INGREDIENTS:
- 12 pieces of vigan longanisa
- 5 cloves of garlic, peeled and minced
- 1 red onion, peeled and chopped
- 1 carrot, peeled
- 2 sticks of celery
- 50 grams of fresh parsley
- 50 grams of fresh basil
- 1 can tomato sauce
- 1 teaspoon of tomato paste
- half a cup of pork stock (1 pork bouillon cube)
- 2 tablespoons of catsup
- 1 tablespoon of sugar
- 3 bay leaves
- salt, pepper
- 1 kilo of pasta
- cooking oil
INSTRUCTIONS:
- Cook the pasta as indicated on the package. You can follow the instructions if you want it al-dente. The secret to cooking pasta; lots of water, salt and adding oil to avoid them from sticking.
- Peel the skin of your longanisa and mash them using a fork. Keep at least one longanisa in tact for decoration.
- Grate the carrots and celery. Then in a saucepan, add some cooking oil put the onion, garlic, carrots and celery, fry them together until wilted.
- Then add salt, pepper, chopped parsley, sugar, tomato paste. Then put on the meat of the longanisa. Continue mixing.
- Add tomato sauce, catsup and pork stock. Cover and let it simmer for about fifteen minutes.
- Lower the fire, taste and adjust the seasoning by adding more or less salt and sugar depending on your taste. Add more pepper and some chopped parsley.
- Simmer until sauce thickens. Serve the pasta with bolognese sauce topped with fried sliced longanisa.
Source: Filipino Food Store
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