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Spaghetti Bolognese from Nigel Slater

  • Products - (4 servings)
  • Prepare: - 45 min.
  • The complexity of the dishes: - hard
  • Cuisine: - Italian
  • Author - Nigel Slater
Spaghetti Bolognese
    what For the bolognese
  • 4 tablespoons butter,
  • 85 grams diced bacon (pancetta)
  • 1 medium onion
  • 2 cloves garlic
  • 1 carrot
  • 2 stalks celery
  • 2 large mushroom (Portobello), or 110 grams
  • 2 bay leaves
  • 450 grams of minced beef or lamb
  • 1 cup squashed tomato or tomato paste
  • 1/4 cup red wine
  • 3/4 cup brandy Stock
  • 1 nutmeg
  • 3/4 cup cream or cream
  • whatServing dishes
  • spaghetti or tagliatelle for 4 people
  • Grated Parmesan
feel Nigel Slater famous English chef.
Spaghetti Bolognese from Nigel Slater
As a child, he soon lost his mother and was forced to fight with her stepmother for the attention of his father by the scene of the Battle of the kitchen. We present to you one of his amazing recipes - Spaghetti Baloneze. The dish that will please you and your family.
Prepare all the necessary products in advance! As you can imagine all of the above Ingredients are listed in the original recipe from Naydezhela Seytera, about the need for you they can be replaced by counterparts so as bacon diced (pancetta) is replaced by any available, cognac brand "Stock" can be replaced by any other drink from the category VSOUP.
Spaghetti Bolognese from Nigel Slater Spaghetti Bolognese from Nigel Slater Spaghetti Bolognese from Nigel Slater
In a large saucepan with a thick bottom, melt the butter and add the pancetta or bacon, diced and lightly for 5 minutes, then make sure that he is not much changed color.
Spaghetti Bolognese from Nigel Slater
Meanwhile, peel and finely chop the onion and garlic and add them to the pancetta. Then finely chop carrots and celery add. Finally, finely chop the mushrooms and add to the pan, then put in bay leaves and leave to cook for ten minutes over medium heat, stirring frequently.
Spaghetti Bolognese from Nigel SlaterSpaghetti Bolognese from Nigel Slater
Spaghetti Bolognese from Nigel SlaterSpaghetti Bolognese from Nigel Slater
Getting to the meat of the. Take either beef or lamb, by the way, you can mix the two. Big mistake, when added to the minced vegetables and fry it there. For the rich taste of a strong need to fry it to a crisp. Minced good mash shovel to avoid large clumps.
Spaghetti Bolognese from Nigel Slater Spaghetti Bolognese from Nigel Slater Spaghetti Bolognese from Nigel Slater
Mix wrinkled tomatoes or tomato paste with red wine, brandy, add the grated nutmeg, a little salt and black pepper. Put on the stove and bring to a boil, then simmer the sauce then covered, for an hour. Stirring occasionally and checking the fluid level without letting it completely evaporated, then add cream and simmer for another 20 minutes. Then remove from heat.Spaghetti Bolognese from Nigel Slater
Mix the sauce, the meat portion and fried with vegetables panchete.
Spaghetti Bolognese from Nigel Slater
Take any Italian spaghetti made from durum wheat and boil them. Good spaghetti cook for 3-5 minutes.
Spaghetti Bolognese from Nigel Slater
The dish is served with grated parmesan cheese and. Enjoy your appetite and feast, fight for the attention of your loved ones and give them so exquisite and delicious!
Spaghetti Bolognese from Nigel Slater

Spaghetti Bolognese from Nigel Slater
It has recently become a very popular film biographies of famous chefs in the world, one of the gurus of cooking Nigel Slater became. In 2010, the film "Toast" in which popular and very colorful main thrust of the young Nigel reflected the conquest of his father's position, which he tried to recover through culinary delights, one of which was the "Lemon meringue". After watching the film "Toast" very much wanted to try it a meringue: with lots of lemon cream and a lush layer of whipped egg white. Presenting your attention the same recipe from Katherine Tidy, food stylist movie "TOAST".
Spaghetti Bolognese from Nigel Slater
The world-famous in the film "Toast" by Nigel Slater in this recipe focuses on lemon, diced. Thus, tender slices of lemon, peeled, become an independent part of seasoning, and all meals. You use the lemon as a fruit, but do not put it in the usual lemon juice.
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Author: zemmDate: 19-08-2015, 20:19Views: 2308Comments: - 0
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