Today we are going to prepare a dish with Italian receipts: pasta with bolognese sauce. This receipt has appeared in cooking books at the end of the 19th century. How shows the name it originated from Bolonia city.
How to cook pasta bolognese
Fry under a slight fire small cut onion and olive oil, add small cut bacon, add cut carrot in two minutes, add celery stalks, fry garlic until vegetables are transparent, add minced veal meat, and fry under the medium volume fire until meat is white, then add dry red wine and leave the vine alcohol to evaporate. Mash tomato tin, and add with juice on the meat, add laurel leaf, crush dry basil, spice with pepper and add a little salt, as the taste of the sauce is possible to decide only at the end. Put the pot lid, lower the fire as much as its possible and cook for 20-25 minutes, then put tomato sauce opened with half cup water, mix, cook for more 20 minutes. Boil water into the pot add salt, cook macaroni '' al dente''. Taste the sauce, add salt and pepper, remove laurel leaf. Put water free macaroni on the plate add sauce on it and grape '' Parmezan'' cheese.