Bolognese "in a fleet"


I cooked pasta in a naval manner, the classic recipe of which implies onions, minced pork and pasta, in the end I did not notice how the hand reached for carrots, tomato paste and celery. It turned out pasta bolognese in a marine style. Well, it also has a place to be both on the sea and on your desk.

Photo: Anastasia Romashkan
Ingredients
Pasta1 packageBeef tenderloin400 gramsTomato Paste1 bankBulb onions4 piecesCelery1 stalkCarrot1 pieceGround black pepper
  • Servings:
  • Preparation time:10 minutes
  • Cooking time:20 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Kitchen:Russian
  • Occasion:Everyday
  • Season:year round
Cooking
  • Step 1.Preparation of products.

    I spread all the ingredients on the work surface, wash my vegetables. Beef tenderloin is sent to the meat grinder. I make stuffing.

  • Step 2.Cutting vegetables.

    Each of the vegetables used should be equally sliced.

    The first thing is crush onions into small cubes. The smaller, the better.

    Celery root cut lengthwise into small stripes, then across into cubes.

    Carrots are grated.

  • Step 3.Fry foods.

    The onions are sent first to the heated pan with oil.

    Behind him, as soon as our onion gets a golden hue, - carrots, after another 5 minutes - celery.

  • Step 4.I make meat stuffing.

    When the vegetable frying is ready, I look at the softness and color, you can lay the beef mince. I pour it to vegetables, I mix, I break lumps. I fry until the liquid evaporates and the stuffing becomes crumbly. I'm stirring.

  • Step 5.Add tomato paste.

    When the stuffing is ready, the liquid will evaporate, you can add tomato paste. I take a small jar. Salt pepper to taste.

    A little more to put out our dressing in tomato sauce. Minutes 10, not more. When the meat filling will be ready, I give it a couple of minutes to insist, "rest."

  • Step 6.I cook pasta.

    The most dusty thing is to boil al dente pasta in salt water, i.e. to such a state that it is ready, but has retained its elasticity. If you do not trust your feelings, look at the cooking time shown on the package.I usually have 3-4 minutes.

  • Step 7.Serving.

    I try the paste - ready. You can flip it in a colander, do not rinse it with water, just let the liquids drain, then put the pasta back in the pan. As soon as the meat dressing came, I put it into a paste, mix it up, let it stand, so that the pasta absorbed the juicy meat taste.

    Then ready-made pasta can be spread on a plate, decorated with a leaf of basil or parsley.



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