Roberto payers spaghetti bolognese
A tasty Italian recipe. The starter contains the following ingredients: meat, onion, carrot, celery, olive oil, tartar, cloves, juniper berries, tomato cubes (400 ml), dry white wine (Italian), spaghetti and Parmesan cheese (grated).
Shred the onion and finely chop the carrot and celery. Make sure the pieces are about the same size. Fry the onion gently in the olive oil until the onion is shiny but not yet brown. Add the cubes of winter carrots and fry them until you have baked each block. Finally bake the celery with it. The point is that every type of vegetable is fried, all pieces must be scorched around.
Crumble the tartar, add a few small pieces of meat to the vegetable mixture and bake them in a jiffy. Wait until the meat is baked before adding the following pieces of tartar. Repeat until all tartar has been processed. This takes a lot of time, but that makes every piece well baked and nicely free, and this is very beneficial.
Only when all the meat is baked do you season it with salt, cloves and juniper berries. Pepper (to taste) is only added at the last time, because the dish will taste bitter otherwise.
Pour the tomato cubes and the white wine and let the flavors withdraw for at least 2 hours on a low heat. It is even better to make the sauce a day in advance, so that the taste has the opportunity to fully develop.
Cook the pasta in a very large pan with boiling water. Make sure that the water quickly comes to a boil once you have added the pasta and cook the pasta for as long as the package indicates. You only cook salt for the last 4 minutes. Drain the pasta and mix it with the bolognese sauce and a little Parmesan cheese. Spread the pasta over four plates and sprinkle with the rest of the cheese and pepper to taste. Serve immediately.
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