The classic spaghetti Boloniez

The classic spaghetti Boloniez


500 gr. Spaghetti No. 10
50 g. butter for frying
100 g. the pecorino cheese Amfilochias

250 gr. minced beef shoulder
250 g. minced pork shoulder
6 tsp. tablespoons olive oil
4 onions chopped
1 tsp. Fresh cinnamon
1 tsp. Fresh nutmeg
½ cup chopped parsley
leaves 4 bay
1 tsp. fresh thyme
salt and pepper
1 clove garlic
1 water glass white wine
200 ml bouillon

For the tomato sauce
500 g. ripe tomatoes
100g. onion, chopped
2 cloves garlic, finely chopped
50 ml olive oil
black pepper


Prepare the tomato sauce.
Blanch the tomatoes for 1 minute, peel and chop into colander to drain the many fluids.
Saute the onion with the garlic we finely chopped. Add the chopped tomatoes and bring to a boil for 15 minutes.
Saute the chopped onion and garlic with olive oil and shine when the onion, add the mince, stirring constantly.
Add salt, pepper, herbs add wine and after a while add the broth, tomato sauce and bring to a boil over medium heat until you obtain the correct texture. Boil the pasta in boiling salted water and drain. Having buttered pasta in a frying pan, mix with the sauce and serve boloniez throwing the grated cheese.


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