How to make Bolognese pasta at home. Delicious Bolognese pasta: recipes at home Bolognese recipe classic step-by-step recipe with minced meat

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.

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, If you are not purchasing ready-made minced meat, but meat, then it is better opt for chilled rather than frozen. 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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Irina Kamshilina

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

Content

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

What is pasta bolognese

Pasta a la Bolognese is one of the famous versions of the Italian dish beloved by many. In popularity, this recipe can be compared with. Bolognese sauce was invented by chefs from Bologna; this recipe is considered classic and includes a strictly defined set of ingredients: minced beef, tomato paste, broth, Parmesan, wine.

Recipe options at home

In addition to the classic one, there are other options for preparing 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, and 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 preparing the dish.

With minced meat and tomato paste

We will need:

Minced beef – 0.5 kg.

Olive oil – 50 grams.

Pasta (small or spaghetti) – 1 pack 400-450 grams.

Tomato paste – 1 can 450 grams.

Garlic – 3 cloves.

Basil - a bunch.

Tomatoes – 5 pieces.

Parmesan – 100 grams.

Onion – 1 piece.

Salt pepper.

Preparation:

Cut into cubes and fry the onion in olive oil.

Add minced meat to the pan, simmer it under a closed lid for about 20-30 minutes until cooked.

Add salt and pepper and fry for another five minutes.

Remove the skins from the tomatoes and cut them into cubes.

Fry garlic and basil, add tomatoes and natural ketchup to the pan. Fry the mixture for 15 minutes, stirring continuously, until a thick consistency is obtained. Excess liquid should evaporate.

Combine the tomato mass with the minced meat and simmer the mixture over low heat for 15-20 minutes.

Cook the pasta (according to the instructions for it).

At the last stage, spoon the sauce over the pasta and garnish with grated cheese.

With cream

We will need:

onions, carrots, celery (stem) - 1 piece each;

red wine – 50 g;

tomatoes – 0.75 kg;

minced beef – 0.75 kg;

cream – 150 g;

olive oil – 40 g;

parmesan – 100 g;

Preparation:

Heat olive oil in a saucepan.

Chop the vegetables into smaller pieces and simmer for 4-6 minutes until they soften.

Add minced meat to soft vegetables, mix the ingredients better with a wooden spoon. Add wine to the saucepan and reduce heat after boiling.

After the wine has boiled away, add the diced tomatoes and simmer the meat for another hour and a half.

Add cream to the dish as soon as the meat reaches a high degree of readiness, after which the sauce is simmered for another 10 minutes.

Once cooked, sprinkle the sauce with grated Parmesan.

We will need:

home canned tomatoes – 400 g;

mushrooms (champignons) – 400 g;

vegetable broth - one glass;

vegetable oil – 60 g;

ketchup – 40 g;

spaghetti – 450 g pack;

garlic – 2 cloves;

parsley, basil, salt, pepper.

Preparation:

Cut the garlic cloves into thin slices and the onion into half rings. Fry the garlic and onion in oil until golden brown.

Cut 300 grams of champignons into large slices, add to the onion fry, stir, fry for about 10 minutes.

Add ketchup, herbs, fry for a few more minutes.

Remove the skins from the tomatoes and add them to the vegetable mixture.

Pour in the broth and the remaining 100 grams of finely chopped mushrooms.

The broth should boil, after which it should simmer for another half hour.

While the mushrooms are cooking, you need to cook the spaghetti.

After cooking, drain the spaghetti in a colander; it should be dry.

Spread the sauce over the pasta and serve after 5 minutes, garnishing with a sprig of basil.

How to cook Bolognese pasta in a slow cooker

We will need:

minced beef – 1 kg;

one onion;

two tomatoes;

pasta – 0.25 kg;

tomato sauce, olive oil - 2 tbsp each;

garlic – 2 cloves.

Preparation:

Cut the onion into half rings, pour oil into the bottom of the bowl, and add the onion. In the “Baking” mode, fry the onion for 30 minutes.

Add the pressed garlic to the onion and fry with the onion for another 10 minutes.

Cut the tomatoes into cubes and add to the bowl along with the tomato sauce.

Mix all ingredients.

Add the minced meat, stir again, and fry for 10 minutes.

Boil spaghetti separately (according to instructions).

Mix the sauce and spaghetti, heat for 5 minutes (use the “Keep Warm” mode)

Classic Italian Bolognese pasta recipe with photo

Pasta a la Bolognese is a traditional side dish with many variations. But if you have never cooked it, we recommend making it for the first time according to the classic recipe, the way the cooks from Bologna intended it. Pasta a la Bolognese is an excellent second course option for lunch or dinner. If you do not use a large amount of spices during cooking, children of any age will readily eat it. The calorie content of the dish is moderate.

We will need:

olive oil – 40 g;

tomato sauce – 800 g;

red wine – half a bottle;

minced beef – 500 g;

beef broth – 500 g;

sugar – 10 g;

celery (stem), onion, carrot - 1 piece each;

garlic – 2 cloves;

parsley, parmesan – 400 grams each;

pasta (butterflies, shells) – 0.5 kg;

salt – 5 g.

Preparation:

Finely chop the parsley and chop the vegetables into cubes.

Pour olive oil into a frying pan, heat it, add vegetables, simmer over low heat for 4-6 minutes until the food is soft.

Add minced meat, mix it well with vegetables.

Add remaining ingredients except pasta and Parmesan. Bring the mixture to a boil, simmer for one and a half hours, stirring.

While the vegetable and minced meat mixture is simmering, prepare the pasta (according to package instructions).

After preparing the sauce, pour it over the pasta, garnish with Parmesan. Pasta "Bolognese" [Bon Appetit Recipes] Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

The Bolognese pasta recipe is probably familiar to all connoisseurs of European cuisine. But the aromatic Italian dish is easy to prepare in many variations. Find out how to do this from the recipes below.
The classic recipe is quite simple. It requires the most common ingredients, and minced meat can be purchased ready-made.
Required Products:
carrots and onions;
three tomatoes;
garlic clove;
about 250 grams of pasta;
0.4 kg minced meat;
spices to your taste;
50 grams of grated cheese.

Cooking process:
Place finely chopped onion in a heated frying pan and fry until golden brown. Then add the grated carrots and cook for some more time until the vegetables become soft.
Add the minced meat to the vegetables and mix everything well. Season with spices, add chopped garlic and diced tomatoes. Reduce heat level and simmer for about 40 minutes.
Boil the pasta until tender, cover it with the prepared meat sauce and serve with grated cheese.

With minced meat and tomato paste
Bolognese pasta with minced meat can be prepared without tomatoes, but then you will need tomato paste. The taste of the dish is richer than in the classic version.

Required Products:
one clove of garlic;
two large spoons of tomato paste;
200 grams of spaghetti;
0.3 kg minced meat;
50 grams of cheese;
spices to taste.

Cooking process:
Place the minced meat in a hot frying pan; you can use a little olive oil for frying.
Add finely chopped garlic and the specified amount of tomato paste to it, season with spices. Mix well and fry until cooked.
While the process is underway, cook the spaghetti as directed on the package. When ready, place them on a plate, cover with sauce and grated cheese on top.

With mushrooms added to sauce
Required Products:
carrots and onions;
two tomatoes;
250 grams of pasta;
400 grams of minced meat;
about 50 grams of cheese;
300 grams of mushrooms;
spices to your taste.

Cooking process:
Peel the carrots and onions and cut them into small pieces. Place them in a hot frying pan to fry until soft and golden brown.
When the vegetables reach the desired state, add sliced mushrooms and minced meat to them, season with spices.
Keep all the products on low heat for about 10 minutes, then add the diced tomatoes to them and continue to simmer for another 20 minutes.
During this period, bring the pasta to readiness and place it on plates. Place the sauce and some grated cheese on top.

Bolognese pasta in a slow cooker
Bolognese in a slow cooker is a worthy alternative to the standard version. The dish comes out no worse.
Required Products:
two tomatoes;
0.2 kg spaghetti;
spices to taste;
one onion;
two cloves of garlic;
300 grams of minced meat;
some cheese for serving.

Cooking process:
Turn on the appliance in the “Baking” mode for 35 minutes. Place finely chopped onion on the bottom of the bowl and keep it there until it turns brown.
Cut the garlic into small cubes and add to the onion. Then chop the tomatoes and also add them to the bowl with the vegetables. Cook them together for another five minutes.
After this time, add the minced meat to the vegetable mass and mix it so that the mass is free of lumps. Pour in some boiling water and season with spices.
Spaghetti can be boiled separately and served with sauce and cheese, or you can put it directly into the multicooker bowl, keep it in the “Warming” mode for five minutes and serve immediately.

Cooking option with minced chicken
If you don’t have beef or pork on hand, you can make pasta with chicken.
To prepare such a dish, it is better not to use minced fillet. It will be a bit dry. And if you overcook it, then even juicy vegetables will not save the situation.

Required Products:
spices to your taste;
four tomatoes;
one onion;
a piece of cheese for serving;
600 grams of prepared minced meat;
two cloves of garlic;
250 grams of pasta.

Cooking process:
Mix the minced chicken with finely chopped onion and crushed garlic, put it in a frying pan and fry.
As soon as the meat begins to change color, season it with spices and add chopped tomatoes. Turn the heat to low and simmer the meat and tomato mixture for about 20 minutes.
Boil the spaghetti until cooked and transfer to serving plates. Cover warm pasta with sauce and grated cheese.

Cooking with cream
Required Products:
150 milliliters of cream;
400 grams of minced meat;
two cloves of garlic;
one onion;
two tomatoes;
spices to your taste;
200 grams spaghetti

An incredibly tasty addition to the creamy sauce will be aromatic mushrooms cut into thin slices.

Cooking process:
Place chopped onion in a frying pan and fry for a couple of minutes until golden brown.
Then add the minced meat and immediately knead it well so that no lumps form.
Squeeze the garlic into the ingredients in a frying pan and add the diced tomatoes. If desired, you can remove the skin from them. It will come off easily if you make cuts in the tomatoes and scald the fruits with boiling water.
Season the sauce with spices, add cream or simmer for about 20 minutes over low heat.
Before finishing cooking, boil the pasta and transfer it to a plate. Top with sauce and grated cheese to your taste.

Lenten pasta Bolognese
It is not at all necessary to add minced meat to the pasta. If for some reason you want to make a lighter dish, prepare a lean version of spaghetti with vegetable sauce.
Required Products:
250 grams of spaghetti;
spices to your taste;
two carrots and the same amount of onions;
garlic clove;
two tablespoons of olive oil;
300 grams of tomato paste;
one sweet pepper;
150 grams of mushrooms.

Cooking process:
Heat the oil well in a frying pan. Place the diced onion there and fry until golden brown.
Then add grated carrots and chopped garlic in any way. Fry for a couple more minutes until soft.
Place the seeded pepper there, pre-cut into cubes or strips, and continue cooking over low heat for about five minutes.
All that remains is to wash the mushrooms, chop them and mix them with other ingredients of the dish.
Sprinkle the sauce with your chosen spices, add tomato paste and stir. Keep the mixture on the stove until all the ingredients are soft and the moisture released from the mushrooms has evaporated.
Transfer the resulting mass to a blender and grind, but not too much.
During this time, boil the spaghetti until almost soft and serve it with lean sauce.

Bolognese cannot be classified as a quick recipe; it requires a long simmer, 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 recipe for Bolognese sauce at home includes beef. Apparently, for this reason it is often called meat sauce or stew. This bolognese sauce goes well with a wide variety of pastas. For example, penne, fettuccine. We often use spaghetti, but Italians consider this 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 ingredients, the taste will differ significantly from the original. For example, you should never add milk and wine at the same time. Many housewives prepare this 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 preparation are there?

Dishes. Bolognese dishes should be thick-bottomed and have 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. Balanise 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 long to store the finished sauce in the refrigerator is up to you. Of course, it can be reheated and used as needed, but freshly prepared is much tastier. The optimal period is up to five days.

Amount of liquid. Throughout the cooking process, it is important to ensure that there is liquid in the container, otherwise the meat will dry out.

Constant stirring. Don't go too far from the stove, Bolognese loves attention. Stir it so that it does not burn, otherwise the whole dish will spoil.

Quiet fire. The sauce should simmer slightly, that is, it is not advisable to allow huge bubbles.

Consistency. Ready-made Bolognese, if prepared correctly, will not be runny. Homemade Bolognese sauce has a firm consistency, but it shouldn't be too thick.

Color. The finished dish, if you followed the Italian Bolognese sauce recipe correctly, should turn out rich red.

Cooking instructions

What you will need:

beef - 300 g;

onions, carrots - one piece each;

celery - two or three stalks;

parsley - five to six sprigs;

tomatoes - four pieces;

bacon or brisket - 50 g;

garlic - two cloves;

dry white and red wine - 100 ml each;

milk - 100 ml;

spices (pepper, salt, nutmeg, Provençal herbs) - to taste.

What to do

Chop the peeled onions and carrots as finely as possible (the carrots can be chopped using a fine grater).

Pass the beef through a meat grinder, preferably twice.

Remove skins and seeds from tomatoes. Grind thoroughly.

Cut the brisket or bacon into very small cubes.

Heat bacon in a high frying pan, remove cracklings. We will prepare the sauce using the remaining fat.

Fry the onion in rendered bacon fat until soft. It is very important not to overcook the onion, otherwise the taste will be completely different. Light golden tint - excellent condition.

Add chopped celery stalks and carrots. Fry the vegetables for six minutes, stirring them continuously.

Now you can add the ground beef to the vegetables. After it gets into the pan, you need to mix it well (using a spatula or other convenient utensil) with the vegetables, as if chopping it. The meat and vegetable mass should be homogeneous. Fry for another eight minutes, stirring continuously.

Add finely chopped garlic cloves, salt and add spices to taste.

According to the recipe, Bolognese meat sauce needs to be poured with a mixture of wines.

Simmer over low heat with a lid. Time - 15 minutes.

Add finely chopped parsley, tomatoes and a glass of water.

Simmer over the lowest possible heat, stirring occasionally. Bolognaise with ous should simmer, but not burn. The longer the sauce simmers, the tastier the end result will be. If the liquid evaporates, you can add water or broth.

About half an hour before the end of cooking, pour the milk into the sauce. Mix well and simmer until done.

If you don’t have fresh tomatoes at home, you can use canned ones in their own juice. If the option of cooking with rendered fat does not suit you, then take two tablespoons of butter and olive oil and cook with this mixture.

Diet option

Bolognese, like most recipes, has undergone many changes in kitchens. And really, how to make Bolognese sauce for pasta if you are on a diet or a vegetarian? It is precisely such 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 your caloric intake as much as possible. Instead of fatty beef, use tender veal, instead of fat - olive oil. You can add chili pepper to spice up the dish. In addition, hot seasonings help speed up metabolism. And this is exactly what a person who is losing weight needs.

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

Substituting Ingredients

Many people change the composition of the ingredients to their taste. You won't always have all the ingredients you need on hand. Therefore, you have to improvise.

Instead of tomatoes. If you don't have tomatoes, you can make Bolognese sauce with tomato paste. Although, pasta is sometimes used instead of milk.

Instead of milk. For those who like a creamier taste, the option of making sauce with cream is suitable. Simply replace the milk with cream in the recipe. For a richer taste, you can add grated cheese at the end of cooking. Or sprinkle cheese on the dish when serving.

Instead of meat. Vegetarians need a meatless bolognese recipe. In this case, you can prepare a dish with mushrooms.

If you need lean Bolognese, then you just need to replace the prohibited products with the permitted ones. For example, use mushrooms instead of meat, vegetable oil instead of bacon, or even abandon 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 entertaining guests and when dining at home. With tomatoes, juicy minced meat, prepared with your own hands, the sauce will become one of the favorite dishes on your table. And you, as the hostess, will receive the most rave reviews.

Reviews: “Tastier than navy pasta”

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

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

In the USSR there was naval pasta... For them, minced meat with onions was fried and added to pasta. The minced meat was usually boiled meat) and it was delicious too! And now the Bolognese sauce =) It makes the pasta juicy and even tastier!!!

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

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

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

Authentic Italian Bolognese sauce can be made at home very simply. Your spaghetti, pasta, lasagna will acquire a unique taste with it!
Bolognese is a very tasty and rich sauce, it can be served not only with spaghetti or tagliatelle, they also cook lasagna and pizza with it, and the Mediterranean neighbors of the Italians, the Greeks, add it to their national dish - moussaka. Every cook, every Italian grandmother or simple housewife always has her own little secrets for making Bolognese sauce.
Minced meat – 300 gr.

Tomatoes – 1 pc.

Tomato paste or ketchup – 2-3 tbsp.

Onions – ½ pcs.

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, we will need it.
Pour finely chopped tomatoes (along with juice) into a frying pan, 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 evaporates or until the tomato mixture thickens.
Set the tomato part of the Bolognese sauce aside and start preparing 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 tender for about 20 minutes.
Add the tomato mixture to the finished minced meat and bring the sauce to readiness (evaporate the remaining liquid), seasoning with your favorite spices.
This Bolognese sauce will be an excellent addition to pasta, homemade noodles or homemade lasagna.
Recipe 2: Bolognese - sauce for spaghetti with minced meat
Bolognese sauce is a meat and vegetable stew that is typical of Italian cuisine. There are many recipes for this dish, but 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 lasagna. I would like to note right away that this is not a classic recipe for Bolognese sauce, but a variation on the theme.
minced meat - 500 gr

water - 500 ml

carrots - 100 gr

onion - 50 gr

stalk celery – 50 g

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.

To stew, we need a wide and deep frying pan (mine is 26 centimeters in diameter) or some thick-walled dish into which we pour a couple of tablespoons of refined vegetable oil (I use sunflower). Place the dishes on low heat and, while the oil warms up, quickly prepare the vegetables (the weight is indicated in already peeled form). We clean the carrots and onions, then cut them into small, small cubes and place them in already hot oil. Next, cut the juicy celery stalk (don’t forget to wash it, of course) into the same small cube and add it to the rest of the vegetables.
Fry the vegetables over medium heat, stirring, until nicely browned and half cooked. There is no need to blush too much.
At the next stage of preparing Bolognese sauce, add 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). Place the minced meat in a frying pan and over medium heat (while constantly 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 in boiling water for a couple of minutes (after making a cross-shaped cut on the side opposite the stalk), then remove the skin and finely chop the pulp. Don’t forget to flavor the meat and vegetables with bay leaves.
Pour 500 milliliters of water into the frying pan (preferably directly with boiling water, so as not to stop the heat treatment of the products). Of course, many will say that in the original you need to use wine (white or red dry), but personally in our family this option is not particularly welcome, so I add simple drinking water.
Mix everything thoroughly, cover the pan with a lid and turn on the lowest heat possible. In this form, our Bolognese sauce will simmer for at least 1.5 (and preferably 2 or more) hours. It shouldn’t seethe too much—ideally, it should tremble. Don't forget to stir the contents of the dish several times.
After about 1.5 hours from the start of stewing (after adding water), the Bolognese sauce will be ready. Or rather, for spaghetti, for example, it is already ready, but for lasagna it is still a bit runny. Salt and pepper the sauce to taste, add a little sugar to balance the acidity of the tomato paste. We throw away the bay leaf - it has lost its aroma and is no longer needed. Serve the sauce immediately with the pasta, and cook for lasagna without a lid, stirring, for about half an hour to evaporate excess moisture.
The meat sauce is ready and can be served with pasta.
Recipe 3, step by step: Italian Bolognese sauce
Minced meat – 400 g

Onion - 1 small

Carrots - 1 small

Tomato - 1 small

Garlic - 3 cloves

Tomato paste/ketchup - 2-3 tbsp.

Salt - to taste

Spices - to taste

Pasta (wide noodles, spaghetti, etc.)

Start by frying the chopped onion and grated carrots until soft.
Next, it is very important: put the vegetables out of the frying pan (or just take another frying pan) and fry the minced meat there. This is done to preserve the meaty taste of the minced meat. Add salt and spices to it to taste. Fry until lightly browned, so that it is not too dry, but not raw.
Cook the Bolognese sauce over low heat for at least 1 hour. Then the minced meat will be soft. And at the very end add the squeezed garlic. Serve Bolognese sauce with boiled pasta (such as spaghetti). Bon appetit!
Recipe 4: bolognese sauce with red wine (with photo)
2 pcs. Carrot

1 PC. Bulb

2 pcs. Celery

1 PC. Garlic 4 cloves

400 gr. Ground beef

1 tbsp. Fresh thyme

3 tbsp. Tomato paste

2 pcs. Bay leaf

1 tbsp. Cream

1 tbsp. Red wine

1 pack Tomato puree

Salt, pepper to taste

First of all, to prepare the Bolognese sauce, you need to prepare the vegetables. To do this, you need to 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 it a little and add finely diced vegetables into it.
Fry the vegetables until they begin to become soft, after which you can add a little crushed red pepper. Immediately after this, add the minced 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 cooking the Bolognese sauce for another 2-3 minutes.
Immediately after this, add 1 glass of cream or milk to the meat and vegetables and leave the sauce to simmer for 10 minutes. During this time, the cream should be absorbed into the meat and vegetables and evaporate a little.
As soon as this happens, add 1 glass 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 must be added only in the last step. As soon as you add the tomato puree to the almost finished sauce, mix all the ingredients well again and leave the sauce to simmer over low heat for 1-2 hours, stirring the sauce every 20 minutes.
Of course, you don’t have to simmer the sauce for 2 hours, but limit it to 20-30 minutes, it all depends on the free time you have.
As soon as you remove the sauce from the heat, add a little salt and ground black pepper, mix all the ingredients again and taste the finished Bolognese sauce. Bring the sauce to the desired level of saltiness and generously season the pasta with it!
While the Bolognese sauce is preparing, 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 not pureed tomatoes, but prepare bolognese with tomato paste. By the way, you can take a whole liter of it for cooking, don’t worry it won’t be too much. We adjust the thickness of the Bolognese sauce with plain water.
minced beef – 0.5 kg. You can take a mix: pork and beef, 250 grams each. It is advisable to take the meat with veins so that during the cooking process it becomes soft and as a result gets the desired structure;

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 the meat to the vegetables and simmer.
Add wine and broth. Simmer for 30 minutes.
Finally, we need to add the tomatoes and leave everything to simmer under the lid.
Total cooking time is maximum 1.5 hours.
To achieve maximum taste of the sauce, you can let it sit for about 6 hours.
Boil our pasta and serve it with a gentle Bolognese sauce.
Recipe 6: Smoked Brisket and Herb Sauce
Minced beef – 500 g

Smoked brisket (pancetta, smoked bacon) - 200 g

Canned tomatoes – 600 ml

Tomato paste - 60 g

Onions - 200 g

Carrots – 200 g

Stem celery – 150 g

Garlic - 4 cloves

Olive oil – 70 ml

Dry red wine - 2 glasses

Fresh green basil - a bunch

Fresh thyme - 3 sprigs

Fresh oregano - 2 sprigs

Salt, pepper, sugar - to taste

Dice the brisket, onion, carrots and celery. Add chopped garlic and fry in heated olive oil for 7 minutes, stirring.
Add ground beef. Constantly kneading the minced meat with a fork or spatula, cook for another 5 minutes without disturbing.
Then add tomato paste, stir and fry for another 7-8 minutes.
Transfer the fried vegetables and minced meat into a thick-walled pan. Add chopped herbs, salt, pepper, canned tomatoes and pour in the wine.
If the liquid does not cover the remaining ingredients by 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 a little longer. 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 dishes. Bon appetit!
Recipe 7: tomato Bolognese sauce for the winter (step by step)
Ripe peeled tomatoes - 7 kg.

Peeled onions - 1 kg.

Tomato paste - 400 gr.

Garlic - 1 head (8 large cloves)

Olive oil - 70 ml.

Parsley and basil - a large bunch each.

Salt - 3 tbsp. lie with a small slide (adjust to your taste)

Cane sugar - 200 gr.

Ground black pepper - 1 tsp. without top.

Cayenne pepper (chili) - 1 tsp. without top

Dried oregano - 1 package (7 g.)

Sweet paprika - 2 heaped tablespoons.

Red wine vinegar - 10 tbsp.

The sauce turned out really delicious!

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