. . This simple dish is something I never get tired of.
I have made this in many different variations but
never straying far from the original, classic “bolognese”
Here are two more variations of the classic, the video tells
you the recipe and gives you additional information about
the dish and it’s background,
Today I did not feel for meat or seafood for lunch, so a vegetarian bolognese over pasta seemed just fine. Pasta and sauce ! What could be wrong ? Nothing :-) . . . .
Cook the spaghetti until al dente, strain.
Sautee carrots, celery, onion, garlic and oregano in butter,
add crushed tomato, salt, cayenne pepper, maggi seasoning
and simmer until veggies ar done.
Add pasta, generous amounts of butter and grated parmesan cheese.
mix until a light sauce coats your pasta. The texture should be such
that when you plate your pasta there should be no water separating
from the sauce.
(Alternatively, top pasta with sauce as in picture)
If consistency is too liquid, add parmesan cheese.
If too consistency is too thick, add pasta cooking water.
Below find a link to a cooking video of mine where I cooked “Fusilli Bolognese”