Tagliatelle with bolognese sauce
Ingredienti per 4 persons
400 gr tagliatelle
200 gr minced beef
50 gr bacon
½ onion
1 small carrot
½ stick celery
2 teaspoons tomato concentrate
½ glass red wine
extra-virgin olive oil
stock
salt, pepper
Preparazione
Finely slice the onion, carrot, celery and, separately the bacon.
Brown the latter in a few spoonfuls of oil (not too much oil if the bacon is fatty). When the fat has melted, add the chopped vegetables, stirring carefully. As soon as the mixture has softened add the meat.
Keep stirring so that the meat turns an even brown colour. Add the wine and allow to evaporate. Add the tomato concentrate diluted with a little hot stock and salt and pepper.
Lower the heat and continue cooking with the lid on for around 2 hours. Moisten from time to time with a little hot stock.
Boil the tagliatelle, drain when “al dente” mix with some of the meat sauce. Serve with the remaining sauce, and grated parmesan on the side.
Note
Advised line: ATLAS
Vino consigliato
Incrocio Manzoni (Veneto), Soave (Veneto), Bianco di Custoza (Veneto)
inserita: Marted́, 30 Novembre 2004
Letture: 1106 |
