Italian Tomato Bolognese Spaghetti
Overview
How to cook Italian Tomato Bolognese Spaghetti at home
Tags
Ingredients
Steps
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Remove the bottoms of the tomatoes and make cross-cut cuts on the tops. Boil water in a pot, put the tomatoes into the boiling water and cook until the skins fall off slightly and take them out.
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Pour the tomatoes with cold water and peel off the skin
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Cut the peeled tomatoes into chunks, not too small to avoid losing moisture.
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Chop celery, carrots, onions, and garlic into small pieces and set aside. The ratio of onions to tomatoes is 1:4.
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Add oil to the pot, add minced garlic and stir-fry until fragrant. When the garlic is slightly brown, add minced onion and stir-fry together.
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Pour in the chopped tomatoes, add an appropriate amount of salt and basil leaves, and cook over medium to low heat without using too much heat. (It is best not to add water, but add an appropriate amount of salt. The moisture in the tomatoes will come out on its own)
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After cooking, the tomato sauce is ready and set aside
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Beef and pork are minced in a ratio of 7:3
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Add celery, carrots, and onions to the pot and stir-fry
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Add beef and pork and stir-fry until cooked, add thyme to remove the fishy smell, add salt and other seasonings.
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After the water dries up, add red wine and cook until the soup dries up.
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Pour in the prepared tomato sauce and simmer for a while to thicken the soup.
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Bring a large pot of water to a boil and add an appropriate amount of salt and oil to make the noodles flavorful, elastic and non-sticky. Cook according to instructions for 7 to 10 minutes and remove
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Mix the noodles and tomato meat sauce together, and sprinkle some cheese powder on the noodles to make it taste better.
