Bolognese pasta is one of the most popular dishes of Italian cuisine. You can prepare them by simply combining freshly cooked pasta with tomato and meat sauce. This is an interesting way to serve this dish Bolognese casserolewhich requires little more work than the classic recipe described above – just bake the pasta sprinkled with mozzarella in the oven.
- 300 g pasta, e.g. penne,
- 150 g sera mozzarella,
- 400 g of minced beef and pork,
- 1 onion,
- 2 cloves of garlic,
- 1 carrot,
- 100 ml of dry red wine,
- 400 g tomato passata,
- 1 tablespoon of tomato paste,
- 1 teaspoon of oregano,
- 1 teaspoon of basil,
- ½ teaspoon of sweet pepper,
- salt, pepper (to taste),
- 1 tablespoon of butter,
- vegetable oil (for frying).
Boil the pasta al dente in salted water.
Peel the onion and garlic. Dice the onion and chop the garlic finely.
Peel the carrot and grate it on the large holes of a grater.
Heat about 2 tablespoons of oil in a deep pan. Fry the onion and carrot in it. At the end of frying, add garlic.
Place the meat in the pan. Fry for a few minutes, stirring occasionally – so that the meat does not form lumps. At the end of frying, season the meat with a little salt and pepper.
Pour the wine into the pan. Heat the contents of the pan, continuing to stir, until the liquid evaporates.
Pour the tomato passata into the pan. Add a spoonful of tomato paste, herbs and sweet pepper. Mix. Simmer the sauce over low heat for about 15 minutes. At the end, mix in a tablespoon of butter. Season everything to taste with salt and pepper.
Grate the mozzarella on the large holes of a grater. Mix the pasta with the sauce. Transfer to a lightly greased ovenproof dish. Sprinkle with mozzarella.
Put the dish in the oven preheated to 190°C. Bake the pasta for about 20 minutes.
Source: Terazgotuje.pl
See also:
Royal cake with vanilla cream and meringue. Bake them on Twelfth Night
Delicious Sunday cake for weekends and holidays. Light foam and sour fruit
Italian classics at their best. Eggplant prepared this way melts in your mouth
