Spaghetti Bolognese Recipe

Ingredients:

Beef frying - 400 g
Pork - 200 g
Onion (100 g) - 1 pc.
Celery stem - 50 grams
Carrots - 100 g
Garlic cloves - 3 pieces.
Olive oil - 40 ml
Butter - 30 g
Dry white wine (table) - 150 ml
Beef Broth - 300 ml
Tomato puree - 150 g
Dried basil - 2 tsp
Black pepper powder - ½ tsp
Spaghetti - 500 g
Cream 20-22% - 150 ml

Preparation:

1 onion cut into strips, celery thin transverse slices, carrots grate, and mince the garlic.
2. sauté onion and garlic in a mixture of butter and vegetable oil until transparent, add the carrots and celery and cook over medium heat, stirring occasionally, about 5 minutes.
3. Stuffing Put on a hot frying pan with a little oil and cook, breaking up lumps of meat scapula. You can first fry the chopped bacon and fry minced on of melted bacon fat.
4. If using bacon, it should be a very high quality.
5. When the meat loses pink color, pour in the wine and cook until the liquid has evaporated.
6. Pour in meat broth, place the tomato puree or finely chopped and peeled tomatoes.
7. Add the vegetables, spices, stir and cook with the lid on very low heat for an hour, stirring occasionally.
8. While preparing the sauce, boil the pasta according to package directions, 1-2 minutes.
9. When the meat is very soft, add the cream, stir and bring to a boil.
10. Serve hot pasta, top with sauce.

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