John Myers
Pasta Bologna
The perfect pasta bologna recipe with a picture and simple step-by-step instructions.
- 3 Tablespoon (level) Olive oil 1
- 1 Pc. Vegetable onion
- 3 Pc. Garlic cloves
- 1 kg Ground beef
- 2 Tablespoon (level) Salt
- 1 Teaspoon (level) Black pepper from the mill
- 3 Pc. Carrots
- 250 ml Red wine
- 4 Jars of 00-25 g Chopped tomatoes
- 1 teaspoon Sugar
- 3 Pc. Bay leaves
- 1 Waistband (small) Chopped basil
- Heat the olive oil (3 tbsp) in a saucepan and fry the onion (diced) in it. Mix in the 3 cloves of garlic (chopped or pressed) shortly afterwards.
- Add the minced meat, season with salt (2 flat teaspoons) and pepper (1 flat teaspoon) and fry until hot. Meanwhile add the 3 carrots (grated) and stir again and again.
- As soon as the minced meat is completely seared, deglaze with 250 ml red wine and stir. Afterwards 4 kl. Pour cans of Italian tomatoes (chopped / a’400-425 g) over the minced meat and stir well.
- Now only 3 bay leaves and a teaspoon of sugar are missing. Mix again briefly, put the lid on and simmer on a low flame for 1 to 1.5 hours (stir again and again).
- Finally, chop a small bunch of fresh basil and mix into the sauce. Serve with your favorite pasta and Regiano Parmigiano. ** Buon Apetito **
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