Authentic Italian Bolognese sauce at home. Spaghetti Bolognese (classic Italian recipe) Spaghetti Bolognese - recipe with tomato paste

Bolognese is a delicious Italian meat sauce usually served with pasta. We will show you a classic Bolognese recipe and talk about other options for its preparation and serving.

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:

Chop the peeled onions into small pieces.
Heat olive oil in a frying pan and add chopped onion.
After 3 minutes, add the minced meat to the onion and continue cooking for 6 minutes.
Chop the garlic cloves with a knife and pour into the onion and minced meat. Remove the skin from the tomato, chop the pulp and add to the pan after the garlic.
Spread the tomato paste, wait until the mixture boils, add pepper and salt.
At the same time, cook the spaghetti until tender, treat with cold water.
Add the noodles to the sauce in the pan and stir.

We serve delicious, aromatic Bolognese hot to the table right away. Bon appetit!

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:

Process all vegetables by peeling and washing them. Chop the carrots into cubes, and cut the celery, onion and garlic cloves into small slices.
Place both types of oil on the surface of the frying pan and heat them. Add garlic and onion and sauté until transparent.
Add carrots and celery pieces and cook for another 5 minutes.
After this, pour the bacon pieces into the pan, stir and fry for 5 minutes.
We make minced meat from pork and beef and add it to the ingredients being prepared.
Sauté until the minced meat turns brown and add 100 ml of wine.
After the alcohol has evaporated, pour in the meat broth.
Add tomato paste to the sauce, close the lid and simmer the dish for an hour.
Stir the sauce constantly. It will be ready as soon as the meat is soft and the vegetable pieces are completely cooked.

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.;
carrots – 0.1 kg.

Algorithm of actions:

Cut the peeled carrots into thin slices.
Remove the seeds and caps from the bell pepper and cut the pulp into small pieces. Finely chop the onion and garlic with a knife.
Heat the oil in a frying pan and saute the pieces of onion and garlic in it until softened.
After this, add the carrots and cook for about 5 minutes. Add pepper and fry for another 2 minutes.
Cut the washed mushrooms into slices and place them in a frying pan, add tomato paste.
Tear the broccoli and basil into small pieces and add to the rest of the ingredients. Cook everything together for another 6 minutes
Let's wait until the sauce cools down a little and grind it with a blender at low speed.
Cook the noodles. Serve the vegetarian-inspired spaghetti Bolognese hot. Bon appetit!

With minced chicken

This version of the dish is not as fatty as with other types of meat, but 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:

Shred the washed chicken fillet into medium-sized pieces and pass them through a meat grinder.
Next, add the peeled garlic cloves - you get aromatic minced chicken.
Pour salt and spices into it, you can take parika, black pepper, Italian herbs, etc.
Mix everything well or beat with a blender and place in heated olive oil in a frying pan, cook at medium heat.
Grind tomatoes without skin on a grater. You can do this process in a blender.
Pour the resulting tomato sauce into the minced meat and mix with it. Add red wine and simmer for 40 minutes.
Serve the delicacy with boiled pasta, sprinkling everything with fresh herbs. Bon appetit!

Spaghetti with Bolognese sauce

What to take:

minced meat – 0.6 kg;
garlic – 2 cloves;
canned tomatoes – 0.5 kg;
one onion;
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 Bolognese pasta:

Finely chop the peeled garlic and onion and start frying with olive oil.
After 4 minutes, add the bell pepper, cut into cubes.
Add minced meat and fry it with vegetables for about 10 minutes.
Grind the tomatoes in a blender and pour the resulting sauce into the frying pan.
Pour in all the spices and salt, simmer the mixture for 20 minutes under the lid.
10 minutes after the start of stewing, we start cooking the spaghetti. We do not boil them until fully cooked - they will “cook” later, in a frying pan with sauce. We wash the finished pasta.
Finely chop fresh parsley and cheese.
Combine the prepared spaghetti with Bolognese, crumble cheese and parsley on top. Bon appetit!

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 onion;
cheese – 30 g;
Italian herbs – 10 g;
olive oil – 35 ml.

Cooking option:

We cut the peeled zucchini into cubes, chop the celery stalk into small pieces. Chop the onion into crumbs and pass the garlic cloves through a press.
Combine the prepared vegetables in a common bowl, add pepper and salt.
The entire mass of vegetables is placed on baking sheets. Cover them with foil, add food and cook them in the oven for 25 minutes. The oven should be heated to 180 degrees.
Process the minced meat in a frying pan, add tomato puree and Italian spices.
At the same time, prepare the pasta. Once they are ready, combine the meat sauce, roasted vegetables and pasta in a saucepan. We fill everything with cheese crushed on the track - yummy! Serve the dish hot.

Homemade Bolognese pasta

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:

We begin the recipe by frying the diced onion until golden.
We grate the carrots and add them to the pan after the first ingredient. Sauté for 3 minutes.
Add tomato sauce, minced meat and chopped garlic. Simmer the dish for 5 minutes, then cut the tomatoes into small pieces and add to the main mass.
Pour water into the pan so that it covers the layer of minced meat and vegetables.
Let's wait until all the water has evaporated and add salt, nutmeg and pepper.
Separately, cook the spaghetti, place it on plates and pour hot, aromatic Bolognese over it. Bon appetit!

Bolognese is a traditional Italian sauce made from vegetables and minced meat. The dish turns out satisfying, aromatic and rich. As a rule, it is served with pasta or spaghetti. This article contains recipes for classic Bolognese. Step-by-step recipes will help you please your loved ones with a new delicious dish.

Cooking tips you need to know

The utensils for preparing bolognese must be non-stick coated (pot, frying pan or multicooker bowl).
To obtain the desired consistency of the sauce, the dish must be cooked for at least two hours.
The article presents a classic Bolognese recipe. A step-by-step recipe implies strict adherence to the sequence of adding ingredients, otherwise the finished dish will taste different.
Throughout the cooking time, you must ensure that the liquid does not boil away completely, otherwise the meat will not be juicy.
Stir the sauce regularly to prevent it from burning.
The dish should boil slightly during cooking.
The finished sauce should have a thick consistency, not runny or too thick. In color it turns out to be a rich red hue.
It must be stored in the refrigerator for no more than five days.

Bolognese recipe with minced meat

A step-by-step classic recipe is presented below. It will require the following products:

beef pulp - 150 grams;
30 g each of olive oil and butter;
50 ml milk;
75 ml dry red wine;
100 ml broth (meat);
a couple of fresh ripe tomatoes;
one small carrot;
one onion;
one stalk of celery;
a little parsley;
clove of garlic;
spices (ground pepper and nutmeg).

Classic bolognese sauce recipe (step by step recipe):

Minced meat is prepared using a meat grinder.
All vegetables are washed and peeled, and the skins are removed from the tomatoes.
The carrots are chopped on a grater. Tomatoes are chopped into small cubes, and celery and onions are chopped in the same way.
Place two types of oil in a dry frying pan, add onion and cook until transparent.
Pour in the celery and carrots and leave on low heat for no more than five minutes, stirring constantly so as not to burn.
After this time, minced meat is added to the vegetables and cooked for about ten minutes.
Add salt and spices to your taste, as well as chopped garlic.
After a minute, pour in the wine little by little and simmer over low heat for 25 minutes.
Tomatoes, herbs and broth are added to the mixture.
They cook for an hour and a half.
Pour in the milk and cook for another half hour.

Bolognese with tomato paste step by step classic recipe

Ingredients:

200 grams of beef pulp;
100 g pork;
½ cup broth (meat);
2 tbsp. l. tomato paste;
75 ml cream;
75 ml dry white wine;
one medium sized carrot;
one onion;
a clove of garlic;
one stalk of celery;
10 grams of dried basil;
a little ground pepper;
20 g olive oil;
20 g butter.

Another step-by-step recipe for classic Bolognese - with tomato paste:

Minced meat is made from two types of meat.
The carrots are crushed using a grater, the garlic is crushed through a press, the celery and onions are chopped into thin strips.
Place two types of oil in a frying pan, add onion and garlic. When it turns golden, add the rest of the vegetables and cook for five minutes.
Separately fry the minced meat, it should be browned.
Carefully pour in the wine and simmer. When the liquid has completely evaporated, add broth and tomato paste. Use a quality product, the taste of the finished dish depends on it.
After five minutes, add vegetables, spices and salt.
After an hour and a half, pour in the cream.
After 30 minutes you can turn it off.

With olives

For 250 g of minced meat you will need:

50 g pitted olives;
one onion and the same amount of bell pepper;
two tomatoes;
60 ml milk.

A step-by-step recipe for classic Bolognese (recipe with olives) looks like this:

Pour olive oil into the pan, add finely chopped onion and pepper, and fry the vegetables for two minutes.
Place minced meat and cook for 15 minutes.
Pour in milk and simmer for five minutes.
Add tomatoes, cut into small cubes.
When the sauce has boiled, add olives, previously cut in half.
Add salt and spices.
Simmer until fully cooked.

With mushrooms and minced chicken

For 200 g of minced chicken you will need:

100 grams of fresh mushrooms (champignons);
one onion;
two tomatoes and a little tomato paste;
60 ml cream;
25 ml dry wine (white).

Preparation:

Place diced onion in a frying pan with olive oil. When it turns golden, add mushrooms, chopped into thin slices. Fry over high heat for 5 minutes.
Add the minced meat to the vegetables and simmer until they lighten.
Pour in the cream and simmer over low heat until all the moisture evaporates.
Add wine and leave for 5 minutes.
The tomato pulp is chopped into small cubes, poured into a frying pan along with tomato paste, salt and herbs are added to taste.
Simmer for about an hour, add garlic. After 10 minutes you can turn it off.

Vegetarian option

Ingredients:

100 grams of broccoli;
10 grams of fresh champignons;
two pieces of sweet pepper;
four tomatoes;
two cloves of garlic;
one carrot;
a little basil.

The vegetarian version is slightly different from the classic Bolognese recipe. The step-by-step recipe looks like this:

Finely chop the onion and garlic, grate the carrots, and cut the pepper into small cubes.
Pre-fry the onions and garlic, when they have become transparent, add the carrots and cook for five minutes.
Add pepper and leave for another 3 minutes.
Mushrooms cut into thin slices are placed in a frying pan, followed by chopped tomatoes.
After 10 minutes, add basil, salt, spices and broccoli to the vegetables. After fifteen minutes you can turn it off.
The warm sauce is crushed using a blender. After which it can be served to the table.

How to cook pasta

For 125 grams of pasta you will need:

one carrot;
medium sized onion;
two tomatoes;
125 grams of minced meat;
60 grams of tomato paste;
50 grams of hard cheese;
a little flour;
a clove of garlic;
dried herbs to taste (basil and parsley);
100 ml water.

Step-by-step classic Bolognese pasta recipe:

Diced onions and grated carrots are fried in olive oil.
When the vegetables become golden, you can add minced meat and salt. Cook for a quarter of an hour.
In a separate container, mix water, herbs, tomato paste and diced tomatoes (pre-peeled). Stir thoroughly and pour into the pan, simmer for 30 minutes.
Add chopped garlic and cook for another 5 minutes.
Boil the pasta in salted water until fully cooked, rinse, and wait for the excess liquid to drain. To prevent them from sticking together, add a little olive oil.
Place pasta on a dish, pour sauce on top and sprinkle with grated cheese.

Spaghetti

Required Products:

200 grams of spaghetti;
100 grams of bacon;
300 grams of minced meat;
one large onion;
carrot;
three cloves of garlic;
one stalk of celery;
60 g tomato paste;
½ liter of water (for sauce);
150 ml dry wine (red).

Cooking spaghetti bolognese. The classic recipe (step by step) for this dish is as follows:

All vegetables are finely chopped with a knife, carrots are chopped on a grater, bacon is chopped into small cubes.
Pre-fry the onions and garlic, when the vegetables change color, add carrots and celery.
After ten minutes, add the bacon and cook until all the fat is gone.
Place minced meat in a frying pan. When it brightens, pour in the wine in a gentle stream and wait until it has completely evaporated.
When there is no liquid left in the minced meat, you can add water, tomato paste, salt, herbs and spices. It takes a little over an hour to cook.
Boil the spaghetti until cooked, drain in a colander, rinse and wait until all the liquid has drained.
Spaghetti is placed on a dish in a circle in the shape of a bird's nest, and the sauce is placed in the middle.
If desired, you can sprinkle grated cheese on top.

How to cook unforgettable lasagna with two sauces

Let's look at the cooking process in detail.

The first stage is preparing the lasagna sheets. Flour (300 grams) is sifted and poured onto the table in the form of a slide, a small depression is made in the middle. Pour in 50 ml of water, 25 ml of olive oil, beat in a couple of eggs and add salt. Begin to knead the dough thoroughly, it should be quite elastic.

Then leave it for half an hour, then divide it into three equal parts and roll it out (thickness no more than 1.5 mm). Each rolled out piece is shaped into a rectangle.

The second stage is Bolognese sauce. Chop one onion, a couple of cloves of garlic, and grate the carrots. First, onions and garlic are fried in olive oil. When they become transparent, add carrots and simmer for ten minutes.

Add two hundred grams of minced meat to the vegetables and cook for 15 minutes. After this time, three chopped tomatoes, salt, oregano, dried basil and ground pepper are sent into the frying pan. After a quarter of an hour, the sauce is ready.

The third stage is bechamel sauce. Melt 25 grams of butter in a saucepan over low heat. Add 30 g of flour and fry it a little. Carefully pour in ½ liter of milk, stirring constantly so that no lumps form. After the sauce has boiled, reduce the heat, add a little nutmeg, pepper, and salt. Simmer for another fifteen minutes.

The fourth stage is assembling the lasagna. A little bechamel sauce is poured into a special rectangular form (the total mass is visually divided into three parts), a sheet of dough is placed on top (it should be covered with sauce). Spread half of the Bolognese sauce evenly onto the dough, generously sprinkle everything on top with grated hard cheese, pour in the bechamel sauce again and place a layer of dough. Top with another layer of cheese and bechamel. Bake for half an hour at 180 degrees.

Unforgettable lasagna Bolognese is ready!

When cooking minced meat, it must be thoroughly broken up with a spatula so that there are no lumps.
The vegetables should seem to dissolve in the sauce, which is why they are finely chopped.
Be sure to peel the tomatoes. To do this without problems, you need to cut it a little and pour boiling water over them for three minutes; the skin itself will come off very easily.
It is best to cook the minced meat yourself. If you purchased a ready-made product, spices will help improve the taste.
If you like thinner sauces, you can add a little tomato juice.
You can reduce the cooking time by frying all the ingredients separately, then combining and simmering until fully cooked.

This article contains classic step-by-step Bolognese recipes with photos. This dish is filling and very tasty. Bon appetit!

Want to try Bolognese ragu in Italy? Look for “tagliatelle al ragu” or “ragu alla Bolognese” on an Italian restaurant menu. Better yet, prepare the famous Bolognese pasta at home - a step-by-step recipe will help you recreate a real gastronomic miracle in your kitchen!

Pasta Bolognese Recipe: Basics

Chopped meat

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

When choosing beef, give preference to a cut that requires a long stew. For example, shank or shoulder are 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 Bolognese tasty and rich, be sure to take: onions - for flavor, carrots - add sweetness, celery - prevents the meat from darkening. Garlic is not a mandatory ingredient, 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 effort will be required; you need to constantly stir and make sure that the tomatoes do not burn. If you add tomato paste, the taste of the stew will be radically different, it will be more rich, and the stewing process itself will be simplified in many ways.

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 suits the dish very well. If you only have a bottle of white in the fridge, use it as long as it's dry! Dessert and semi-sweet wines are not suitable.

What to serve with Bolognese?

In Bologna they believe that ragu and tagliatelle are simply made for each other. Tagliatelle is an egg paste that is 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 exactly the standard for tagliatelle adopted by the Italian Institute of Nutrition on the initiative of the residents of Bologna in 1972. Uncompromising Italians allow you to complete the preparation of Bolognese pasta with one single addition - a pinch of grated Parmigiano-Reggiano. Parmesan cheese enhances the taste and aroma of the dish.

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

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

Preparation

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First you need to prepare the meat and vegetables. For the stew, I used beef shank, trimmed the meat from large tendons and ground it through a meat grinder with a coarse grid (if you don’t have a meat grinder, you can chop it finely with a knife). Peeled the onion, garlic and carrots and cut them into cubes with an edge of about 0.5 cm. Be sure to add celery - without it it is not customary to cook Bolognese stew, the taste and color will be completely different. You will need one large petiole, also diced.

Next, fry the ingredients. I heated olive oil and butter in a frying pan. I first added the vegetables - it should be a decent mound; the volume of vegetables should be approximately the same 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 will begin to turn golden.

It's time to add the meat to the frying pan. Stirring, I cooked the ground beef until well browned - about 15-20 minutes, breaking it up with a spatula to ensure 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.

Added 1 cup of water (or vegetable broth), salt and pepper to taste, bay leaf and a mixture of Italian dried herbs. Reduced the heat to low, covered with a lid and simmered for 2 hours, stirring occasionally. If the water boils too much, you can add it, the main thing is to make sure that nothing burns.

The simmering time can be increased up to 4 hours. The longer the stew simmers, 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 the lid at a temperature of 130-140 degrees. To prevent moisture from evaporating, you can place a couple of sheets of foil under the lid. The good thing about cooking in the oven is that the stewing will be even over the entire area; there is no need to stir the contents of the pan.

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

Today we will reveal the behind the scenes Italian cuisine. What is the first thing that comes to your mind when you hear about Italy? Many will agree with me that the hallmark of this country is pasta, and the ideal companion for this dish is bolognese sauce. This meat sauce comes from Bologna, a province in northern Italy, which is where it gets its distinctive name. There is an officially recommended recipe for making Bolognese sauce, but it tends to change depending on the regions where it has had the opportunity to take root. For example, pasta with bolognese sauce classic recipe preparations with photos, we will do without pancetta, red wine and milk, but we will experiment with spices and fresh herbs. Enter the new and definitely improved version of pasta bolognese sauce!

Ingredients for making pasta with bolognese sauce

Step-by-step preparation of pasta with bolognese sauce

When serving, place spaghetti on the dish, top with sauce and sprinkle with grated cheese. You can decorate with greenery. Bon appetit!

Many world-famous chefs do not consider Italian cuisine to be gourmet, calling it food for the poor. Yes, perhaps this is so, but it was precisely with its simplicity and accessibility, but at the same time with 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 secret hidden. Russia has its own variation of this recipe - naval pasta, but it has nothing in common with the classic recipe, except for the meat it contains.

A little history

Bolognese pasta is combination of pasta with Bolognese sauce. Bolognese is a meat gravy originally from Bologna, an Italian province. It is often called the gastronomic capital of Italy, because it was there that Parmesan, balsamic vinegar, and Parma ham appeared. 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. The ingredients may also include milk or cream.

Traditionally, the sauce is served with tagliatelle – Italian noodles.. Bolognese is also used to make lasagna and is even used to season mashed potatoes. But Spaghetti Bolognese is more famous all over the world. However, Italian chefs claim that this dish has nothing in common with spaghetti, and in its homeland, which is the south of Italy, it is always prepared with tagliatelle.

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

How to choose products for cooking?

The original sauce recipe uses pancetta. This is bacon or pork belly cured in spices. The meat is quite fatty, you can replace it with smoked bacon. And also two types of meat are used there.

It's better if it is pork and beef in equal proportions. Pork will add tenderness to the gravy, and beef will add richness and flavor. The original recipe calls for red wine, but you can replace it with white. If you don’t have wine at home, you can do without it, but the gravy will lose a little of its flavor.

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, as 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 Provençal 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 jars is very common.

To prepare pasta you can choose any type of pasta. Tagliatelle is traditional, but you can use horns, spaghetti or any other type of pasta. For cooking you will need a saucepan and a deep frying pan.

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

Cooking recipes

Each chef or any Italian grandmother will certainly have her own secrets for preparing this wonderful dish. But there is a classic recipe for making pasta with Bolognese sauce that will allow you to get a little closer to the traditions of Italian cuisine, even at home.

Traditional sauce

Ingredients for classic bolognese pasta:

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

What do we have to do:

Heat olive oil in a deep frying pan. Thinly slice the onion, throw 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 with the onions, and then fried for 5 minutes.
After the vegetables have browned, add pancetta (or any other quality bacon). It needs to be finely chopped and then fried until the fat is rendered.
To prepare the sauce you need minced meat. You can make it yourself from pork and beef, or you can buy it ready-made.
The finished minced meat is placed in a frying pan. It's necessary stir constantly, breaking up lumps until light brown. Then you need to add red wine.
After all the liquid has evaporated, add meat broth. It can be replaced with vegetable broth or water.
The traditional composition of the gravy contains tomato paste. It's best to cook it yourself. To do this, the tomatoes need to be peeled and finely chopped.
Add finely chopped tomatoes to the minced meat.
You need to simmer the sauce at least two hours. It will be ready when the vegetables are boiled and the meat is soft.
15 minutes before the gravy is ready, place a pan of salted water on the fire. As soon as it boils, add the pasta. Cook them two minutes less than indicated on the package. Place the finished pasta in a colander.
Once the sauce is ready, add the paste to it, and then simmer for 2 minutes on low heat.
You can decorate with grated Parmesan cheese and basil.

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

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

And you will find a useful recipe for making Italian pasta (pasta) with photos. Cook with pleasure!

Pasta ala Bolognese

Ingredients for a simple recipe for pasta with bolognese sauce with minced meat:

450 g minced meat (pork, beef);
300 g spaghetti;
700 g tomatoes;
100 g onion;
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 and add finely chopped onion. Fry for about three minutes until golden brown.
Add minced meat and finely chopped garlic cloves. Mix well to break up any lumps of minced meat.
Peel the tomatoes, chop finely and add the liquid to the minced meat. Add finely chopped greens there.
While the gravy is preparing, you need to boil the pasta. To do this, add 300 g of spaghetti or any other pasta to a large amount of salted boiling water.
Cook pasta 1 minute less than package directions. Place the finished pasta in a colander.
Mix the pasta with the prepared gravy and simmer over low heat for several minutes.
You can sprinkle Parmesan cheese and chopped herbs on the finished pasta.

Video recipes

How to cook Bolognese pasta according to the recipe of an Italian chef:

How else can you prepare Bolognese pasta at home - watch the recipe in the video:

How to make Bolognese pasta quickly and vegetarian:

How and with what to serve?

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

Since this dish is quite filling, it comes with Salads made from fresh vegetables are great. They can be seasoned with spices and unrefined olive oil. As a drink, dry red wine is perfect for this dish.

Do you love rice and admire Italian cuisine? Then you should find out - please your household! When choosing beef, choose the kind intended for soups, but not the tenderloin or the edge.
The sauce goes well not only with pasta, but with potatoes and vegetables.
You can use a food processor to chop vegetables; all the vegetables will still boil during cooking. You can’t let the sauce sit for too long, it’s necessary stir it constantly every 15 minutes. You don’t have to chop the garlic, but put it through a garlic press.
Pasta needs to be cooked until al dente, that is, undercooked a little. In Italian cuisine there is a rule 1110. It says that on When cooking 100 g of pasta, take 1 liter of water and 10 g of salt.
Italian chefs do not recommend add oil when cooking pasta. If they are made from durum wheat and cooked correctly, they will never stick together. But if you are afraid of this, you can add a little vegetable oil to a pan of water.
Pasta must be purchased only from durum wheat. The quality of the product depends on its class. Do not break spaghetti while cooking. They need to be placed in boiling water, after a minute they will soften and fit perfectly in the pan.
In order for the tomatoes to be easily peeled, they must be cut crosswise and then placed in boiling water for a minute, after which The skin will come off easily from the tomatoes.. Tomatoes are a very important component of gravy, so if you can’t buy tasty tomatoes, it’s better to use tomato paste.
In Italy, all dishes are prepared only in unrefined olive oil (extra virgin); if you don’t have it on hand, you can use vegetable oil, or, in extreme cases, butter.
The kitchen is a huge field for creativity. Experiment, and every time you will get unique and inimitable dishes! Bon appetit!

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