John Myers
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Macaroni Pan with Bolognese Sauce – Maccheroni Alla Bolognese
The perfect macaroni pan with bolognese sauce – maccheroni alla bolognese recipe with a picture and simple step-by-step instructions.
For the pasta:
- 400 g Water
- 8 g Chicken broth, Kraft bouillon
- 120 g Macaroni, dried
- 2 tbsp Extra virgin olive oil
- 30 g Pecorino, grated, alternatively mountain cheese
For the sauce:
- 50 g Bacon, lean
- 50 g Carrot
- 30 g Celery stalks, fresh or frozen
- Butter, unsalted 2 tbsp
- 125 g Ground beef
- 1 tbsp Flour
- 70 g Noodle broth
- 70 g Chicken liver, (optional) 3
For seasoning:
- Salt, pepper, nutmeg, freshly grated
- 1 pinch Cayenne pepper
- 1 tbsp Paprika powder, red, mild
- 1 Clove
- 2 small Bay leaves
- Bring the water for the pasta to a boil and dissolve the chicken broth in it. Add the pasta and cook al dente according to the instructions on the packet.
- In the meantime, dice the bacon, carrot and celery stalks very finely. Put in a saucepan with the butter and fry gently. Add the minced meat in small portions and fry. Scatter the flour on top and mix in.
- Let simmer for 20 minutes with the lid on, then remove the lid, take out the bay leaf and clove and simmer gently for 10 minutes without the lid.
- Chop the optional chicken liver very finely and mix it into the sauce. Let simmer for another 3 minutes. Heat the olive oil in a pan and briefly fry the pasta in it. Distribute on the serving plates, pour the meat sauce over them and sprinkle with the pecorino cheese. Serve hot and enjoy.
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