1
Spaghetti with Bolognese Sauce
Victoria Cherniag Ruiz
This dish is a classic in Italy and tastes better if the sauce is prepared a day in advance.
Reviewed by
Editorial Team of Kiwilimón
4.666666666666667
|
3 comentarios
97
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
500 grams spaghetti
3 tablespoons olive oil
75 grams unsalted butter
2 tablespoons onion, finely chopped
2 tablespoons carrot , finely chopped
2 tablespoons celery, finely chopped
350 grams ground beef
250 milliliters white wine
8 tablespoons whole milk
1/2 teaspoons nutmeg
500 grams canned tomatoes, whole and peeled with their juice and cut into large pieces
60 grams Parmesan cheese, grated
Preparation
3h 10 mins
0 mins
Medium
Put the olive oil and half of the butter in a deep skillet. Add the onion and sauté over high heat until it is browned.
Add the celery and carrot and cook until they start to change color.
Incorporate the meat, breaking it apart with a wooden spoon. Add salt and let it cook, stirring until fully cooked.
Add the wine and let it evaporate, stirring occasionally.
Add the milk with the nutmeg and continue cooking until almost all the milk has evaporated.
Add the tomatoes and stir. Once they boil, reduce to a simmer and cook uncovered for at least three hours, stirring occasionally.
When ready to serve, bring salted water to a boil for the pasta (as indicated on the package) and cook the pasta.
Stir the spaghetti with the meat sauce in a platter and serve with grated Parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Sign up
|
Log In
Provided by