Cooking process
Spaghetti bolognese with mushrooms, or the so-called “hunting bolognese” – in my opinion, German perversion of the Italian theme. I do not know whether in Italy, before the desecration of the Bolognese sauce, with such a heretical ingredient, I will not lie. But the Germans are very fond of throwing mushrooms anywhere, and then say that this is a “hunting recipe.” You might think that German hunters are hunters for mushrooms. So, they have bolognese with mushrooms – a pretty standard thing, even the corresponding powdered sauce-semi-finished product was sold in bags. Mushrooms can be any edible.
I’m here, in general, I will show not the Italian classics, but the German way of cooking spaghetti bolognese with the use of kitchen appliances, namely – electric meat grinder. He is much faster than the normal version: everything will take only about half an hour. But the Italians, I suspect, would have ripped my hands for it. Although the taste is absolutely normal. The trick here is that the big time to extinguish the Bolognese sauce is necessary for growing vegetables and thickening the sauce. And if you scroll through a meat grinder, then it all happens much faster.
Onions and carrots are cleaned, and cut them and champignons so that they easily get into the socket of the meat grinder.
Scroll through the meat grinder beef.
After the beef, scroll mushrooms, onions and carrots. It’s in that order. They clean the meat grinder from meat and from each other. Carrots are the hardest, so it’s in the final.
Fry vegetables in a small amount of vegetable oil for about five minutes.
We put the water to boil and cook spaghetti (time – according to the instructions on the package, but less than 10 minutes I still never met, so I think it’s time already).
Add the stuffing to the vegetables and lightly fry it together with them – purely so that the red color is lost and a bit dry, until browning is not necessary.
Add the beef broth and tomato juice, salt, stir and simmer the bolognese sauce under the lid on low heat until the spaghetti is ready.
With spaghetti, drain the water.
We throw out either spaghetti to bolognese, or bolognese to spaghetti, and mix everything.
When you hook up the spaghetti with two forks, put them on a plate. As meat on them to keep, in general, does not want, it is reported with a spoon in addition.
Spaghetti bolognese with mushrooms are ready for tasting. Bon Appetit!
Spaghetti bolognese with mushrooms
Spaghetti bolognese with mushrooms – a familiar taste with a new note, and a very short cooking time – only 10-15 minutes.
Ingredients
Beef – 350 g
Beef broth – 200 ml
Onion – 1 pc.
Carrots – 1 pc.
Champignons – 3 pcs.
Vegetable oil – 1 tbsp.
Salt, pepper – to taste
Spaghetti – 250 g
Water for cooking macaroni – according to need
Salt – to taste
Cooking process
Spaghetti bolognese with mushrooms, or the so-called “hunting bolognese” – in my opinion, German perversion of the Italian theme. I do not know whether in Italy, before the desecration of the Bolognese sauce, with such a heretical ingredient, I will not lie. But the Germans are very fond of throwing mushrooms anywhere, and then say that this is a “hunting recipe.” You might think that German hunters are hunters for mushrooms. So, they have bolognese with mushrooms – a pretty standard thing, even the corresponding powdered sauce-semi-finished product was sold in bags. Mushrooms can be any edible.
I’m here, in general, I will show not the Italian classics, but the German way of cooking spaghetti bolognese with the use of kitchen appliances, namely – electric meat grinder. He is much faster than the normal version: everything will take only about half an hour. But the Italians, I suspect, would have ripped my hands for it. Although the taste is absolutely normal. The trick here is that the big time to extinguish the Bolognese sauce is necessary for growing vegetables and thickening the sauce. And if you scroll through a meat grinder, then it all happens much faster.
Onions and carrots are cleaned, and cut them and champignons so that they easily get into the socket of the meat grinder.
Scroll through the meat grinder beef.
After the beef, scroll mushrooms, onions and carrots. It’s in that order. They clean the meat grinder from meat and from each other. Carrots are the hardest, so it’s in the final.
Fry vegetables in a small amount of vegetable oil for about five minutes.
We put the water to boil and cook spaghetti (time – according to the instructions on the package, but less than 10 minutes I still never met, so I think it’s time already).
Add the stuffing to the vegetables and lightly fry it together with them – purely so that the red color is lost and a bit dry, until browning is not necessary.
Add the beef broth and tomato juice, salt, stir and simmer the bolognese sauce under the lid on low heat until the spaghetti is ready.
With spaghetti, drain the water.
We throw out either spaghetti to bolognese, or bolognese to spaghetti, and mix everything.
When you hook up the spaghetti with two forks, put them on a plate. As meat on them to keep, in general, does not want, it is reported with a spoon in addition.
Spaghetti bolognese with mushrooms are ready for tasting. Bon Appetit!