Usuba
Spaghetti Bolognese
Classic Italian sauce made from ground meat with tomatoes, vegetables and red wine. Aromatic, rich, perfectly suited for spaghetti. Takes a long time to prepare, but the result is worth it.
- Total
- 45 min
- Standard serving
- 527.1 g
Ingredients
Total 15- Ground meat
100 g - Oregano
0.15 g - Garlic
0.6 g - Green basil
10 g≈ 2 stalk - Red dry wineкрасный
50 ml≈ 3.5 tbsp - Carrot
40 g - Olive oil
9 ml≈ 2 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Tomato paste
6.6 g - Celery stalk
10 g≈ 1.5 tbsp - Onion
30 g≈ 6 clove - Grated Parmesan cheese
10 g≈ 2 tsp - Tomatoesконсервированный
160 g≈ 1.5 pcs - Spaghetti
100 g
Instructions
- 1
Step 1
Brown the ground meat until golden. Fry it in 2–3 batches so the meat doesn't stew. Transfer the cooked ground meat to a plate.
- 2
Step 2
Peel and chop the onion, carrot, garlic, and celery. Heat the oil in a wok, add the vegetables and stir-fry over medium heat, stirring occasionally, until the onion becomes translucent — about 10 minutes.
Add the ground meat and mix well. Pour in the wine and cook until it completely evaporates and the alcohol smell disappears.
- 3
Step 3
Add tomato paste and canned tomatoes together with the juice. Bring to a boil.
Reduce heat to low, add oregano and minced basil. Cover with a lid and simmer, stirring occasionally, until the sauce becomes smooth and rich.
Season with salt and black pepper to taste.
- 4
Step 4
Cook the spaghetti in salted water until almost done. Drain in a colander and transfer to a wok with sauce.
Mix and serve, sprinkled with grated Parmesan.
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