John Myers
Bolognese Hungarian
The perfect bolognese hungarian recipe with a picture and simple step-by-step instructions.
- 500 g Ground beef
- 2 Onions
- 3 Garlic cloves
- 2 tbsp Tomato paste
- 1 Yellow pepper
- 1 Red pepper
- 2 Cans Chunky tomatoes
- 1 tbsp Pasta herbs
- 1 tbsp Sweet paprika
- Salt
- Pepper
- Sugar
- Peel the vegetables, yes also the peppers 🙂 Dice the onion, finely chop the garlic and cut the peppers into strips and dice (1x1cm)
- Fry the onions in oil, sprinkle some sugar over them and let them caramelize briefly.
- Then add the minced meat and fry properly.
- Just before the minced meat is done, add the garlic and possibly a little water so that nothing burns.
- Stir the tomato paste into the mince and let it sweat while stirring. Season well with salt and pepper.
- Pour in enough water until everything is just covered.
- Add the diced peppers and pour on the tomatoes. Season with sugar, paprika and pasta herbs or herbs of your choice and simmer on a low flame with the lid closed for at least 60 minutes.
- Taste and season again properly, possibly add some chili powder and with the lid open, let the water boil for a while until the desired consistency is reached.
- Boil the spaghetti, pour the sauce over it and serve with Parmesan and / or cream sauce 🙂
- Unfortunately, I was so hungry that I forgot to take a photo of the finished sauce 🙁
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