PASTA TAGLIATELLE CON SALSA RAGU BOLOGNESE. JON STYLE
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, PASTA TAGLIATELLE CON SALSA RAGU BOLOGNESE. JON STYLE. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
PASTA TAGLIATELLE CON SALSA RAGU BOLOGNESE. JON STYLE is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It's simple, it's quick, it tastes delicious. PASTA TAGLIATELLE CON SALSA RAGU BOLOGNESE. JON STYLE is something which I have loved my whole life. They are fine and they look wonderful.
Many things affect the quality of taste from PASTA TAGLIATELLE CON SALSA RAGU BOLOGNESE. JON STYLE, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare PASTA TAGLIATELLE CON SALSA RAGU BOLOGNESE. JON STYLE delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make PASTA TAGLIATELLE CON SALSA RAGU BOLOGNESE. JON STYLE is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can cook PASTA TAGLIATELLE CON SALSA RAGU BOLOGNESE. JON STYLE using 17 ingredients and 3 steps. Here is how you cook it.
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Esta salsa Ragu Bolognese (salsa Boloñesa) es una salsa de carne espesa originada en Bologna (Bolonia) Italia que consiste en cocinarla lentamente con verduras, tomates, vino, leche o crema.
Ingredients and spices that need to be Get to make PASTA TAGLIATELLE CON SALSA RAGU BOLOGNESE. JON STYLE:
- 142 gr. / 5 oz. de panceta (tocino) cortado en tiritas o cuadritos
- 1 tza. cebolla cortada en cuadritos
- 4 dientes ajos picados finos
- 227 gr. / 8 oz. de carne de vacuno molida
- 227 gr. / 8 oz. de carne de cerdo molida
- 3/4 tza. zanahoria cortada en cubitos pequeños
- 3/4 tza. apio cortado en cubitos pequeños
- 1 tza. vino blanco
- 1 cubito caldo de carne sin glutamato mono sódico
- 1 tza. caldo de carne o agua
- 1 1/2 tazas puré de tomates o molidos
- 1 cdta.sal
- 1/4 cdta. pimienta negra molida
- 1 hoja laurel
- 3/4 tza. leche
- 1/4 tza. queso Romano rallado
- 454 gr. / 1 lb. de pasta tagliatelle, fettuccini o espagueti, si es posible que sea pasta fresca
Steps to make to make PASTA TAGLIATELLE CON SALSA RAGU BOLOGNESE. JON STYLE
- Poner el tocino en una sartén y cocinar a fuego lento para que bote la grasita y se vaya dorando lentamente.
Agregar y dorar la cebolla con el ajo.
Añadir y dorar las carnes molidas. - Agregar el vino blanco y dejar a reducir para evaporar el alcohol.
Incorporar la zanahoria con el apio y cocinar por unos minutos.
Verter sobre la carne el agua con el cubito de carne disuelto, puré de tomates o tomates molidos, sal, pimienta, hoja de laurel y leche. Revolver, tapar y cocinar lentamente por 2½ - 3 horas, asegurándose de que no se queme en el fondo. La salsa debe quedar espesa. - En una olla, hervir bastante agua con un poquito de sal y cocinar la pasta por unos 3 minutos, si es que es pasta fresca. Colar después de cocinada y ponerla en un recipiente redondo. Añadir la carne y revolver bien.
Servir la pasta con el queso rallado.
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