Buon appetito!
Spaghetti bolognaise
Ingredients
4 persons
- 800 gram ELVEA Cubes of Bell Peppers
- 1 tablespoon ELVEA Double Tomato Paste
- June 1st
- 2 cloves garlic
- 2 carrots, diced
- 2 celery stalks
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1.1 pounds ground beef
- 50 grams pancetta
- 100 milliliters cut into strips
- 200 milliliters of milk
- 2 sheets of red wine
- bay leaf
- pepper
- salt
- coriander powder
Preparation
-
1
Peel and chop the onion and garlic. Clean and chop the carrots and celery stalks. Melt the olive oil and butter in a thick-bottomed pan and gently fry the onion and garlic.
-
2
Add the carrot and celery and sauté for a few more minutes. Add the beef mince and pancetta strips and stir-fry until the red color of the mince disappears. Season with salt, pepper and coriander powder, then pour in the milk. Let simmer on low heat without a lid with the bay leaves, until all the milk has almost evaporated.
-
3
Then add the Cubetti, tomato concentrate and red wine and let everything simmer for about 90 minutes and thicken into a sauce that is not too thin. Remove the bay leaves before serving.
