Hoofdgerecht
Spaghetti alla Bolognese
3 u 35 minVoor 6Nutri-Score C€€
C
3 u 35 min
3 u 35 minSpaghetti alla Bolognese
recept van
Chef Max Mariola
@chefmaxmariola
4 recepten
4 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
beef (minced)Vlees300 g- pork (minced)Vlees200 g
onion (finely chopped)Groente en fruit1 stuk
carrot (finely chopped)Groente en fruit1 stuk
celery (finely chopped)Groente en fruit1 stuk
butter (for the soffritto)Zuivel50 g
tomato pasteVoorraadkast30 g- tomato sauceVoorraadkast400 g
red wineDranken100 ml
milkZuivel100 ml
cloveKruiden en specerijen2 stukken
Parmigiano Reggiano (grated)Zuivel60 g
black pepper (ground)Kruiden en specerijen2 g
saltKruiden en specerijen10 g
spaghettiGranen400 g
per portie
Voedingswaarden
478kcal
- Koolhydraten
- 57 g
- Eiwitten
- 22 g
- Vetten
- 18 g
wat je gebruikt
Keukengerei
Koekenpan
Hapjespan- Soeppan
Vergiet
Rasp
stap voor stap
Bereiding
- Stap 1
Prepare the soffritto
- Finely chop the onion, carrot and celery.
- Melt the butter in a pan and soften the chopped vegetables.
- Stap 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.
- Stap 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.
- Stap 4
Add tomato sauce and season
- Add the tomato sauce and mix well.
- Season with salt, black pepper and the cloves.
- Stap 5
Slow cook the ragù
- Cover the pan and cook gently for three hours, stirring from time to time.
- Stap 6
Finish the sauce
- If you like, add some milk or cream for a creamier sauce.
- Stap 7
Cook the spaghetti
- Cook the spaghetti in salted boiling water until al dente.
- Drain and toss with the ragù.
- Stap 8
Serve
- Serve the spaghetti with plenty of grated Parmigiano Reggiano.
meest gekookt eerst