and so prepare him for a long time.