Spaghetti Bolognese, Tuscany Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 1 large carrot (s)
- 1 can (s) mushrooms, or fresh ones
- 3 point tomato (s) - puree or fresh, skinned tomatoes
- 500 g minced meat (round beef or mixed)
- 8 olives, green
- 2 cloves garlic
- Salt and pepper, oregano, basil, hot paprika
- 0.5 ½ cup sweet cream
- 250 ml red wine, dry
- 1 point pasta (spaghetti or other)
Print Recipe
Pin Recipe Instructions
- First peel and chop the onion, carrot, mushrooms and garlic. Also cut the olives into small pieces and fold in.
- Sear the minced meat vigorously, season with a little salt and pepper and roast the finely chopped vegetables until they have turned lightly. Then deglaze the whole thing with the wine (more or less, depending on your taste) and let it boil down a little. Then add the tomatoes or the puree and stir. Bring to the boil briefly and then simmer for about 1 hour over moderate heat with the lid closed. Then season with salt, pepper, paprika, oregano and basil to taste and simmer for another 10 minutes. Finally add a little sweet cream to taste and let it steep for another 10 minutes. I always use fresh basil and oregano, but ground herbs also do it.
- Boil the pasta, drain, pour some butter on top and stir.
- The whole thing is served by pouring the sauce over the pasta (oh ?!), then parmesan on top and mixing. Then the ground Gouda on top. You can then briefly add it to the wave so that the Gouda melts nicely.
- I put the noodles in a large bowl and then all the sauce over it. Then let it stand for a few hours and only put the cheese over it while you eat it. So the pasta pulls through nicely, the whole thing doesn`t get too moist and tastes even better. Even the next day!
- A good red salad and a crunchy salad go well with this.
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