Spaghetti Bolognese

Spaghetti Bolognese

Ingredients

Spaghetti to taste

Minced beef

Onion, garlic, olive oil, black pepper, salt, Knorr beef stock, finely chopped parsley

Tomato pulp or ripe tomato

White wine

Bay leaves

Grated cheese for sprinkling

Preparation

In a pan, chop an onion and a clove of garlic, add olive oil and sauté.

When the onion is golden, add the minced meat, 2 bay leaves and a glass of white wine and stir.

Let it stew slowly, gradually adding water.

Add the tomato pulp (+/- 200 ml), the beef stock and black pepper to taste.

Once it is tender, adjust the seasoning with salt and add a little finely chopped parsley.

It is best to keep a little syrup.

Cook the spaghetti in salted water, and once it is cooked (+/- 12/15 minutes) drain it and place it in a dish. Arrange the meat on top and sprinkle with grated cheese (I didn't add any).

When the onion is golden, add the minced meat, 2 bay leaves and a glass of white wine and stir.

Let it stew slowly, adding water little by little.

Add the tomato pulp (+/- 200 ml), the meat stock and black pepper to taste.

Once it is tender, adjust the seasoning with salt and add a little finely chopped parsley.

It is best to keep a little syrup.

Cook the spaghetti in salted water, and once it is cooked (+/- 12/15 minutes) drain it and place it in a dish. Arrange the meat on top and sprinkle with grated cheese.