Hi, I am Clara. Today, I’m gonna show you how to prepare emily’s bolognese recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Emily’s Bolognese Recipe
Emily’s Bolognese is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Emily’s Bolognese is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have emily’s bolognese using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Emily’s Bolognese:
- Make ready 1 kg ground minced beef (good quality)
- Get 6 cloves garlic (finely chopped)
- Take 2 onions (finely diced)
- Get 3 carrots (grated)
- Make ready 200 grams mushrooms (finely sliced)
- Take 2 heaped tbsp. of mixed herbs
- Take 1 packet piccolo or cherry tomatoes
- Get 1 packet fresh basil
- Prepare 500 grams Ragu sauce or passta
- Prepare 300 ml hot beef stock
- Get fresh parmesan to serve grated
- Prepare 800 grams dried pasta
- Make ready Salt and pepper
Instructions to make Emily’s Bolognese:
- On the hob Using a large pan or frying pan, heat it up and add the minced beef stirring well so that it doesn’t lump together.
- Whilst it is gently browning, chop the onions, garlic, mushrooms and grate the carrot. Taking care to stir the minced beef regularly, breaking up the chunks as you go along. Add them to the pan once the minced beef is properly cooked through and brown. Give it a really good stir getting to the bottom of the pan.
- Next add the beef stock and the Ragu or passata and mixed herbs. The key to a fantastic rich sauce in my opinion is letting it simmer down for as long as possible. At least 35 minutes, I let it simmer with a lid on for 2 hours, checking on it regularly that is hasn’t stuck.
- When you are 15 mins towards the end of cooking the beef sauce. Heat a large pan of water ready for the passata, I have chosen air dried pasta as it has extra groves on the edges of it so catches the sauce so well around, coating all the pasta evenly. Whilst it is heating up chop the tomatoes and pull the leaves off the basil plant.
- Add the pasta to the water, and throw in the tomatoes and basil into the beef mixture stir well. My pasta took 13 minutes to cook. Drain the pasta into the sink. Save some of the salty water just a ladle full to add to the Bolognese mix. Ladle the sauce into the pasta and mix well. Serve with parmesan and extra basil leaves. Delicious ! Enjoy Emily x
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