Pasta bolognese
Ingredients
A package pasta spaghetti El Conquistador
Two tablespoons of garlic paste Tradiciones Andinas
A spoonful of ground oregano Andean Traditions
A tablespoon of Akenton sugar
Four tomatoes
A finely chopped onion.
Half a kilo of ground beef
A cup of water
JP products in this recipe
Preparation
In a large pot we add six cups of water and a teaspoon of salt and over high heat let it boil, when the water is boiling we add the pasta and with the help of a spoon we are wetting it so that everything enters the pot, we lower it over low heat and we cover.
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In a processor or blender we liquefy the tomatoes with a little El Conquistador olive oil until you get tomato paste, you can buy it but homemade it is fresh and delicious.
In a nonstick skillet we fry the meat with the chopped onion in a little El Conquistador olive oil, we let the meat cook very well.
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Add the tomato paste, the cup of water, the Andean Tradition ground oregano and the salt, let it simmer.
We let the meat take a smooth and thick consistency.
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When the pasta is al dente we remove from the water, drain very well and serve, above we put our Bolognese sauce and enjoy!
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