These good lunch dishes every now and then. Bolo pasta. An old classic, it is always good as cash a

These good lunch dishes every now and then. Bolo pasta. An old classic, it is always good as cash and GT. In addition to an authentic Bolognese meat reportedly always used beef stock, carrots and celery. These ingredients give the sauce its characteristic taste. Bolognese sauce gets to brew up for at least an hour. Fresh herbs add to the sauce its charm but the dried they are suitable for this very fresh and the chili gives a nice boost. Sometimes, preserved tomatoes can be a bit acidic, so the sauce would add a touch of sugar to soften the acidity. The consistency should be simmering menudo and distribute the flavors. Meals not included in this food. 300 grams of noodles, spaghetti is too thin and Italian cookery books and is recommended for short pasta tagliatelle, spaghetti, then I wonder what has become patterns. Not for myself, there was no closet as spaghetti, but it goes to 300 g of beef and pork. If possible grind themselves, so a coarser blade. 10 pieces blanched tomatoes 1 chopped onion into small diced carrot celery root cut into small cubes 2 cloves garlic 2 tablespoons butter 2 cups beef stock, oregano, thyme, tarragon, basil, salt and pepper chilli, black pepper 100 g grated Parmesan cheese for finishing Peel and cut the vegetables into small cubes. Sauté in butter. Add the minced beef and fry until done, mix thoroughly. Pour in broth and tomatoes. Simmer on low heat under a cover for a couple of hours. Season with salt and pepper and herbs. Cook the pasta in plenty of salt, properly salt, flavored water according to pack instructions, but none more than that. You pour the water, stir the pasta and soossi, serve with a good white bread and grated Parmesan cheese sauce. Yes will do, especially if you open the bottle yet pukku.
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GRASSDOE
Pain de Martin
Pork spare rib + 12 hours + 80 degrees = pulled pork