Hello friends of Foodies, today is a bit cool, ideal for pasta, I thought of stuffed pasta, but I ended up deciding on my favorite classic: tagliatelle. I also remembered that a few days ago I had made and frozen some of the potato pie filling, so I decided to defrost it and bring it to life again! revive all its flavor and make a delicious Bolognese sauce!
Hola amigos de Foodies, hoy el dia está un poco fresco, ideal para pastas, pensé en pastas rellenas, pero terminé decidiendo por mi clasico favorito: tallarines. Ademas recordé que dias atras habia hecho y congelado un poco del relleno del pastel de papas, asi que decidí descongelarlo y darle vida nuevamente! revivir todo su sabor y hacer una deliciosa salsa boloñesa !
The meat filling that we will use remember that it had meat, onion, bell pepper, wine and condiments. To give it a little more flavor and texture we are going to sauté garlic and carrot cut into small pieces in a pot with hot oil. At this very moment we are going to add some spices such as laurel, oregano and ground chili.
el relleno de carne que tilizaremos recordemos que tenia carne, cebolla, morron, vino y condimentos. Para darle un poco mas de sabor y textura vamos a saltear en una olla con aceite caliente ajo y zanahoria cortada en trozos pequeños. En éste mismo momento vamos a agregar algunas especias como por ejemplo laurel, oregano y aji molido.
When the meat is still somewhat cold from the freezer, we are going to add it to the pot with the vegetables, stir and cover. It is important that the pot is well covered and the fire is low, because we want all the ingredients to release their juices and mix.
Cuando la carne aun esté algo fria del congelador vamos a agregarla a la olla con las verduras, revolvemos y tapamos. Es importante que la olla quede bien tapada y el fuego en minimo, poruqe queremos que todos los ingredientes larguen sus jugos y se mezclen.
When we see that there is enough cooking broth, we add 1 part tomato to 2 parts water. We are going to season and uncover the pot, and you will not put it back. I will explain the following, there is a custom here and I assume that in the rest of Latin America as well, that we add a spoonful of sugar to the tomato sauce as a way of "cutting the acidity". Well that's a total lie, the acidity of the tomato is eliminated with a long minimum cooking and letting it evaporate in the air, if we cover the pot that steam bounces off the lid and returns to the sauce. We cook for half an hour to forty minutes
Cuando veamos que hay suficiente caldo de coccion agregamos 1 partes de tomate por dos de agua. Vamos a salpimentar y destapar la olla, y no la volveras a poner. Paso a explicar lo siguiente, hay una costumbre que se tiene aquí y asumo que en el resto de latinoamerica tambien, que le agregamos una cucharada de azucar a la salsa de tomate a modo de "cortar la acidez". Bueno eso es una total mentira, la acidez del tomate se elimina con una larga coccion en minimo y dejando que se evapore en el aire, si nosotros tapamos la olla ese vapor rebota en la tapa y vuelve a la salsa. Cocinamos por media hora a cuarenta minutos
Simultaneously we can make the noodles, we are going to boil water, salt and add the noodles of your choice, I used noodles because they are my favorite pasta ♥ and we are going to cook for 7 minutes! We are going to remove them al dente and add them directly to the bolognese sauce with a tablespoon of the cooking water and cover.
En simultaneo podemos ir haciendo los fideos, vamos a hervir agua, salar y agregar los fideos de su preferencia, yo utlicé tallarines porque son mi pasta favorita ♥ y vamos a cocinar por 7 minutos! vamos a sacarlos al dente y los agregaremos directamente a la salsa bolognesa con una cucharada del agua de coccion y tapamos.
And five minutes later it's ready to serve! I recommend a rain of Parmesan cheese on the noodles that unfortunately I didn't have in my house, but they were delicious in any way, the meat filling for the sauce completely recovered its flavor and we raised it with many spices and prolonged cooking. I hope you can follow this recipe to the letter, anything you can leave me a comment and I will answer you right away!
a kiss and a hug, heypuch ♥
Y cinco minutos despues ya está lista para servir! recomiendo una lluvia de queso parmesano sobre los fideos que lamentablemente en mi casa no tenia, pero estaban deliciosos de toda manera, el relleno de carne para la salsa recuperó completamente su sabor y lo levantamos con muchas especias y coccion prolongada. Espero que puedas segui ésta receta al pie de la letra, cualquier cosa puedes dejarme un comentario y te contestaré enseguida! un beso y un abrazo, heypuch ♥