Egg noodles with Bolognese sauce
Egg noodles with Bolognese sauce is a typical Italian dish that different chefs with small individual changes
Ingredients per person:
3,5 oz. (100 g) fresh egg noodles
7 oz. (200 g) of Bolognese sauce (see recipe in advance)
Grana Padano or Parmigiano Reggiano freshly grated (Italian varieties of cheese under general name Parmesan)
Cook the pasta in boiling salted water, drain when pasta will be ready, and place in a bowl or a hot pasta dish.
Warm the sauce over low heat, if the sauce is thick, dilute with water.
Sauce Bolognese should be made fresh before cooking pasta.
Ingredients 8 cups (1 kg approx) of meat sauce Bolognese
11oz (300g) lean beef coarsely minced
7 oz. (200g) lean pork coarsely minced
3,5 oz. (100g) bacon, diced or shredded
4 tablespoons (50g) chopped onion
5 tablespoons (50g) diced carrots
5 tablespoons (50g) diced celery
1 lb. 2 oz. (0.5kg) peeled tomatoes (canned)
5 fl oz. (150ml) dry white wine
0.5 pt. (250ml) of fresh milk
Black pepper and salt to taste
2 bay leaves
Place the bacon in a large pot with a thick bottom of stainless steel (30x20 cm), cook over low heat until the fat has melted, add the onion and continue to stir until the onion becomes golden.
Add diced carrot, celery and bay leaves in pot and cook until the vegetables start to soften and get a little 'color.
Make a temperature above and add the minced meat, salt and pepper.
Continue cooking, stirring occasionally with a wooden spoon until the meat is well cooked.
Add white wine and continue cooking 15 - 20 minutes.
Chop the tomatoes and add to the pot and continue cooking slowly over low heat for at least 30minutes.
Boil the milk and chicken broth on low heat and add the mixture to the sauce.
Continue cooking with milk and broth for 30 minutes on low heat
Season to taste and let stand.
This recipe uses only noodles.