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BOLOGNAISE PASTA

  • Hope Malau
  • Dec 29, 2015
  • 1 min read

30 ml (2 e) olie 1 ui, gekap 4 knoffelhuisies, fyn gekap 250 g sampioene, gekap 1 wortel, gerasper 1 selderystok, fyn gekap 500 g biefmaalvleis 400 g heel kersietamaties sout en vars gemaalde swartpeper 300 g pastaskulpe METODE: Verhit die olie in ’n kastrol oor matige hitte. Soteer die ui, knoffel, sampioene, wortel en seldery 5 minute of tot liggies verbruin. Voeg die maalvleis by en braai sowat 10 minute terwyl jy af en toe roer om die maalvleis op te breek. Voeg die tamaties by en geur met sout en peper. Sodra die sous begin kook, verminder die hitte en laat prut sowat 20 minute terwyl jy af en toe roer. Sit voor met die pastaskulpe gekook volgens die aanwysings op die verpakking.

 
 
 

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