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Recipe of Spaghetti Bolognese of Longaniza
Recipe

Spaghetti Bolognese of Longaniza

45 min
45 min
Not so easy
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Recipe for 4 people and prepared in about 45 minutes. Prepare this delicious recipe for spaghetti Bolognese sausage.

Ingredients

4 servings
  • 400 grams of spaghetti
  • 200 grams of longaniza sausage raw pork
  • 1 onion
  • 1 carrot
  • pilgrims chopped (optional)
  • 2 leaves of laurel
  • 400 grams of tomato crushed
  • extra virgin olive oils
  • Salt

    Preparation

    First we remove the belly of the longaniza and crush it.
    Heat a large pan with a splash of oil. We put the meat, covered, that is made with its own juices.
    We remove it and we just crush it with a fork or spatula, as it tends to get stuck. We reserve it.
    In the same pan put the onion and the carrot well chopped with a drizzle of olive oil and the laurel, season with salt.
    When golden brown add the crushed tomato and let it go, so it reduces. Rectify salt and add 1 teaspoon of sugar (to kill the acidity).
    We cook the pasta in salted water. We are controlling the sauce and stirring. When the tomato has reduced and is a little thicker, lower the heat to the minimum and add the previously reserved sausage and rosemary optionally.
    Cook the pasta until it is al dente or to the point that we like to us, about 8-10 minutes. Then we put it in, so there's no water left. We put it on the plates and add 3-4 tablespoons of bolognesa on each mound of spaghetti.

    PRESENTATION

    We serve very hot.

    TIPS

    This sauce can be used with any type of pasta.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    282
    kcal
    14%
    Carbohydrates
    37.6
    g
    13%
    Proteins
    14.5
    g
    29%
    Lipids
    9.4
    g
    14%
    Fiber
    7.0
    g
    14%
    Sugar
    7.4
    g
    8.2%
    Cholesterol
    23.0
    mg
    7.7%
    Esha
    Rate this tip
    Ratings (1)
    Santiago Endara
    21/06/2019 10:44:49
    me quedo miy rico gracias

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