Macaroni in Bolognese style

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Macaroni in Bolognese style

Macaroni in Bolognese style

Number of people

2 slices of raw ham

2 slices of smoked bacon

1 minced meat prepared by the butcher

3 tomatoes previously peeled

1 spring onion

1 small bunch of basil

2 cloves of garlic

1 glass of red wine

Olive oil

Salt / pepper

1/2 chicken stock cube

Grated Pecorino

Macaroni, preferably uncut

Preparation: 30 min
Cooking time: 1 h
Step 1
Line the bottom of a cast iron casserole dish with olive oil (the bottom must be covered with oil). Sauté the chopped onion.
Step 2
When it starts to brown, put the bacon in small pieces.
Step 3
When it is golden brown, add the crumbled chopped strack, garlic, then tomatoes, ham and basil. Season with salt and pepper. Add the broth, wine and a glass of water. Simmering in half is better! For example, cook for 1 hour. Stop the heat and let it cool, then heat up and simmer again for another 1/2 hour.
Step 4
Cook the pasta a little less than al dente.
Step 5
Put the pasta and sauce in an ovenproof dish. Mix and add the grated peccorino on top.
Step 6
Bake in the oven for about 1/2 hour, depending on your oven, on thermostat 7 (210°C).
Author's note
The sauce will be much better if it is cooked twice. But the dish itself can be reheated and that's not bad either! The recipe is more fun to taste if it is made with whole macaroni not cut, but to each his own taste.

I add my grain of salt

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