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Two approaches: classic Italian spaghetti bolognese. Spaghetti Bolognese Cooking Instructions How to Cook Spaghetti Bolognese

Pasta bolognese - classic recipe Italian cuisine. It is loved all over the world for its satiety and simplicity: even an inexperienced cook can cook this dish. We tell you how to make a real bolognese at home.

Spaghetti or tagliatelle?

In Italian, the name of the dish is "pasta alla Bolognese". The literal translation is pasta with bolognese sauce. That is, Bolognese is just a sauce. It got its name in honor of the Italian city of Bologna - it was invented here. By the way, not only him: in gastronomic terms, Bologna is the real culinary capital of the country. People come here to try the canonical lasagna, tagliatelle, mortadella. And also - the famous raw smoked and dry-cured sausages.

Many pasta bolognese recipes feature spaghetti. This variation appeared after the Second World War: American soldiers brought the dish from Italy, but in their homeland they cooked it with spaghetti, as with the most common type of pasta.

In the canonical version of the dish, tagliatelle is used. This is a kind of egg dough noodles 5-8 mm wide, flat, with a porous structure. This form is considered ideal for a thick meat sauce: it envelops and soaks the pasta.

As for the choice of pasta, any good brand will do - PastaZara, Barilla, Trattoria di Maestro Turatti, Maltagliati. Make sure the pasta is made from durum varieties wheat and belonged to group "A". The rest is not important.

Secrets of the right bolognese

Cut vegetables as small as possible. In the sauce, they should turn into completely homogeneous mass.

Minced meat properly knead when frying. No meat lumps: the right bolognese is thick, rich, but homogeneous.

Simmer the sauce for a long time. The longer you hold it on the stove, the softer it will be. Even if all the products look and smell ready, wait for the time indicated in the recipe.

Do not bring to a boil. The trick of the bolognese recipe with minced meat is not to completely evaporate the liquid, but to simmer it for a long, long time over the slowest fire. There should be no bubbles on the surface.

A real bolognese is like borscht: it becomes especially tasty on the second day. You can store it in the refrigerator for two to three days.

Do not stir the sauce and pasta. Boil the tagliatelle, put it on a plate and generously pour the bolognese on top - it will soak the pasta.

Traditional bolognese recipe

So, we cook pasta bolognese with minced meat step by step. You will need:

Tagliatelle - 300 gr;

Ground beef - 200 gr;

Minced pork - 200 gr;

Onion - 1 pc.;

Tomatoes - 6 pcs.;

Carrots - 1 pc.;

Celery - 1 stalk;

Garlic - 3 cloves;

Black pepper;

Olive oil.

Cooking:

Finely chop the onion and celery. Grate the carrot on a coarse grater. Heat the olive oil in a saucepan and fry the vegetables on it: first the onion, after a minute the celery, and after another minute the carrots. Cook until everything is soft. By the way. This combination of products in Italian cuisine is called soffrito and is considered a classic: it is often used in soups and sauces.

Mix pork with beef. Fry in a separate pan. While frying, constantly stir the meat with a fork so that there are no lumps. First, the minced meat will be stewed in own juice. Then the liquid will gradually evaporate. Fry it until caramelized: a light golden crust should form.

Blanch the tomatoes. Pour boiling water over them, remove the skin from them and mash them in a blender. If you could not find juicy tomatoes, you can take canned ones instead of fresh ones.

Combine the finished meat with vegetables and tomatoes. Simmer the mixture on the lowest heat for at least an hour. In general, in the classic recipe for bolognese pasta with minced meat, the sauce is simmered for 4 to 6 hours. But this time can be reduced - the main thing is to make sure that it is languishing, and not fried. If the liquid boils away, add water or juice from canned tomatoes. At the very end, add finely chopped garlic and ground pepper.

Boil the pasta. For 300 grams of tagliatelle, take at least 3 liters of water and 30 grams of salt. Cook the pasta until al dente - drain the water after a few minutes of boiling. Don't rinse! AT Italian restaurants they never do that. Lightly dry the pasta in a colander, return to the pan and put a piece of butter there.

Transfer the cooked pasta to a plate and drizzle generously with the sauce. As we have already said, you do not need to mix. Sprinkle with grated Parmesan if desired.

Italy at home

As you can see, bolognese pasta at home is quite real and not even too difficult. The only point is the long preparation of the sauce. Sometimes it is simply impossible to wait several hours: guests have arrived or food is needed in the office. And in this case, the pasta is easier to order. Of the Ufa places where they cook the right bolognese, one can name "Gusto".

Here they specialize in Italian cuisine - mostly pizza, but there is also pasta on the menu. Particular attention is paid to the quality of products: Italian flour, real parmesan extra virgin olive oil. Bolognese is baked in a wood-fired oven under a bread lid. In a word, a good option for those who want to eat deliciously here and now.

Bolognese sauce is a delicious meaty condiment for many favorite dishes. It has a place and juicy tomatoes, and minced meat, and aromatic spices. At the same time, preparing the sauce is very simple, especially if you use its simplified version, and do not strive to surpass Italian chefs. For those who are not afraid complicated recipes, the classic bolognese will easily become a signature dish and will earn a lot of admiration from the guests invited to the table.

The traditional sauce from Bologna includes a lot of ingredients. Among them are pork and Ground beef, milk or cream, pancetta, carrots, tomato paste, celery stalks, onions, broth, and even red wine. In addition, a mandatory component of the sauce is fresh basil and parsley.

The simplest bolognese sauce recipe is limited to the meat component of mixed minced meat, tomatoes, onions and garlic. Other products can be added at your discretion, experimenting with different proportions and combinations. At the same time, tomatoes can be taken fresh, canned, or even replaced with tomato paste.

The preparation of bolognese sauce begins with frying vegetables, then minced meat is added to them and brought to readiness. After that, the whole dish is poured tomato dressing and simmer at a slow boil. Depending on the composition of the sauce, the whole process can take from 30 minutes to 3 hours!

Bolognese is served with pasta, spaghetti, pasta, lasagna and even mashed potatoes.

The Secrets to Making the Perfect Bolognese Sauce

Bolognese sauce is a unique combination of minced meat and tomatoes, which is ideal for all pasta. Together with such an addition, any dish will sparkle with new colors and become a pleasant discovery for the whole family. A few simple recommendations on how to cook bolognese sauce will help novice connoisseurs of Italian cuisine:

Spaghetti with minced meat with bolognese sauce

simple and fast option bolognese sauce for home cooking. Onions and garlic are best fried in butter or olive oil so that the dish acquires more delicate taste. You can increase the amount of spaghetti if you don't like too much sauce in one serving.

Tomatoes are peeled and grated.
Finely chop the onion and garlic, fry in a pan until golden brown.
Add minced meat to onion with garlic, fry for 5 minutes.
Salt and pepper the minced meat, pour tomatoes into the pan.
Mix the sauce well and cook for 10 minutes over low heat.
Finely chop the basil and parsley and add to the sauce.
Cook spaghetti in salted boiling water for 10 minutes.
Serve spaghetti with hot sauce.

Pasta with bolognese sauce in a slow cooker

Bolognese sauce in a slow cooker is prepared quite simply. If desired, you can add finely chopped greens and your favorite spices to it. Pasta is best cooked separately. Otherwise, they need to be poured into an almost ready sauce and carefully monitored so that they do not overcook.

200 g pasta;
300 g minced meat;
2 tbsp. l. olive oil;
2 tbsp. l. tomato paste;
3 tomatoes;
3 cloves of garlic;
1 onion;
Salt pepper.

Finely chop the onion into cubes.
Turn on the multicooker in the “Baking” mode and set the time to 35 minutes.
Lubricate the multicooker saucepan with olive oil, put the onion.
Saute the onion until translucent and add finely chopped garlic.
Peel the tomatoes, mash into a pulp or chop finely.
Pour the tomato dressing into the slow cooker, stir and cook for another 5 minutes.
Add tomato paste, mix everything again.
Cook the sauce for 3 minutes with the lid closed.
Open the lid and pour minced meat into the multicooker.
Mix everything thoroughly and pour a small amount of hot water.
Salt and pepper the bolognese to taste, cook until the signal.
Leave the dish in the "Heating" mode for 5 minutes.
Boil macaroni until tender in salted water, mix with sauce.

Pasta with classic bolognese sauce

This recipe will require a lot of time and diligence, but for true connoisseurs of Italian cuisine, such a dish will be a real gift. It is better to determine the amount of pasta yourself, depending on the proportions in which you like to combine pasta and sauce. It is important to chop the vegetables very finely so that they are completely dissolved during stewing.

250 g minced pork;
250 g ground beef;
1 onion;
25 g butter;
2 cloves of garlic;
1 carrot;
85 g pancetta;
300 ml of milk;
2 tsp herb mixtures (dried basil, thyme, marjoram);
300 ml dry red wine;
800 g canned tomatoes;
3 black peppercorns;
1 st. l. olive oil;
3 bay leaves;
2 tbsp. l. tomato paste;
1 celery stalk;
Parmesan;
spaghetti or pasta;
Salt pepper.

Very finely chop the carrots, pancetta, onion, garlic and celery.
Melt in a deep saucepan butter, lay out all the chopped ingredients.
Saute vegetables for 10 minutes, stirring occasionally.
Put the pork and ground beef in a saucepan, break up the lumps well with a wooden spoon.
Stir all the contents and increase the fire.
Pour milk into a saucepan, bring to a boil, cook for 15 minutes.
When the milk is completely absorbed into the minced meat, add wine to it.
Cook, without lowering the heat, for another 15 minutes.
Pour the tomato paste into the bowl and canned tomatoes, juice also add to the sauce.
Bring sauce to a boil, then reduce heat to low.
Simmer everything under a closed lid, stirring occasionally, for 2 hours.
Add seasonings to the prepared sauce and mix again.
Boil the pasta in salted water, adding bay leaf, olive oil, salt and pepper.
Serve pasta with sauce, sprinkled with grated cheese.

Homemade lasagna bolognese with bechamel sauce

What could be more delicious and more Italian than lasagna? Together with two traditional sauces, this dish turns out to be surprisingly tender and at the same time satisfying. Some lasagna sheets need to be boiled before being cooked. This is usually indicated on the packaging. It is recommended to cut the lasagna into portions when it has cooled down a bit.

9 sheets of lasagna;
250 g of tomatoes;
3 onions;
1 st. l. tomato paste;
2 cloves of garlic;
300 g of hard cheese;
4 tbsp. l. vegetable oil;
800 ml of milk;
3 art. l. flour;
100 g butter;
Lemon juice;
Greens;
Salt pepper.

Melt 50 g of butter in a frying pan.
Finely chop the garlic and onion.
Fry the onion until slightly golden, then add the garlic.
After 2 minutes, put the minced meat in the same pan, stir well and fry until cooked.
Add tomatoes and tomato paste, salt and pepper.
Mix again and simmer for 5 minutes.
Add finely chopped herbs to the bolognese sauce and remove from heat.
In a separate pan, melt the remaining butter and add flour to it.
Fry flour, stirring lightly, until golden brown.
Pour milk into the pan, breaking up the lumps well.
Add some salt and lemon juice.
Cook the sauce until thickened, stirring well.
Line the bottom of a baking dish with lasagne sheets.
Place a portion of the bolognese sauce on top of the sheets and top with béchamel sauce.
Alternate layers in the same sequence until the sheets run out (the last layer must be from the dough).
Brush the lasagne sheets with bechamel sauce and sprinkle with grated cheese.
Bake for 50 minutes in a preheated oven at 200 degrees.

Now you know how to cook bolognese sauce according to the recipe with a photo. Enjoy your meal!

Dinner based on Italian cuisine is always interesting and very tasty! Previously, we have already considered a simple recipe for spaghetti with meat, when pasta are cooked simultaneously with pieces of pork in the oven. Today we will follow a different technology: we will prepare the popular Bolognese sauce and add it to boiled spaghetti.

When serving, decorate the final dish with green basil leaves and, if desired, sprinkle with parmesan. So, we are preparing mouth-watering and satisfying spaghetti Bolognese.

Ingredients:

spaghetti - 300 g;
chopped meat(pork + beef) - 500 g;
bulb - 1 pc.;
celery stalk - 1 pc.;
carrots - 1 pc.;
red dry wine- 50 ml;
cream 20% - 50 ml;
garlic - 2-3 teeth;
fresh tomatoes - 4-5 pcs.;
olive oil - 2-3 tablespoons;
parsley - a small bunch;
basil (for serving) - a few leaves;
salt, pepper - to taste.

How to cook spaghetti bolognese at home

To start, let's prepare tomato sauce for spaghetti bolognese. To do this, we make cross cuts on the peel of tomatoes, and then lower the juicy fruits into a container of boiling water for just a few seconds. With the help of a slotted spoon, we take out the "hot" tomatoes and immediately place them in ice water. Next, we remove the skin that has already become soft from the tomatoes, and grind the vegetable pulp into a homogeneous mass in a blender bowl.
Prepare the remaining ingredients for the Bolognese sauce. Cut off the top layer from carrots, and then rub the orange root crop with medium shavings. Cut the peeled onion into small pieces (or chop with a blender). Chop the celery stalk into thin slices.
Pass the vegetable platter in vegetable oil at a low temperature for 2-3 minutes.
We spread the minced meat to the semi-finished ingredients, “breaking” the meat mass with a culinary spatula into small lumps. Stirring occasionally, fry the contents of the pan for about 10 minutes.
After the specified time, throw salt and ground pepper. Turn up the heat and add red wine. At the same time, add the previously prepared tomato sauce. Bring the mass to a boil, reduce the temperature and simmer under the lid for about 20-30 minutes.
Meanwhile, chop clean and dry parsley with a knife. We clean the garlic cloves, pass through a press or finely chop. We put these ingredients in a pan with almost ready meat sauce. Then add milk cream, mix. Keep on low heat for the last 5 minutes.
Spaghetti put in boiling water. Cook according to package instructions.
We sort the finished pasta on serving plates. Place Bolognese sauce on top (you can sprinkle the dish with finely grated parmesan). Having decorated with green leaves of basil, we serve spaghetti Bolognese!

Enjoy your meal!

hearty fragrant pasta Bolognese is a popular Italian treat that is a must-serve in all themed restaurants. But such tasty dish you can easily make your own at home. 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 tomato paste;
half a cup of dry red wine;
1.5 st. beef broth.

Cooking:

Peel the vegetables and cut into very small cubes. Also chop the bacon.
First, fry the vegetable mass in olive oil until softened. Then add bacon to it and cook food until all the fat is rendered from the latter.
Cook spaghetti in a separate bowl.
Put minced meat to fry. Fry the base of the sauce, breaking up large pieces of meat with a spatula.
Pour in the wine. Wait until it evaporates completely. Add broth, tomato paste, salt and crushed garlic.
Close 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 spaghetti on a plate with a nest, and fill the middle meat sauce, decorated with greenery.

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.

Cooking:

Fry onion half rings until translucent in hot vegetable oil.
Put the minced meat on the vegetable. Simmer the mass over low heat until the meat is cooked. Salt, add herbs and spices.
Add ketchup.
After 3 minutes, pour in the tomato cubes along with the skin.
Simmer the mass for another 8 - 9 minutes.
Boil the pasta according to package instructions.

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 champignons;
1 st. beef broth;
1 carrot root;
spaghetti;
half a glass of tomato juice;
salt;
vegetable oil.

Cooking:

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

Boil 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 head of onion;
salt, Italian herbs;
olive oil;
spaghetti;
fresh garlic;
100 g of tomato paste.

Cooking:

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

Boil the pasta separately in salted water. Serve with multicooker 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 st. olive oils;
½ st. white wine;
1 st. canned tomatoes without skin;
salt, dry basil;
pasta - feathers.

Cooking:

Chop onion and garlic as finely as possible. Fry them in olive oil in a large skillet.
When the ingredients are browned, add the minced chicken to them.
Wait until the meat turns white, stirring constantly. Add spices, salt, wine.
After evaporating the alcohol, transfer the canned tomatoes to the pan.
Simmer the sauce for about an hour.
Boil the feathers until done. Top with prepared sauce.

Serve hot pasta Bolognese with minced poultry.

Cooking with cream

Ingredients:

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

Cooking:

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

Divide cooked pasta into portions. Top each with a portion of meat sauce with cream.

Lean pasta with Bolognese sauce

Ingredients:

100-150 g of dry soy mince;
700 - 750 ml of filtered water;
1 large carrot;
1 vegetable bouillon cube;
1 head of onion;
4 dessert spoons of olive oil;
salt, freshly ground black pepper;
350 g tomatoes in their own juice (canned) without skins on vegetables;
2 dessert spoons of ketchup;
any spaghetti durum.

Cooking:

Place soybean paste in a bowl. Fill it with freshly boiled water. Dissolve the bouillon cube in the mixture.
Grind all the vegetables stated in the recipe. Fry them in good quality olive oil. Onion bring to a strong ruddy.
While the roast is cooking, boil the spaghetti in salted water. Put them in a colander, cool. Do not rinse pasta.
Drain the excess liquid from the ground bean through a colander. But do not wait until all the "juice" drains from the product, and it becomes dryish.

Ingredients:

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

Cooking:

To prepare pasta Bolognese with celery and zucchini, the first step is to wash, peel and finely chop all the vegetables stated in the recipe.
First fry the onion cubes in the selected oil. Add zucchini cubes to them. Cook until the liquid has evaporated from the pan.
Twist the beef through a meat grinder. Send to the pan with vegetables.
Add tomatoes without skins, chopped with a blender, salt, seasonings, pieces of peeled celery stalk, grated carrots.
Simmer the mass over low heat under the lid for 60 - 70 minutes.
Boil the pasta in salted water until tender.

Serve pasta with meat sauce. Sprinkle each serving with grated parmesan.

Real italian sauce Bolognese is very easy to make at home. Your spaghetti, pasta, lasagna will acquire a unique taste with it!

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

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

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

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

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

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

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

This sauce a la Bolognese will be a great addition to pasta, homemade noodles or homemade lasagna.

Recipe 2: Bolognese - Minced Spaghetti Sauce

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

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

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

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

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

Next comes the time for the tomato component of the future Bolognese sauce. Here you can safely experiment: I use homemade tomato paste, but in general chopped canned tomatoes without skin (250-300 grams), your favorite tomato sauce (about 100 grams) or just fresh tomatoes (5-6 medium-sized pieces). In the latter case, they need to be kept for a couple of minutes in boiling water (after making a cross-shaped incision on the side opposite the stalk), then remove the skin and finely chop the flesh. Do not forget to flavor meat with vegetables with bay leaves.

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

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

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

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

Recipe 3, step by step: Italian bolognese sauce

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

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

Further, it is very important: put the vegetables out of the pan (or just take another pan) and fry the minced meat there. This is done to preserve the meaty taste of minced meat. Add salt and spices to it to taste. Fry until a light blush, so that it is not very dried, but not raw.

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

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

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

First of all, to prepare the Bolognese sauce, you need to prepare the vegetables. To do this, cut the carrots and onions into small cubes. We also cut the celery into small cubes or half rings, and chop the garlic.

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

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

As soon as the meat is fried, add to the pan to the future Bolognese sauce fresh leaves thyme, a couple of bay leaves and 2-3 tablespoons of tomato paste.

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

Immediately after that, add 1 cup of cream or milk to the meat with vegetables and leave the sauce to simmer for 10 minutes. During this time, the cream will have to soak into the meat and vegetables, and evaporate a little.

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

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

Of course, you can not simmer the sauce for 2 hours, but limit yourself to 20-30 minutes, it all depends on the free time that you have.

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

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

Recipe 5: Bolognese sauce with meat broth

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

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

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

We also add meat to vegetables and stew.

Add wine and broth. Simmer for 30 minutes.

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

The total cooking time is a maximum of 1.5 hours.

To achieve maximum palatability sauce, you can let it brew for about 6 hours.

Boil our pasta and serve it under delicate sauce Bolognese.

Recipe 6: Sauce with Smoked Brisket and Herbs

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

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

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

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

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

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

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

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