Spaghetti Bolognese

Name: Spaghetti Bolognese
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 125g Pork filling; 125g beef; 500g tomato; 1 piece onion; 1 celery; 1 short section carrot; 3 cloves garlic; 250ml Red wine; 1 Bay leaf; 1 piece Rosemary; 1 piece sage; 40ml olive oil; 500ml Broth; 1 tsp salt; 1 tsp black pepper powder

by Chiba Rose

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Spaghetti Bolognese: Stir the cooked noodles and meat sauce with olive oil or directly cover the bolognese sauce on the cooked noodles; Put a fried poached egg on top (the egg is yellow), and the mixture of egg yolk and meat sauce is very delicious. The following introduces the specific methods of spaghetti bolognese. Friends who like spaghetti bolognese or rice may wish to try authentic western food by themselves.

Spaghetti Bolognese

1. Cut the onion, celery, and carrot into small cubes, mince garlic

2. Remove the stalks of the tomatoes, draw a cross at the bottom, boil for 40 seconds, and peel off after cooling water

3. Pour olive oil in the hot pan, add onion and fry for 2 minutes, add garlic and fry for 1 minute, add celery and carrots and fry until soft

4. Add minced pork and beef, stir-fry on medium-high heat, and pour in red wine

5. After the alcohol evaporates, turn to the casserole, add the crushed tomatoes by hand, add bay leaves, rosemary (chopped), and sage (chopped) (I like the smell of basil, so I added a basil stalk)