A pinch of cinnamon 2 tablespoons tomato sauce 4 cloves of garlic, crushed
Method:
Boil the pasta and drain.
Put the meat with the onions on stove, then add the tomato juice.
Add the carrots, peppers, and spices, then the sauce.
Add 1 tablespoon of corn flour dissolved in water.
Add the crushed garlic.
When the sauce has a fairly thick consistency, remove from heat.
Place the pasta in a serving dish and top with the sauce.
Serve with a green salad.
TheBristolBulk
You would get chased out of Bologna for this
peppapony
Is American Bolognese really without much tomatoes?
Not judging, but it seems like an interesting recipe having only a few squished of tomato sauce
eveningwitheldiablo
There is absolutely nothing traditional with this recipe but then again, pasta al ragù is not supposed to be a 15 minute meal. In your defense, it does have a better colour than most industrial ragù but spaghetti are a big no-no
4 Comments
Ingredients:
1 1/2 bags of spaghetti (600g)
3/4 kilos of minced beef,
1 large onion
1 carrot and bell pepper, grated
Salt and black pepper to taste
1 teaspoon (onion powder, garlic powder, dried coriander, paprika, and curry)
A pinch of cinnamon 2 tablespoons tomato sauce 4 cloves of garlic, crushed
Method:
Boil the pasta and drain.
Put the meat with the onions on stove, then add the tomato juice.
Add the carrots, peppers, and spices, then the sauce.
Add 1 tablespoon of corn flour dissolved in water.
Add the crushed garlic.
When the sauce has a fairly thick consistency, remove from heat.
Place the pasta in a serving dish and top with the sauce.
Serve with a green salad.
You would get chased out of Bologna for this
Is American Bolognese really without much tomatoes?
Not judging, but it seems like an interesting recipe having only a few squished of tomato sauce
There is absolutely nothing traditional with this recipe but then again, pasta al ragù is not supposed to be a 15 minute meal.
In your defense, it does have a better colour than most industrial ragù but spaghetti are a big no-no