Want to try Bolognese stew in Italy? Look in the menu Italian restaurant"Tagliatelle al ragout" or "ragout alla bolognese". Better yet, make the famous Bolognese pasta at home - step by step recipe will help you recreate a real gastronomic miracle in your kitchen!

Bolognese pasta recipe: the basics

Chopped meat

According to traditional recipe, base component the dish is beef, although a mixture of beef and pork is allowed. To give the bolognese pasta a smoked flavor, sometimes a few slices of pancetta are added to the minced meat - pork belly, dried with the addition of spices (rosemary and sage).

When choosing beef, give preference to such a cut, which needs a long stewing. For example, a shank or shoulder blade is perfect, they have a rich meaty taste. Of course, it is best to buy a whole piece of meat and chop it yourself with a knife or grind it in a meat grinder. If this is not possible, then buy ready-made minced meat, good quality and always fresh.

Lots of fresh vegetables

To make the bolognese tasty and rich, be sure to take: onions - for flavor, carrots - add sweetness, celery - prevents the meat from darkening. Garlic is optional, but a couple of cloves added initially when frying vegetables will not be superfluous.

As for the tomato component, options are acceptable here. You can use wiped fresh tomatoes, tomatoes in own juice or concentrated tomato paste. In the first two cases, additional efforts will be required, you need to constantly stir and make sure that the tomatoes do not burn. If you add tomato paste, then the taste of the stew will be radically different, it will turn out to be more intense, and the stewing process itself is greatly simplified.

Red or white wine?

Wine gives the stew a special flavor, so be sure to add it. It is best to take dry red wine, it goes very well with the dish. If there is only a bottle of white in the refrigerator, then use it, but only on condition that it is dry! Dessert and semi-sweet wines will not work.

What to serve bolognese with?

In Bologna, they believe that stew and tagliatelle are simply made for each other. Tagliatelle - egg paste, flat and rough, has a porous structure, due to which it perfectly absorbs meat sauce... The ideal strip of noodles should be 8 millimeters wide - this is the standard for tagliatelle adopted by the Italian Institute of Nutrition at the initiative of the inhabitants of Bologna in 1972. Uncompromising Italians allow you to complete the bolognese pasta with a single addition - a pinch of grated Parmigiano Reggiano. Parmesan cheese enhances the flavor and aroma of the dish.

In addition to pasta bolognese, meat stew suitable for creating more complex dishes such as lasagna or bolognese pizza. In any case, it will be delicious!

Total cooking time: 3 hours
Cooking time: 2 hours
Yield: 4 servings

Preparation

First you need to prepare meat and vegetables. For the stew, I used a beef shank, cleaned the meat from large tendons and ground it through a meat grinder with a coarse grill (if there is no meat grinder, you can chop finely and finely with a knife). Peel the onions, garlic and carrots and cut them into cubes with an edge of about 0.5 cm. Be sure to add celery - it is not customary to cook Bolognese stew without it, the taste and color will be completely different. You will need one large petiole, also diced.



Next, you should fry the ingredients. In a frying pan, I heated olive oil and butter... First I fell asleep vegetables - you should get a decent slide, the volume of vegetables should be about the same as the meat component.



Fried over medium heat, without a lid, stirring with a spatula. After about 10 minutes, the vegetables should be soft and the onions should begin to turn golden.



It's time to send the meat to the pan. Stirring, I fried Ground beef so that it is well browned - about 15-20 minutes, kneading it with a spatula so that there are no large particles. At this stage, the beef should be roasted, and not just stewed, otherwise the stew will not have a characteristic meaty taste.





Added 1 glass of water (or vegetable broth), salt and pepper to taste, bay leaf and a mixture of Italian dried herbs. Reduce heat to minimum, cover and simmer for 2 hours, stirring occasionally. If the water boils away a lot, then it can be added, the main thing is to make sure that nothing is burnt.



The extinguishing time can be extended up to 4 hours. The longer the stew is stewed, the richer it will taste. You can cook not on the stove, but after frying, pour into a heat-resistant form, add water and simmer for 3-4 hours under a lid at a temperature of 130-140 degrees. To prevent moisture from evaporating, you can put a couple of sheets of foil under the lid. The method of cooking in the oven is good because the stewing will be even over the entire area, you do not need to stir the contents of the form.

After stewing, the Bolognese stew should be infused for 30-40 minutes, then it will be even tastier. The sauce will be absorbed into the meat and become a little thicker. While the stew is cooling down, you need to boil the bolognese pasta. Serve hot with tagliatelle sprinkled with grated Parmesan cheese. By the way, if you have cooked a lot of stew, then you can store it in the refrigerator, freeze it in small portions, and reheat it as needed. It is very convenient, at any time you have boiled pasta and you can enjoy a real Italian dish without leaving your home. Buon appetito!

Bolognese cannot be categorized as a quick recipe, it takes a long time to languish, but the result is worth it. You can surprise your guests with classic bolognese. It is also perfect for a romantic dinner.

A true classic bolognese recipe

Traditionally, the homemade bolognese recipe includes beef. Apparently, for this reason, it is often called meat sauce or stew. This bolognese sauce is perfect for a wide variety of pasta. For example, penne, fettuccine. We often use spaghetti, but Italians consider it a bad idea, because spaghetti does not "hold" the sauce well.

Subtleties and tricks

It is important to follow the step-by-step recipe for bolognese sauce with minced meat, because if you change the sequence of adding the ingredients, then the taste will already differ significantly from the original. For example, in no case should you add milk and wine at the same time. Many housewives prepare such a sauce for the winter, it turns out very tasty and appetizing. There are many recipes, these can be found on Wikipedia.

What other subtleties of cooking are there?

• Tableware. Bolognese dishes should be taken with a thick bottom and good non-stick coating... It doesn't have to be a frying pan; a saucepan will do. You can also cook bolognese in a slow cooker.
• Cooking time. Balaniez with ous should be cooked for at least two hours, ideally three. It is in this case that the desired consistency of the sauce is obtained.
• Storage. How much to store ready-made sauce in the refrigerator - it's up to you. Of course, it can be warmed up and used as needed, but freshly made it tastes much better. The optimal period is up to five days.
• The amount of liquid. Throughout the entire cooking process, it is important to ensure that the liquid is present in the container, otherwise the meat will dry out.
• Constant stirring. Don't stray too far from the stove, the bolognese loves attention. Stir so that it does not burn, otherwise the whole dish will deteriorate.
• Silent fire. The sauce should boil slightly, that is, it is not advisable to allow huge bubbles.
• Consistency. Ready bolognese, with correct preparation will not be liquid. Homemade sauce bolognese has a dense consistency, but it should not be too thick.
• Color. Ready dish if you followed the recipe for the Italian bolognese correctly, it should turn out to be a deep red.

Cooking instructions

What you need:

• beef - 300 g;
• onions, carrots - one at a time;
• celery - two or three petioles;
• parsley greens - five to six branches;
• tomatoes - four;
• bacon or brisket - 50 g;
• garlic - two cloves;
• dry white and red wine - 100 ml each;
• milk - 100 ml;
• spices (pepper, salt, nutmeg, Provencal herbs) - to taste.

What to do

1. Chop the peeled onions and carrots as finely as possible (carrots can be chopped with a fine grater).
2. Pass the beef through a meat grinder, preferably twice.
3. Remove skin and seeds from tomatoes. Grind thoroughly.
4. Cut the brisket or bacon into very small cubes.
5. V high skillet heat the bacon, remove the greaves. We will cook the sauce with the remaining fat.
6. Fry onions until soft in fat melted from bacon. It is very important not to overdo the onion, otherwise the taste will be completely different. Light golden hue - excellent condition.
7. Add chopped celery stalks and carrots. Fry vegetables for six minutes, stirring constantly.
8. Now you can add ground beef to the vegetables. After it gets into the pan, you need to mix it well (using a spatula or other convenient utensil) with vegetables, as if chopping. The meat and vegetable mass should be homogeneous. With continuous stirring, fry for another eight minutes.
9. Add finely chopped garlic cloves, salt and season to taste.
10. According to the recipe, the meat bolognese sauce must be poured with a mixture of wines.
11. Simmer over low heat, covered. Time is 15 minutes.
12. Add finely chopped parsley, tomatoes and a glass of water.
13. Simmer over low heat, stirring occasionally. Bolognese with ous should languish, but not burn. The longer the sauce is stewed, the tastier it will be in the end. If the liquid evaporates, you can add water or broth.
14. About half an hour before the end of cooking, pour the milk into the sauce. Stir well and simmer until tender.

If there is no home fresh tomatoes, can be used canned in its own juice. If the option of cooking with melted fat does not suit you, then take two tablespoons of butter and olive oil each, and cook with this mixture.

Diet option

Bolognese, like most recipes, has undergone many changes in kitchens. And really, how to make pasta bolognese sauce if you are on a diet or vegetarian? It is these non-standard situations that usually lead to the creation of various variations of the dish.

The dietary version of the sauce is not much different from the original. You just need to reduce the calorie content as much as possible. Instead of fatty beef, use tender veal, instead of fat - olive oil. You can add chili and pepper to spice up the dish. Besides, hot spices help speed up metabolism. And this is exactly what a losing weight person needs.

You can use your favorite seasonings according to your preference. For example, basil complements bolognese well (as in the photo). Fans of Provencal seasonings are advised to add a pinch of dried herbs ten minutes before the end of cooking. Do the same with herbs.

Substitution of ingredients

Many people change the composition of the ingredients to their liking. Everyone is not always close at hand the right ingredients... So you have to improvise.

• Instead of tomatoes. In the absence of tomatoes, you can make a bolognese sauce with tomato paste. Although, pasta is sometimes used instead of milk.
• Instead of milk. For lovers, more creamy taste the option of making a sauce with cream is suitable. Just swap milk for cream in the recipe. For a richer taste, add grated cheese at the end of cooking. Or sprinkle with cheese on serving.
• Instead of meat. Vegetarians need a recipe for meatless bolognese. In this case, you can prepare a dish with mushrooms.

If you need a lean bolognese, then you just need to replace the prohibited foods with permitted ones. For example, instead of meat, use mushrooms, instead of bacon - vegetable oil, or even refuse it altogether. You will also have to replace wine and milk with water.

A simple recipe for bolognese sauce can help out the hostess both when receiving guests and at home dinner. With tomatoes, juicy minced meat cooked with your own hands, the sauce will become one of the favorite dishes on your table. And you, as a hostess, will receive the most rave reviews.

Reviews: "Tastier than naval pasta"

I also make such a sauce. And in winter, by the way, I often add tomato paste, dilute it with water (about 70 g of pasta 3 tablespoons of water) and add all sorts of different spices. And you can still sprinkle on top grated cheese... Om-Nom-nom!

dOlia, http://forum.say7.info/topic2965-25.html

In the USSR, there were navy-style pasta ... For them, minced meat with onions was fried and added to pasta. Minced meat was from boiled meat as a rule) and it was also delicious! And now the Bolognese sauce =) With it, the pasta is juicy and even tastier !!!

1 Svetlana, http://life-good.com.ua/blog/sous_boloneze/2015-04-12-945

But I had an Italian friend on the course, just from Bologna, and the conversation started about this sauce. I ask, is the spaghetti (!!) bolognese from Bologna? to which she began to laugh ... it turns out it's only tourists who call spaghetti bolognese, but in fact it's just a sauce that can be served with any pasta and is called just pasta bolognese ..

Jenya_Berlin, http://forum.say7.info/topic25770.html

Real italian sauce Bolognese can be made very easily at home. Your spaghetti, pasta, lasagna will acquire a unique taste with it!

Bolognese is a very tasty and rich sauce, it can be served not only with spaghetti or tagliatella, lasagne and pizza are cooked with it, and the Mediterranean neighbors of Italians are Greeks, they add it to National dish- mussaku. Every chef, every Italian grandmother or a simple housewife must have their own little secrets of making bolognese sauce.

Ingredients

• Minced meat - 300 gr.
• Tomatoes - 1 pc.
• Tomato paste or ketchup - 2-3 tablespoons
• Onions - ½ pcs.
• Parsley - 3 sprigs
• Olive oil (for frying) - 5-6 tablespoons
• Salt, black pepper, basil - to taste

Preparation

1. Finely chop the tomatoes, do not pour out the juice from them, we will need it.
2. Pour finely chopped tomatoes (along with juice) into the pan, add a couple of tablespoons of olive oil, finely chopped parsley and basil with ketchup there. Simmer over low heat for 7-12 minutes until the liquid evaporates or until the tomato mixture thickens.
3. Set aside the tomato part of the Bolognese sauce and start preparing the meat part: onion cut into half rings and fry on the same olive oil until golden brown.
4. Add minced meat to the fried onions, salt and pepper it, fry until tender for about 20 minutes.
5. TO ready-made minced meat add the tomato mixture and bring the sauce to readiness (evaporate the remaining liquid), seasoning with your favorite spices

Recipe 2: bolognese - minced spaghetti sauce

Bolognese sauce is a meat stew with vegetables that is typical for Italian cuisine. There are many recipes for this dish, and I offer you my own version, adapted to the local products and tastes of our family. Bolognese is served with pasta, and is also used in the preparation of lasagna. I want to note right away that this is not classic recipe Bolognese sauce, and a variation on the theme.

Ingredients

• chopped meat- 500 gr
• water - 500 ml
• carrots - 100 gr
• onions - 50 gr
• stalk celery - 50 gr
• tomato paste - 2 tablespoons
• vegetable oil - 2 tablespoons
• table salt - 0.5 tsp
• sugar - 0.5 tsp
• pepper mixture - 1 pinch
• bay leaf - 1 piece

Preparation

For stewing, we need a wide and deep frying pan (I have a diameter of 26 centimeters) or some thick-walled dishes into which we pour a couple of tablespoons of refined vegetable oil(I use sunflower).

1. We put the dishes on low heat and, while the oil warms up, quickly prepare the vegetables (the weight is indicated in the already peeled form). Peel the carrots and onions, then cut them into small-small cubes and send them to the already hot oil. Next, cut (do not forget to wash, of course) the juicy celery stalk in the same small cube and add it to the rest of the vegetables.
2. Fry vegetables over medium heat, stirring occasionally, until pleasantly golden brown and half cooked. You don't need to blush too much.
3. At the next stage of preparing the Bolognese sauce, add minced meat to the semi-prepared vegetables. Regarding the choice of product: you can use whichever you like best. For example, from one type of meat or mixture - in my case it is pork and chicken in equal proportions. In addition, beef, veal, rabbit are perfect (definitely not my option). Put the minced meat in a frying pan and over medium heat (with constant stirring with a spoon or spatula) lightly brown it.
4. During the frying process (5-7 minutes), it is important to thoroughly break the minced meat with a spatula (or spoon) so that there are no large sticky particles.
5. Then the time comes for the tomato component of the future Bolognese sauce. Here you can safely experiment: I use homemade tomato paste, but in general, chopped canned tomatoes without skin (250-300 grams), your favorite tomato sauce (about 100 grams) or just fresh tomatoes (5-6 medium-sized pieces). In the latter case, they need to be kept in boiling water for a couple of minutes (after making a cross-shaped incision on the side opposite to the stalk), then remove the skin and chop the pulp finely. Do not forget to flavor the meat with vegetables with bay leaves.
6. Pour 500 milliliters of water into the pan (best of all, directly with boiling water, so as not to stop heat treatment products). Of course, many will say that in the original you need to use wine (white or red dry), but personally in our family this option is not particularly welcome, so I add plain drinking water.
7. Mix everything thoroughly, cover the pan with a lid and make the smallest heat. In this form, our Bolognese sauce will be stewed for at least 1.5 (and preferably 2 or more) hours. It shouldn't boil too much - ideally it should shake. Do not forget to stir the contents of the dishes several times.
8. After about 1.5 hours from the start of stewing (after adding water), the Bolognese sauce is ready. Rather, for spaghetti, for example, it is already ready, but for lasagna it is still too thin. Salt and pepper the sauce to taste, add a little sugar to balance the acidity of the tomato paste. Bay leaf throw it away - he gave up his scent and is no longer needed. We serve the sauce for the pasta right away, and for the lasagna we cook without a lid, stirring, for about half an hour to evaporate excess moisture.

The meat sauce is ready - it can be served with pasta. Delicate, rich, very tasty and satisfying Bolognese sauce according to this simple recipe you will surely enjoy it.

Recipe 3, step by step: Italian bolognese sauce

Ingredients

• Minced meat - 400 g
• Onion - 1 small
• Carrots - 1 small
• Tomato - 1 small
• Garlic - 3 cloves
• Tomato paste / ketchup - 2-3 tbsp
• Salt to taste
• Spices to taste
• Pasta (pasta) (wide noodles, spaghetti, etc.)

Preparation

1. First, fry the chopped onions and grated carrots until soft.
2. Next, it is very important: put the vegetables out of the pan (or just take another pan) and fry the minced meat there. This is done to preserve the meaty flavor of the minced meat. Add salt and spices to your taste. Fry until lightly blush, so that it is not very dry, but not soggy either.
3. Next, add the already fried onions with carrots, chopped tomatoes, tomato paste / ketchup to the minced meat, spices to taste.
4. Cook the Bolognese sauce over low heat for at least 1 hour. Then the minced meat will be soft. And at the very end, add the squeezed garlic. Serve the Bolognese sauce with boiled pasta (eg spaghetti). Bon Appetit!

Recipe 4: bolognese - red wine sauce

Ingredients

• 2 pcs. Carrot
• 1 PC. Bulb
• 2 pcs. Celery
• 1 PC. Garlic 4 cloves
• 400 gr. Ground beef
• 1 tbsp Fresh thyme
• 3 tbsp Tomato paste
• 2 pcs. Bay leaf
• 1 tbsp. Cream
• 1 tbsp. Red wine
• 1 pack. Tomato puree
• Salt, pepper to taste

Preparation

1. First of all, to prepare the Bolognese sauce, you need to prepare the vegetables. To do this, cut the carrots and onions into small cubes. We also cut the celery into small cubes or half rings, and chop the garlic.
2. Add olive oil to a saucepan, heat a little and pour vegetables cut into small cubes into it.
3. Fry the vegetables until they start to soften, after which you can add a little chopped red pepper. Immediately after that, add the ground beef to the vegetables and mix all the ingredients thoroughly.
4. As soon as the meat is fried, add fresh thyme leaves, a couple of bay leaves and 2-3 tablespoons of tomato paste to the future Bolognese sauce.
5. Mix all the ingredients again and continue cooking the Bolognese sauce for another 2-3 minutes.
6. Immediately after that, add 1 glass of cream or milk to the meat with vegetables and leave the sauce to simmer for 10 minutes. During this time, the cream will have to be absorbed into the meat and vegetables, and will evaporate a little.
7. Once this happens, add 1 glass of red wine to all the ingredients for the Bolognese sauce and continue simmering the sauce for 10 minutes over medium or low heat.
8. As the final ingredient for the Bolognese sauce, we will use tomato puree, which you need to add only in the last step. Once you add the tomato puree to the almost finished sauce, stir all the ingredients well again and let the sauce simmer for 1-2 hours, stirring the sauce every 20 minutes.
9. Of course, you can not simmer the sauce for 2 hours, but limit yourself to 20-30 minutes, it all depends on the free time that you have.
10. As soon as you remove the sauce from the heat, add a little salt and black pepper to it, mix all the ingredients again and taste the prepared Bolognese sauce. Bring the sauce to the desired degree of salinity and season the pasta generously with it!
11. While the Bolognese sauce is being prepared, do not forget to boil the spaghetti or pasta, so that there is something to add this very sauce, with a unique taste!

Recipe 5: bolognese sauce with meat broth

When preparing the sauce, you can use not pureed tomatoes, but prepare a bolognese with tomato paste. By the way, you can take a whole liter of it for cooking, do not worry too much. Adjust the thickness of the Bolognese sauce with plain water.

Ingredients

• ground beef - 0.5 kg. You can take a mix: pork with beef, 250 gr. It is advisable to take the meat with veins, so that during the cooking process it becomes soft and, as a result, the desired structure is obtained;
• meat broth - 150 ml;
• carrots - 1 pc.;
• onion - 1 pc.;
• olive oil - 30 ml;
• celery - two stalks;
• dry red or white wine - 100 ml;
• black pepper to taste;
• salt to taste;
• mashed tomatoes - from 300 to 500 ml. The amount of tomatoes affects the thickness of the sauce.

Preparation

1. Cut the carrots and celery into small cubes. Add them to the pre-fried onions.
2. We also add meat to vegetables and simmer.
3. Add wine and broth. Simmer for 30 minutes.
4. Finally, we need to add the tomatoes and leave everything to simmer under the lid.
5. The total cooking time is maximum 1.5 hours.
6. To achieve maximum taste sauce, you can let it brew for about 6 hours.
7. We boil our pasta and serve it under delicate sauce Bolognese.

Recipe 6: smoked brisket and herb sauce

Ingredients

• Minced beef - 500 g
• Smoked brisket (pancetta, smoked bacon) - 200 g
• Canned tomatoes - 600 ml
• Tomato paste - 60 g
• Onions - 200 g
• Carrots - 200 g
• Celery stalk - 150 g
• Garlic - 4 cloves
• Olive oil - 70 ml
• Dry red wine - 2 glasses
• Fresh green basil - bunch
• Fresh thyme - 3 sprigs
• Fresh oregano - 2 sprigs
• Salt, pepper, sugar - to taste

Preparation

1. Dice the brisket, onion, carrot and celery. Add chopped garlic and fry in hot olive oil for 7 minutes, stirring occasionally.
2. Add ground beef. Constantly kneading the minced meat with a fork or spatula, cook for another 5 minutes without interfering.
3. Then add the tomato paste, stir and fry for another 7-8 minutes.
4. Transfer the sautéed vegetables and minced meat to a thick-walled saucepan. Add chopped herbs, salt, pepper, canned tomatoes and pour in wine.
5. If the liquid doesn't cover the rest of the ingredients in a couple of centimeters, add a little water or broth.
6. Bring the sauce to a simmer and simmer for 1 hour or more. Taste salt and pepper in the process. If the tomatoes were sour, add sugar to taste.
7. After an hour, the bolognese sauce is usually ready! Use it to prepare your favorite meals. Bon Appetit!

Recipe 7: tomato bolognese sauce for the winter (step by step)

Ingredients

• Ripe peeled tomatoes - 7 kg.
• Peeled onions - 1 kg.
• Tomato paste - 400 gr.
• Garlic - 1 head (8 large cloves)
• Olive oil - 70 ml.
• Parsley and basil - in a large bunch.
• Salt - 3 tbsp. lies. with a small slide (adjust to your taste)
• Cane sugar - 200 gr.
• Ground black pepper - 1 tsp. without top.
• Cayenne pepper (chili) - 1 tsp no top
• Dried oregano - 1 pack (7 gr.)
• Sweet paprika - 2 tablespoons with a slide.
• Wine red vinegar - 10 tablespoons

Preparation

1. Weigh the tomatoes after they have been washed and peeled. Chop finely. Place in a large container. Put on fire.
2. When the tomatoes come to a boil, reduce heat to medium. Do not use a lid. You need to cook tomatoes until the amount of liquid decreases by one third. It took me 2.5 hours. And most importantly, don't forget to get in the way!
3. While the tomatoes are boiling, prepare the onion and garlic. Cut the onion into small cubes and fry in olive oil.
4. Chop the garlic finely and also fry in olive oil, but do not dry it out.
5. Dissolve the tomato paste with a small amount of liquid from the saucepan where the tomatoes are boiled, so that the paste does not lie on the bottom and burn.
6. Add salt and sugar. Don't mortgage everything at once. Put in 2/3 parts first, stir, taste, and then add the rest. Do the same with spices.
7. Now add the paprika. Let the sauce simmer for 1-2 minutes after each bookmark.
8. Now you can add oregano and finely chopped herbs to the sauce.
9. We spread fried onions and garlic. Do not forget to stir constantly!
10. Carefully add black pepper and chili.
11. The last thing you add is wine vinegar.
12. Boil for another 3 minutes and reduce heat.
13. Pour the sauce into prepared jars.
14. Place the jars upside down. Leave to cool completely. I got 12 half-liter jars.

The sauce turned out to be really delicious!

Bolognese classic recipe with minced meat

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pasta is a classic Italian dish known all over the world. We traditionally call it macaroni. According to researchers of Italian cuisine, there are at least 300 species in Italy. pasta, and the number of recipes based on them amounts to many thousands. Do you want to learn how to cook one of best recipes pasta - a la bolognese?

What is pasta bolognese

Pasta à la bolognese is one of the famous variants of the Italian dish, beloved by many. In terms of popularity, this recipe can be compared with French sauce bechamel. Bolognese sauce was invented by chefs from Bologna, this recipe is considered classic and includes a strictly defined set of ingredients: ground beef, tomato paste, broth, parmesan, wine.

Homemade recipe options

In addition to the classic, there are other options for making pasta with sauce. In Italy, bolognese sauce is often prepared not according to the classic recipe, but with tagliatelle pasta and lasagna. Some Italians eat this sauce with mashed potatoes, but outside of Italy it is served with rice and even buckwheat porridge. Sauce a la bolognese is not just a sauce for pasta, but also great option second course with a side dish. We offer several original recipes for cooking.

With minced meat and tomato paste

We need:

• Minced beef - 0.5 kg.
• Olive oil - 50 grams.
• Pasta (medium-sized or spaghetti) - 1 pack 400-450 grams.
• Tomato paste - 1 can of 450 grams.
• Garlic - 3 cloves.
• Basil is a bunch.
• Tomatoes - 5 pieces.
• Parmesan - 100 grams.
• Onion - 1 piece.
• Salt pepper.

Preparation:

1. Cut into cubes and sauté the onion in olive oil.
2. Add minced meat to the pan, simmer it under a closed lid for about 20-30 minutes until tender.
3. Season with salt, pepper, fry for another five minutes.
4. Remove the skin from the tomatoes and cut them into cubes.
5. Fry the garlic and basil, add tomatoes and natural ketchup to the pan. Fry the mass for 15 minutes, stirring continuously, until a thick consistency is obtained. The excess liquid should evaporate.
6. Combine the tomato mass with minced meat, simmer the mixture for small fire 15-20 minutes.
7. Cook pasta (according to the instructions for them).
8. At the last stage, put the gravy on the pasta, garnish with grated cheese.

With cream

We need:

• onions, carrots, celery (stem) - 1 each;
• red wine - 50 g;
• tomatoes - 0.75 kg;
• ground beef - 0.75 kg;
• cream - 150 g;
• olive oil - 40 g;
• parmesan - 100 g;

Preparation:

1. Heat olive oil in a saucepan.
2. Cut vegetables into smaller pieces, simmer for 4-6 minutes until softened.
3. Add minced meat to soft vegetables, mix the ingredients better with a wooden spoon. Add wine to the saucepan, reduce the heat after boiling.
4. After the wine has boiled away, add the tomatoes cut into cubes, simmer the meat for another hour and a half.
5. Add the cream to the dish as soon as the meat is very cooked, then the sauce is simmering for another 10 minutes.
6. After cooking, sprinkle with grated Parmesan cheese.

We need:

• homemade canned tomatoes - 400 g;
• mushrooms (champignons) - 400 g;
• vegetable broth - one glass;
• vegetable oil - 60 g;
• ketchup - 40 g;
• spaghetti - packing 450 g;
• garlic - 2 cloves;
• parsley, basil, salt, pepper.

Preparation:

1. Cut the garlic cloves into thin slices and the onion into half rings. Fry the garlic and onion in oil until golden brown.
2. Cut 300 grams of champignons into large slices, add to the onion fry, mix, fry for about 10 minutes.
3. Add ketchup, herbs, fry for a few more minutes.
4. Peel the tomatoes, add them to the vegetable mixture.
5. Pour in the broth, the remaining 100 grams of finely chopped mushrooms.
6. The broth should boil, after which it should languish for another half hour.
7. While the mushrooms are being cooked, you need to cook the spaghetti.
8. After cooking, discard the spaghetti in a colander, they should be dry.
9. Place the gravy over the pasta, serve after 5 minutes, garnish with a sprig of basil.

How to cook pasta bolognese in a slow cooker

We need:

• minced beef - 1 kg;
• one onion;
• two tomatoes;
• pasta - 0.25 kg;
• tomato sauce, olive oil - 2 tablespoons each;
• garlic - 2 cloves.

Preparation:

1. Cut the onion into half rings, pour the oil into the bottom of the bowl, put the onion. In the "Baking" mode, fry the onions for 30 minutes.
2. Add garlic passed through a press to the onion, fry with the onion for another 10 minutes.
3. Cut the tomatoes into cubes, add to the bowl with the tomato sauce.
4. Stir all ingredients.
5. Put the minced meat, mix again, fry for 10 minutes.
6. Boil the spaghetti separately (according to the instructions).
7. Mix the sauce and spaghetti, heat for 5 minutes (use the "Heat" mode)

Classic Italian bolognese pasta recipe with photo

Pasta à la bolognese is a traditional side dish with many variations. But if you have never prepared it, we advise you to do it for the first time according to the classic recipe, the same as it was conceived by the chefs from Bologna. Pasta a la bolognese is a great second course for lunch or dinner. If not used during cooking a large number of spices, children of any age willingly eat it. The calorie content of the dish is moderate.

We need:

• olive oil - 40 g;
• tomato sauce - 800 g;
• red wine - half a bottle;
• ground beef - 500 g;
• beef broth- 500 g;
• sugar - 10 g;
• celery (stem), onion, carrot - 1 each;
• garlic - 2 cloves;
• parsley, parmesan - 400 grams each;
• pasta (butterflies, shells) - 0.5 kg;
• salt - 5 g.

Many world-renowned chefs do not consider Italian cuisine to be gourmet, calling it food for the poor. Yes, it may be so, but it was precisely with its simplicity and accessibility, but at the same time its amazing taste, that it conquered the whole world. Pasta is considered one of the unofficial symbols of Italy, because Italians are the most famous lovers of it all over the world.

They know a lot about their preparation, and each housewife has her own unique recipe and a secret. Russia has its own variation of this recipe - navy-style pasta, but it has nothing to do with the classic recipe, except for meat in the composition.

A bit of history

Bolognese pasta is combination of pasta with Bolognese sauce... Bolognese is a meat gravy native to Bologna, an Italian province. It is often called the gastronomic capital of Italy, because it was there that Parmesan, balsamic vinegar, Parma ham... The first mention of it dates back to 1891.

Exists Officially Recommended Recipe from the Delegation from Bologna... It consists of: pancetta (a type of bacon), beef, pork, olive oil, onions, carrots, celery, tomatoes, meat broth, red wine. And also among the ingredients may be milk or cream.

Traditionally, the sauce is served with tagliatelle - Italian noodles... Bolognese is also used to make lasagna and is even seasoned with it. mashed potatoes... But all over the world "Spaghetti Bolognese" is better known. However, Italian chefs say that this dish has nothing to do with spaghetti, and in its homeland, which is the south of Italy, it is always cooked with tagliatelle.

If you want to sample this dish in Italy, look for it under the name tagliatelle al ragu or Ragù alla bolognese.

How to choose products for cooking?

Pancetta is used for the original sauce recipe... This is bacon dried in spices or bacon brisket from pork. The meat is quite fatty, you can replace it with smoked bacon. And there are also two types of meat used there.

Better if it will pork and beef in equal proportion... The pork will add tenderness to the gravy, and the beef will add satiety and flavor. V original recipe take red wine, but you can replace it with white. If there is no wine at home, you can do without it, but the gravy will lose its flavor a little.

Bolognese sauce is a dish that takes a long time to cook... In common recipes, this takes about two hours. But you can simmer it for up to 4 hours, just like Italian chefs do.

In a recipe registered in 1982 by the Italian Academy of Cuisine, no spices at all... But no one will forbid you to add a little Italian or Provencal herbs. In the United States, where Italian emigrants brought many of their recipes at the beginning of the 20th century, the sale of this meat gravy in banks.

For making pasta, you can choose any kind of pasta... Tagliatelle is traditional, but horns, spaghetti or any other type of pasta can be used. You will need a saucepan and deep frying pan to cook.

If you need quick recipe, then it is better to choose something else, this masterpiece of Italian cuisine loves to languish on the stove for a long time.

Cooking recipes

Every chef or every Italian grandmother will surely have their own secrets for preparing this wonderful dish. But there is a classic recipe for making pasta with bolognese sauce, which will allow you to get a little closer to the traditions of Italian cuisine, even at home.

Traditional sauce

Ingredients for classic style bolognese pasta:

• 250 g pork;
• 250 g of beef;
• 8 medium tomatoes;
• 80 g pancetta (bacon);
• 100 g carrots;
• 100 g onions;
• 100 g of celery;
• 200 g of meat broth;
• 150 ml of red wine;
• 50 g olive oil;
• 500 g of pasta.

What do we have to do:

• Heat olive oil in a deep frying pan. Cut the onion into thin strips, toss it into the pan, and then fry for about 3 minutes until golden brown.
• The carrots are grated on a fine grater, the celery is cut into small pieces. All this is added to the pan to the onion, and then fried for 5 minutes.
• After the vegetables are browned, pancetta (or any other quality bacon) is added to them. It needs to be finely chopped and then fried until the fat is melted.
• Minced meat is needed to make the sauce. You can make it yourself from pork with beef, or you can buy it ready-made.
• The finished minced meat is laid out in a pan. It is necessary stir constantly, breaking lumps, to light brown color. Then you need to add red wine.
• After all the liquid has evaporated, add the meat broth. It can be replaced with vegetable broth or water.
• The traditional gravy contains tomato paste. It is best to prepare it yourself. To do this, peel the tomatoes and chop them into small pieces.
• Add finely chopped tomatoes to the minced meat.
• You need to stew the sauce at least two hours... It will be ready when the vegetables are boiled and the meat is tender.
• Place a pot of salted water on a fire 15 minutes before the gravy is ready. As soon as it boils, add the pasta. Cook them for two minutes less than indicated on the package. Throw the finished pasta in a colander.
• Once the sauce is ready add pasta to it, and then simmer for 2 minutes over low heat.
• Garnish with grated Parmesan cheese and basil.

The best will allow you to constantly surprise your family and guests with new variations of this wonderful Italian dish.

How to make mascarpone cheese at home? Find out from this material:

And you will find healthy recipe cooking italian pasta(macaroni) with a photo. Enjoy cooking!

Pasta ala bolognese

Ingredients for simple recipe pasta with minced bolognese sauce:

• 450 g minced meat (pork, beef);
• 300 g spaghetti;
• 700 g of tomatoes;
• 100 g onions;
• 5 cloves of garlic;
• 30 ml olive oil;
• Parmesan cheese;
• parsley, salt, pepper.

What do we have to do:

• Heat olive oil in a deep frying pan, add finely chopped onion. Fry for about three minutes until golden brown.
• Add minced meat and finely chopped garlic cloves. Stir well to break up the minced meat lumps.
• Peel the tomatoes, chop finely and put in the liquid with the minced meat. Add finely chopped greens there.
• While the gravy is preparing, you need to boil the pasta. To do this, throw 300 g of spaghetti or any other pasta into a large amount of salted boiling water.
• Cook the pasta 1 minute less than indicated on the package. Throw the finished pasta in a colander.
• Combine the pasta with the prepared gravy and simmer for a few minutes.
• You can sprinkle Parmesan cheese, chopped herbs on the finished pasta.

Video recipes

How to cook pasta bolognese according to an Italian chef's recipe:

How else can you make bolognese pasta at home - see the recipe on the video:

How to make pasta bolognese fast and vegetarian:

How and with what to serve?

In Italy, pasta is traditionally served on the table. not in portions, but on a large platter... The only thing the Italians advise to season with the Bolognese sauce is Parmesan cheese. It must be grated and placed on a separate plate next to the main course.

Since this dish is quite satisfying, then to it salads from fresh vegetables ... They can be seasoned with spices and unrefined olive oil. For drinks, dry red wine is perfect for the dish.

Love rice and admire Italian cuisine th? Then you should find out - please your household !. When choosing beef, choose one that is meant for soups, not the tenderloin or rim.

The sauce goes well not only with pasta, but with potatoes and vegetables.

You can use a food processor to cut vegetables; anyway, all vegetables will boil when cooking. You can not throw the sauce for a long time, it is necessary stir it constantly every 15 minutes... You can skip the garlic without chopping it, but rather pass it through the garlic press.

Pasta should be cooked to the "al dente" state, that is, do not cook a little. There is rule 1110 in Italian cuisine. It says that on 100 g of pasta when cooking takes 1 liter of water and 10 g of salt.

Italian chefs advise against add oil when cooking pasta... If they are made of hard varieties wheat and boiled correctly - they never stick together. But if you are afraid of this, then you can add a little vegetable oil to a pot of water.

Pasta must be purchased only from durum wheat. The quality of the product depends on its class. You can't break spaghetti when cooking... They need to be placed in boiling water, after a minute they will soften and fit perfectly in a saucepan.

In order for the tomatoes to be easily peeled off the skin, they must be cut crosswise, and then placed in boiling water for a minute, after that the skin will come off easily from the tomatoes... Tomatoes are a very important part of the gravy, so if you can't buy delicious tomatoes, it is better to use tomato paste.

In Italy, all dishes are prepared only in unrefined olive oil (extra virgin), if it is not at hand, then you can use vegetable, or, in extreme cases, butter.

The kitchen is a huge field for creativity. Experiment and you will have unique and inimitable dishes every time! Bon Appetit!

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