Spaghetti bolognese

Ingredients

• •350 g spaghetti
• •~400 g minced pork (ground beef works too)
• •1 jar Winiary Sos Boloński (~500 g)
• •1 sachet Knorr Fix Spaghetti Bolognese
• •100–200 g Gouda cheese, grated
• •1 tbsp olive oil
• •Salt and black pepper, to taste
• •Pasta cooking water, as needed
• •Pinch of sugar

Directions

1. Prep: Season the minced pork with salt and pepper. Grate the Gouda. Boil a kettle of water for the pasta.

2. Meat: Heat olive oil in a large pan over medium-high heat. Add the minced pork in one layer, break it up with a spoon, and fry until well browned and cooked through. Leave the meat in the pan.

3. Sauce: Lower to medium heat. Add Knorr Fix Spaghetti Bolognese with water (as on the sachet). Stir and simmer 4–5 minutes on its own. Then add the Winiary Sos Boloński. Stir well and simmer a few more minutes until the sauce coats the meat. Season if needed.

4. Pasta: Boil spaghetti in well-salted water until 1 minute less than package time (al dente). Save about 1 cup of pasta water before draining.

5. Combine: Add drained spaghetti to the pan with the meat and sauce. Toss on medium-low heat, adding splashes of pasta water until the sauce coats the pasta.

6. Finish: Over low heat, stir in grated Gouda in handfuls until melted and creamy. Turn off the heat. Adjust seasoning or loosen with more pasta water if needed.

7. Serve: Serve immediately with black pepper on top.

8. Cooking photos.

Zdjęcia z procesu.