spaghetti milanese - špageti milaneze

for milanese dressing it is necessary:

500g minced meat - beef or pork

a little bit of oil

1 onion

1 clove garlic

dried oregano

dried basil

black pepper

1 tablespoon red paprika

1 tablespoon flour

¾ l of tomato juice

grated parmesan

500g spaghetti

about 2 liters of water

tablespoon salt

preparation:

in a little oil fry the chopped onion, garlic,

add oregano to taste, basil, pepper and cayenne pepper,

add the meat and fry until it changes color,

pour a little water and cook slowly, stirring occasionally,

about half an hour (if beef maybe longer)

if you sometimes need to pour some water but not much at once,

add tomato juice and

cook for about 15 - 20 minutes

tablespoon of flour delute in a little water and

add to the tomato

allow to boil while constantly stirring,

cook for 2-3 minutes,

in the meantime, 

put about 2 liters of water to boil,

add a tablespoon of salt

add spaghetti

when re-boil the water, cook covered with a lid few minutes,

put out the fire and

so let it settle capped 13 - 15 minutes

looking towards the end check out if the dough does not overcook,

it must be hard enough but still cooked (when you bite in the middle should not be a white dot of raw dough)

drain the spaghetti and

serve immediately with sauce Milanese,

parmesan cheese and

oregano.

za milaneze preliv potrebno je:

500g mlevenog mesa – junetine ili svinjetine

malo ulja

1 luk

1 čen belog luka

sušeni origano

sušeni bosiljak

crni biber

1 kašika crvene aleve paprike

1 kašika brašna

¾ l soka od paradajza

trenisan parmezan

500g špageta

oko 2 l vode

velika kašika soli

priprema: 

na malo ulja propržimo sitno iseckan luk, beli luk,

dodamo origano po ukusu, bosiljak, biber i alevu papriku,

dodamo meso i pržimo dok ne promeni boju,

zalijemo sa malo vode i 

polako kuvamo uz povremeno mešanje,oko pola sata ( ako je junetina onda i duže),

ako treba dolijemo ponekad malo vode ali ne puno odjednom,

dodamo paradajz i

kuvamo još oko 15 – 20 minuta

kašiku brašna razmutimo u malo vode i dodamo u paradajz

pustimo da provri i uz stalno mešanje kuvamo 2-3-minute

u međuvremenu stavimo oko 2 l  vode da prokuva,

dodamo kašiku soli i

spustimo špagete da se kuvaju poklopljene

kada ponovo provri voda, kuvamo par minuta,

ugasimo vatru i

ostavimo da tako odstoje poklopljene 13 – 15 minuta,

pred kraj pogledamo da se testo ne prekuva,

ono mora biti dovoljno tvrdo a ipak kuvano ( kada ga pregrizemo u sredini ne treba da bude bela tačkica presnog testa)

špagete ocedimo i odmah služimo sa milaneze prelivom,

parmezanom i 

origanom.