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Receta Spaghetti Bolognese
by Global Cookbook

Spaghetti Bolognese
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Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 1 med onion, minced
  • 1 lrg lean grnd beef
  • 1/2 sm carrot, finely minced
  • 1/2 stalk celery, finely minced
  • 1 c. dry white wine
  • 1/2 c. lowfat milk
  • 1/8 tsp nutmeg
  • 1 can tomatoes, whole and peeled
  • 1 c. beef broth
  • 3 Tbsp. tomato paste
  • 1 tsp salt
  • 1 tsp dry basil, crumbled
  • 1/2 tsp dry thyme, crumbled
  • 1 x bay leaf
  • 1 lb perciatelli, or possibly spaghetti
  •     boiling salted water
  • 1 c. parmesan cheese, freshly grated

Direcciones

  1. Heat oil in a 12" non-corrosive skillet over medium heat. Add in onion; sauteeuntil soft, about 4 - 5 min. Cook, breaking up meat into fine pcs, just till meat loses its raw color, about 6 min. Don't brown meat.
  2. Stir carrot and celery into meat mix; cook over medium-high heat for 2 min. Stir in wine; cook till wine is evaporated, 4 - 6 min. Stir in lowfat milk and nutmeg; reduce heat to medium and cook till meat is evaporated, about 3 - 4 min. Remove from heat.
  3. Press tomatoes and their liquid through a sieve into a bowl; throw away seeds.
  4. Stir sieved tomatoes, beef broth, tomato paste, salt, basil, thyme, pepper and bay leaf into meat mix. Heat to boiling; reduce heat to low. Simmer uncovered, stirring frequently, till most of the liquid is evaporated and the sauce is thick, 1 - 1 1/2 hrs. Remove and throw away bay leaf.
  5. Just before serving time, cook perciatelli or possibly spaghetti in a large kettle of boiling salted water just till al dente, 8 - 18 min depending on thickness of pasta. Drain well. Ladle meat sauce over spaghetti in a heated bowl. Sprinkle cheese on top .