{"id":1031,"date":"2023-04-10T00:53:54","date_gmt":"2023-04-10T00:53:54","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1031"},"modified":"2023-04-17T06:23:38","modified_gmt":"2023-04-17T06:23:38","slug":"white-bolognaise-i","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/white-bolognaise-i\/","title":{"rendered":"White Bolognese I"},"content":{"rendered":"

\"\"<\/p>\n

INGREDIENTS<\/strong><\/p>\n

1 Kg Minced Meat (Beef, Chicken, Turkey)
\n1 Large Onion
\n400 ml Cream
\n5 Cloves Garlic (1 Tsp Garlic Powder)
\n250 g Cream Cheese
\n2 Tbsp Powdered Broth
\n\u00bd\u00a0Cup Milk {More If Necessary}
\n50 g Parmesan Cheese
\nOil For Frying
\n3 Tbsp Flour To Set
\nSalt
\nPepper<\/p>\n

METHOD<\/strong><\/p>\n

1 First, fry the minced meat together with the onions in a little oil.
\n2 Then add the cream, parmesan and the processed cheese and simmer over a medium flame, stirring constantly, until the cheese has completely dissolved.
\n3 Add the milk.
\n4 Now press in the garlic cloves (to taste) with the garlic press, crumble in the stock cubes, flour and bring everything to a boil. Season to taste and, if necessary, season with a little salt and pepper.
\n5 Now the whole thing is tied with flour according to old tradition.
\n6 At the same time, prepare the spaghetti as usual.
\n7 Arrange the spaghetti on plates, pour the sauce over them and serve.<\/p>\n

NOTE
\n<\/strong>Parmesan Cheese is my add in.
\n<\/strong><\/p>\n

 <\/p>\n