Laurel, red wine and onion. Decorate the pasta with basil leaves.
Pasta Bolognese with olives is ideal for any special occasion and what better way to give it a flavor that will surprise your guests.
Enough of water, for the pasta
1 teaspoon of salt, for the pasta
1 bay leaf, for the pasta
200 grams of spaghetti
2 tablespoons of GOYA Extra Virgin Olive Oil
1/4 cups onion, finely chopped
2 tablespoons garlic, finely minced
1/2 cups of carrot, in small cubes
1/4 cups celery, small cubed
2 cups of tomato puree
2 tablespoons tomato paste
2 cups ground beef, sirloin
1/2 cups of red wine
1 jar of GOYA Salad Olive, 198 grams, drained
enough of basil, leaves, to decorate
enough of rustic bread, to accompany
Boil the water in a saucepan until it has a high bubble, then add the salt and bay leaf.
Wait for it to reach temperature again and add the pasta. Cook over medium heat for 8 minutes, remove from heat, drain and reserve.
Pour a little GOYA Extra Virgin Olive Oil into a hot saucepan, sauté the onion and garlic over medium heat until they change color.
Add the carrot and celery and cook for 2 more minutes. Lower the heat and pour in the crushed tomato and tomato paste. Integrate the ingredients and cook for 10 minutes, stirring occasionally.
Add the ground beef, red wine, salt, and pepper. Cook for 15 more minutes, trying to keep the heat low.
Add the spaghetti pasta and the drained jar of GOYA Salad Olive. Integrate and cook 3 more minutes.
Serve the Bolognese pasta with olives hot, decorate with basil leaves and serve with rustic bread.