It's the Bolognese sauce of your dreams
You can go ahead and have seconds when it comes to this pasta dish.
Call the meat sauce, call it Ragù, call it what you want, but there is no denying a good donePasta sauce is one of the most beautiful pleasures of life. Italians traditionally manufacture Bolognese with pork, calf and beef - a rich combination that makes a delicious but calorie bowl. This bolognais follows the same technique used for an authentic and velvety sauce, but submarines in Turkey for the calf and the skinny flood for the Fattier beef. You can serve this on dried spaghetti orFettuccineBut fresh pasta are really better.
Nutrition:590 calories, 14 g of grease (5 g saturated), 840 mg of sodium
Serves 6
You will need
½ tablespoon olive oil
3 garlic cloves, minced
1 average carrot, dice cut
2 stems of celery, finely chopped
1 medium yellow onion, diced
Turkey of 6 oz
Earth's pork of 6 oz
Sirloin on the ground of 6 oz
1 diced tomato box (28 oz)
2 tablespoons of tomato pulp
1 cup of chicken broth or reduced sodium beef
1 cup of milk
2 bay leaves
Black salt and pepper
1 fresh package or 1 lb dried fettuccin
Grated parmesan
How to do it
- Heat the oil in a large pan-fire pan. Add garlic, carrot, celery and onion and blow up until vegetables are cooked, about 5 minutes.
- Add the turkey, pork and floor swallow and stir with a wooden spoon until the meat is no longer pink.
- Drain all grease accumulated from the bottom of the pan and add tomatoes, tomato paste, broth, milk and leaves of the bay.
- Turn heat and simmer for at least 30 minutes (and up to 2 hours) until the sauce is thickened. Season with salt and pepper and keep warm.
- Cook pasta in a large pot of boiling salted water according to the packaging instructions.
- Drain the pasta and mix with a hot sauce. Serve sprinkled with parmesan.
Eat
This sauce keeps (andfreezes) Perfectly, then go ahead and double the recipe, but do not limit yourself to serving on spaghetti or fettuccine. Rich bolognese is super served on the soft polenta or used to dressRavioli 3-cheese, and it's an essential component in a rich, vigorous, authenticItalian lasagna.
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