Classic bolognese pasta at home. Step by step recipe

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Bolognese sauce (Italian: Ragù alla bolognese) was first prepared in the south of Italy in the town of Bologna - it is not just minced meat in tomato sauce, but an amazingly tasty and aromatic dish that has its own characteristics in preparation. In addition to traditional Italian herbs, I add cloves, cinnamon and ginger to it, which makes it taste unforgettable.

If you are interested in pasta with bolognese sauce, also take a look at the recipe. And if you love mussels or have never tasted them, but want to try a new taste, then this will be a great dish.

You will need:

• spaghetti 500 gr
• minced meat 400-500 gr
• onions 1-2 pcs
• tomato juice 800 ml
• milk or cream 0.5 cups
• dry wine 3/4 cup
• vegetable oil 4 tablespoons
• butter 2 tablespoons
• 1 clove garlic
• sugar 1-2 tsp
• ground black pepper

Traditionally Bolognese prepared from beef but one can use mix of beef and pork.

Often added to this sauce carrot and celery, which is stewed along with onions before frying the meat. I prefer to cook bolognese without vegetables. I add vegetables to the pasta sauce called.

Wine for Bolognese, you can use either white or red. Red will give the finished sauce a darker color. In Europe, wine is very often added to food preparation. Don't be afraid of that. When boiling, the alcohol completely evaporates, leaving only the sourness and aroma. Dishes with evaporated alcohol can be given to children.

You can simplify the preparation of the sauce by excluding it from the recipe - replace it with water. But I think that the Italians use milk for good reason, although the combination of tomatoes and milk seems rather unusual to us.

If you don't have a homemade tomato, use tomato paste (diluted with water) or store-bought tomato juice. You can use fresh tomatoes (cut in half, finely grate, discard the skin). I usually use peeled tomatoes preserved in their own juice... For this amount of minced meat - 2 cans of 400 ml of tomatoes. Grind them with a blender.

It is convenient to prepare Bolognese sauce in a saucepan with a thick bottom or with a non-stick coating - you can first fry the onions and meat in it, and then simmer.

Step-by-step photo recipe for cooking:

Pour into a saucepan vegetable oil, put butter and warm up. Fry and when it is browned, discard it - it has scented the oil and is no longer needed.

Chop and sauté it in oil until soft 5-10 minutes.

Fry minced meat for 10-15 minutes... Stir to break up the meatballs. Salt and pepper.

Pour into a saucepan. Stir, cover and cook until the wine has evaporated. It will take approximately 15 minutes... Stir occasionally.

Minced meat will acquire a dark color from red wine.

Add to saucepan, stir, cover and cook until milk is completely evaporated - 10-15 minutes... Stir occasionally.

When the milk has evaporated, add tomato juice- I chopped canned tomatoes with a blender.

Add italian herbs,sugar, stir, bring to a boil, cover and stew over low heat 25 - 30 minutes... Stir occasionally. Add a little water (0.5 cups) while braising. At the end of cooking, taste the sauce, add salt, sugar and pepper if necessary. I add a little ground spices(literally on the tip of a knife): cloves, cinnamon and ginger... They do not exist in a classic sauce, try it, I like it.

You will get such a bright and saturated one.

When the sauce is ready boil the spaghetti... I like the thinnest # 1s - you only need to cook them for 3 minutes. In boiling water (5 liters), add salt and vegetable oil, put - these long pasta are cooked whole, do not break - dip them in water and press from above, gradually the spaghetti will soften and completely enter the pan. Stir to avoid sticking to the bottom. Cook for the time indicated on the package. Remember that the pasta should not be overcooked, because she still has to feed on the sauce.

Before you put the spaghetti in a colander, pour off 0.5 liters of water in which they were cooked - this one can be added to the sauce to make it juicier.

Place the spaghetti in a colander to drain the water.

Transfer to a saucepan, sprinkle with vegetable oil, stir.

In Italy, boiled pasta is transferred into a large deep dish and mixed with hot sauce. You can put the pasta on a plate for everyone and pour the sauce on top.

Don't forget the cheese - grate it and sprinkle on top.

You will need:

• spaghetti 500 gr
• minced meat 400-500 gr
• onions 1-2 pcs
• tomato juice 800 ml
• milk or cream 0.5 cups
• dry wine 3/4 cup
• vegetable oil 4 tablespoons
• butter 2 tablespoons
• 1 clove garlic
• dry Italian herbs 1-2 tsp
• sugar 1-2 tsp
• ground black pepper
• Parmesan cheese - sprinkle on the finished pasta

Heat the oil and butter in a heavy-bottomed saucepan, sauté the garlic and discard.
Chop the onion and sauté for 10-15 minutes until tender.
Add minced meat, fry for 10-15 minutes, salt and pepper.
Add wine, stir, cover and simmer over low heat for 15 minutes.
Add milk, stir, simmer covered until the milk has evaporated.
Add tomato juice, sugar and Italian herbs, bring to a boil and simmer, covered, for 25-30 minutes. Stir and add water while stewing. At the end of cooking, taste the sauce, add salt and sugar if needed. You can add a pinch of ground spices: cloves, cinnamon and ginger. These spices are not in the classic recipe, but I like it, try it.
Boil the spaghetti for the time indicated on the package. Serve with Bolognese sauce and grated Parmesan.

Hearty aromatic Bolognese pasta is a popular Italian treat and must be served in all themed restaurants. But such a delicious dish can be easily prepared at home yourself. No special expensive products are required for this.

Ingredients:

• 150 g ground beef;
• 50 g bacon;
• 1 onion;
• half a carrot;
• spaghetti;
• fresh garlic;
• salt;
• 2 dessert spoons of tomato paste;
• half a cup of dry red wine;
• 1.5 tbsp. beef broth.

Preparation:

1. Peel the vegetables and cut them into very small cubes. Chop the bacon as well.
2. First, fry the vegetable mass in olive oil until softened. Then add bacon to it and cook the food until all the fat is melted from the latter.
3. Cook the spaghetti in a separate bowl.
4. Put the minced meat for frying. Fry the base of the sauce, crushing large pieces of meat with a spatula.
5. Pour in wine. Wait until it has completely evaporated. Add broth, tomato paste, salt and mashed garlic.
6. Cover the pan with a lid and simmer its contents for 40-50 minutes over low heat.

According to the classic recipe, the dish should be served as follows: put the spaghetti on a plate with a nest, and fill the middle with meat gravy, decorating with herbs.

With minced meat and tomato paste

Ingredients:

• half a kilogram of minced meat;
• 1 tomato and 1 onion;
• paste;
• fresh garlic;
• vegetable oil;
• salt and spices;
• 2 tbsp. l. ketchup.

Preparation:

1. Fry half-rings of onion until transparent in heated vegetable oil.
2. Add minced meat to the vegetable. Simmer the mass over low heat until the meat is cooked. Season with salt, herbs and spices.
3. Add ketchup.
4. After 3 minutes, add the tomato cubes along with the skin.
5. Simmer for another 8 - 9 minutes.
6. Cook the paste according to the instructions on the package.

Serve the finished pasta with the resulting sauce.

With the addition of mushrooms to the sauce

Ingredients:

• 350 g of beef pulp;
• 1 onion;
• 5 - 6 large mushrooms;
• 1 tbsp. beef broth;
• 1 carrot root vegetable;
• spaghetti;
• half a glass of tomato juice;
• salt;
• vegetable oil.

Preparation:

1. To make delicious pasta with Bolognese sauce and mushrooms, the first step is to turn beef pieces into minced meat.
2. After the meat, chop all the peeled vegetables and mushrooms in the same way.
3. First, fry the vegetable mass in hot oil, then add the meat to it.
4. Pour in broth and tomato juice. Simmer the mixture with a slight heat of the stove until all the components of the sauce are ready. Salt it.

Cook the spaghetti separately in salted water. Serve them with meat sauce.

Bolognese pasta in a slow cooker

Ingredients:

• 300 - 350 g ground beef;
• 2 tomatoes;
• 1 onion;
• salt, Italian herbs;
• olive oil;
• spaghetti;
• fresh garlic;
• 100 g tomato paste.

Preparation:

1. In the bowl of the appliance, lightly fry the chopped onions and garlic in olive oil. Add tomato slices to them. Cook the food for 5 - 6 minutes in a suitable setting.
2. Top with tomato paste.
3. After 2 - 3 minutes add minced meat to the multicooker. Continue frying the meat, breaking into pieces, until tender.
4. Pour in 2/3 tbsp. boiled water. Add salt, mashed garlic, Italian aromatic herbs.
5. Cooking the dish in the "Stew" program for 30 - 35 minutes. At the end of the program, you can puree it with a blender.

Cook the pasta separately in salt water. Serve with slow cooker sauce, tomato and cucumber slices.

How to cook with minced chicken

Ingredients:

• 300 - 350 g minced chicken;
• 1 shallot;
• 1 large clove of garlic
• 1/3 Art. olive oils;
• ½ tbsp. white wine;
• 1 tbsp. canned tomatoes without skin;
• salt, dry basil;
• pasta - feathers.

Preparation:

1. Chop the onion and garlic as finely as possible. Fry them in olive oil in a large skillet.
2. When the ingredients are browned, add the minced chicken.
3. Wait until the meat turns white, stirring constantly. Add spices, salt, wine.
4. After the alcohol has evaporated, transfer the canned tomatoes to the skillet.
5. Simmer the sauce for about an hour.
6. Boil the feathers until tender. Add ready-made sauce.

Serve hot bolognese pasta with minced poultry for dinner.

Cooking with cream

Ingredients:

• 200 - 250 g each pork and ground beef;
• fresh garlic;
• 2/3 st. medium-fat cream;
• table salt, pepper and dried basil;
• 1 onion;
• 2 pcs. tomatoes;
• 2/3 st. boiled water;
• 3 dessert spoons of olive oil;
• spaghetti.

Preparation:

1. Put the semi-finished meat product in a pan with butter. Immediately begin to knead it with a spatula so that lumps do not form.
2. Add finely grated chicken and minced garlic.
3. Transfer the grated tomatoes, salt and spices to the pan.
4. After 15 minutes of simmering the mass under a lid over low heat, pour in the cream.
5. Simmer the sauce for 50 minutes.
6. Cook the spaghetti separately.

Arrange the finished pasta in portions. Drizzle each portion of the meat sauce with cream.

Lean pasta with bolognese sauce

Ingredients:

• 100-150 g dry soybean mince;
• 700 - 750 ml of filtered water;
• 1 large carrot;
• 1 stock cube "Vegetable";
• 1 head of onion;
• 4 dessert spoons of olive oil;
• table salt, freshly ground black pepper;
• 350 g of tomatoes in their own juice (canned food) without skin on vegetables;
• 2 dessert spoons of ketchup;
• any hard spaghetti.

Preparation:

1. Put the minced soy in a bowl. Pour freshly boiled water over it. Dissolve the bouillon cube in the mixture.
2. Grind all vegetables stated in the recipe. Fry them in quality olive oil. Bring the onion to a strong ruddy.
3. While roasting is being prepared, cook the spaghetti in salted water. Put them in a colander, cool. Do not rinse pasta.
4. Drain the excess liquid from the minced soy through a colander. But do not wait until all the "juice" has drained from the product, and it becomes dry.





Ingredients:

• 400 - 450 g of beef;
• 200 - 250 g zucchini;
• 1 large carrot;
• 1 onion head;
• 300 g of tomatoes;
• 2 stalks of celery;
• paste;
• butter;
• salt and seasonings;
• grated parmesan.

Preparation:

1. To make a Bolognese pasta with celery and zucchini, the first step is to wash, peel and finely chop all the vegetables declared in the recipe.
2. Fry the onion cubes first in the selected oil. Add zucchini cubes to them. Fry until the liquid has evaporated from the pan.
3. Twist the beef through a meat grinder. Send to the pan with vegetables.
4. Add peeled tomatoes, chopped with a blender, salt, seasonings, pieces of peeled celery stalk, grated carrots.
5. Simmer the mass over low heat, covered for 60 - 70 minutes.
6. Cook the pasta in salted water until tender.

Serve pasta with meat sauce. Cover each portion with grated Parmesan.

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

This article is for people 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 meat sauces with minced meat and a lot of other ingredients with flour products!

The calorie content of an Italian delicacy per 100 grams is 190 calories. The nutritional value of a dish directly depends on the ingredients that make up it. Spaghetti sickness is a fairly satisfying treat, so they should be eaten with caution by those who follow a diet.

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 is to use minced meat and tomato paste. But, there are many other delicious homemade recipes. You will learn how to cook pasta with sauce and how to make it in our recipes with photos and videos.

Classic spaghetti bolognese. Easy recipe for cooking step by step

The Italian recipe will reveal all the secrets of creating an aromatic and exquisite dish! How to make long pasta with minced meat, tomato sauce and cheese is described below. A simple and step-by-step recipe will surprise guests with an unusual presentation 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 of celery;
• 2 cloves of garlic;
• 700 g tomato paste;
• 4-5 tbsp olive oil;
• spices.

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

How to make spaghetti bolognese sauce at home?

Options with tomato paste are juicy and soft. Mushrooms can be served with a dish without meat. You can customize the classic recipe with more ingredients!

For example, the mushroom variation is ideal for vegetarians, dieting or fasting people. Thanks to mushrooms, the food is not inferior to the classic version in terms of satiety and nutritional value. You will learn how to cook a dish with mushroom sauce below.

Main Ingredients:

• 1 pack of long pasta;
• 700-800 g of porcini mushrooms;
• 1 onion;
• 1 small carrot;
• 1 celery
• 400 g tomato paste;
• 5 tbsp vegetable oil;
• 200 ml of cream;
• 150 g parmesan cheese;
• greenery;
• 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. The mushrooms are peeled and washed and then chopped with a knife.
3. Peel and cut onions and carrots into small pieces.
4. Pour oil into a preheated pan, add a mixture of onions and carrots there.
5. Simmer the ingredients until soft, sprinkling with enough spices.
6. Pour the mushrooms into the mixture.
7. Grind the celery into gruel using 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. The cooking time is approximately thirty minutes.
10. Mushrooms can also be safely combined with herbs and herbs.
11. We filter the flour products boiled in salted water through a colander and add a little oil to them.
12. To serve the delicacy, place the pasta in portions on plates with gravy and grate Parmesan on top.

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

A flavorful and more dietary chicken meal will change the way you think about traditional Italian food forever! 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 are watching their figure to use the delicacy.

Pasta with sauce will retain its juiciness and softness. Chicken fillet is best chopped into small pieces with a knife or minced 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 a sauce with minced chicken so that it has the most delicate consistency? Cooking in a multicooker would be an excellent option! Tomato paste can be replaced with tomato juice. By following a quick and easy tomato juice and chicken breast dressing recipe, you should be able to handle the dish even if you're new to the kitchen.

Main Ingredients:

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

1. Chicken fillet must be chopped into small pieces or grinded in a meat grinder.
2. Grind the onion in a blender.
3. Put the minced chicken in the multicooker bowl, fill it with tomato juice, add butter and onion puree.
4. We select the "Quenching" mode and prepare the mixture until fully cooked.
5. How to make minced meat more homogeneous 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 the gravy, it is necessary to cook the pasta.
7. Serve a ready-made lunch, breakfast or dinner of minced chicken hot, with grated Parmesan, with herbs or herbs.

How to make the original sausage bolognese sauce?

It turns out that an Italian delicacy can be prepared not only from minced meat. Following the recipes from the photo, you will be able to create a real culinary masterpiece! Bolognese with sausage will be an original variation of a traditional dish that will give you a fresh look! 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 sausage;
• 1 large onion
• 250 g of mushrooms;
• 300 g pickled tomatoes;
• 2 cloves of garlic;
• spices.

1. To make a delicious sausage and mushroom gravy, grind the sausage into small cubes.
2. In a hot frying pan, in vegetable oil, fry chopped onions, mushrooms and garlic squeezed through a garlic press.
3. To prepare the tomato mixture from the conservation, peel the tomatoes and squeeze them through a coarse sieve.
4. When the mixture is fried and browned, pour the tomato mixture into it 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. Cook pasta, filter in a colander, put on plates.
7. The amazing aroma of this hearty dish will surprise both home and guests at the feast.

Delicious, gourmet and light shrimp spaghetti!

A variation of an Italian dish with seafood will stand out for its originality! Making shrimp spaghetti is incredibly easy! Delicate creamy sauce and cheese are ideal for seafood.

Main Ingredients:

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

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

Bon Appetit!

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 types of pasta in Italy, and the number of recipes based on them is in the thousands. Want to learn how to cook one of the best pasta recipes - 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 to the French béchamel sauce. 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 an excellent option for a 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 over low heat for 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 during cooking you do not use a large amount 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.

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 with a thick bottom and a 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 the prepared sauce in the refrigerator is 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. The finished bolognese, when cooked correctly, will not run out of liquid. Homemade bolognese sauce has a dense consistency, but it shouldn't be too thick either.
• Color. The finished dish, if you followed the recipe for Italian bolognese sauce correctly, should turn out to be 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. In a high frying pan, 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 enters 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 are no fresh tomatoes at home, you can use canned tomatoes in your 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. Use tender veal instead of fatty beef, and olive oil instead of fat. You can add chili and pepper to spice up the dish. Plus, hot spices help speed up your 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. You may not always have all the ingredients you need close at hand. 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 of a creamier 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 homemade minced meat, the sauce will become one of your 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 also sprinkle grated cheese on top. 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