Step-by-Step Guide to Make Ultimate Red Wine Bolognese

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Before you jump to Red Wine Bolognese recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as economically as they should. You can easily save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, of course. Mostly, all it will take is a bit of common sense.

We hope you got insight from reading it, now let's go back to red wine bolognese recipe. To make red wine bolognese you only need 11 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Red Wine Bolognese:

1. Provide 280 grams of Pasta of your choice.
2. You need 300 grams of Ground meat.
3. Take 1 medium of Onion.
4. Take 1 medium of Carrot.
5. Take 1 can of Canned tomatoes.
6. You need 20 grams of Butter.
7. Take 150 ml of Red wine.
8. Use 1 tbsp of White flour.
9. Get 1 tsp of Sugar.
10. Prepare 1 pinch of Parsley (optional).
11. Prepare 1 of ※ see steps Salt.

Steps to make Red Wine Bolognese:

1. Finely chop up the carrot and onion, add two handfuls of salt, and stir-fry in butter. Add the flour, and stir-fry, making sure it doesn't become lumpy..
2. Put two handfuls of salt in another frying pan, and slowly stir-fry the meat for 15 minutes. Wipe away the fat with a paper towel or drain in a sieve..
3. Add the red wine to the meat and let it simmer for 5 minutes. Mix in the fried onion and carrot, and stir-fry to let the flavours blend..
4. Add the canned tomatoes, and season with salt and pepper. Don't add the salt all at once; taste it and add a little at a time. I add a scant medium-sized spoon's worth (a little less than 10 ml)..
5. Let the sauce simmer over medium heat, then place it on top of the pasta to finish..

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