White Spaghetti
spaghetti bolognese recipe
spaghetti bolognese recipe
Makes 4 servings
Ingredients
1 pound ground beef
Oil Olive
2 inch celery, finely chopped
2 inch carrot, finely chopped
1 medium onion, finely chopped
2 cloves garlic, sliced
The leaves of a branch of fresh rosemary and half the sage leaves 6-8
1 bay leaf
1 box tomato
1 tablespoon tomato paste
Salt and pepper
Few white wine or water
Method
1. Fry the celery, carrot and onion in a drizzle of good olive oil. Keep the heat, you do not want brown. This should take about 15 minutes – stirring occasionally so it does not brown too quickly. Add garlic, rosemary and minced sage and cook for another 5 or 10 minutes stirring occasionally.
2. Add meat, reduce heat to medium and cook, stirring and breaking up meat with a wooden spoon. When color is added bay leaf, tomato puree and white wine or water. Season with salt and pepper – do not put too much, you can try later and see if you need more.
3. Put the lid on – if not absolutely watertight, that in accordance with foil to keep moisture in. Cook on the lowest level for 45 minutes to an hour, stirring every 15 minutes, adding a little water if necessary. Steam helps to retain moisture and fat meat.
4. Cook the spaghetti in plenty of boiling salted water. When al dente, drain pasta, put it in a bowl and pour the sauce over the top enough to cover when green.
Enjoy
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Bb. White Spaghetti Part 1
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