Spaghetti alla Bolognese

Ingredients for Spaghetti alla Bolognese

Instructions for Spaghetti alla Bolognese

To prepare the Spaghetti alla Bolognese recipe, please follow these instructions:

Start with the ingredients that are on the forehead: Peel onion and carrot, rinse the celery stalks, cut the bacon and cut it all into small terns.

Place a large forehead on the hot hob and wait until the forehead is hot. Place the bacon rings and stir them with medium heat until the grease is almost melted. Then add butter and all the vegetables are stirred in.

Vegetables and bacon are pushed out at the edge of the forehead so that there is room in the middle. Add the chopped meat, divide it into smaller portions with the palate knife and stir for 2-3 minutes until the meat is browned to small crisp shreds.

Add wine. Pour the tomatoes (with the juice) in, give them a little pressure on the forehead and mix well. The chilies are crushed. Chopped and add with 1 teaspoon of salt and pepper. Now the court must see and simmer for at least 15 minutes, but one hour does not harm them. Stir frequently around.

Then it's time for the pasta: pour 5 l of water into a large pot and let it boil. Add 12 tablespoons of salt. Spaghetti pour into the hot boiling water, help with a saucepan so that the pasta quickly comes under water.

Cook the pasta 7-8 minutes without lid, spaghetti up and taste a spaghetti - spaghetti must under no circumstances be too soft, nor too hard. It should be nice to bite in, "al dente". If the sauce is cooked too thick a lot, then the last chance is to add a few spoonfuls of pasta. The spaghetti is poured into a sieve and dripping off.

Taste the sauce, maybe spice it with some extra salt and pepper. Spread the spaghetti on deep plates, pour well with sauce over. Put the parmesan with a grater - you can even peel the fresh parmesan over the steamy pasta!