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Salsa a la boloñesa

Típica salsa para tomar con espirales y tallarines. Se sofríe media cebolla, se añade una zanahoria a daditos y 250 g de carne picada de ternera.

Cuando empiece a dorarse, se agrega salsa de tomate y se deja cocer a fuego lento.

This entry was posted on Friday, January 8th, 2010 at 20:44 and is filed under Salsas. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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