Vermicelli with bolognese sauce (Tricks for cooking pasta) / Vermicelli con salsa boloñesa (Trucos para cocinar la pasta)

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Pasta is a dish that we eat quite often in my family because they like it both adults and children. A good pasta like these Vermicellis with Bolognese Sauce is very easy to prepare, it does not require many ingredients and it is cheap.

Ingredients:

1 kilo of pasta
1/2 kilo of ground beef
10 tomatoes
2 onions
1 large paprika
Oil
Salt
Cumin
Oregano
3 garlic cloves
Cheese

Maximum preparation time: 1 hour
Makes: 7 to 8 servings

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The first thing we are going to fry is the meat until it is cooked well. Add the garlic, crushed or cut very small, then the onion and the paprika. The tomatoes are striped, without the skin. Then I add the seasonings such as oreano, cumin, salt and let it cook until the sauce is made, but it is not too dry.

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How to cook pasta?

Many do not pay attention to this step, but it is just as important as making a good sauce.

Here I give you my tricks to make a good pasta without sticking:

1.- You must cook the pasta in a large pot with enough water to cover the pasta.
2.- Add the salt before the water boils.
3.- I like to cut the pasta in half so that it comes into contact with the water quickly and thus not have long threads when the children eat their pasta.
4.- Stir the pasta immediately after you add it to the water so that they don't stick to you, this is very important.
5.- Make sure to make the sauce before cooking the pasta since this waiting time will make the pasta stick to you.

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How do I know if the pasta is al dente?

You no longer have to throw your pasta on the wall, that just makes a mess and doesn't help you. Let me tell you that if your pasta sticks to the wall it could mean that your pasta is past cooking.
The best way to know if your pasta is ready to strain and be served is:

1.- Observe its color, the pasta changes from yellow to a paler or whitish color.
2.- Take one of the threads of paste and try it, who best tells you if the paste is already ready are your teeth, that is why it is called ¨al dente¨
Your teeth will be the best indicator of your paste, by the time you throw it on the wall it may already be past.

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Cheese is also an important ingredient in a good pasta dish. I used this white cheese that in my country we call it semi-hard, but it also looks good with a Parmesan cheese, a year cheese or any cheese with a hard consistency. Do not use soft cheeses because it will melt on the plate and it will not do its job.

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Serve this dish as soon as the pasta is ready because even if you add oil to the cooking water, it will still peel a little.

Pasta is served hot and enjoyed fresh. I hope that these tricks that I use to make pasta will help you make your plate and that your family will tell you that they have eaten the best pasta dish of their life.

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Bon appetit and until the next recipe.

Traduccion al Español:

La pasta es un plato que comemos bastante seguido en mi familia porque les gusta a grandes y a chicos. Una buena pasta como estos Vermicellis con Salsa Boloñesa es muy facil de preparar no requiere de muchos ingredientes y sale economico.

Ingredientes:

1 kilo de pasta
1/2 kilo de carne molida de res
10 tomates
2 cebollas
1 pimenton grande
Aceite
Sal
Comino
Oregano
3 dientes de ajos
Queso

Tiempo maximo de preparacion: 1 hora
Rinde para: 7 a 8 porciones

Lo primero que vamos a sofreir es la carne hasta que se cocine bien. Agregamos los ajos machacados o cortados bien chiquitos, luego la cebolla y el pimenton. Los tomates se los aregue rayados, sin la piel. Luego agrego los condimentos como oreano, comino, sal y dejo cocinar hasta que se haga la salsa, pero que no quede muy seca.

Como cocinar la pasta ?

Muchos no le prestan atencion a este paso, pero es tan importante como hacer una buena salsa.

Aqui te doy mis trucos para hacer una buena pasta sin que se peguen:

1.- Debes cocinar la pasta en una olla grande con suficiente agua, que cubra la pasta.
2.- Coloca la sal antes de que hierva el agua.
3.- Me gusta cortar la pasta a la mitad para que asi entre rapido en contacto con el agua y asi no tener hilos largos a la hora de que los niños coman su pasta.
4.- Mueve la pasta inmediatamente que la agregues al agua para que no se te peguen, esto es muy importante.
5.- Asegurate de hacer la salsa antes de cocinar la pasta ya que ese tiempo de espera hara que la pasta se te llegue a pegar.

Como hago para saber si la pasta esta al dente ?

Ya no tienes que tirar tu pasta a la pared, eso solo ensucia y no te ayuda. Dejame decirte que si tu pasta se pega a la pared puede significar que tu pasta esta pasada de coccion.
La mejor forma de saber si tu pasta esta lista para colar y ser servida es:

1.- Observa su color, la pasta cambia de color amarillo a un color mas palido o blancuzco.
2.- Toma uno de los hilos de pasta y pruebalo, quien mejor te dice si ya esta lista la pasta son tus dientes, por eso se llama ¨al dente¨
Tus dientes seran el mejor indicador de tu pasta, para cuando la tires a la pared ya puede estar pasada.

El queso tambien es un ingrediente importante en un buen plato de pasta. Yo use este queso blanco que en mi pais le llamamos semi-duro, pero tambien le queda bien un queso parmesano, un queso de año o cualquier queso de consistencia dura. No uses quesos blandos porque se derretira sobre el plato y no cumplira su funcion.

Sirve este plato en cuanto este lista la pasta ya que aunque le agregues aceite al agua de su coccion igual se te pegaran un poco.
La pasta se sirve caliente y se disfruta recien hecha. Espero que estos trucos que yo uso para hacer la pasta te sirvan para hacer tu plato y que tu familia te diga que han comido el mejor plato de pasta de su vida.

Buen provecho y hasta la proxima receta.

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