Bolognese with clams - Bolognese is a favorite topping for spaghetti and other pasta. It is easy and quick to prepare, and the result is phenomenal.
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Bolognese with clams - Jadranka Blažić - Recipes and Cookbook online
Bolognese with clams - Bolognese is a favorite topping for spaghetti and other pasta. It is easy and quick to prepare, and the result is phenomenal.
- 500 g of ground chicken meat
- 300 g of pasta (before cooking)
- 700 ml tomatoes (chopped ripe)
- 2 pieces of onion (larger)
- 3 cloves of garlic
- 1 teaspoon oregano (dried)
- salt (pepper)
- 1 pinch of baking soda
- 50 ml of oil
- Blanch the tomato in hot water to make it easier to peel the skin off it. When you have peeled it, cut the tomato into cubes, 1x1x1cm is enough.
- Clean the onion, cut it into small cubes and put it in heated oil to stew with salt, at a lower temperature. Stew it covered so that it has a hundred more of its own juices. When it has been simmering for 5 minutes, add baking soda and stir. In this dish, the soda will show itself perfectly, because it will completely saute the onion in just a minute, and it gives sweetness and preserves all the liquid from the onion. After a few minutes, add the minced meat and increase the temperature to begin with. Knead all the time so that the meat is finely separated. When the meat has completely separated and changed color, add chopped tomatoes, pepper and oregano.
- Let it boil on a low temperature until the tomatoes are completely cooked. During this time, cook the pasta according to the instructions on the package, so that it is al dente. When the pasta is cooked, strain it and do not rinse it.
- When the topping is ready, add finely grated garlic and mix, and add more salt if needed. Now combine the pasta and dressing and that's it, the feast can begin.
