Name: Bolognese Surprise
Prep time: 80 min
Cook time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: 500 grams wheat flour; 250 grams butter, fried cut into cubes; 100 milliliters water, fried; 2 pinches salt; 1 egg; 250 grams ground meat; 2 cloves garlic, chopped and peeled; 1 egg, slightly beaten; breadcrumbs; 1/2 onions, finely chopped; 1/2 cups white wine; 300 grams tomato, in cubes; 1 teaspoon sugar; 1 pinch Italian seasoning; salt; 2 tablespoons olive oil; 250 grams pasta, penne rigate; 250 grams Gouda cheese, grated; pepper

Preparation

20 mins

Medium

The first thing we will do is prepare the dough for our shortcrust pie, and for that, we sift the flour along with the salt, then we mix it with the butter and the Italian herbs until we get a sandy texture. We can do this with our hands or with a fork, and once we reach that point, we add the water along with the egg and work with the tips of our fingers (if making it by hand) until the dough begins to come together and we get a dough that doesn't stick. At this point, we form a ball with it, wrap it in plastic wrap, and refrigerate for at least an hour. To prepare the meatballs, we just mix both meats (beef and pork), add a finely chopped clove of garlic, a quarter of a finely chopped onion, salt and pepper, along with the breadcrumbs and the slightly beaten egg, and proceed to make our meatballs. We set aside. In a saucepan, we first add 2 tablespoons of olive oil, sauté the onion and then the finely chopped garlic, mix and add the meatballs so they can brown on all sides, pour in half a cup of white wine, stir a little, and add the canned tomato, in my case it was in cubes, followed by the teaspoon of sugar, a pinch of Italian herbs, salt, and pepper to taste. We lower the heat and let it simmer for about 20 minutes so the meatballs finish cooking and the sauce reduces as much as possible.