Pasta Bolognese
Hearty pasta with a meat-based sauce that's easy to make from simple ingredients common in both Italian and Israeli cuisine. The secret is to not skimp on the ground beef and tomato paste!2 h 30 mintotal cooking time
30 minactive cooking
3 / 5recipe difficulty
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Ingredients for 4 portions
- Ground beef500 gr
- Tomato purée or canned tomatoes600 gr
- Onion1 piece
- Spaghetti250 gr
- Carrot1 piece
- Celery stalks2 twig
- Cloves of garlic2 piece
- Vegetable oil2 tablespoon
- Tomato paste1 tablespoon
- Basil to taste1 twig
- Dry red wine100 ml
- Vegan cheese4 slices
Also requires blender
Step 1 out of 7
Onion — 1 piece, cloves of garlic — 2 piece, vegetable oil — 2 tablespoonFirst sauté the vegetables. Peel and mince the onion and garlic. Heat the oil in a pan and then add the onion and garlic. Cook 1-2 minutes until soft.
Step 2 out of 7
Carrot — 1 piece, celery stalks — 2 twigChop the carrots and celery into small cubes, including the green tops, and add to the onion and garlic.
Step 3 out of 7
Vegetable oil — 1 tablespoonCook the vegetables another 2-3 minutes, stirring periodically. Add a little more vegetable oil if needed.
Step 4 out of 7
Ground beef — 500 grAdd the ground beef to the sautéed vegetables. Mash the mixture with a wooden spoon while cooking to make sure that there aren't any large pieces of meat in the sauce. Cook the ground beef and vegetables on medium heat uncovered until almost all the liquid has boiled away. Add salt and black pepper to taste (freshly ground is best).
Step 5 out of 7
Tomato purée or canned tomatoes — 600 gr, dry red wine — 100 mlMake a small opening in the middle of the ground beef and vegetable mixture and add the tomato paste. Mix well. If you decide to add the wine, now is the time. Keep cooking until the wine boils away. This removes all the alcohol while leaving behind a pleasant aftertaste and aroma.
Step 6 out of 7
Basil to taste — 1 twigNow add the tomato purée and basil and mix well. You can use ready-made tomato purée, chop up canned tomatoes, or boil and peel fresh tomatoes in advance. Reduce the heat to low and simmer the sauce for another 1.5-2 hours. The vegetables will practically dissolve in the bolognese, and all the ingredients and aromas will join together. If you don't have a lot of time, reduce simmering to 40 minutes.