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Macaroni Bolognese

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Macaroni Bolognese1 / 9
11/06/2015
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Preparation
15 min.
Cooking
35 min.
Тotal
50 min.
Servings
4-6
"Is love for pasta a symptom of an illness or a sign of good taste?"

Ingredients

  • macaroni - 1 4/5 cups (450 g)
  • mince - 1 4/5 cups (450 g), veal
  • tomatoes - 14 oz (400 g), coarsely chopped
  • onions - 1 head
  • celery - 1 bunch (the green part)
  • carrots - 1
  • red wine - 4/5 cup (200 ml)
  • garlic - 3 cloves
  • olive oil - 3 1/3 tbsp (50 ml) + 2 tbsp (30 ml)
  • oregano - 1 tsp
  • sugar - 1 tsp
  • parsley - 1/2 bunch
  • parmesan - 5.5 oz (150 g)
  • black pepper
  • salt
measures

How to cook

Put the macaroni in a deep pot so that the water covers them. Add 1 tbsp salt and 2 tbsp olive oil and boil until ready, keeping in mind the package directions.

Heat 3 1/3 tbsp (50 ml) olive oil and braise the finely chopped onions until softened. Add the finely diced carrot and pressed garlic. Fry another 3-4 min., then add the mince and braise, taking care not to have clumps form. Fry for another 4-5 min.

Add the tomatoes that you've blended ahead of time, the finely chopped celery, red wine and spices. Leave the sauce to boil about 15 min. on low heat. Add black pepper and salt to taste.

Serve the macaroni with the Bolognese sauce generously poured on top and sprinkled with plenty of finely grated parmesan.

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