Spaghetti Bolognese with canned sauce
The real sauce Bolognese from Bologna, without red wine and without laurel, just authentic. Time consuming to cook, but it is always worth it. If you boil down the sauce Bolognese and prepare several portions, you have every time in 15 min an insane pasta. In this recipe a more exquisite version with veal. You have to treat yourself to it. Simply fantastic! The cooking times are adjusted to the amount of the recipe.
Preparation Spaghetti Bolognese
Basil leaves (fresh)
pc (piece)
Parmigiano Reggiano (freshly grated)
g (gram)
Pepper (freshly grounded)
pn (pinch)
When opening the canning jar, check if there is a vacuum. Then perform an odor and visual test (if there is no vacuum, strange odor or strange discoloration, discard the sauce and do not use it under any circumstances).
Put the boiled down Bolognese sauce in a pot, rinse the canning jar with the water and add to the sauce. Cover and let the sauce simmer gently for 10 min (to be safe from the botulinum toxin). Only after 10 min of cooking, taste the sauce and season with salt and pepper.
Meanwhile, in a large cooking pot, bring salted water (16 gr per liter of water) to a boil and cook the spaghetti in it until al dente. Drain the pasta water, return the spaghetti to the cooking pot and mix with half of the Bolognese sauce, cover and let it stand for 5 minutes. When serving, pour the remaining sauce over the spaghetti, then decorate with Parmesan cheese and the basil leaves.