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Number of visits:: 3263x
Language: Česky Slovensky
3.79 ($ 0.64/serving)
40 minutes
6 servings
ObtížnostObtížnost

    Each serving contains 100 g

  • Energy 703 kJ (168 kcal) 8 %
  • Sugar 0.91 g   1 %
  • Fats 7.81 g   11 %
  • Saturates 3.66 g   18 %
  • Sodium 0.292 g   12 %
  • % recommended daily amount for adults (Everything about GDA)

Very tasty and quick version of spaghetti. This is not a real spaghetti bolognese, which is far more complicated. {text: "If you limit the meat, or swap it for a less fatty beef, then the food is relatively diet."}

spaghetti 500 g 716,5 kcal
minced pork {text: "The weight and type of meat is entirely your choice, you can use a mixture of pork and beef. Excellent results can be obtained when you replace the meat by finely chopped smoked meat. Stated quantities, are proven to be very effective."} 300 g 698,6 kcal
onion 2 pieces 160 g 65,8 kcal
tomato puree 7 tbsp, or a larger tin 140 g 143,8 kcal
garlic 4 cloves {text: "In an emergency we can use granulated garlic, about 1 teaspoon. You can adjust the amount of garlic to your taste, or it can be omitted completely."} 20 g 22 kcal
thyme 1/2 tsp 0.5 g 1,2 kcal
basil 1/2 tsp {text: "You can use fresh or dried. Quantity is the same in both cases."} 0.5 g 1,2 kcal
sweet paprika 1 tsp 4 g 11,3 kcal
grounded black pepper 1/4 tsp {text: "You can use less if it´s for the children, or can even be omitted completely."} 1 g 0 kcal
parsley leaves 1/2 tsp {text: "You can use dried or fresh."} 1 g 0,1 kcal
dried vegeteble 1/2 tsp tutorial on home production {text:"This will guarantee that it does not contain glutamate, or other chemicals. ", Title:" Why produce at home?"} {text:"You can also use dried vegetable containing glutamate, but not everyone wants it in their food. The decision is up to you.."} {text:"In the section: What is it? you find out what the glutamate is"} 2 g 5,6 kcal
sunflower oil 3 tsp {text: "You can also use an olive oil, depends on your taste."} 9 ml 74,7 kcal
salt 1/4 tsp to taste 3 g 0,1 kcal
Eidam cheese for decorating - to taste 100 g 342,5 kcal
  1. It is appropriate to make the sauce in the higher pot, because it is sputtering all around after adding tomato puree. Fry onion at 120° C and after a while add spices according to the list. Then immediately add the minced meat and saute with a little water (about 100 ml) for about 15 minutes. Keep checking so there is still some water left. When the meat is soft, go to the next step.
  2. Then pour as much water as you want sauce - about 300 ml. When everything comes to a boil, add salt to taste. Add a can of tomato puree, garlic, and add water to a final density.
  3. At very low heat cook for about 4-5 minutes, it is appropriate to mix it all the time. Then switch off and with a lid on let it to cool.
  4. Cook the spaghetti according to the instructions, strein, leave in the same pot and immediately pour hot mixture. Mix well.
  5. You can also serve on a plate plain spaghetti and sauce on the top.

 

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    Can be served with bread, pastries, potatoes, mashed potatoes, or just the way you will enjoy the most. |

     

    The amount of marinade will be enough for up to 1.5 kg of meat.

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    Of course, you expect it will be good, but you will be surprised by the excellent taste. This hamburger is really worth trying and you will never go to fastfood again. In addition, the portions are really big. |

    Remember that the meat must rest not only before but also after cooking. |

    Best burgers in New York is supposedly prepared from a mixture of meat from the ribs and neck. Fat also plays a role, as it is characterized by a strong beef flavor. |

    Predecessor of hamburger was a tartare steak - bits of ground meat mixed with spices, onion and egg, which is served raw. And thence its name comes from. German port city of Hamburg  traded with a raw meat. Later, someone thought about roasting this meat and hamhurger was born.

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    All items must be sterilized - rinsed in hot water of at least 80°C. Although it is not true sterilization, but just for this purpose is enough. This is not just for jars and a lids, but also all other gadgets that come into contact while making ​​yogurt. | 

     

    Nutrient culture - a yogurt that we use is a key ingredient. Therefore, choose it very carefully. | 

     

    As a yogurt maker may serve any space which keeps temperature in the range of 39 to 41°C.  Some chefs and cooks use for this purpose an electric oven.

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    Always sprinkle hydroxide in water, never pour water into hydroxide! Would occur chemical reaction - instant boiling liquid with a strong sputtering. However, if you pour hydroxide in water, that will not happen. A glass or other container should be able to stand temperature around 90°C, since the fluid is hot. If you follow these principles, the production of soap is safe. | 

     

    The most important is to wear protective eyeglasses and gloves. Working with a strong basic agent, spillage could cause injury to eyes and the skin. In no case should be children present while working on the recipe. | 

     

    Sodium hydroxide is highly hygroscopic substance. In practice this means that immediately after weighing close the container, otherwise the substance absorbs moisture within seconds and the crystals will be bonded. | 

     

    Do not inhale vapours while cooking.

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    This ham can not be stored as long as bought one. We recommend to use it up to 3 days or freeze it. It is also possible to use different containers with the possibility of vacuum - the suction air. |

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