Der Beitrag Pasta Bolognese erschien zuerst auf kitchensplace.
]]>Some days it just has to be pasta – and what sauce usually fits better than a good Bolognese? You can find it in many places all over the world, but a really good Bolognese is rarely there. Sometimes the sauce is too oily, sometimes too watery and sometimes even without tomato flavor. My recipe for Bolognese is fresh, tomato-sweet and spicy and is based on the Italian original.
Have you ever eaten or even prepared an original Italian Bolognese? If so, then you probably know that the right Bolognese should simmer at least 2h, if not longer. I tried the long cooking time in this recipe and can tell you that it is worth it! The long cooking time makes the bolognese sauce super smooth, tender and soft. All the ingredients combine through the long cooking time and out comes an intense, flavorful and round sauce. By the way, did you know that the original Italian recipe includes bacon in addition to ground beef, carrots, celery and tomatoes? Neither did I! Unfortunately, I didn’t have any pancetta on hand for this bolognese, so I left it out of this recipe. If you’re curious, give it a try.
By the way, for my bolognese I used linguine – a slightly thicker spaghetti. The sauce sticks a little better than on thin spaghetti, but if you like it more traditional, of course, you can just go for spaghetti. No matter what type of pasta, this sauce is ultimately the queen of the recipe! As a side dish to this delicious Pasta Bolognese, I can furthermore recommend my simple lettuce with Grandma’s salad dressing. This makes the recipe really round.
Nutritional Information per serving of pasta bolognese
Calories: 691 – Protein: 39g – Fat: 27g – Carbs: 104g
Pasta Bolognese
Ingredients
- 500g pasta of choice
- 500g ground beef
- 2-3 carrots
- 2-3 stalks of celery
- 2 shallots
- 2 cans of chopped tomatoes (approx. 800g)
- 100ml red wine
- 100ml vegetable stock
- salt, pepper, basil dried & fresh
- 1 tbsp olive oil
- optional: 1 tbsp sugar500g pasta of choice
- 500g ground beef
- 2-3 carrots
- 2-3 stalks of celery
- 2 shallots
- 2 cans of chopped tomatoes (approx. 800g)
- 100ml red wine
- 100ml vegetable stock
- salt, pepper, basil dried or fresh
- 1 tbsp. olive oil
- optional: 1 tbsp. sugar
Directions
- Step 1 Finely dice the shallots, carrots and celery. Heat a pot with olive oil and sweat the shallots first. After 1-2 minutes, add the carrots and celery and sauté for about 5 minutes. Then add the minced meat and fry until hot
- Step 2 deglaze the minced meat with red wine and bring to the boil until the alcohol has evaporated. Then add 2 cans of chopped tomatoes and some vegetable broth, stir well and simmer with the lid on for about 1.5-2h.
- Step 3 When the cooking time is over, cook the pasta in salted water. Meanwhile, season the bolognese with salt, pepper and basil to taste. Optionally add 1 tablespoon of sugar to support the sweetness of the tomatoes
- Step 4 Serve pasta together with the sauce and optionally add Parmesan cheese and fresh basil.
If you like, you can me too here on Pinterest and pin the following picture.
Der Beitrag Pasta Bolognese erschien zuerst auf kitchensplace.
]]>Der Beitrag Lentils Bolognese Vegan erschien zuerst auf kitchensplace.
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A few years ago, I would never have imagined going vegan. Even if I’m not a 100% vegan now, I am still resorting to vegan recipes and dishes more and more often and trying out new foods. So it was with this vegan Lentils Bolognese, which I like at least as good as the original spaghetti bolognese .
What I find particularly great about this variant is that absolutely no animal products have to be used and the Lentils Bolognese have great nutritional values even without meat. If you even take a closer look, this Lentils Bolognese is much healthier than the original meat variant, as it has very little fat but still has enough protein. Lentils become a real superfood here too!
Nutritional information per serving of Lentils Bolognese:
Calories: 374 – Protein: 16g – Fat: 3g – Carbs: 71g
Lentils Bolognese
Ingredients
- 2200g spaghetti
- 1 onion
- 1 clove garlic
- 1 can red lentils
- 2-3 carrots
- 250ml vegetable broth
- 1 can chopped tomatoes with basil
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 bunch fresh basil
- salt, pepper, Italian herbs
- olive oil for the pan.
Directions
- Step 1 Cook the spaghetti according to the package instructions
- Step 2 Meanwhile, dice the carrots and onion and finely chop the garlic
- Step 3 Heat a deep pan with olive oil. Sauté the onion and garlic in it, then add the carrots and cook at a higher temperature. Deglaze with vegetable broth and boil for about 5 minutes
- Step 4 When the liquid has evaporated, stir in tomato paste, lentils and chopped tomatoes. Add sugar and season generously with salt, pepper and Italian herbs
- Step 5 let the sauce simmer gently. Finally, coarsely chop fresh basil and stir into the sauce.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Lentils Bolognese Vegan erschien zuerst auf kitchensplace.
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