Spaghetti a la Bolognese

Name: Spaghetti a la Bolognese
Prep time: 70 min
Cook time: 70 min
Yield: 4
Cuisine: Italiana
Ingredients: 250 grams beef tenderloin, cleansed; 250 grams pork loin, cleansed; 1/2 onions; 2 carrots, peeled; 2 celeries, stems; 3 tablespoons butter; 1 cup mashed tomatoes; 1/4 cups Red wine; 5 tomatoes, poached and chopped; 1 cup beef broth; 1 leave bay (laurel); 2 branches oregano; to taste salt and pepper; enough Water; 1 teaspoon salt; 2 packages spaghetti, (200 gc / u); to taste parmesan cheese, grated, to accompany; to taste oregano, fresh, to accompany

20 mins

50 mins

Low

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You can not miss this classic of gastronomy in your recipe book from day to day. Prepare this incredible spaghetti bolognese, starting with freshly chopped meat, cooked with carrots, celery, a touch of red wine and natural tomato. The sauce is spectacular because of the freshness of the ingredients.

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Ingredients

4 portions

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Preparation

For the Bolognese sauce, with the help of your Braun® MultiQuick 7 processor, chop the meat into very small pieces. Reservation.

Repeat with onion, carrots and celery until finely chopped vegetables are obtained.

In a deep pan heat the oil with the butter, cook the minced meat until it is cooked and add the onion, celery and carrot. Cook a few minutes.

Add the tomato puree and cook a few minutes. Add the wine and let it reduce, then the tomato, the broth and the spices. Reduce heat and cook about 20 to 30 minutes until most of the liquid is reduced, but do not dry completely. Season

Cook the pasta in boiling salted water until it is "al dente" or at its point. Drain

Serve the pasta with the sauce and finish with Parmesan cheese and oregano.