Tagliatelle Bolognese

Tocmai am aflat, din manualul de limba engleza pentru clasa a IX-a, ca sintagma “spaghete bolognese” nu este chiar varianta originala. Reteta consacrata este pe baza de fettuccine sau tagliatelle. Zis si facut! Incercam varianta originala!

Va asigur ca reteta este absolut deliciosa!

INGREDIENTE / INGREDIENTS:

(pentru 4 persoane / for 4 servings)

  • 320 grame tagliatelle / 320 grame taglaitelle
  • 300 grame carne de vita tocata / 300 grams minced veal
  • 1 ceapa / 1 onion
  • 1 morcov / 1 carrot
  • 3 catei usturoi / 3 garlic cloves
  • 2 linguri ulei de masline / 2 tablespoon olive oil
  • 200 grame pasta de rosii / 200 grams tomato paste
  • 1 lingurita oregano / 1 teaspoon oregano
  • 1 lingurita cimbru / 1 teaspoon thyme
  • 1 lingurita busuioc / 1 teaspoon basil
  • 50 grame parmezan / 50 grams parmesan
  • 200 grame smantana dulce / 200 grams double cream
  • Sare / Salt
  • Piper / Pepper

Taiem ceapa marunt si o calim in ulei de masline. Adaugam morcovul ras si lasam timp de 5 minute, amestecand ocazional. Adaugam carnea tocata, usturoiul strivit, condimentele si sarea. Adaugam 100 ml apa si lasam pe foc mic timp de 40 de minute. Adaugam pasta de rosii si mai lasam 10 minute, apoi adaugam smantana dulce. Lasam la foc mic pana obtinem un sos consistent (nu trebuie sa fie deloc lichid).

Intre timp, fierbem pastele conform indicatiilor de pe ambalaj. Inainte de a le scurge oprim aproximativ 100 ml din apa in care au fiert pastele.

Adaugam pastele, apa in care au fiert pastele si jumatate din cantitate de parmezan peste sosul de carne. Amestecam si lasam pe foc timp de 3 – 4 minute.

Servim pastele presarate cu parmezan si piper proaspat macinat.

English version:

I just found out, from the English handbook for the ninth grade, that „spaghetti bolognese” is not the original version. The basic recipe is based on fettuccine or tagliatelle. Said and done! We are trying the original version!

Finely chop the onion and fry it in olive oil. Add the grated carrot and leave for 5 minutes, stirring occasionally. Add minced meat, crushed garlic, spices and salt. Add 100 ml of water and simmer for 40 minutes. Add the tomato paste and leave for another 10 minutes, then add the double cream. Let it simmer until you get a thick sauce (it should not be liquid at all).

Meanwhile, boil the pasta according to the instructions on the package. Before draining them, we stop about 100 ml of the water in which were cooked the pasta.

Add the pasta, the water in which they boiled and half the amount of Parmesan over the meat sauce. Stir and leave on the fire for 3-4 minutes.

Serve the pasta sprinkled with parmesan and freshly ground pepper.

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