Fettuccine with homemade Bolognese sauce
OIL USES: Fry
INGREDIENTS
SERVINGS: 4
- 1.2 lbs fettuccine (or any other dried long pasta)
- 1 white onion
- 1 carrot
- 5 lbs tomatoes
- 1 clove of garlic
- 0.5 cup red wine
- 2 cups beef stock
- 1 bunch of fresh basil
- 1 lb minced beef
- 1 tsp salt
- 1 tbsp black pepper
- 1 tsp black pepper
- 2 tbsp GOYA® Extra Virgin Olive Oil
- 0.5 cup Parmesan cheese
PREPARATION
1
Add two tablespoons of GOYA Extra Virgin Olive Oil® to a pan and when the oil is hot add the garlic, onion and diced carrot. Cook for 5 to 10 minutes and add the minced beef and season with salt and pepper to taste.
2
Add the wine and cook it off for a few minutes.
3
Then add the peeled and diced tomatoes together with the stock and cook everything for one hour on a low heat.
4
To prepare the pasta add water to a pot and when it’s boiling add the pasta. Cook for 5 to 8 minutes. To cook the pasta al dente, follow the recommended cooking instructions on the packet.
5
When the pasta is ready, removed from the heat and drain.
6
Finally, mix the sauce with the pasta and season to taste. Add the fresh basil and Parmesan cheese and that's it.
