Kathleen Adriana Mijares

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Kathleen Adriana Mijares

Spaghetti Bolognese of Longaniza

Name: Spaghetti Bolognese of Longaniza
Prep time: 90 min
Cook time: 90 min
Yield: 4
Cuisine: Italiana
Ingredients: 400 grams spaghetti; 200 grams longaniza sausage, raw pork; 1 onion; 1 carrot; pilgrims, chopped (optional); 2 leaves bay (laurel); 400 grams tomato, crushed; extra virgin olive oils; salt

45 mins

Half

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Kathleen Adriana Mijares

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Recipe for 4 people and prepared in about 45 minutes. Prepare this delicious recipe for spaghetti Bolognese sausage.

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Ingredients

4 portions

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400 grams spaghetti
200 grams longaniza sausage, raw pork
1 onion
1 carrot
pilgrims, chopped (optional)
2 leaves bay (laurel)
400 grams 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.