This classic Italian dish pairs spaghetti with a rich tomato and vegetable sauce simmered with ground meat. It is a hearty main course for a weeknight meal or dinner with guests.
Heat the olive oil in a skillet and sauté the finely chopped onion, carrot, and garlic over medium heat until softened.
Add the ground meat and cook over high heat until its liquid evaporates and it browns. Stir in the tomato paste and cook until fragrant.
Add the strained tomatoes, sugar, salt, and black pepper. Once the sauce comes to a boil, reduce the heat to low. Cook, stirring occasionally, until it thickens and the oil begins to separate.
Cook the spaghetti in plenty of salted water until al dente. Reserve a ladleful of the cooking water, then drain. Toss the pasta with the sauce and add some of the reserved water if needed. Serve with Parmesan, if desired.
Simmer the Bolognese sauce, which contains red meat, over low heat for a long time so it thickens and the flavors deepen. Contains gluten (wheat). Tossing the pasta with a ladleful of cooking water helps the sauce cling to it. Store the sauce in the refrigerator for a few days or freeze it.
İlk denemede pişirme kabını yanlış seçtim, altı yapıştı. Buzdolabında beklerken kabuğu sertleşti, önerdiğiniz gibi örtmemişim.
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