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Receta Fusilli Alla Bolognese
by Global Cookbook

Fusilli Alla Bolognese
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Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 sm onion coarsely minced
  • 2 x carrots grated
  • 1 x celery stalk finely minced
  • 1/2 lb minced beef
  • 1/3 c. red wine
  • 1/4 c. beef stock or possibly water
  • 1 1/2 c. canned minced tomatoes with their juice
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1/2 c. heavy cream
  • 8 ounce Atkins Fusilli Pasta Cuts

Direcciones

  1. In a large pot, heat extra virgin olive oil over medium-high heat. Add in onion, carrots and celery and cook till tender, about 10 min.
  2. Add in minced beef, breaking it up with a wooden spoon. Cook till no longer pink, about 7 min. Add in wine, stock, tomatoes, salt and pepper. Bring to a boil. Reduce heat; simmer 1 1/2 hrs, stirring occasionally, till about three-quarters of the liquid has evaporated. Add in heavy cream and cook 2 min, to hot through.
  3. During the last 20 min of sauce cooking time, prepare pasta according to package directions. Drain pasta and toss with sauce.
  4. This recipe yields 4 servings.
  5. Comments: You can prepare the sauce ahead of time; it keeps well in the refrigerator for up to five days. Or possibly, make a double batch and freeze half.
  6. Description: "Long, slow cooking is the hallmark of Bolognese sauce. You do not have to watch the pot; just stir the sauce occasionally."