Would you like to try Bolognese stew in Italy? Look for "tagliatelle al ragout" or "stew alla bolognese" on the menu of an Italian restaurant. Even better, cook the famous bolognese pasta at home - a step-by-step recipe will help you recreate a real gastronomic miracle in your kitchen!

Bolognese Pasta Recipe: The Basics

Chopped meat

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

When choosing beef, give preference to a cut that needs to be stewed for a long time. For example, a shank or a shoulder blade is ideal, they have a rich meaty taste. Of course, it is best to buy a whole piece of meat and cut it yourself with a knife or grind it in a meat grinder. If this is not possible, then buy ready-made minced meat, of 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 - do not let the meat darken. Garlic is not a mandatory component, but a couple of cloves added at the initial stage when frying vegetables will not be superfluous.

As for the tomato component, options are acceptable here. You can use pureed fresh tomatoes, tomatoes in their 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 saturated, and the stewing process itself is greatly simplified.

Red or white wine?

Wine gives the stew a special taste, so add it without fail. 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 the 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 pasta, flat and rough, has a porous structure, due to which it perfectly absorbs meat sauce. The width of an ideal strip of noodles should be 8 millimeters - 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 are allowed to complete the preparation of Bolognese pasta with a single addition - a pinch of grated Parmigiano-Reggiano. Parmesan cheese enhances the taste and aroma of the dish.

In addition to pasta bolognese, meat ragout is suitable for creating more complex dishes, such as lasagne or pizza bolognese. Either way, it will be delicious!

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

Cooking

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First you need to prepare the 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 large grate (if there is no meat grinder, you can finely chop with a knife). I peeled the onion, 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 Bologna stew without it, the taste and color will be completely different. You will need one large petiole, also diced.



Next, fry the ingredients. I heated up the olive oil and butter in a frying pan. I first fell asleep vegetables - a decent slide should turn out, in terms of volume of vegetables there should be about the same amount as the meat component.



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



It's time to send the meat to the pan. While stirring, I fried the ground beef so that it was well browned - about 15-20 minutes, kneading it with a spatula so that there were no large particles. The beef at this stage should be fried, and not just stewed, otherwise the stew will not have a characteristic meaty taste.





I added 1 cup water (or vegetable broth), salt and pepper to taste, bay leaf, and a mixture of Italian dried herbs. I reduced the heat to a minimum, covered with a lid and simmered for 2 hours, stirring occasionally. If the water boils away strongly, then it can be added, the main thing is to make sure that nothing burns.



The extinguishing time can be increased up to 4 hours. The longer the stew is stewed, the richer it will turn out to taste. You can cook not on the stove, but after frying, pour into a heat-resistant form, pour 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, there is no need to stir the contents of the form.

Bologna stew after stewing should be infused for 30-40 minutes, then it will be even tastier. The sauce will soak into the meat and thicken a little. While the stew is cooling, you need to boil the pasta for the bolognese. Serve hot with tagliatelle sprinkled with grated parmesan. By the way, if you have cooked a lot of stew, then it can be stored in the refrigerator, frozen in small portions, and reheated as needed. It is very convenient, you can boil pasta at any time and you can enjoy a real Italian dish without leaving your home. Buon appetito!

Authentic Italian Bolognese sauce can be made at home very simply. Your spaghetti, pasta, lasagna will acquire a unique taste with it!

Bolognese - the sauce is very tasty and rich, it can be served not only with spaghetti or tagliatelle, they cook lasagna and pizza with it, and the Mediterranean neighbors of Italians - the Greeks, add it to the national dish - moussaka. Every cook, every Italian grandmother or a simple housewife must have her own little secrets of making bolognese sauce.

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

Finely chop the tomatoes, do not pour out the juice from them, we will need it.

Pour finely chopped tomatoes into the pan (along with juice), add a couple of tablespoons of olive oil, finely chopped parsley and basil with ketchup. Simmer over low heat for 7-12 minutes until the liquid has evaporated or until the tomato mixture thickens.

We put the tomato part of the Bolognese sauce aside and proceed to the preparation of the meat part: cut the onion into half rings and fry in the same olive oil until golden brown.

Add minced meat to the fried onion, salt and pepper it, fry until cooked for about 20 minutes.

Add the tomato mixture to the prepared minced meat and bring the sauce to readiness (evaporate the remaining liquid), seasoning with your favorite spices.

This à la Bolognese sauce is a great addition to pasta, homemade noodles or homemade lasagne.

Recipe 2: Bolognese - Minced Spaghetti Sauce

Bolognese sauce is a meat stew with vegetables that is typical of Italian cuisine. There are many recipes for this dish, and I offer you my own version, adapted to local products and the 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 a classic Bolognese sauce recipe, but a variation on a theme.

• minced meat - 500 gr
• water - 500 ml
• carrots - 100 gr
• onion - 50 gr
• stem celery - 50 gr
• tomato paste - 2 tbsp
• vegetable oil - 2 tbsp.
• table salt - 0.5 tsp
• sugar - 0.5 tsp
• pepper mixture - 1 pinch
• bay leaf - 1 pc.

For stewing, we need a wide and deep frying pan (I have a diameter of 26 centimeters) or some kind of thick-walled dish, into which we pour a couple of tablespoons of refined vegetable oil (I use sunflower oil). We put the dishes on a slow fire and, while the oil is warming up, quickly prepare the vegetables (the weight is indicated in the already peeled form). We clean the carrots and onions, then cut them into small-small cubes and send them to the already hot oil. Then we cut (do not forget to wash, of course) the same small cube of a juicy stalk of celery and add to the rest of the vegetables.

Fry the vegetables over medium heat, stirring occasionally, until nicely browned and half cooked. You don't need to blush too hard.

At the next stage of preparing the Bolognese sauce, lay the minced meat to the semi-finished vegetables. Regarding the choice of product: you can use the one you like best. For example, from one type of meat or a mixture - in my case it is pork and chicken in equal proportions. In addition, beef, veal, rabbit are perfect (definitely not my option). We spread the minced meat in a pan and on a fire above medium (with constant stirring with a spoon or spatula), lightly brown it.

Next comes the time 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) are perfect. In the latter case, they need to be kept for a couple of minutes in boiling water (after making a cross-shaped incision on the side opposite the stalk), then remove the skin and finely chop the flesh. Do not forget to flavor meat with vegetables with bay leaves.

Pour 500 milliliters of water into the pan (preferably directly with boiling water so as not to stop the heat treatment of the products). Of course, many will say that you need to use wine (white or dry red) in the original, but personally in our family this option is not particularly welcome, so I add plain drinking water.

Mix everything thoroughly, cover the pan with a lid and make the smallest heating. In this form, our Bolognese sauce will be stewed for at least 1.5 (and preferably 2 or more) hours. It should not seethe much - ideally, tremble. Be sure to stir the contents of the dish several times.

After about 1.5 hours from the start of the stew (after adding water), the Bolognese sauce will be ready. Or rather, for spaghetti, for example, it is already ready, but it is still watery for lasagna. Salt and pepper the sauce to taste, adding a little sugar to balance the acidity of the tomato paste. We throw away the bay leaf - it has given up its aroma and is no longer needed. We serve the sauce for pasta immediately, and for lasagna we cook without a lid, stirring for about half an hour to evaporate excess moisture.

Meat sauce is ready - it can be served with pasta.

Recipe 3, step by step: Italian bolognese sauce

• Minced meat - 400 g
• Onion - 1 small
• Carrot - 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.)

To begin with, fry the chopped onion and grated carrots until they are soft.

Further, 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 taste of minced meat. Add salt and spices to it to taste. Fry until a light blush, so that it is not very dried, but not raw.

Cook the Bolognese sauce over low heat for at least 1 hour. Then the stuffing will be soft. And at the very end, add the squeezed garlic. Serve Bolognese sauce with boiled pasta (eg spaghetti). Enjoy your meal!

Recipe 4: Bolognese - Red Wine Sauce (with photo)

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

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.

Add olive oil to the pan, heat a little and pour the vegetables cut into small cubes into it.

Fry the vegetables until they start to become soft, after which you can add a little crushed red pepper. Immediately after that, add the ground beef to the vegetables and mix all the ingredients thoroughly.

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 in the pan.

Mix all the ingredients again and continue to cook the Bolognese sauce for another 2-3 minutes.

Immediately after that, add 1 cup 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 soak into the meat and vegetables, and evaporate a little.

As soon as this happens, add 1 cup of red wine to all the ingredients for the Bolognese sauce and again continue to simmer the sauce for 10 minutes over medium or low heat.

As the final ingredient for the Bolognese sauce, we will use tomato puree, which needs to be added only in the last step. As soon as you add the tomato puree to the almost ready sauce, mix all the ingredients well again and leave the sauce to simmer for 1-2 hours, stirring the sauce every 20 minutes.

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.

As soon as you take the sauce off the heat, add some salt and ground black pepper to it, mix all the ingredients again and taste the finished Bolognese sauce. Bring the sauce to the right degree of saltiness and generously season the pasta with it!

While the Bolognese sauce is being prepared, do not forget to boil the spaghetti or pasta so that you have something to add this very sauce with a unique taste!

Recipe 5: Bolognese sauce with meat broth

When preparing the sauce, you can use non-mashed tomatoes, but prepare a bolognese with tomato paste. By the way, you can take a whole liter for cooking, don’t worry, there won’t be much. Adjust the thickness of the Bolognese sauce with plain water.

• ground beef - 0.5 kg. You can take a mix: pork with beef, 250 gr. It is desirable 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;
• pureed tomatoes - from 300 to 500 ml. The number of tomatoes affects the thickness of the sauce.

Cut carrots and celery into small cubes. Add them to the pre-fried onions.

We also add meat to vegetables and stew.

Add wine and broth. Simmer for 30 minutes.

At the end, we need to add tomatoes and leave everything to stew under the lid.

The total cooking time is a maximum of 1.5 hours.

To achieve the maximum taste of the sauce, you can let it brew for about 6 hours.

We boil our pasta and serve them with a delicate Bolognese sauce.

Recipe 6: Sauce with Smoked Brisket and Herbs

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

Dice the brisket, onion, carrot and celery. Add chopped garlic and fry in hot olive oil for 7 minutes, stirring occasionally.

Add ground beef. Constantly kneading the minced meat with a fork or spatula, cook for another 5 minutes without interfering.

Then add the tomato paste, stir and fry for another 7-8 minutes.

Transfer the fried vegetables and minced meat to a thick-walled pan. Add chopped herbs, salt, pepper, canned tomatoes and wine.

If the liquid does not cover the rest of the ingredients with a layer of a couple of centimeters, add a little water or broth.

Bring the sauce to a boil and simmer over low heat for 1 hour or more. Taste for salt and pepper as you go. If the tomatoes were sour, add sugar to taste.

After an hour, the bolognese sauce is usually ready! Use it to prepare your favorite meals. Enjoy your meal!

Recipe 7: Tomato Bolognese Sauce for the Winter (Step by Step)

• Ripe peeled tomatoes - 7 kg.
• Peeled onion - 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 teaspoon topless
• Dried oregano - 1 pack (7 gr.)
• Sweet paprika - 2 tablespoons with a slide.
• Wine red vinegar - 10 tbsp.

Bolognese sauce was created in the city of Bologna - the capital of Italy. It was in Bologna that many delicious dishes were born, which, thanks to their incomparable taste, glorified Italian chefs all over the world. The undoubted visiting card of Italian cuisine is pasta, which would not exist without the most delicious and appetizing sauces.

In Italy, there is even a saying that sounds something like this: “The first rule of Italy is if you don’t know what to say, say“ pasta ”. Interestingly, almost all flour products are classified as pasta, because this sonorous word is translated into Russian only as “dough”.

Spaghetti, lasagna, cannelloni - all these are the most diverse types of pasta that everyone should really try at least once in their life. From what letter combinations the Italian names of the pasta family end, their size depends. So, a large pasta has the ending -oni, a medium-sized pasta -ette, the smallest ones -ini.

It is noteworthy that the "correct" pasta should be made only from durum wheat, in the process of cooking it is customary not to finish cooking and eat it half-cooked ("aldente") along with the sauce. In Italy, bolognese sauce is served as a first course, as well as before a hot one.

To make the sauce as pure as possible, you will have to learn how to patiently grind the products, the blender will only ruin such a sauce. Bolognese languishes on fire for at least an hour, ideally up to 4 hours under the watchful eye of the cook, so as not to burn. During this time, the minced meat will have time to absorb the aromas of basil and vegetables.

The finished goodies are stored in the refrigerator for 3 days, and every day the smell and taste of Bolognese will be brighter and richer. Bolognese has more than one recipe for its preparation. Below is a step-by-step bolognese recipe that is easy to make at home, as well as the most popular dishes with this gravy.

Traditional bolognese sauce recipe

• chopped meat;
• spaghetti;
• bacon;
• red wine;
• tomatoes (tomato paste);
• carrots, onions, garlic;
• greens, Parmesan cheese, salt, pepper to taste;
• olive oil.

Cooking method:

1. How to prepare sauce? Tomatoes must be placed in boiling water, and then immediately in cold water. Remove the skin from the tomatoes and chop (in extreme cases, you can resort to using a meat grinder). Delicious gravy is obtained with Dolmio tomato paste. Next, add finely chopped onions and carrots and lightly fry in a pan over low heat.
2. Add tomatoes, minced meat and simmer for about 10-15 minutes more. Salt, pepper to taste.
3. Before adding wine, make the fire bigger. Add chopped bacon to wine, vegetables and meat and wait 20 minutes.
4. Add diced garlic and chopped herbs and keep on fire for at least 5 minutes. Voila, the sauce is ready.
5. To cook traditional Italian spaghetti, you need to pour water into a saucepan, put pasta, salt and bring to a boil over medium heat. Cook spaghetti for about 10 minutes. Then pour the flour into a colander, leave the water to drain.
6. Put spaghetti on a dish, season with prepared sauce, season with grated parmesan.

Bolognese pasta for homemade spaghetti (quick recipe)

A set of necessary ingredients:

• half a kilo of minced meat;
• 500 g of tomatoes;
• onion, 1 medium head;
• garlic, 1 clove is enough;
• oregano, on the tip of a knife;
• 20% fat cream, 1 cup;
• salt to taste.

Cooking method:

The whole process takes 40 minutes - 1 hour.

1. Fry the chopped onion in a pan with vegetable oil.
2. Fry minced meat, salt, add pepper and spices. Stir constantly to keep the mixture fluffy.
3. Add chopped tomato, finely chopped garlic to the minced meat and keep the dish on low heat until boiling.
4. Add 1 cup of cream, add a little oregano for spice and wait for the boil again.
5. Drain the cooked bolognese in a colander, put it on top of the pasta (spaghetti).

lasagna bolognese

A set of necessary ingredients (for 10 servings):

• 200 g lasagne sheets;
• 600 g minced meat;
• 1 glass of dry white wine;
• 2 tomatoes or 1 cup tomato sauce
• 1 onion;
• 1 carrot;
• 1 liter of milk;
• 100 g butter;
• 100 g flour;
• 300 g of hard cheese;
• 2 tablespoons of vegetable oil;
• salt, pepper to taste.

Cooking method:

1. Put chopped onions and carrots in a pan and fry in 2-3 tbsp. l. vegetable oil.
2. Put the minced meat to the vegetables, add salt and pepper, simmer for at least 20 minutes, stirring constantly.
3. Add wine. Grate the previously peeled tomatoes and pour into the pan. You can substitute 1 cup of tomato juice.
4. Mix with minced meat 3 tbsp. milk and simmer the resulting mixture for 5 minutes.
5. To prepare the necessary bechamel sauce, melt the butter and mix with flour.
6. Slowly and without stopping stirring, pour in the milk and boil. Bechamel sauce needs to be slightly salted, add a couple of pinches of crushed nutmeg or garlic cloves.
7. Lasagna consists of several layers, which should be folded in the following order:
   • first (bottom layer) - purchased lasagna sheets (which may require cooking, read the instructions on the label);
   • the second layer is the rolled third part of the minced meat;
   • the third - the minced meat is covered with 1/3 of the prepared bechamel sauce;
   • grated hard cheese is laid out as the fourth layer. The combination of laying out layers of lasagna can be repeated several times. The top layer is smeared with the remaining amount of gravy and sprinkled with hard white cheese. Then you need to place the lasagna in the oven, setting the operating mode to 200 degrees. Bake until golden brown, which usually takes up to half an hour.

Vegetarian bolognese sauce

A set of necessary ingredients (4 servings):

• olive oil, 1 tbsp. l.;
• garlic, 1 clove is enough;
• red onion, 1 piece;
• carrots, 100 grams;
• fresh mushrooms, 75 grams;
• bell pepper, 1 piece;
• half a kilo of tomato paste;
• broccoli cabbage, 50 grams;
• a third of a glass of basil leaves;
• a quarter kilogram of spaghetti;

Italian cuisine attracts the attention of the whole world. One of the most common treats is Italian pasta. Delicious spaghetti bolognese can be cooked at home using recipes with photos and videos.

This article is intended for persons over 18 years of age.

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How to cook spaghetti with bolognese sauce at home?

Pasta is the hallmark of Italy. Detailed recipes with photos will help you prepare this juicy dish at home. How to make spaghetti at home? Very easy! You can combine with flour products meat sauces with minced meat and a host of other ingredients!

The calorie content of an Italian delicacy per 100 grams is 190 calories. The nutritional value of a dish depends on the ingredients it contains. Spaghetti bolnese is quite a satisfying treat, so those who are on a diet should be eaten with caution.

This dish is suitable for both adults and children. Cooking spaghetti bolognese with tomato paste according to the classic recipe will surprise your family or guests of the feast. A step-by-step classic recipe will allow you to make an Italian dish at home in a slow cooker or in a pan!

The traditional way involves the use of minced meat and tomato paste. But, there are many other delicious recipes for cooking at home. How to cook pasta with sauce and how to make it, you will learn in our recipes with photos and videos.

Classic spaghetti bolognese. Easy cooking recipe step by step

The Italian recipe will reveal all the secrets of creating a fragrant and delicious dish! How to make long pasta with minced meat, with tomato sauce and cheese, is described below. A simple and step-by-step recipe will surprise guests with an unusual serving and teach you how to cook spaghetti bolognese with minced meat and pasta.

Main Ingredients:

• 1 pack of flour products;
• 1 onion;
• 500 g of beef;
• 1 small carrot;
• 100 g celery;
• 2 cloves of garlic;
• 700 g of tomato paste;
• 4-5 tbsp olive oil;
• spices.

1. The meat is washed, cleaned of veins and passed through a meat grinder.
2. Then peel the onions, garlic, carrots, celery.
3. Grind the vegetables and pour them into a frying pan, where the heated vegetable oil is already located.
4. Stew the ingredients until fully cooked and add minced meat to them, not forgetting your favorite spices.
5. When the dish is ready, pour it with tomato paste (you can replace the recipe with ready-made tomato sauce using fresh tomatoes. Gravy with fresh tomatoes and celery is no worse than tomato paste, it is also fragrant and has a rich taste).
6. Cook macaroni in salted water until tender.
7. Serving them to the table, pour them with the prepared mixture, and on top - with grated cheese and herbs.

How to make spaghetti bolognese sauce at home?

Variants with tomato paste are juicy and soft. Mushrooms can be served with a dish without meat. The classic recipe can be modified by adding other ingredients!

For example, a variation with mushrooms will be an ideal treat for vegetarians, those who are on a diet or fasting. Thanks to mushrooms, the food is not inferior to the classic version in terms of satiety and nutritional value. How to cook a dish with mushroom sauce, you will learn below.

Main Ingredients:

• 1 pack of long pasta;
• 700-800 g of white mushrooms;
• 1 onion;
• 1 small carrot;
• 1 celery;
• 400 g of tomato paste;
• 5 tbsp vegetable oil;
• 200 ml cream;
• 150 g parmesan cheese;
• greens;
• spices.

1. How to make an Italian delicacy without meat? It is enough to replace it with mushrooms! Porcini mushrooms are a very satisfying and healthy product.
2. Mushrooms are cleaned and washed, and then crushed with a knife.
3. Onions and carrots are also peeled and cut into small pieces.
4. Pour oil into a heated frying pan, add a mixture of onions and carrots.
5. Simmer the ingredients until soft, sprinkling them with a sufficient amount of spices.
6. Pour the mushrooms into the mixture.
7. Grind the celery into a pulp with a meat grinder and add to the mushrooms.
8. When all the contents of the pan are boiled, pour everything with tomato paste and cream, bring to a boil.
9. Cooking time is approximately thirty minutes.
10. Mushrooms can also be safely combined with herbs and herbs.
11. Strain the flour products boiled in salted water through a colander and add a little oil to them.
12. To serve the delicacy, you need to put the pasta in portions on plates with gravy and grate Parmesan on top.

How to make bolognese with minced chicken? A step by step recipe will help!

A fragrant and more dietary chicken dish that will forever change your concept of traditional Italian food! This variation will appeal to those who prefer a lighter dinner or lunch. The calorie content of poultry meat is much lower, which will allow people who watch their figure to consume the delicacy.

Pasta with sauce will retain juiciness and softness. Chicken fillet is best chopped into small pieces with a knife or chopped with a meat grinder. To make the fillet tender, you can safely add butter or fresh cream to the dressing, as well as cook with cheese.

How to cook sauce with minced chicken so that it has the most delicate texture? A great option would be cooking in a slow cooker! Tomato paste can be replaced with tomato juice. With this quick and easy tomato juice chicken breast dressing recipe, you'll be able to master the dish even if you're new to the kitchen.

Main Ingredients:

• 1 pack of spaghetti;
• 1 kg chicken fillet;
• 2 small onions;
• 200 g juice;
• 3 tbsp butter;
• 200 g parmesan cheese;
• pepper, salt.

1. Chicken fillet must be chopped into small pieces or ground in a meat grinder.
2. Grind the onion in a blender.
3. Put the minced chicken in the multicooker bowl, pour it with tomato juice, add butter and onion puree.
4. Select the "Extinguishing" mode and cook the mixture until fully cooked.
5. How to make minced meat more uniform and soft? For example, if you want to achieve the most delicate consistency, you can grind everything in a blender.
6. During the preparation of bolnese sauce, it is necessary to cook the pasta.
7. Serve a ready-made lunch, breakfast or dinner of minced chicken should be served hot, with grated parmesan, greens or herbs.

How to make original sausage bolognese sauce?

It turns out that the Italian delicacy can be prepared not only from minced meat. Following the cooking recipes with photos, you will be able to create a real culinary masterpiece! Bolognese with sausage will be an original variation of a traditional dish that you will look at in a new way! An original addition to pasta will be not only sausage and champignon gravy. Pickled tomatoes will help to reveal the taste of the dish.

Main Ingredients:

• 300 g of sausage;
• 1 large onion;
• 250 g mushrooms;
• 300 g pickled tomatoes;
• 2 cloves of garlic;
• spices.

1. To prepare a delicious gravy with sausage and mushrooms, you will need to chop the sausage into small cubes.
2. In a hot frying pan, in vegetable oil, fry chopped onion, mushrooms and garlic pressed through a garlic press.
3. To prepare the canned tomato mixture, peel the tomatoes from the skin and push them through a large sieve.
4. When the mixture is fried and browned, pour in the tomato mixture and let it boil for five minutes.
5. Pour the chopped sausage into the pan and cook all the ingredients for half an hour.
6. Boil pasta, strain in a colander, put on plates.
7. The amazing aroma of this hearty dish will surprise both home and guests invited to the feast.

Delicious, gourmet and light spaghetti with shrimp!

A variation of the Italian dish with seafood will be distinguished by its originality! Making shrimp spaghetti is incredibly easy! Delicate creamy sauce and cheese are ideal for seafood.

Main Ingredients:

• 600 g of peeled shrimp;
• 4 onion feathers;
• 2 cloves of garlic;
• 3 art. l. butter;
• 200 g fresh cream;
• sea ​​salt and white pepper.

1. To prepare a treat, you will need to mix all the ingredients in a saucepan.
2. To do this, chop into fine green feathers.
3. We chop the garlic.
4. Melt the butter in a frying pan and simmer the garlic and herbs for about three minutes.
5. We place the peeled shrimp in a saucepan, pour in the cream and simmer for another ten to fifteen minutes, adding pepper and salt.
6. Delicious flavor will make spaghetti with seafood your family's favorite treat!

Enjoy your meal!

Bolognese is a delicious Italian meat sauce usually served with pasta. We will show the classic Bolognese recipe and tell you about other ways to prepare and serve it.

You will need:

• tomato paste - 0.2 kg;
• minced meat - 0.5 kg;
• olive oil - 130 ml;
• onion - 650 g;
• spaghetti - 1 kg;
• two garlic cloves;
• canned tomatoes - 0.8 kg;
• salt to taste;
• a piece of butter - 90 g;
• black pepper to taste.

Cooking method:

1. Chop the peeled onions into small pieces.
2. Heat olive oil in a frying pan, add chopped onion.
3. After 3 minutes, put the minced meat on the onion and continue cooking for 6 minutes.
4. Chop the garlic cloves with a knife and pour into the onion with minced meat. Remove the skin from the tomato, chop the pulp and add to the pan after the garlic.
5. We spread the tomato paste, wait until the mass boils, pour pepper and salt.
6. In parallel, cook spaghetti until tender, process with cold water.
7. Add the noodles to the sauce in the pan and stir.

Serve a delicious fragrant Bolognese immediately to the table hot. Enjoy your meal!

Traditional Italian sauce

List of recipe ingredients:

• onion - 1 pc.;
• meat broth - 0.2 l;
• red wine - 150 ml;
• bacon - 80 g;
• tomato paste - 0.8 kg;
• beef meat - 250 g;
• olive oil - 30 ml;
• pork - 250 g;
• fresh celery - 70 g;
• garlic clove - 2 pcs.;
• carrot - 1 pc.;
• butter - 40 g.

How to make Bolognese Sauce:

1. Process all vegetables by peeling them and washing them. Chop the carrots into cubes, and cut the celery, onion and garlic cloves into small slices.
2. We spread both types of oil on the surface of the pan and warm them up. Add garlic and onion and sauté until translucent.
3. Spread the carrots and pieces of celery, cook for another 5 minutes.
4. After that, pour the pieces of bacon into the pan, mix and fry for 5 minutes.
5. We make minced meat from pork and beef meat and add it to the prepared ingredients.
6. Saute until minced meat turns brown, and add 100 ml of wine.
7. After the alcohol has evaporated, pour out the meat broth.
8. Add tomato paste to the sauce, close the lid and simmer the dish for an hour.
9. Stir the sauce constantly. It will be ready as soon as the meat becomes soft and the vegetable pieces are completely boiled.

Vegetarian option with mushrooms

Recipe Ingredients:

• broccoli - 50 g;
• olive oil - 20 ml;
• spaghetti - 0.25 kg;
• one red bell pepper;
• mushrooms - 80 g;
• a clove of garlic;
• tomato paste - 500 g;
• basil - 10 g;
• red onion - 1 pc.;
• carrot - 0.1 kg.

Action algorithm:

1. Peeled carrots cut into thin slices.
2. We remove the seeds and “caps” from the bell pepper, cut the pulp into small pieces. Finely chop the onion and garlic with a knife.
3. Heat the oil in a frying pan and saute the onion and garlic pieces in it until softened.
4. After that, pour the carrots and cook for about 5 minutes. Add pepper and fry for 2 more minutes.
5. We cut the washed mushrooms into slices and put them in a pan, add the tomato paste.
6. Tear the broccoli and basil into small pieces and add to the rest of the ingredients. We cook everything together for another 6 minutes
7. Wait until the sauce has cooled down a bit and grind it with a blender at low speed.
8. Boil the noodles. Serve the veggie-inspired Spaghetti Bolognese hot. Enjoy your meal!

With minced chicken

This version of the dish is not as fatty as with other types of meat, but it is more tender and soft.

Required Ingredients:

• tomatoes - 7 pcs.;
• chicken fillet - 0.7 kg;
• olive oil - 25 ml;
• red wine - 55 ml;
• salt - to taste;
• garlic cloves - 4 pcs.;
• spices to taste.

Step-by-step instruction:

1. We chop the washed chicken fillet into medium-sized pieces and pass them through a meat grinder.
2. Then add the peeled garlic cloves - you get a fragrant minced chicken.
3. We pour salt and spices into it, you can take a wig, black pepper, Italian herbs, etc.
4. Mix everything well or beat with a blender and put it in a heated olive oil in a pan, cook at medium heat.
5. Grind tomatoes without skin on a grater. You can do this process in a blender.
6. Pour the resulting tomato sauce to the minced meat and mix with it. Add red wine and simmer for 40 minutes.
7. We serve a delicacy with boiled pasta, sprinkled with fresh herbs. Enjoy your meal!

Spaghetti with Bolognese Sauce

What to take:

• minced meat - 0.6 kg;
• garlic - 2 cloves;
• canned tomatoes - 0.5 kg;
• one bulb;
• black pepper to taste;
• spaghetti - 0.25 kg;
• salt to taste;
• cheese - 40 g;
• a handful of fresh parsley;
• sweet pepper - 2 pcs.;
• oregano and basil to taste;
• olive oil - 30 ml.

How to prepare Pasta Bolognese:

1. Finely chop the peeled garlic and onion and start frying with olive oil.
2. After 4 minutes, add bell pepper, cut into cubes, to them.
3. We spread the minced meat and fry it with vegetables for about 10 minutes.
4. Grind tomatoes in a blender and pour the resulting sauce into a pan.
5. Pour all the spices and salt, simmer the composition for 20 minutes under the lid.
6. 10 minutes after the start of stewing, we start cooking spaghetti. We do not boil them until they are fully cooked - they will “reach” after, in a pan with sauce. Wash cooked pasta.
7. Finely chop fresh parsley and cheese.
8. We combine the cooked spaghetti with Bolognese, crumble cheese and parsley on top. Enjoy your meal!

With zucchini and celery

You will need:

• minced beef - 0.4 kg;
• garlic - 2 cloves;
• tomato puree - 0.8 kg;
• two zucchini;
• salt - 10 g;
• one stalk of celery;
• black pepper - 6 g;
• one bulb;
• cheese - 30 g;
• Italian herbs - 10 g;
• olive oil - 35 ml.

Cooking option:

1. We cut the peeled zucchini into cubes, chop the celery stalk into small pieces. Grind the onion into crumbs and pass the garlic cloves through the press.
2. We combine the prepared vegetables in a common bowl, pour pepper and salt there.
3. The whole mass of vegetables is placed on the spirit of baking sheets. We cover them with foil, put food on them and cook them in the oven for 25 minutes. The oven must be heated to 180 degrees.
4. We process minced meat in a pan, add tomato puree and Italian spices to it.
5. In the meantime, prepare the pasta. As soon as they are ready, combine meat sauce, baked vegetables and pasta in a saucepan. We fall asleep all with cheese chopped on the track - yummy! Serve the dish hot.

Bolognese pasta at home

List of ingredients:

• nutmeg - 1 pinch;
• minced meat - 300 g;
• olive oil - 20 ml;
• one carrot;
• salt to taste;
• fresh tomatoes - 2 pcs.;
• spaghetti packaging;
• onions - 2 pcs.;
• ground pepper to taste;
• one garlic clove;
• tomato sauce - 50 g.

Cooking process:

1. We begin the execution of the recipe by frying the diced onion until golden.
2. We process the carrots on a grater and add after the first ingredient to the pan. We pass 3 minutes.
3. We spread the tomato sauce, minced meat and chopped garlic. Stew the food for 5 minutes, then cut the tomatoes into small pieces and add to the bulk.
4. Pour water into the pan so that it covers a layer of minced meat and vegetables.
5. We wait until all the water has evaporated, and pour salt, nutmeg and pepper.
6. Separately, cook spaghetti, spread on plates and pour hot fragrant Bolognese. Enjoy your meal!