Ingredients
Garlic (2 cloves)
1 big onion
Fresh rosemary (2 sprigs)
Dry-cured higher-welfare smoked streaky bacon (6 rashers)
Olive oil Minced beef (500 grams)
Red wine (200 ml)
280 g jar of sun-dried tomatoes
400 g tin of plum tomatoes (2)
Dried spaghetti (500 grams)
Parmesan cheese
Virgin olive oil
Method of preparation
* Let your oven maintain a temperature of about 180°C.
*While that is on, wash, peel and chop the onion and garlic nicely. Do the same for the rosemary and the bacon.
*Then, pour a splash of oil inside the saucepan, and place over moderate heat.
Add all of your chopped ingredients and cook for about five minutes while stirring occasionally.
* Next is to add the minced beef. You can use the back of a spoon to break them apart while you cook for two to three minutes, or until it starts to brown.
Also, pour in the wine and allow to simmer. *Drain the sun-dried tomatoes and pour inside a food processor.
* Once you have done that, beat to a paste. Then, add the tomatoes and transfer into the pan with the tomatoes.
Stir the whole mixture well, and make sure you break the plum tomatoes apart a little. *Cover with a lid and then place in the oven for an hour. Remove the lid and stir it after thirty minutes. If it looks a little dry at this stage, add a little water.
Ten minutes before the cooking time is up, cook the spaghetti in boiling salted water according to the instructions, and then follow these steps:
Drain the spaghetti and reserve a mugful of the cooking water.
* Then, turn it into the pan with a few spoons of Bolognese, nicely grated Parmesan and a little of virgin olive oil.
Toss to coat the spaghetti, loosening with a splash of the cooking water if needed. *Divide the spaghetti into bowls and add a spoonful of Bolognese to each. Serve with a fine grating of Parmesan
https://twitter.com/safoodand/status/1541283965604167680?s=21&t=0BSwq8bzuYT0o_WwAMYQ0A
Content created and supplied by: Full_View (via Opera News )
COMMENTS