Quick Bolognese | Akis Kitchen

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Added by Serg
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Method
The original bolognese sauce is made with pieces of meat and some milk. The way I suggest you make it is different, much easier and faster. See the recipe.

Place a deep nonstick pan over high heat and let it get very hot.
Add 1 tablespoon of olive oil and ¼ of the ground meat, torn apart in to smaller pieces with your hands. Do not break it apart completely so that you bite in to large bits of ground meat.
Sauté until it is nicely caramelized on the outside. You do not need to cook it all the way through.
When ready, transfer to a bowl and repeat the same process for another 3 batches of the ground meat and set aside.
Place the same pan over heat. Add the olive oil, onion, garlic, sugar and dry thyme. Sauté for at least 4-5 minutes, until the onion caramelizes.
Add the ground meat and tomato paste. Stir.
Add the wine and allow all of the alcohol to evaporate completely.
Add the water, bouillon cube, cinnamon stick, bay leaves, all spice and canned chopped tomatoes.
Lower heat, stir and simmer for at least 10 minutes.
While the meat sauce is cooking, prepare the pasta.
Cook the spaghetti in a pot full of salted, boiling water. Boil according to the directions on the package, for about 5-6 minutes. You want the pasta to be al dente.
When ready, drain and set aside.
When the sauce has thickened, add the heavy cream. Stir and remove from heat.
Serve the spaghetti with 2 heaping spoonfuls of Bolognese, fresh parmesan, basil leaves and a generous amount of freshly ground pepper.
Category
Bolognese

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