For the classic sauce “Bolognese” meat simmered along with the vegetable sauce from 2 to 5 hours! 5 hours to simmer the sauce I haven’t tried, but for 2 hours it turns out very tasty! Sometimes the sauce “Bolognese” add more cream, to “soften” taste. Try it!
Ingredients
- 300 g Parmesan cheese
- 2-3 pieces celery (stem)
- 500 g Penne pasta
- 800 g tomatoes in own juice
- 700 g beef
- 4-5 tbsp olive oil
- 1 PC onion (large)
- 1 PC medium size carrots
- 3 large cloves garlic
- 1 small bunch fresh Basil
- ¼ tsp oregano
- 100 ml dry red wine
- salt to taste
- ¼ tsp thyme
- ground pepper to taste
How to Make It
- Wash out the meat, wipe dry, cut off the core. Mince the meat through a meat grinder. Fry the mince in a hot frying pan with olive oil for 8-10 minutes. Carrots, celery, onions and garlic are very finely chopped. In a saucepan heat 2 tbsp olive oil and sauté the vegetables for about 10 minutes.
- Pour in the wine, simmer, stirring the vegetables until then, until no longer smell of alcohol. Add tomatoes, mash them well and season the sauce with chopped Basil, thyme and oregano. Season with a little salt and pepper. Simmer the sauce on low heat for 40 minutes.
- Ready stuffing put in the vegetable sauce and simmer(do not boil) on low heat for about 1 hour. Boil pasta. Drain the water, and the paste put into a saucepan for the sauce. Stir, heat together 1 minute and then serve, sprinkled with cheese.