Anyone with the ability will find the right path.
— Charles Cahier .
Hello everyone! welcome to my first blog recipe that called Amir’s blog.
Today, I would to talk about this recipe that my favourite western food is Spaghetti Bolognese which is came from Italy.
There are many ingredient to make spaghetti like this
500 grams of spaghetti (one pound)
500 grams of minced beef
200 ml of milk
1 yellow onion pumpkin – finely chopped
1 clove of garlic – finely chopped
1 can of tomato puree
4-5 tomato fresh tomatoes – stir
1 carrot – small dice
2 celery sticks – small dice
1 can of button mushrooms – sliced (if desired)
1 beef stock cube (if desired)
1/2 teaspoon dried herbal Oregano or Italian Mixed Herbs
A little salt and sugar to taste
3 tablespoons olive oil (if you do not want to buy can use normal cooking oil)
2 tbsp butter
Grate parmesan cheese – to serve
NOTE: All ingredients labeled ‘if you like’ are not in the original Italian Bolognese recipe. But it can be added to your taste.
NOTE: The original recipe also contains 200ml of wine. I always replace it with prune juice when I have homemade ingredients. But if it’s not there, it’s not included, it’s okay, it doesn’t matter.
How to prepare and cook:
Boil 2 liters of water in a large pot, add 2 teaspoons of salt. When boiling water just add spaghetti. Stir occasionally and add one teaspoon of olive oil (or cooking oil) so that the paste does not stick. When the pasta is tender lift and toss.
Bolognese sauce: Use a high and deep pot. Heat olive oil, add butter and stir. When the butter is melted and foam add the onion and minced garlic. Don’t let it dry, just dry onions.
Add minced meat. Tap the meat so that everything is crushed and the shape / size is uniform. Fry until browned.
Put in all the vegetables, fry again until tender.
Add milk. Increase heat to boiling milk, stirring constantly. To see if all the milk has been absorbed by the meat, put in the puree and fresh tomatoes. Use the tomato puree for 2 cans of water, add to the gravy. Stir in the sauce while pressing on the tomatoes that appear to be crushed to pieces.
Add herbs, cubes (if used), salt and sugar to taste.
NOTE: If using a cube, for me it doesn’t even contain salt because it’s salty. Cume sugar needs only 1/4 teaspoon because milk has sweetened the sauce. Keep in mind, it has to taste and balance itself with the sweet, sweet and salty sauce.
Let it boil for about 7 minutes, then reduce the heat to low. Stir in a partially covered pot until thickened.
Can serve with grated parmesan cheese.
NOTE: Italians have traditionally enjoyed 4 hours of Bolognese sauce! If you want to save gas, it’s been 2 hours already. I just boiled it for 1 hour, the sauce was thick and coated with spaghetti. And most importantly, the ‘authentic’ taste of Italy!
This is the first post on my new blog. I’m just getting this new blog going, so stay tuned for more. Subscribe below to get notified when I post new updates. Dont forget leave on comment to know the recipe.
Amir's Blog 