Paste bolognese

Paste bolognese

Ingredients:

paste - 100 g
onion - 1 piece
celery of the stem - 1 piece
carrots - 1 piece
garlic - 1 clove
beef (forcemeat from it) - 200 g
tomato puree (not tomato paste!) - 150 g
cream of 35% - 1/4 glasses
mozzarella - 50 g
olive oil - 1 Art. of l
oregano, basil (dry) - according to 1 Art. of l
salt, pepper - to taste

Preparation:

To cut carrots, onion and celery small cubes.
To prepare garlic glove.
In pan to pour in olive oil and to fry in it the cut onions, carrots, the celery cleared and small cut garlic.
To fry to softness.
To prepare forcemeat from beef.
To add forcemeat to the vegetables fried to softness.
To add salt, pepper. All the time to stir slowly. To fry to readiness, but not to overroast at all.
To add tomato puree, oregano, basilicas. To extinguish 5 minutes, not to forget to stir slowly!
To add hot water and to leave to be extinguished 30 minutes on small spark.
To prepare paste. To cast away ready paste on sieve that excess water has flown down.
To add cream to ready sauce, it is desirable that cream was room temperature, as a last resort - it is obligatory to warm up them.
To lower macaroni in sauce and carefully to mix.
Now to shift macaroni with sauce in that dish in which they will be served. It is possible to do a la carte, and it is possible to use big dish.
To take cheese mozzarella and to rub on large grater.
Plentifully to strew macaroni with sauce with grated cheese. Not to feel sorry for cheese. To put on the pallet and to send paste bolognese to hot oven. Temperature of oven is about 200 degrees. Watch time - to full podrumyanivaniye, cheese has to be baked to beautiful rumyanost.
We get paste bolognese from oven.
Is paste bolognese it is necessary hot as soon as have taken out from oven, but also not to forget about care not to burn.
Bon appetit!

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