Step 1.- Put the pot to boil over low heat, when it is hot not irvase, introduce the carving or spaghetti dento the pot and expose it by the corner without breaking them.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make spaghetti to the Bolivian: |
| Spaghetti to the Bolivian :: una foamade wooden palette, etc. |
Ingredients to make spaghetti to the Bolivian:
2. Leave them soak these by themselves will deepen the pot, you can sour a tablespoon of oil and salt to taste so that a dough is not stuck and forms.
3. Step2.- Cold the ground and disagree so that this granulated, add salt to taste and pepper it is not necessary that it is completely fried better if it is medium, prepare in a not very flat pan that can be found amount of liquid without Estruce that is medium height.
4. Step 3.- Pique the sebolla to taste and carrot in the same way, cold in the same pan of the flesh but without mesclar the water in the middle of the pan and together the tomato sauce (advice: it must provise everything what has been prepared for the ingredients to be to taste.)
5. Dissolve the tomato and mescle sauce with ground meat and carrot with sebolla let a tuco form that is to say that water with condiments must have a bone to meat salt pepper sebolla and carrot; It is when the laurel and mushroom oja must adhere to taste (advice.
6. The Gua must be boiled but Tivia) let it boil over low heat stirring everything without letting it stick to the pan, when it is starting to thick, do not let it dry it.
7. Step 4.- When the carving inside the pot This edible turns off the fire and with the sparkling the water leaves the hot and hot noodle.
8. Serve: on a plate first the carving with a height 2 fingers thermented in a mountain, then 2 and a half spoons of Tuco Com meat and its adeons without forgetting the mushroom and the laurel.
9. To suck your fingers, you can accompany it with a glass of red wine and a good Cuban flame …………
