Spaghetti Bolognese (espagueiri bolaneis)
A package(paket) ofspaghetti medium
pound of ground beef (poun of groun bif)
A can of tomatoes
living quarter cup of red
2 tbsp olive oil ( tu tablespun oli guel)
2 cloves of garlic (tu clovs of garlic)
1large red tomato (one large red tumeitles)
1 green pepper (one green peper)
1 small onion
One tablespoon of dried Italian herbs odor (thyme, oregano, basil, etc.). (one tablespun of draifitalian herbs odor time, origino, bisil, etc.)
Mozzarella cheese 100 gms (one joundred grams).
Salt and pepper, to taste (sol and peper, to teist)
* Ready with the ingredients we will start withpreparation. (ruedy with
* Since less than 30 min. We'll be ready to enjoy our rich dish of the day today. (sinse les dat).
Fry (frai) ground beef with salt and pepper until goldenbrown. Add garlic, peppers and onion and finely (fainli) chopped (chopt) herbs. Cook on high heat for 5 minutes. Stir (ester) in wine and let evaporate. Incorporate canned (cand) tomatoes and freshtomatoes cut (cot) into large (larshe) pieces (pises). Reduce heat and simmer for 15 minutes. In the last boil, add the fresh basil (beisil) leaves (livs). Meanwhile (minguil), boil water (guader) withsalt and add spaghetti to boiling water and cook for 15 minutes, or according (acorsing) to the term that you want to give the pasta. When the spaghetti are ready, drain and serve in a bowl.Incorporating over the spaghetti Bolognese sauce (soos). Garnish (gardish) with grated (greided) mozzarella cheese.
This recipe must be done at home, they saw how easy it is, well now we are going to mount...