SALSICCIA BOLOGNESE

ingredients

• 400 g Nonna Elide pasta
• 1 pack of Nonna Elide Salsiccia Mince Natural
• 2 finely chopped cloves of garlic
• 2 finely chopped yellow onions
• 2 finely diced celery stalks
• 2 finely diced carrots
• 2 dl red wine
• 2 dl water
• 1 veal stock cube or 1,5 tbsp concentrated veal stock
• 400 g tinned cherry tomatoes
• 2 tbsp tomato purée
• 0,5 tbsp honey
• 0,5 tbsp balsamic vinegar
• 1 bay leaf
• 0,5 pot of rosemary
• 0,5 pot of basil
• Olive oil
• Salt and black pepper
• Grated parmesan

Here's how

• Heat olive oil in a large cast-iron pot. Sauté the onion, garlic, carrot, celery and tomato purée over low-medium heat for approx. 10 minutes, stirring.
• Raise the heat slightly and add the salsiccia mince and chopped rosemary. Fry, stirring, for another few minutes until the mince has taken on a little colour.
• Pour in the red wine and let it cook down.
• Add the tinned cherry tomatoes, water, veal stock cube/stock, balsamic vinegar, honey and bay leaf. Stir thoroughly and let simmer over low heat for at least 30 minutes, but preferably longer.
• Stir in the basil (save a few leaves for serving) and season to taste with salt and black pepper before serving.
• Cook the pasta al dente according to the instructions on the pack. Drain the pasta and fold it into the bolognese. Wait approx. 2 minutes before serving so the pasta really has time to soak up the sauce.
• Serve the salsiccia bolognese topped with grated parmesan and fresh basil leaves.

Nonna vet bäst.

More recipes