Muffins recipes

National dish of Italy

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  • Independence: 17. 3. 1861
  • Capital: Rome
  • Official language: Italian
  • Population: 60 681 514
  • Area: 301 338 km2
  • International code: IT
  • Currency: Euro (€)
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Spaghetti Bolognese

Ingredients:

  • 1 kg chopped tomatoes (1100 grams)
  • 350 grams beef mince
  • 2 onions onion (medium size, 160g each)    (350 grams)
  • 60 grams tomato concentrate
  • 2 1/2 teaspoons honey (12 grams)
  • 2 3/4 cloves fresh garlic (medium size, 3g each) (8 grams)
  • 3/4 teaspoons salt (4 grams)
  • 3/4 teaspoons hot chili paste (4 grams)
  • 3/4 teaspoons paprika (2.5 grams)
  • 2 teaspoons dried oregano (2 grams)
  • 3/4 teaspoons ground black pepper (1.5 grams)
  • 80 mls olive oil
  • 80 mls red wine
  • 2 splashes worcester sauce (4 grams)
  • 800 grams spaghetti
  • 1 1/4 tablespoon butter (16 grams)
  • 3/4 teaspoons salt (4 grams)
  • 2.5 litres water (2500 mls)
  • 1 1/4 tablespoon olive oil (20 mls)
Spaghetti Bolognese is national food (dish) of Italy

Instructions Bolognese Sauce:

Peel and chop the onions. Pour the olive oil into a sizeable saucepan, heat it and fry the onions until translucent. Add the mince and fry until the mince is brown and crumbly. Now add the wine, worcester sauce, spices, tomatoes, squeezed garlic, chili paste, honey and tomato concentrate. Simmer for at least 45 minutes, or, if you have the time, for 2 hours.

Instructions Spaghetti:

Bring the water to a boil. Add the olive oil and salt, then the spaghetti. I normally use a timer to keep track of the cooking time (check the pasta package) - it tends to be between 9 and 12 minutes depending on the variety. Check at the lower end of the cooking time to see if they are "al dente" - meaning they still have a bit of a bite. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (whilst they are still in the colander). Put the saucepan back onto the hob and add the butter. Melt the butter, then put the spaghetti back into the saucepan and heat them up whilst turning them. The pasta will taste great, not stick together and be just right. You can also re-heat it if someone appears late for dinner. Serve with grated Reggiano and some chopped basil.

Info:

Pasta is a staple food of traditional Italian cuisine, with the first reference dating back to 1154.  It is also commonly used to refer to the variety of pasta dishes. Most typical pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta. Most dried pasta is commercially produced via an extrusion process. Traditionally fresh pasta was produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are broadly available in supermarkets. Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented. In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.

 
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