Plat
Vodka Bolognese
45 minPour 3Nutri-Score D€€
D
45 min
45 minVodka Bolognese
recette de
Claudia Harrington
@claudia.harrington
4 recettes
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
ground porkViandes227 g- ground lambViandes227 g
olive oil (high quality, divided)Épicerie45 ml
saltÉpices5 g
black pepper (ground)Épices2 g
onion powderÉpices6 g
garlic powderÉpices6 g
yellow onion (finely diced)Fruits et légumes1 morceau
garlic (finely chopped)Fruits et légumes3 morceaux- red pepper flakesÉpices3 g
tomato paste (one tube)Épicerie170 g
vodkaBoissons120 ml
heavy creamProduits laitiers360 ml
gluten-free pastaCéréales300 g
parsley (chopped)Fruits et légumes10 g
par portion
Nutrition
1 103kcal
- Glucides
- 83 g
- Protéines
- 35 g
- Lipides
- 70 g
ce que vous utiliserez
Ustensiles
Poêle
Marmite- Plaque de cuisson
pas à pas
Préparation
- Étape 1
Brown the meat
- Heat the frying pan on medium with the olive oil.
- Add the ground pork and ground lamb and season with salt, pepper, onion powder and garlic powder.
- Brown the meat, breaking it up as it cooks.
- Étape 2
Boil the pasta water
- Bring a pot of water to a boil on the stove.
- Add a pinch of salt.
- Étape 3
Sauté onion and garlic
- Heat olive oil in a pan and add the diced yellow onion and chopped garlic.
- Sauté on low heat until softened.
- Étape 4
Build the sauce
- Add the red pepper flakes and the tomato paste.
- Cook on low, stirring, until the paste darkens.
- Étape 5
Add vodka and cream
- Pour in the vodka and let it cook off.
- Stir in the heavy cream and keep on low heat, stirring frequently.
- Add the chopped parsley.
- Étape 6
Simmer the meat in the sauce
- Add the browned meat to the sauce and let it simmer so the flavors meld.
- Étape 7
Finish with pasta
- Cook the gluten-free pasta until al dente and transfer it straight into the sauce.
- Add a little pasta water and toss to coat.