Spaghetti Bolognese RecipeTagged in Pasta
Heat 2 tbsp of the olive oil in a large saucepan and add the garlic, onion, carrot and saute for 6 minutes.
Add the ground beef, veal, or chicken, the chicken livers, and prosciutto to the pan and cook over a medium heat, stirring occasionally, for 12 minutes, until well browned.
Stir in the Marsala, tomatoes, basil, and tomato paste and cook for 4 minutes.Season to taste with
salt and pepper. Cover and simmer for about 30 minutes.
Remove the lid from the pan, stir, and simmer for a further 15 minutes.
Meanwhile, bring a large pan of lightly salted water to a boil. Add the spaghetti and the remaining oil and cook for about 12 minutes, until tender, but still firm to the bite. Drain and transfer to a serving dish.
Pour the sauce over the pasta, toss, and serve hot.
- 3 tbsp olive oil
- 2 garlic cloves
- 1 large onion
- 1 carrot
- 2 cups lean ground beef
- or chicken
- 3 ounces chicken livers
- finely chopped
- 3 1/2 ounces lean prosciutto
- 5/8 cup Marsala
- 10 ounce can chopped plum tomatoes
- 1 tbsp chopped basil leaves
- 2 tbsp tomato pasta
- salt and pepper
- 1 pound dried spaghetti
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