Spaghetti bolognese

Hello my dear! Up to surprise you yet another delicious dish. I think everyone loves Italian food, how can you not love "spaghetti italiani, pizza, ravioli e lasagne?" We will begin to learn Italian cooking with spaghetti bolognese. This is a very famous dish and easy to prepare. This bolognese is a little different from the usual, but I hope you enjoy it. So let's get started! ;)

"Spaghetti Bolognese"

Ingredients:

Spaghetti - 300-400 grams
Onions - 1
Carrots - 2 medium or 1 large
Tomato paste - 160 ml
Mix minced pork and beef - 650 grams
Grated cheese
Vegetable oil - 4 tablespoons
Butter - 40 grams
Salt
Black pepper
Red pepper

So, first we will clean our vegetables. Can cut an onion half-rings and carrots grate. Now you can start to make our stuffing for pasta.
Put a large frying pan on the fire, pour vegetable oil, wait until the pan heats up.

* It is very important to know when the pan is heated, or maybe not yet. If the oil is too last minute deal, from the very first seconds of the burn our bow or something else. But if the pan is not heated sufficiently, onions have plenty of time to languish, and we did not wait for the desired result - golden brown. My mom (I love her very much ♥)

 taught me how to check the heated pan. To do this you need to put your hand over the pan, palm down, as close as possible. If the surface of last minute deal, so ready for the frying pan.

Now fry the onions until golden brown, until soft:

add the grated carrots to it. Fry for 3-4 minutes, stirring occasionally. Carrots should let your juice and connect with the onion in a single dance, ahah just so guys! :)

At this time, you can put on fire a pot of water for pasta. When the water comes to a boil, season with salt water and immerse the pasta, reduce heat to a slight wildness and let it stew. Back to our toppings to the onions and carrots add a pig-ground beef


* If you have a beef frozen before cooking then do not forget to defrost. Generally used for bolognese mix of this particular meat for the perfect taste. Ground beef gives a beautiful color, fragrant aroma and unique flavor of the meat in the pasta and pork dilutes some stiffness ground beef and gives it a more tender and juicy taste. Oh my God, I want to have it, let's quickly prepare it! :) 

And now we fast movements crashed stuffing wads, stirring constantly. Break up lumps until the entire stuffing will not roasted, ie white. Fry all together 5 minutes over medium heat. Then add tomato.

* I have had a thin tomato paste as thick tomato juice. If you do not have such a tomato, it's okay, take an ordinary tomato paste. Add 2-3 tablespoons, mix well adding boiled water and you could do it!

Add salt, black pepper, and you can add a bit of red pepper for sharpness. Close the lid and cook on moderade fire at a small boil for 15-20 minutes.

While the meat is ready, we shall filter cooked spaghetti from the water and add a knob of butter.

* Butter incredibly perfect balance with pasta, and indeed with everything. I love butter. I prefer to add it to all possible options. And what flavor with melted butter, love it, love it, love very much! ♥

Our filling for bolognese almost ready. Top of the meat can be sprinkled dried parsley. Often use this seasoning is perfect for meats, sauces and for fish ! The meat add spaghetti neatly mix everything, top to bottom. Finally, our bolognese ready, it's time to eat! :) Serve an dish of spaghetti on top and sprinkle with grated cheese (the paste will suit almost any kind of grated cheese), sprinkle of dried parsley and voila! Our trip to Italy is complete, with you was Yana! See you soon!♥

Bon Appétit ♥