Classic spaghetti bolognese with mushrooms and cheese
Ingredients
Instructions
- 320g Spaghetti
- 500 g Tomatoes
- 280 g Ground beef
- 200g button mushrooms
- 100 g Parmesan
- 2 tbsp. tablespoons olive oil
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 sprig of thyme
- 1 bay leaf
- 1 tbsp. coffee Tomato puree
- 3 cl Dry white wine
- 8 sprigs of basil
- Salt
- Pepper
- Make a cross cut in the skin of each of the tomatoes.
- Immerse them for a few seconds in a pot filled with boiling water.
- Refresh them immediately.
- Peel them. Cut them into quarters and remove the seeds. Cut the flesh into pieces.
- Peel the onion and chop it.
- Pass the garlic clove through a garlic press to extract the pulp. Trim the ends and peel the carrot.
- Cut the flesh into small cubes. Eliminate the base of the stems of the mushrooms, wash them then cut them into slices.
- Brown the onion, garlic, carrot, mushrooms and tomato puree in the olive oil and with a little salt for 5 minutes, stirring regularly.
- Add the flesh of the tomatoes, the beef, the white wine, the thyme, the bay leaf and continue cooking for 30 minutes over low heat, taking care to crumble the meat.
- Adjust the seasoning if necessary.
- Cook the spaghetti in plenty of boiling salted water for the time indicated on the package.
- Drain them. Mix them with the sauce.
- Serve sprinkled with chopped and chopped basil and freshly grated parmesan.
Classic spaghetti bolognese with mushrooms and cheese
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