The Classic Bolognaise

Macaroni and Tomato Meat Sauce :)

All time favorites, all time easy-to-make pasta sauce. Here goes my version:

3 rounds of tomatoes. If you use cherry tomatoes, make it triple.

1/2 round of onion, chopped

3 cloves of garlic, minced

1/2 round of tomato, sliced

250 gr of minced beef

100 gr of champignon mushroom, use the white champignon. It tastes less "mushroom-y"

100 gr of parmesan cheese

1 stick of carrot, dice it small

300 gr of pasta, any kind of it

3 spoonful of ready-to-eat tomato sauce

1/2 teaspoon dried oregano, chopped

water

salt, sugar, and pepper

a pot of grated cheddar cheese

a cup of parmesan cheese

dried parsley

First you need to make your own tomato paste. Blanch your 3 rounds of tomatoes by boiling it in hot water for 5 minute then put your cooked-tomato in ice water. Take it out from water, peel the skin, and the put your tomato in a jar. Store this tomato in fridge for two or three days before you use it.

Saute in medium heat: chopped onion, minced garlic, and sliced tomato until it's tender. Pour in your carrots and cook until the carrot gets translucent. Stir in 250 gr of minced meat until its broth comes out. Add 100 ml of water and cook until your meat is brown. 

Put in your tomato paste, stir in until it crumbles into sauce. Pour in additional tomato sauce. You can add more water if you think your mixture is getting too dry. Wait until your sauce is boiling. Meanwhile, slice mushroom and put it into your sauce. Then pour in parmesan cheese into the mixture. Set your heat into small heat. Stir well.

Season your sauce by adding oregano and black pepper. Stir well. Last, sprinkle salt and sugar to taste. 

You can cook your pasta for approximately 7 minutes until it gets al dente. After your pasta is ready, mix it with your meat sauce, and sprinkle it with cheese and parsley.

Voila, smakelijk eten! :)