Bolognese pasta • Maria Kalenska Gastronomy Blog
Bolognese pasta has appeared in British and American cuisines, but Italians created Bolognese sauce. Best recipes with photos of tasty dishes.
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Cooking tools:
- Saucepan
- Pot
- Pasta tongs
- Grater
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Wooden spoon
- Colander
- Plate
- Skillet
Ingredients
- 200 g tagliatelle / fettuccine / pappardelle
- 300 g beef or beef lean mince
- 450 g canned peeled tomatoes, finely chopped
- ½ onion, peeled, chopped finely
- ¼ small celery root, peeled, finely chopped
- 1 small carrot, peeled, finely chopped
- 1 clove of garlic, peeled, crushed
- 100 ml dry red wine
- 2 sprigs of thyme
- leaves from 1 sprig of basil
- parmesan, grated
- olive oil
- freshly ground black pepper
- salt
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