Espeguetti a la bolognesa, traditional and typical of Italy. This spaghetti is very rich, eating it freshly made and warm is a pleasure on your palate.
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Ingredients4 portions
Preparation
Chop onion, carrot and garlic. Fry until golden brown.
Add the meat by moving it and crushing it until it is cooked.
Incorporate the broth of the meat and wine (to taste), tomato crushed without seed and chopped parsley.
Boil the pasta on low heat for an hour, add salt and pepper to taste.
Drain and move to a plate, add the meat over to taste, sprinkle Parmesan cheese to taste. Garnish with fresh parsley leaves.
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