Some of you know that I love to cook, and I am looking for new things to make. This time I went for Spaghetti Bolognese. This is a re-made from my mom's recipe, but added some new elements and got rid of others. Sorry that I am not very exact with quantities.
You will need:
- 1 pack of spaghetti
- 1 pack of ground beef
- 1 pack of Italian sausage (you can find it in Wal-Mart)
- tomato puree
- 3 stocks celery
- 12 chopped mushrooms
- half an onion
- garlic
- salt and pepper to taste
- olive oil
For garlic bread:
- your bread of choice, sliced
- finelly chopped garlic
- 2 teaspoons butter
- parmesan cheese
Directions: Start by chopping the ingredients. Chop the onion in small 1 cm x 1 cm squares, you don't want a big chunk of onion in your mouth. Then the celery and the mushrooms. Keep the mushroom a little bigger because even though they don't really add any flavor, it adds texture and looks nice.
On a separate pot, put 2 liters of water to boil with a pinch of salt and some drops of oil. This will be the water used for cooking the pasta. On a medium skillet, fry the onions with 3 finely chopped garlic. Fry it until the onion turns transparent. Set the onion aside.
On a big pot, put some olive oil and add the ground beef and the sausage. Keep moving it and break it into small chunks, add salt and pepper. Leave it cooking on medium heat. Go back to the onion skillet, get the onions out of the skillet because you don't want it to get burn. In that same skillet add the celery and the mushrooms, keep stirring for about 8 minutes. Add the onion, let everything sit on the fire for about another 4 minutes. You need to cook the vegetables separate from the meat, because if you cook everything at once, the vegetables will never cook properly.
The water should be boiling by now, add the pasta and let it cook for about 12 minutes. It shouldn't get too soft. (You can check it by taking one noodle and throwing it to the wall, if it sticks it's ready!) Once the meat has turned completely brown and is juicy, add the vegetables. Taste it to see if it needs more salt or pepper. Now it's the time to add tomato puree. If you want your sauce to be thicker you can use tomato paste.
Garlic bread:
On a small pan, put the butter with the garlic and a drizzle of olive oil. The oil keeps the butter from burning or consuming completely.Let it cook on low fire until garlic turns golden. Put that mixture on each slice of bread with a spoon, and sprinkle parmesan cheese on. Put the slices inside a toaster oven on medium, checking it carefully to not burn it. (It can burn very quickly, I learned the hard way!) Serve your pasta and top it with the sauce, and parmesan cheese. Enjoy!
Algunos de ustedes saben que me gusta cocinar yque siempre estoy buscando nuevas cosas que hacer. esta vez, decidí hacer spaghetti Boloñesa. Esta es una recreación de la receta de mi mamá, pero le añadí unos ingredientes y le quité otros. Perdón, por no ser muy exacta en las cantidades.
Ingredientes:
- 1 paquete de spaghetti (250 grs)
- 1 paquete de carne molida
- 1 paquete de salchicha italiana (la puedes encontrar en Wal-Mart)
- puré de tomate
- 3 ramas de apio
- 12 champiñones picados
- media cebolla
- ajo
- sal y pimienta al gusto
- aceite de oliva
Para el pan de ajo:
- el pan de tu preferencia cortado en rebanadas (baguette, bolillo)
- ajo finamente picado
- dos cucharaditas de mantequilla
- queso parmesano
Instrucciones:
Empieza picando los ingredientes. La cebolla en pedacitos de alrededor de 1 cm x 1 cm, no quieres pedazos grandes de cebolla en tu boca! Después el apio y los champiñones. Los champiñones los puedes dejar un poco mas grandes, por que aunque no añaden mucho sabor, sí añaden textura y sen ven lindos :D
Por otro lado en una olla, pon dos litros de agua a cocer con una pizca de sal y unas gotitas de aceite para que lapasta no se pegue (deben ser un litro por cada 100 grs de spaghetti).esta será el agua para cocer la pasta. En una ollita mediana, pon a freír la cebolla a freír con 3 dientes de ajo picados (o usa un exprimidor de ajos). Fríe hasta que la cebolla se haga transparente, y ponla aparte.
En una cacerola grande, pon un poco de aceite de oliva, la carne molida y la salchicha cortada en trozos. Mantenla moviendo y añade sal y pimienta. Déjala cocer a fuego medio.
En la olla donde está la cebolla, vamos a cocer los vegetales, pero hay que sacar la cebolla primero, por que se quema muy rápido. Añadimos los vegetales y seguimos moviendo por unos 8 minutos. Añade la cebolla y que se siga cociendo todo por 4 minutos mas. Se deben dde cocer los vegetales separados de la carne, por que si se coce todo junto, los vegetales no se van a legar a cocer.
Ahora el agua de la pasta debe estar hirviendo, hay que echar la pasta y cocerla por unos 12 minutos. No debe quedar muy suave (se puede checar tomando un spaghetti y aventándolo a la pared, si se queda pegado es que está listo!) Una vez que la carne se haya puesto color café y haya soltado su jugo, añadimos los vegetales. Ahora puedes probar si le galta sal o pimienta, ya puedes añadir el puré de tomate. Si quieres que la salsa quede mas espesa, se puede usar pasta de tomate.
Pan de ajo:
En una sartén pequeña, se pone la mantequilla, el ajo finamente picado o pasado por un colador, y un poquito de aceite de oliva (el aceite impide que se queme la mantequilla y se consuma completamente) . Se cocina a fuego medio moviendo constantemente con una cuchara de madera, hasta que el ajo se dore ligeramente.
Se saca del fuego y con una cuchara, se pone una pequeña cantidad en cada rebanada de pan. Se espolvorea pan de ajo y se me te al hornito eléctrico. Hay que checarlo con cuidado por que se puede quemar muy rápido (ya aprendí!).
Sirve la pasta con la salsa encima y queso parmesano.
Buen provecho!
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