Plato principal
Spaghetti alla Bolognese
3 h 35 minPara 6Nutri-Score C€€
C
3 h 35 min
3 h 35 minSpaghetti alla Bolognese
receta de
Chef Max Mariola
@chefmaxmariola
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
beef (minced)Carne300 g- pork (minced)Carne200 g
onion (finely chopped)Frutas y verduras1 pieza
carrot (finely chopped)Frutas y verduras1 pieza
celery (finely chopped)Frutas y verduras1 pieza
butter (for the soffritto)Lácteos50 g
tomato pasteDespensa30 g- tomato sauceDespensa400 g
red wineBebidas100 ml
milkLácteos100 ml
cloveEspecias2 piezas
Parmigiano Reggiano (grated)Lácteos60 g
black pepper (ground)Especias2 g
saltEspecias10 g
spaghettiCereales400 g
por ración
Nutrición
478kcal
- Carbohidratos
- 57 g
- Proteínas
- 22 g
- Grasas
- 18 g
lo que usará
Utensilios
Sartén
Sartén honda- Olla
Escurridor
Rallador
paso a paso
Preparación
- Paso 1
Prepare the soffritto
- Finely chop the onion, carrot and celery.
- Melt the butter in a pan and soften the chopped vegetables.
- Paso 2
Brown the meat
- Brown the beef and pork in a separate pan, breaking up the meat with a spoon.
- Drain off the excess fat and add the meat to the soffritto.
- Paso 3
Add tomato paste and deglaze
- Stir in the tomato paste and let it toast.
- Pour in the red wine and let it reduce, glazing the pan.
- Paso 4
Add tomato sauce and season
- Add the tomato sauce and mix well.
- Season with salt, black pepper and the cloves.
- Paso 5
Slow cook the ragù
- Cover the pan and cook gently for three hours, stirring from time to time.
- Paso 6
Finish the sauce
- If you like, add some milk or cream for a creamier sauce.
- Paso 7
Cook the spaghetti
- Cook the spaghetti in salted boiling water until al dente.
- Drain and toss with the ragù.
- Paso 8
Serve
- Serve the spaghetti with plenty of grated Parmigiano Reggiano.
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