Nouvel 402031 Mode D'emploi page 19

Spaghetti Bolognese
Ingredients:
1 kg minced beef
250 g bacon, in small cubes
1 jar of sun-dried tomatoes, drained and fi nely chopped
1 large onion or 2 small onions, fi nely chopped
3 cloves of garlic, fi nely chopped
1 handful of rosemary leaves plucked and fi nely chopped
Olive oil
2 glasses of red wine
3 small cans of chopped tomatoes
Sea salt
Freshly ground pepper
4 large carrots in small pieces
1 handful of basil
Worcester sauce
1 bay leaf
2 level teaspoons of oregano
Tomato puree to taste
1 kg spaghetti
Method:
In a large pan, gently fry your bacon with the olive oil and rosemary until golden and crisp.
Add the onions and garlic and soften them by stirring for 3 minutes.
Then add the minced beef to the pan and brown it.
Pour in the wine and allow the liquid to reduce. Then, add the oregano, carrots, all the tomatoes and
some tomato puree. Season well with the herbs as well as the basil, bring to the boil again and then
reduce the heat. Cover and leave to cook for 1,5 to 2 hours. Shortly before the end of this time, cook
the pasta al dente. Add the fresh, chopped up basil to the
prepared sauce and serve with freshly grated parmesan cheese and red wine. An accompanying
green salad also tastes great.
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