Bolognese sauce is the perfect accompaniment to pasta. Bolognese pasta with minced meat

Spaghetti bolognese is one of the most famous Italian dishes that has gained popularity due to its bright combination of flavors, satiety and ease of preparation. Pasta with meat bolognese sauce can decorate any table - both festive and everyday.

List of recipes in the article:

Spaghetti with bolognese sauce

Despite the variety of ways to prepare this meat sauce, there are two main approaches that differ in the presence of cream or milk in the composition. These ingredients make the taste more tender, softer. As a rule, less spices and hot seasonings are added to cream sauce, so it is more suitable for a diet table, as well as children's nutrition.

Classic Italian bolognese recipe

A finished serving of spaghetti with bolognese sauce without cream will contain about 490 kcal.

To prepare it, you will need the following ingredients:

• 250 g beef
• 250 g pork
• 80 g pancetta or bacon
• 2 tbsp olive oil
• 50 g butter
• 1 medium carrot
• 1 bulb
• 2 cloves of garlic
• 80 g celery
• 200 ml beef broth
• 800 g tomato paste, fresh or canned tomatoes
• 150 ml red wine

Onions, garlic, celery should be cut into small slices, carrots should be grated or chopped into cubes. During cooking, the vegetables will have to be completely boiled, so the method of chopping is not critical, you can even chop them in a food processor.

Next, you need to heat the butter and vegetable oil in a frying pan, put the onion and garlic, sauté until lightly transparent. Then add celery and carrots, mix and fry over low heat for 5 minutes. It is better to use fresh extra virgin olive oil for the sauce so that the taste is rich and bright. Butter in the composition adds some sweetness and tenderness to the sauce.

The pan should be high enough, with a double bottom and thick walls.

When the components begin to brown, you need to add finely chopped pancetta or other quality bacon, mix and wait until the fat is rendered.

For a classic bolognese sauce, it is better to use a mixture of ground beef and pork - the first gives aroma and bright taste, and the second adds a delicate texture and sweetness. If spaghetti bolognese will be eaten by children, it is better to use softer and leaner minced veal. The meat should be cleaned of films and tendons, rinsed and passed through a meat grinder twice.

The minced meat should be put in the pan to the fried mixture and stewed, breaking the lumps of minced meat with a spatula. It is necessary to stir until the meat becomes light brown, then pour in 100 ml of red semi-sweet wine. When the liquid has evaporated, it will be the turn of the broth - you can use meat, vegetable or, in extreme cases, plain water.

For bolognese sauce, you can use fresh or canned tomatoes or tomato paste.

If the decision is made in favor of tomatoes, they should be peeled and finely chopped. Tomatoes are perfectly peeled if you dip them in boiling water for a minute.

Chopped tomatoes or tomato paste must be added to the sauce and simmer covered for an hour, stirring constantly. The sauce is ready when the meat is very tender and the vegetables are completely cooked through.

Sauce for spaghetti bolognese with cream

Cream sauce has a more delicate and rich taste, it is perfect even for children, its calorie content is 475 kcal per 100 g.

The following products are required:

• 750 g minced veal
• 2 tbsp olive oil
• 1 bulb
• 1 medium sized carrot
• 1 stalk celery
• 50 g dry red wine
• 800 g tomato paste or tomatoes
• 150 ml cream with 32-33% fat
• 100 g Parmesan cheese
• salt, pepper, nutmeg, herbs to taste

Heat the olive oil in a heavy bottomed pot or frying pan. Put finely chopped onions, carrots, celery into it and sauté until soft, stirring with a spatula.

Then minced calf meat minced twice should be added to the vegetables. Fry until it loses its pink hue, breaking up lumps with a spoon or spatula. Without stopping stirring, in a thin stream, pour in red wine in several passes and, adding fire, bring to a boil. By the way, instead of wine, you can use balsamic vinegar.

Peel the skin off the tomatoes, chop finely. Juice should not be poured out, on the contrary, you can add a little natural tomato juice. When the wine has evaporated, add the tomatoes and juice to the sauce. Immediately salt, pepper, flavor the mixture with nutmeg.

Bring the mixture to a boil and leave on low heat for an hour, remembering to stir. It is necessary to stew the sauce for a long time, at least two hours; in some Italian restaurants, Bolognese sauce is cooked for 3-4 hours. When the meat becomes completely soft, it is necessary to pour in the cream and mix, warm for 5-10 minutes. Before serving, you can sprinkle the hot sauce with grated cheese.

Bolognese sauce is perfectly stored in the freezer, without losing its delicate taste and aroma for several months.

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

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

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How to cook spaghetti with bolognese sauce at home?

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

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

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

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

Classic spaghetti bolognese. Easy cooking recipe step by step

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

Main Ingredients:

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

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

How to make spaghetti bolognese sauce at home?

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

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

Main Ingredients:

• 1 pack of long pasta;
• 700-800 g of white mushrooms;
• 1 onion;
• 1 small carrot;
• 1 celery;
• 400 g of tomato paste;
• 5 tbsp vegetable oil;
• 200 ml cream;
• 150 g parmesan cheese;
• 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. Mushrooms are cleaned and washed, and then crushed with a knife.
3. Onions and carrots are also peeled and cut into small pieces.
4. Pour oil into a heated frying pan, add a mixture of onions and carrots.
5. Simmer the ingredients until soft, sprinkling them with a sufficient amount of spices.
6. Pour the mushrooms into the mixture.
7. Grind the celery into a pulp with a meat grinder and add to the mushrooms.
8. When all the contents of the pan are boiled, pour everything with tomato paste and cream, bring to a boil.
9. Cooking time is approximately thirty minutes.
10. Mushrooms can also be safely combined with herbs and herbs.
11. Strain the flour products boiled in salted water through a colander and add a little oil to them.
12. To serve the delicacy, you need to put the pasta in portions on plates with gravy and grate Parmesan on top.

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

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

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

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

Main Ingredients:

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

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

How to make original sausage bolognese sauce?

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

Main Ingredients:

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

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

Delicious, gourmet and light spaghetti with shrimp!

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

Main Ingredients:

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

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

Bon appetit!

Bolognese sauce (Italian: Ragù alla bolognese) was first prepared in the south of Italy in the town of Bologna - this is not just minced meat in tomato sauce, but a surprisingly tasty and aromatic dish that has its own characteristics in cooking. 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 tried 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
• onion 1-2 pcs
• tomato juice 800 ml
• milk or cream 0.5 cup
• dry wine 3/4 cup
• vegetable oil 4 tbsp.
• butter 2 tbsp
• garlic 1 clove
• dry Italian herbs 1-2 tsp
• sugar 1-2 tsp
• ground black pepper
• Parmesan cheese - sprinkle over cooked pasta

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

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

Wine for Bolognese, you can use any: white or red. Red will make the finished sauce darker in color. In Europe, wine is often added to food. You don't have to be afraid of it. When boiling, alcohol completely evaporates, leaving only 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 it is not in vain that Italians use milk, although the combination of tomatoes and milk seems rather unusual for us.

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

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

Step by step photo recipe:

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

Cut and fry it in oil until soft. 5-10 minutes.

Add to onion.

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

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

From red wine, minced meat will acquire a dark color.

Add to the pan, stir, cover and cook until the milk has 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 with a lid and extinguish over low heat 25 - 30 minutes. Stir occasionally. In the process of stewing, add a little water (0.5 cups). 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 don’t exist in classic sauce, try it, I like it.

Here you will get such a bright and saturated one.

When the sauce is ready boil spaghetti. I like the thinnest #1s - they only need to be boiled for 3 minutes. In boiling water (5 liters), add salt and vegetable oil, put - these long pasta is cooked whole, do not break - lower them into the water and press from above, the spaghetti will gradually soften and completely enter the pan. Stir so they don't stick to the bottom. Boil for the time indicated on the package. Remember that the pasta should not be overcooked, because. she has yet to eat the sauce.

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

Drain the spaghetti in a colander to drain the water.

Transfer to a saucepan sprinkle with vegetable oil, stir.

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

Do not forget about the cheese - grate it on a grater and sprinkle on top.

Bolognese sauce keeps well in the refrigerator and tastes even better the next day. Bon appetit!

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

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

Ingredients

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

Cooking

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

Recipe 2: Bolognese - Minced Spaghetti Sauce

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

Ingredients

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

Cooking

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

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

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

Recipe 3, step by step: Italian bolognese sauce

Ingredients

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

Cooking

1. To begin with, fry the chopped onion and grated carrots until they are soft.
2. Further, it is very important: put the vegetables out of the pan (or just take another pan) and fry the minced meat there. This is done to preserve the meaty taste of minced meat. Add salt and spices to it to taste. Fry until a light blush, so that it is not very dried, but not raw.
3. Next, add already fried onions with carrots, chopped tomato, tomato paste / ketchup, spices to taste to the minced meat.
4. Cook the Bolognese sauce over low heat for at least 1 hour. Then the stuffing will be soft. And at the very end, add the squeezed garlic. Serve Bolognese sauce with boiled pasta (eg spaghetti). Bon appetit!

Recipe 4: Bolognese - red wine sauce

Ingredients

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

Cooking

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

Recipe 5: Bolognese sauce with meat broth

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

Ingredients

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

Cooking

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

Recipe 6: Sauce with Smoked Brisket and Herbs

Ingredients

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

Cooking

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

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

Ingredients

• Ripe peeled tomatoes - 7 kg.
• Peeled onion - 1 kg.
• Tomato paste - 400 gr.
• Garlic - 1 head (8 large cloves)
• Olive oil - 70 ml.
• Parsley and basil - in a large bunch.
• Salt - 3 tbsp. lies. with a small slide (adjust to your taste)
• Cane sugar - 200 gr.
• Ground black pepper - 1 tsp. without top.
• Cayenne pepper (chili) - 1 teaspoon topless
• Dried oregano - 1 pack (7 gr.)
• Sweet paprika - 2 tablespoons with a slide.
• Wine red vinegar - 10 tbsp.

Cooking

1. Weigh the tomatoes after they have been washed and peeled. Finely chop. Place in a large container. Put on fire.
2. When the tomatoes boil, turn the heat down to medium. Do not close the lid. You need to cook tomatoes until the amount of liquid decreases by one third. It took me 2.5 hours. And, most importantly, do not forget to interfere!
3. While the tomatoes are cooking, prepare the onion and garlic. Cut the onion into small cubes and fry in olive oil.
4. Finely chop the garlic and also fry in olive oil, but do not overdry.
5. Dilute the tomato paste with a small amount of liquid from the pan where the tomatoes are boiled so that the paste does not lie on the bottom and burn.
6. Add salt and sugar. Don't mortgage everything at once. Put 2/3 parts first, mix, taste, and then add the rest. Do the same with spices.
7. Now add paprika. After each bookmark, let the sauce boil for 1-2 minutes.
8. Now you can put oregano and finely chopped greens in the sauce.
9. Throw in the fried onion and garlic. Don't forget to stir constantly!
10. Carefully add black pepper and chili.
11. The last thing you add will be wine vinegar.
12. Boil for 3 more minutes and lower the heat.
13. Pour the sauce into prepared jars.
14. Lay the jars upside down. Leave until completely cool. I got 12 pint jars.

The sauce turned out really delicious!

Bolognese classic recipe with minced meat

In Russia, they love hearty naval pasta, and in Europe, the first place on the table is bolognese pasta with minced meat, tomatoes, sometimes celery and mushrooms. There are many variations in the preparation of this juicy dish, and we will definitely tell you the recipes for the most popular types of pasta. Read and cook!

Classic Bolognese pasta with minced meat

Classic pasta bolognese with minced meat is made from beef and pork. Mixed minced meat harmoniously complements the delicate taste of pasta, goes well with tomatoes and basil - the favorite seasoning of Italians, big fans of pasta of different varieties. Bolognese is a special meat sauce, semi-liquid-semi-thick, fragrant and rich. And it’s better to use flat pasta, or spaghetti, whichever you prefer.

Since bolognese has been elevated to the rank of national sauce - the property of the city of Bologna (it was from it that the name of the dish came from), there is an official list of ingredients that must be included in the dish. The list was approved by the Academy of Italian Cuisine of the city of Bologna, and academicians strongly recommend that all inhabitants of the planet adhere to it in order to keep Italian traditions safe and sound.

Pasta al dente is cooked for no more than 5 minutes over medium heat; do not forget, mixed with hot sauce, it will boil a little more.

What is included in the classic sauce:

• 400 g homemade minced pork and beef;
• pancetta (bacon with streaks of fat);
• white wine - 150 ml;
• milk 3.5% fat (or cream) - 150 ml;
• meat broth - 250 ml;
• onion - 1 pc.;
• carrot - 1 pc.;
• tomato sauce - 2 tbsp. l;
• parmesan - 100 g;
• frying oil.

How will we cook:

1. To begin with, fry the minced meat, add diced onion there.
2. We clean the carrots from the skin, cut into small cubes.
3. In the broth we dissolve the tomato sauce, pour everything into the meat.
4. Cut the pancetta into cubes, fry in a separate frying pan, combine with meat and stew everything together.
5. Add dry wine, milk or cream.
6. Stir and turn off the heat, otherwise the milk will curdle.
7. Salt, pepper the sauce, add basil there.
8. Boil the pasta al dente.

On a large flat plate, combine the pasta, sauce, sprinkle everything with grated parmesan. We eat, washing down with light Italian young wine, and mentally send gratitude to Italy for a wonderful dinner.

cooking with celery

In some regions of Italy, pasta is always cooked with minced meat and celery, using its cuttings. They are cut into small rings, stewed with sauce. Celery gives the dish a pleasant and peculiar flavor. Many people like it very much.

Cut the celery as thin as possible: the taste will come out softer, unobtrusive.

Required Ingredients:

• 500 g homemade minced pork and beef;
• white wine - 150 ml;
• cream 35% - 150 ml;
• meat broth - 250 ml;
• onion - 1 pc.;
• carrot - 1 pc.;
• stalk of celery;
• salt, pepper, basil - to taste;
• parmesan - 100 g;
• frying oil.

Cooking steps:

1. Fry the minced meat, add diced onions, carrots.
2. Cut the celeriac into slices and add to the sauce.
3. Add tomatoes to meat with vegetables.
4. Pour dry wine, cream here.
5. We simmer everything together.
6. We boil the pasta.

We spread it on a plate, and put a generous portion of the sauce on top. It remains only to sprinkle everything with grated cheese and let it melt slightly. We eat with ciabatta, a salad of fresh vegetables drizzled with cold-pressed olive oil. This is delicious!

With minced chicken

In Italy, bolognese is made from tagliatelle. These are varieties of long, slightly flattened noodles, which were the first to be prepared by the inhabitants of the Emilia-Romagna region (how beautiful all Italian names sound!). But chefs are actively experimenting with minced meat. And chicken is used more and more often - bolognese with minced chicken is tender, delicate, melting. We will not add a kind of celery here, so that it does not overshadow the taste of minced chicken meat.

You can use minced chicken breast, but it is still better to take meat from the thighs, cut off from the legs: then it will come out juicier.

Required components:

• 500 g minced chicken;
• white wine - 150 ml;
• cream 35% - 150 ml;
• meat broth - 250 ml;
• onion - 1 pc.;
• carrot - 1 pc.;
• tomatoes canned in their own juice - 350 g;
• salt, pepper, basil - to taste;
• parmesan - 100 g;
• frying oil.

How will we cook:

1. Boil the noodles until half cooked.
2. Fry meat with tomatoes, add turnip, carrot.
3. Stew the dish in dry wine.
4. When the meat is ready, fill it with cream and simmer until completely soft.
5. Don't forget to season with spices and salt.

Put the pasta on a dish, and pour a large ladle of bolognese sauce on top. We eat with a baguette, fresh leaf lettuce, drink sparkling wine. It is good to cook such a dinner for romantic dates: it is light, satisfying, and the way to the heart of the chosen one lies, as you know, through the stomach.

The most delicious and fragrant recipe with mushrooms

Minced pork bolognese is often supplemented with champignons: the taste is so interesting and rich that people require supplements, eating everything without a trace. The recipe is ideal for the holidays, when all the traditional hot dishes are rather tired.

To make the sauce tastier, it is important to take mushrooms and meat in a 1: 1 ratio; since mushrooms and tomatoes don't go well together, tomato paste can be omitted, the sauce will turn out thin, very creamy.

Required components:

• 500 g minced chicken (or any other to taste);
• cream 35% - 150 ml;
• meat broth - 250 ml;
• bulb;
• carrot - 1 pc.;
• champignons - 400 g;
• salt, pepper, basil - to taste;
• parmesan - 100 g;
• frying oil.

Cooking method:

1. Finely chop the mushrooms, fry with minced meat, add onions, carrots.
2. Pour everything with meat broth, cream, simmer until the sauce thickens slightly.
3. Salt, pepper to taste.
4. Boil flat noodles.
5. Combine noodles, sauce, sprinkle everything with parmesan.
6. Divide into portions.

This option can be served not with pasta, but with mashed potatoes, rice and buckwheat. You get an unusual version of bolognese, which can be supplemented with pickles or lightly salted cucumbers - it's very tasty.

Spaghetti "Bolognese" with minced meat and tomato paste

Spaghetti bolognese with minced meat and tomato paste is also a very common option, popular with housewives. It is economical, quick to prepare: if there is a piece of frozen minced meat in the refrigerator, it is easy to cook a delicious sauce in 15-20 minutes.

The density of the sauce can be easily adjusted to your liking by adding or subtracting water.

Required components:

• 500 g minced meat;
• tomato paste - 2 tbsp. l;
• 125 ml of sour cream of any fat content;
• onion - 1 pc.;
• carrot - 1 pc.;
• glass of water;
• salt, pepper, spices - to taste;
• any cheese - 100 g;
• frying oil.

Cooking steps:

1. Fry minced meat in vegetable oil, add onions, carrots.
2. Pour everything with water, add sour cream, tomato paste, mix.
3. Salt, pepper, sprinkle with spices.
4. Let's boil the spaghetti.
5. Combine pasta, sauce, sprinkle with grated parmesan.
6. Divide into portions.

The sauce cooks quickly and is eaten even faster. It turns out a juicy, moderately spicy dish. If desired, pasta can be easily replaced with boiled potatoes or lentils: we promise an unforgettable taste experience.

Cooking in a multicooker

While the sauce is cooking, the hostess is resting. Under this motto, we will cook Bolognese in a smart kitchen appliance. The "chip" of the finished sauce is in its special tenderness: the meat languishes slightly, the fibers soften, which gives the taste a special charm.

We will need:

• 500 g minced meat;
• white wine - 100 ml;
• meat broth - 250 ml;
• bulb;
• carrot - 1 pc.;
• 3 art. l pasta or ketchup;
• salt, pepper, basil - to taste;
• cheese - 100 g;
• frying oil.

How will we cook:

1. At the bottom of the multibowl, fry the meat with vegetables.
2. Add dry wine, broth, pasta.
3. Salt, pepper, season with spices.
4. Close the lid, turn on the "Extinguishing" mode, cook everything for 10-20 minutes.

The sauce is served with mashed potatoes, pasta, rice or buckwheat. Try bolognese with stewed green beans: you will see how unusual and easy it is for the stomach. The dish is quite dietary, eat it without fear for the waist.

With fresh tomatoes

In the season of ripe tomatoes, it is simply impossible not to cook pasta with bursting from the juiciness, fragrant tomatoes. Some recommend scalding them, skinning them, blending them. But we do it much easier: we take a tomato, cut it into two parts, three on a coarse grater. The skin will remain in the hands, and we get a thick tomato puree juice. The perfect base for a sauce.

Required Ingredients:

• 500 g of minced meat from any meat;
• dry white wine - 100 ml;
• cream 35% - 100 ml;
• meat broth - 250 ml;
• onion - 1 pc.;
• carrot - 1 pc.;
• ripe tomatoes - 2 large specimens, maybe a little overripe;
• salt, pepper, basil - to taste;
• parmesan - 100 g;
• odorless frying oil.

How will we cook:

1. Grind the tomatoes on a grater to get a thick tomato juice, salt and pepper it.
2. Fry the minced meat in a pan with onions, carrots, which we cut into cubes.
3. Pour everything with white wine, stew it so that it evaporates, and the wine aromas remain in the meat.
4. Add tomato juice, stew everything again and pour cream in a thin stream.
5. Season with spices.
6. Simmer until the sauce thickens slightly.
7. Boil the al dente pasta.

Put the pasta on a large flat dish, top with a portion of the sauce, add the grated cheese. We eat with cold sparkling wine. The dish is suitable for a cozy evening in a country house for dinner on an open veranda overlooking the sunset.

Bolognese cooking options are easy to invent yourself. The sauce is made spicy by adding finely chopped olives, olives, capers. It comes out a little more insipid if you reduce the number of tomatoes. It is used for casseroles, lasagna and eaten on its own, dipping slices of bread. Do not be afraid to experiment - bring new tastes to life.