Spaghetti Bolognese Di Don Vito
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (spahetti, riatoni etc.), possibly more
- Salt water
- 2 large vegetable onions
- 4 garlic clove (s)
- 3 bell peppers, red and yellow
- 0.75 ¾ Celeriac
- 4 carrot (s)
- 6 medium tomato (s)
- 500 ml white wine (e.g. Chardonnay)
- 3 packs tomato (s), chunky (500 g each)
- 2 tubes / n tomato paste, 3-fold concentrated
- 250 ml cream
- 1 kg minced meat, mixed
- 500 ml vegetable stock
- oregano
- salt and pepper
- some sugar
- 1 piece (s) parmesan cheese
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash and finely dice onions, garlic, bell pepper, celery and carrots. Wash and roughly chop the tomatoes. Fry the onions, garlic, paprika, celery and carrots in olive oil for a few minutes, then add the minced meat and fry until crumbly. Season well with salt and pepper.
- Then deglaze with plenty of white wine and a little broth, more white wine than broth, keeping the temperature high. Remove the lid of the pot.
- Then add tomatoes, chunky tomatoes and tomato paste and stir well, allow the liquid to evaporate. Add the cream, 2 - 3 tablespoons of oregano and approx. 2 - 3 tablespoons of sugar (sugar is important to reduce the acidity of the tomatoes, the sauce can taste a little sweet afterwards). Stir a lot while reducing the temperature.
- Then turn off the stove, let the sauce rest, stir every now and then. The sauce doesn`t taste good yet, but it works, it just has to steep for at least a few hours, preferably overnight. There should be no lid on the pot so that liquid can escape. This makes the sauce nice and creamy.
- The next day you have a delicious meal that should be served with the pasta that has meanwhile been boiled in salt water and freshly grated Parmesan.
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