Short mafalda with gratin bolognese sauce
Pasta is always a success and if it is accompanied by one of the best sauces designed for pasta, it is a resounding success. A classic that never fails.
Ingredients: 4 people
• 300g short Mafalda
• 500g of minced pork
• 2 carrots
• 1/2 onion
• 1 celery leaf
• 400g of tomato
• 50g of concentrated tomato
• Mozzarella cheese
• Grated parmesan
• Fresh cilantro or fresh basil
• 75ml of white wine
• 60g of extra virgin olive oil
• 1 bay leaf
• Black pepper
• Nutmeg
• Salt
Preparation:
1. We chop the vegetables very finely. Pour the oil into the 24cm Infinity pan and sauté the vegetables for 15 minutes over medium heat. Next, add the previously seasoned meat and chop the meat with the help of an Efficient silicone spoon so that it becomes loose.
2. When it has changed color, add the white wine and let it reduce over high heat for 5 minutes.
3. Add the tomato paste, crushed tomato, bay leaf, nutmeg to taste and taste and adjust salt and pepper if necessary.
4. Stir and let cook over medium-high heat for 30 minutes, stirring from time to time to prevent sticking.
5. In a tall pot, cook the pasta following the manufacturer's recommendations. Drain and mix with the bolognese sauce. Sprinkle with mozzarella and grated Parmesan and bake in the oven until golden brown.
6. Serve immediately with a little fresh cilantro or fresh basil.
Photography and recipe by MJ .
