Annette's take it slow bolognaise Recipe
Ingredients
1 celery stalk, very finely chopped
500g premium beef mince
250g premium pork mince
250g premium veal mince
140g tub tomato paste
2 tablespoons dried oregano
690g bottle tomato passata sauce
1 cup Campbell's Real Stock Beef (see note)
1 cup pinot noir
2 dried bay leaves
4 sprigs fresh thyme
1/2 cup fresh basil leaves, shredded
5 tablespoons extra-virgin olive oil
2 brown onions, finely chopped
3 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary leaves
1 medium carrot, very finely chopped
550g dried spaghetti, cooked
Grated parmigiano cheese, to serve
Annette's take it slow bolognaise Recipe
Method
Step 1
Heat oil in a large, deep, heavy-based saucepan over medium-high heat. Add onion, garlic and rosemary. Cook, stirring occasionally, for 4 to 5 minutes or until onion has softened.
Step 2
Add carrot and celery. Season with salt and pepper. Stir to combine. Reduce heat to medium. Cook for 6 to 7 minutes or until vegetables are tender. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
Step 3
Add tomato paste and oregano. Cook, stirring occasionally, for 3 minutes. Add passata, stock and wine. Stir to combine. Bring to the boil. Reduce heat to low. Add bay leaves and thyme. Cook for 2 hours, stirring occasionally.
Step 4
Stir in basil. Season with salt and pepper if needed. Cook, partially covered, for 1 hour or until thickened. Remove and discard thyme stems and bay leaves.
Step 5
Divide pasta between bowls. Top with sauce. Serve with parmigiano.
Ingredients
1 celery stalk, very finely chopped
500g premium beef mince
250g premium pork mince
250g premium veal mince
140g tub tomato paste
2 tablespoons dried oregano
690g bottle tomato passata sauce
1 cup Campbell's Real Stock Beef (see note)
1 cup pinot noir
2 dried bay leaves
4 sprigs fresh thyme
1/2 cup fresh basil leaves, shredded
5 tablespoons extra-virgin olive oil
2 brown onions, finely chopped
3 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary leaves
1 medium carrot, very finely chopped
550g dried spaghetti, cooked
Grated parmigiano cheese, to serve
Annette's take it slow bolognaise Recipe
Method
Step 1
Heat oil in a large, deep, heavy-based saucepan over medium-high heat. Add onion, garlic and rosemary. Cook, stirring occasionally, for 4 to 5 minutes or until onion has softened.
Step 2
Add carrot and celery. Season with salt and pepper. Stir to combine. Reduce heat to medium. Cook for 6 to 7 minutes or until vegetables are tender. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
Step 3
Add tomato paste and oregano. Cook, stirring occasionally, for 3 minutes. Add passata, stock and wine. Stir to combine. Bring to the boil. Reduce heat to low. Add bay leaves and thyme. Cook for 2 hours, stirring occasionally.
Step 4
Stir in basil. Season with salt and pepper if needed. Cook, partially covered, for 1 hour or until thickened. Remove and discard thyme stems and bay leaves.
Step 5
Divide pasta between bowls. Top with sauce. Serve with parmigiano.
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