Spaghetti Bolognese with Cream Sauce and Parmesan

To prepare excellent pasta, you will only need two pots. One for cooking the pasta and another for heating the sauce. And considering that it only takes 10 minutes to prepare, this is definitely more than a great idea for a quick and tasty meal.

Details

  • Preparation Time: 2 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, noodles, fresh

  • 400 g Tomato sauce, without salt

  • 1 twig Rosemary, fresh

  • 200 g Sour cream

  • 50 g Cheese, Parmesan, grated

Steps

  1. Place a pot with a larger amount of lightly salted water on the stove (see tips). Add the pasta to the boiling water and cook for the time indicated on the package.

  2. While the pasta is cooking, pour the Bolognese sauce into a pan and bring it to a boil along with a sprig of rosemary. Stir in the cream and bring to a boil again. When the sauce boils for the second time, remove the rosemary and take the pan off the heat.

  3. When the pasta is cooked al dente, drain it and save a little of the water in which the pasta was cooked.

  4. If necessary, thin the Bolognese sauce with a little of the saved water. Add the drained pasta, mix well, serve on plates, sprinkle with grated Parmesan, and serve.

Nutrition Information (Per 100g)

  • Calories: 184.28 kcal
  • Fat: 4.98 g
    • Saturated Fat: 1.39 g
  • Carbohydrates: 24.78 g
    • Sugars: 1.99 g
  • Protein: 7.96 g
  • Fiber: 0.4 g

Advice

The ideal ratio for cooking pasta is: 1 liter of water, 100 g of pasta, and 7 grams of salt. This amount of water ensures excellent cooking homogeneity and prevents the pasta from sticking together during boiling. Italians swear by pasta "al dente," which means it should still be firm when bitten. The easiest way to check if the pasta is cooked properly is to taste it or break it. Properly cooked pasta will have a slightly darker dot in the center. If the dot is still white, the pasta is not yet cooked enough. Egg pasta is suitable for cooking with sauces that are less acidic and slightly sweet. If you want to add some color to the dish, add a handful of blanched peas.