Saturday, April 7, 2012

Fettucine al Ragu Bolognese

Fettucine al Ragu Bolognese


Fettucine al Ragu Bolognese I Recipes180 grams of fettuccini
1 tablespoon olive oil
50 grams of shaved carrots
40 g celery
20 g onion, sliced
10 g garlic, chopped
500 g chopped tomatoes
3 pcs basil leaves
¼ teaspoon nutmeg
½ teaspoon dried red pepper, chopped
80 grams of minced meat
½ tsp salt
½ tsp black pepper
500 ml of water
parmesan cheese to taste

Directions :

Fettucine al Ragu Bolognese I Recipes1. Bolognese sauce: heat oil, saute half the onion, garlic, carrots, until wilted, put celery.
2. Add minced meat and cook until meat changes color. Add chopped tomatoes, salt, basil, nutmeg, black pepper and dried chilli. Stir and cook, stirring constantly over low heat until the sauce is thick.
3. Settlement: fettucini in boiled water that has been salt and olive oil. Cook briefly until tender fettucini. Remove and drain.
4. Heat 1 tablespoon olive oil, saute the onion until fragrant, enter the bolognese sauce, enter the fettucini, parmesan cheese and stir well. Serve immediately.

For 3 People


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