Spaghetti Bolognese with Beef, Tomatoes and White Wine
by Иван Звездев
Dish type: Main courses
Preparation time: 1 hour
5 Servings
500 g spaghetti
Parmesan or Grana Padano for serving
1 tsp salt
For the sauce:
400 g minced beef
400 g canned tomatoes
1 carrot
1 celery stalk
1 onion
2 garlic cloves
1 cup white wine
2–3 tbsp olive oil
5–6 sprigs fresh oregano or 1 tsp dried
Fresh thyme leaves or 1/2 tsp dried
3–4 sprigs fresh parsley or 1 tsp dried
1 tsp salt
1/2 tsp sugar
Preparation
1. Finely chop the vegetables and fry in hot olive oil over medium heat for 3–5 minutes, stirring occasionally.
2. Pour in the white wine, season with salt and sprinkle with sugar.
3. Once the liquid has almost evaporated, add the mince and break it into crumbs as it cooks.
4. Add the peeled, finely chopped tomatoes and simmer gently for 25–30 minutes.
5. Add the herbs at the end.
6. Boil the spaghetti in salted water for 8–10 minutes, then drain without rinsing.
7. Serve with the sauce and grated Parmesan.
Thank you for printing a recipe from www.zvezdev.com.