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Spaghetti bolognese recipe

Spaghetti bolognese recipe

Makes 4 servings
Ingredients
1 pound ground beef
Oil Olive
2-inch pieces of celery, finely chopped
2 inch piece of carrot, finely chopped
1 medium onion, finely chopped
2 cloves garlic sliced
The leaves of half a sprig of fresh rosemary and sage leaves 6-8
1 bay leaf
1 can tomatoes
1 tablespoon tomato paste
Salt and pepper
Splash of white wine or water

Method

1. Fry the celery, carrot and onion in a splash of olive oil. Maintain low heat, do not want them to brown. This should take about 15 minutes – stirring occasionally so it does not brown too early. Add garlic, rosemary and sage minced and cook for another 5 or 10 minutes, stirring occasionally.

2. Add meat, turn the heat to medium and fry, stirring and separating meat with a wooden spoon. When color is add the bay leaf, tomatoes, puree and white wine or water. Season with salt and pepper – do not put too much, you can taste afternoon and see if you need more.

3. Put the lid on – if not absolutely tight, line with foil to keep moisture in. Cook at most low as possible 45 minutes to an hour, stirring every 15 minutes, add a little water if necessary. The steam helps to keep moisture from the meat and plump.

4. Cook the spaghetti in plenty of boiling salted water. When al dente, drain the spaghetti and put it in a large bowl and pour enough sauce on top to cover when shot.

Enjoy

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Spaghetti and Meatballs