Espagueti con salsa de carne molida y tomate fresco

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Espagueti con salsa de carne molida y tomate fresco. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook Espagueti con salsa de carne molida y tomate fresco using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Espagueti con salsa de carne molida y tomate fresco:

1. Salsa de Carne:
2. 400 gr carne molida de res baja en grasa
3. 1/2 taza aceite de oliva
4. 1 cebolla picada en brunua
5. 2 dientes ajo majado
6. 1 ají morrón rojo picadito
7. 4 hojas culantro picadito
8. al gusto sal y pimienta negra
9. 1 litro caldo de pollo, carne o verduras
10. 1 cdta azúcar
11. 1 pizca paprika
12. 1 pizca orégano
13. 4 cdas pasta de tomate
14. al gusto sal y pimienta
15. 1/2 taza vino blanco
16. 4 tomates peritas maduros picados
17. 450 gramos espaguetis

Instructions to make to make Espagueti con salsa de carne molida y tomate fresco

1. En sartén grande, calentamos el aceite suavemente con los ajos, para saborizar, luego agregamos la cebolla ají morrón, y dejamos sofreír lentamente. Sazonamos y agregamos la paprika.
2. Agregamos la pasta de tomate para dar forma a la salsa, integrándola con el aceite, luego de dos minutos, agregamos la carne y damos fuego intenso para saltearla. Revolvemos para soltar la carne molida evitando grumos. Ahora el vino para que perfume y de carácter a la salsa, 30 segundos y bajamos el fuego a medio, agregamos el caldo, orégano, culantro y tapamos y dejamos sudar por 5 minutos. Rectificamos sal y agregamos azúcar, según la acidez.
3. Sancochamos la pasta al dente o tú preferencia. Picamos los tomates en cubitos de 1 cm. Cuando la pasta este lista, escurrimos la olla y dejamos la pasta. Inmediatamente agregamos el tomate picado y revolvemos la pasta gentilmente, y la pasta absorberá el sabor fresco del tomate. NUNCA agregar aceite en este momento. Inmediatamente agregamos la salsa de carne e integramos todo suavemente.
4. Podemos agregar 1/2 taza del agua del sancochado de la pasta para hacer la salsa untuosa, a la vez que le damos consistencia. Este es un plato que debe quedar jugoso y sustancioso.
5. Inmediatamente servimos y rociamos Parmegiano Regiano sobre la pasta para que se funda en su calor.

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