The best way to prepare Spaghetti Bolognese.
In a large skillet, heat a little olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender and the onion is transparent.
Add the ground beef to the skillet and cook until browned and crumbly. Stir to break up any large lumps.
Add the canned crushed tomatoes and tomato paste to the pan. Cook for a few minutes until the mixture begins to thicken.
If you are using red wine, pour it into the pan and cook for a few minutes until the alcohol has evaporated and the sauce has reduced a bit.
Add the beef broth, bay leaf, and sugar to the pan. Stir well and bring the mixture to a boil. Reduce heat to low, cover pan, and simmer for at least 30 minutes to allow flavors to meld.
While the sauce is cooking, bring water to a boil in a large pot. Add salt to the boiling water and cook the spaghetti according to package directions until al dente. Drain them and reserve them.
Adjust the seasoning of the bolognese sauce with salt and pepper as needed. Remove the bay leaf.
Serve the cooked spaghetti on individual plates. Top with a generous dollop of Bolognese sauce. Sprinkle grated Parmesan cheese on top and garnish with fresh basil leaves.
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