A new year that begins is an opportunity to make good resolutions. Cooking more home-cooked meals can be part of it. However, when you are not sure how to go about it, time spent in the kitchen can become a real chore. Fortunately, with very simple tips, it is possible to succeed in your dishes and take pleasure in tasting them.
To find out how to make pasta Bolognese, galette des rois or prepare a good raclette, Sidonie Bonnec receives Julie andrieu. She is the host and producer of the show Julie’s Notebooks broadcast every Saturday at 4:15 p.m. on France 3.
In Wait a minute !, she reveals her secrets to become an ace of the kitchen. She is also the author of the book As a tip, my cooking primer published by Robert Laffont.
Pasta Bolognese: a simple and comforting recipe
No more pasta Bolognese made with ready-made sauce. Julie Andrieu reveals her secrets to making this simple and comforting recipe a success.
First of all, the success of this dish is not measured by the quantity of the sauce: a good bolognese contains only very little sauce. However, special attention must be paid to the choice and preparation of vegetables and meat.
The vegetables that are found in a bolognese are celery, carrot and onion. They must be finely cut and then melted for an hour in a pan with olive oil.
Then we add ground meat, previously browned in a pan, as well as some tomato puree and a little water.
Regarding the choice of meat, you have to ask your butcher a mixture of minced meats (pork, beef and veal) very finely at the small grid.
For pasta, better to choose tagliatelle rather than spaghetti. So that the sauce penetrates well, we can brown the sauce in a pan and a sauté pan and add the pasta very al dente with a little cooking water.
After simmering for two minutes, the dish is ready to be enjoyed with a little grated parmesan.