Spaghetti bolognaise

Long preparation time
Easy
Main dish
Meat
Ingredients
800 g
ELVEA Cubetti Peperoni
1 tablespoon
ELVEA double concentrated tomato paste
1
onion
2 cloves
garlic
2
carrot in cubes
2 stalks
celery
1 dash
olive oil
2 tablespoons
butterfly
500 g
ground beef
50 g
pancetta, cut in pieces
100 ml
milk
200 ml
red wine
2 leaves
bay leaf
pepper
salt
coriander powder
4
Persons
Preparation
  • Peel and chop the onion and the garlic. Clean the carrots and celery stalks and cut them into small pieces. Melt the olive oil and the butter in a thick-bottomed pan and gently fry the onion and garlic.
  • Add the carrot and celery and fry for a few more minutes. Add the ground beef and the strips of pancetta and stir-fry until the red colour of the minced meat has disappeared. Season with salt, pepper and coriander powder and pour the milk. On low heat without a lid, simmer with the bay leaves until almost all milk is evaporated.
  • Then add the Cubetti, the tomato concentrate and the red wine and simmer and thicken everything for approx. 90 minutes to a not too thin sauce. Remove the bay leaves before serving.
ELVEA products in this recipe