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Pasta Bolognese
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Pasta Bolognese

5 godz. 30 minPorcje: 8Nutri-Score C€€
od @freddsters1 importugotowano 0 razy
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Składniki

8 osób
  • onion (roughly chopped)Warzywa i owoce1 kawałek
  • celery (roughly chopped)Warzywa i owoce3 kawałki
  • carrots (roughly chopped)Warzywa i owoce2 kawałki
  • garlic (peeled)Warzywa i owoce4 kawałki
  • olive oil (plus extra for finishing)Spiżarnia120 ml
  • saltPrzyprawy20 g
  • ground chuckMięso1,4 kg
  • tomato pasteSpiżarnia480 g
  • red wine (Cabernet)Napoje750 ml
  • water (plus more as needed)Inne1 litr
  • thyme (one bunch)Warzywa i owoce1 kawałek
  • bay leavesPrzyprawy3 kawałki
  • spaghettiProdukty zbożowe500 g
  • Parmigiano Reggiano (freshly grated)Nabiał100 g

na porcję

Wartości odżywcze

750kcal

Węglowodany
60 g
Białko
38 g
Tłuszcz
40 g
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Przybory

  • Robot wielofunkcyjny
  • Garnek ×2

krok po kroku

Przygotowanie

  1. Process the vegetables

    • Process the onion, celery, carrots and garlic until finely chopped.
    Krok 1

  2. Brown the vegetables

    • Add the vegetables to a large pan with plenty of olive oil.
    • Cook down, stirring, until deeply browned and crusty.
    • Season heavily with salt.
    Krok 2

  3. Brown the meat

    • Add the ground chuck and plenty of salt to the browned vegetables.
    • Cook until the meat is browned and a crust forms on the bottom of the pan.
    Krok 3

  4. Add the tomato paste

    • Stir in the tomato paste.
    • Cook until the tomato paste turns brown.
    Krok 4

  5. Deglaze with wine

    • Pour in the red wine.
    • Cook down until the wine has reduced by half.
    Krok 5

  6. Simmer the sauce

    • Add water, the bunch of thyme and the bay leaves.
    • Simmer on low heat, checking every 20 minutes and adding water as needed, until the sauce is rich and thick.
    • Remove half of the sauce and reserve.
    Krok 6

  7. Cook the pasta

    • Bring a pot of heavily salted water to a boil.
    • Cook the pasta 1 minute less than the package instructions.
    Krok 7

  8. Finish the pasta

    • Mix the drained pasta into the remaining sauce, aiming for about half sauce and half pasta.
    • Add some reserved pasta water.
    • Stir in the grated Parmigiano Reggiano and a drizzle of olive oil until it comes together.
    Krok 8
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