Friday, May 31, 2013

Tagliatelle bolognese

After so many sweet recipes you deserve a break, today I bring you this pasta recipe, it is one of my favorites and my husband loves it because He loves to eat pasta and more if it is bolognese, this is a dish we eat in my house once per week, every Monday, for some reason I feel the need for a hot and conforting pasta dish that gives me energy and wraps me with a giant hug that makes me feel good, when my mother read this post is going to laugh a lot, as I previously could not eat the same dish in the same month, I repeated a dish week after week, impossible! haha, things change and more when you have a husband who loves pasta and with a somewhat tricky taste, but that really is irrelevant when you see the happy face of your husband to come home and see the steaming pasta dish that awaits him.

Makes 4 servings

400 grams of ground beef 
1/4 finely chopped onion
2 cloves of garlic
400 ml of tomato sauce (ragu)
400 ml of water
3 tablespoons of tomato paste
Oregano and basil to taste
2 bay leaves
Salt and pepper to taste
2 tablespoons of olive oil
A pinch of sugar

If you do not want to use tomato sauce, you can substitute the same amount of whole or chopped peeled tomatoes, whether canned or natural. If you use natural tomato, it would be 400 grams.

Tomato Paste

It's a tomato concentrated to which you have removed the skin and seeds, has a fine texture and a bright red pulp.
It's mainly used in the preparation of sauces and ketchup for their great flavor and depth.

To cook the sauce I use a ronde Cocotte, Caribbean Blue, Le Creuset,  28 cm
To prepare the sauce, start with onion and finely chop the garlic.
In a Le Creuset's cocotte , add olive oil and take it to the stove over medium heat, when hot, add the meat, saute until well browned. Deglaze the bottom of the pan with balsamic vinegar, then add the onion and garlic, cook for about 2 minutes, reduce the heat to low and pour the tomato sauce or peeled tomatoes, water, tomato paste, leaves bay, a little oregano and basil, salt & pepper to taste, simmer for 1 hour, stirring occasionally.

My secret to make this sauce super-delicious is to use balsamic vinegar and tomato paste, these two ingredients help to give a more intense and sophisticated touch, accentuating the natural flavor of the tomato, achieving a more pungent aftertaste.

Rectify the seasoning and if necessary add sugar to lower the acidity of the sauce. Cook until reduced or it becomes a little thick, for about 1 hour more. Then turn off the heat, remove the bay leaves, add a little more basil and let it stand 5 minutes before serving.

To make tagliatelle or other pasta, follow the manufacturer's instructions.

It serves with freshly made pasta with a little sauce on top, add a little fresh parmesan cheese and enjoy this delicious dish.

Try making these tagliatelle alla bolognese, you can replace the tomato sauce for fresh or canned tomatoescheer up and try this recipe at home, you'll really love it, you know you can follow my adventures in the kitchen through my pages of FacebookTwitterPinterest and Instagram and if you do this or any other of my recipes, take a photo and share with the community through Chokolat Pepper # chokolatpimienta on twitter and instagram.

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