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SPAGHETTI BOLOGNESE

 


chefpager.com



INGREDIENTS


SPAGHETTI

500 GM

RED MEAT

500 GM

ONION

200GM

CARROT

100GM

CELERY

100GM

GARLIC

100GM

OLIVE OIL

50 ML

PLUM TOMATO

500 GM

OREGANO

5 GM

THYME

1 GM

PARMESAN CHEESE

40 GM

RED MEAT STOCK

400 ML

W/C SAUCE

40 ML

BLACK PEPPER

25 GM

BROWN SAUCE

200 ML

PARSLEY-10GM

10GM

METHOD

Put the onion and oil in a large pan and fry over a fairly high heat for 5 to 7 minutes. Add the garlic and mince and fry until they both brown. Add the carrot chop celery chop and herbs, and cook for another couple of minutes. Stir in the plum tomatoes puree, red meat stock, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, add brown sauce, stirring occasionally, for 30 minutes. Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese and chop parsley leaves for sprinkling on top.

Calories‎ : ‎351.4 Saturated Fat ‎: ‎8.7 g Total Fat‎ : ‎22.9 g Polyunsaturated Fat ‎: ‎1.2 g



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1 Comments

  1. The Packaging Supplies workpiece is the internal portion of the metal inventory while the outer is discarded as scrap. Shear slicing, or shearing, is the process of slicing utilizing two transferring slicing tools. A cut is done by transferring the 2 tools past each other with the metal in between. As the slicing tools press towards the workpiece, the stress on the contact overcomes the material‘s shear resistance. A crack or tear begins to form which propagates by way of the material.

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