Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Pasta Bolognese
Description
Nothing beats a real homemade Bolognese sauce, prepared with patience and love. This recipe, received from an old Italian nonna, has become a classic in my family kitchen. It takes time to simmer, but the preparation is simple and the result is incomparable to ready-made versions. Tip: double the quantities and freeze the surplus for a quick meal next time!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Heat the olive oil in a large saucepan. Add the onions, carrots and celery, then fry over medium heat for 5 minutes, stirring occasionally.
2. Add the minced beef and continue cooking for 5 minutes, stirring continuously until the meat is well browned. Season with salt and pepper.
3. Pour in the red wine, mix well and cook for a further 5 minutes, until the alcohol has evaporated.
4. Add the passata, tomato purée and stock. Reduce the heat and simmer uncovered for 2 hours, adding a little water if necessary. Stir every 20 minutes to prevent the sauce from sticking.
5. Adjust the seasoning at the end of cooking. (Optional: lightly blend the sauce for a thicker texture.)
6. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the saucepan, add the sauce and stir gently for 30 seconds over low heat to coat the pasta well.
7. Serve hot, ideally with a little freshly grated Parmesan cheese.
THERMOMIX® METHOD.
