Bolognese sauce, or, as is often called, ragu, is a thick meat sauce with the addition of various vegetables and tomatoes. One of the most favorite meat sauces for Italian pasta. The sauce owes its origin to the city of Bologna - the center of the province in northern Italy with the same name. The city has the highest standard of living in Italy, a powerful industry and is located at the intersection of important trade routes. Bologna is considered the culinary capital of Italy. Home of pasta (tagliatelle), tortellini, salsiccia and Bolognese sauce.

Bolognese sauce is traditionally served with fresh tagliatelle or used for cooking. Although often less traditional, ragu bolognese is served with macaroni or other types of pasta. There are also cases of serving with mashed potatoes or couscous.

More than 30 years ago in the city of Bologna it was notarized classic recipe Bolognese sauce. The Bologna delegation to the Italian Culinary Academy submitted an application to the Chamber of Commerce and Industry and recorded the recipe. This step allowed the recipe to be made official, to ensure respect for the gastronomic tradition of Bologna in Italy and in the world.

It is believed that the recipe for classic Bolognese sauce includes beef and pancetta, onions and carrots, celery, tomato - usually pasta, meat broth, as well as red wine and milk.

However, a classical piece of music written by the great Paganini, performed by another musician, is hardly classical. So, in the preparation of Bolognese sauce, like any other dish, in addition to the skill of the cook, subtle differences are added that make each sauce unique. It is worth saying that Bolognese is similar to another, although their compositions are different.

Ingredients (for 2-4 servings of pasta)

• Beef 300 g
• Onion 1 piece
• Carrot 1 piece
• Petiole celery 2-3 stems
• Bacon (brisket, pancetta, rind) 50 g
• Parsley 5-6 sprigs
• Tomatoes 3-4 pcs
• Garlic 1-2 cloves
• Dry red wine 100 ml
• Dry white wine 100 ml
• Milk 100 ml
• Nutmeg, salt, black pepper taste

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Bolognese sauce. Step by step recipe

1. It is important that the Bolognese sauce is flavorful, thick, and mixes well with the pasta and stays on its surface. Italians recommend preparing the sauce from different types of meat: beef, pork, pancetta (Italian bacon). But, as a rule, they limit themselves to beef fried in fat rendered from pancetta. In my opinion, beef is better suited for the sauce than young veal. Then the sauce turns out thicker and richer.

   Beef and bacon for bolognese

2. The presence of milk in the sauce makes it taste a little more pleasant and less sour. Wine and tomatoes always give sourness. It is important not to add milk and wine at the same time. And, probably, the most difficult thing is that Bolognese sauce takes a very long time to prepare. Minimum 2 hours. But it’s better longer, then the sauce will become homogeneous, “glossy”, and combine perfectly with the pasta.
3. Preparing Bolognese sauce is a long and painstaking process. So, first you should prepare. Well, first of all, buy groceries. I think all components are available. The problem may arise only with stalked celery. If it’s not the season, it’s simply not on sale. Sometimes, if this is the case, it is a stretch to replace the celery stalks with 2 tbsp. l. finely chopped parsley and a piece of finely grated celery root.

   Vegetables for bolognese sauce

4. Peel the vegetables. Chop the onion very finely with a knife. Grate the carrots on a fine grater. Grind the beef with a meat grinder - twice to make it. Scald the tomatoes, remove the skin and remove the seeds. Chop very finely. Fresh tomatoes can be replaced with canned tomato pulp.
5. Bacon or a piece of pork belly, pancetta, pork chops - cut into small cubes. Fry the chopped pork in a deep frying pan to render the fat. The cracklings can be eaten with bread or left, then the Bolognese sauce will be with pieces of fried pork. If for some reason the use of pork fat is unacceptable, you can heat a mixture of butter and olive oil, taking 2 tbsp each. l.

   Fry the pork in a frying pan to render the fat

6. When the fat is prepared, fry the chopped onion in it until soft. Do not overcook the onions, otherwise the sauce will have a noticeable aftertaste. It is enough for the onion to turn slightly golden without any signs of darkening.

   Fry chopped onion in fat until soft

7. Add grated carrots and chopped stalked celery to the fried onions. Fry vegetables for 5-6 minutes, stirring constantly.

   Add carrots and stalked celery to the fried onions

8. Add minced beef to the fried vegetables, mix thoroughly, trying to break up any lumps of minced meat so that the mixture of vegetables and minced meat becomes homogeneous. Continue frying, stirring constantly, for another 7-8 minutes.

   Add ground beef to sautéed vegetables

9. Add finely chopped garlic. Season the sauce with a pinch of salt, add ground black pepper and grated nutmeg. Sometimes, to improve the taste of the sauce, I add 0.5 tsp. sugar, which makes it sweet and sour, just a little sweet.

   Add finely chopped garlic and spices

10. Next add a mixture of dry white and red wine.
11. Continue simmering for another 15 minutes over low heat, covered, and only then add chopped parsley.

    Simmer covered and add herbs

12. Add the tomato pulp and about a glass of broth or water. Stir and continue to simmer over the lowest heat you can manage. Literally the sauce should simmer. It is very important to stir periodically to prevent it from burning and sticking to the pan.

    Add tomato and broth

13. The more Bolognese sauce simmers, the better. If the moisture boils away, you can add meat broth (or water) in small portions. The sauce should barely simmer throughout cooking.
14. Half an hour before the end of cooking, pour milk into the sauce. If desired, you can add 2-3 pinches of dry herbs (oregano, basil, mint, savory). Stir, cover and simmer over low heat until the sauce is completely cooked.

    

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 lasagne and is even seasoned with it. 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 some of its flavor.

Bolognese sauce is a dish that takes a long time to cook. In common recipes, this takes about two hours. But you can simmer it for up to 4 hours, as Italian chefs do.

In a recipe registered in 1982 by the Italian Academy of Cuisine, no spices at all. But no one will forbid you to add a little Italian or Provençal herbs. In the United States, where Italian emigrants brought many of their recipes at the beginning of the 20th century, the sale of this meat gravy in jars is very common.

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

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

Cooking recipes

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

Traditional sauce

Ingredients for classic bolognese pasta:

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

What do we have to do:

• Heat olive oil in a deep frying pan. Thinly slice the onion, throw it into the pan, and then fry for about 3 minutes until golden brown.
• The carrots are grated on a fine grater, the celery is cut into small pieces. All this is added to the pan with the onions, and then fried for 5 minutes.
• After the vegetables have browned, add pancetta (or any other quality bacon). It needs to be finely chopped and then fried until the fat is rendered.
• To prepare the sauce you need minced meat. You can make it yourself from pork and beef, or you can buy it ready-made.
• The finished minced meat is placed in a frying pan. It's necessary stir constantly, breaking up lumps until light brown. Then you need to add red wine.
• After all the liquid has evaporated, add meat broth. It can be replaced with vegetable broth or water.
• The traditional composition of the gravy contains tomato paste. It's best to cook it yourself. To do this, the tomatoes need to be peeled and finely chopped.
• Add finely chopped tomatoes to the minced meat.
• You need to simmer the sauce at least two hours. It will be ready when the vegetables are boiled and the meat is soft.
• 15 minutes before the gravy is ready, place a pan of salted water on the fire. As soon as it boils, add the pasta. Cook them two minutes less than indicated on the package. Place the finished pasta in a colander.
• Once the sauce is ready, add the paste to it, and then simmer for 2 minutes on low heat.
• You can decorate with grated Parmesan cheese and basil.

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

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

And you will find healthy recipe cooking Italian pasta (pasta) with photos. Cook with pleasure!

Pasta ala Bolognese

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

• 450 g minced meat (pork, beef);
• 300 g spaghetti;
• 700 g tomatoes;
• 100 g onion;
• 5 cloves of garlic;
• 30 ml olive oil;
• Parmesan cheese;
• parsley, salt, pepper.

What do we have to do:

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

Video recipes

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

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

How to make Bolognese pasta quickly and vegetarian:

How and with what to serve?

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

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

Do you love rice and admire Italian cuisine? Then you should find out - please your household! When choosing beef, choose the kind intended for soups, but not the tenderloin or the edge.

The sauce goes well not only with pasta, but with potatoes and vegetables.

You can use a food processor to chop vegetables; all the vegetables will still boil during cooking. You can’t let the sauce sit for too long, it’s necessary stir it constantly every 15 minutes. You don’t have to chop the garlic, but put it through a garlic press.

Pasta needs to be cooked until al dente, that is, undercooked a little. In Italian cuisine there is a rule 1110. It says that on When cooking 100 g of pasta, take 1 liter of water and 10 g of salt.

Italian chefs do not recommend add oil when cooking pasta. If they are made from durum wheat and cooked correctly, they will never stick together. But if you are afraid of this, you can add a little vegetable oil to a pan of water.

Pasta must be purchased only from durum wheat. The quality of the product depends on its class. Do not break spaghetti while cooking. They need to be placed in boiling water, after a minute they will soften and fit perfectly in the pan.

In order for the tomatoes to be easily peeled, they must be cut crosswise and then placed in boiling water for a minute, after which The skin will come off easily from the tomatoes.. Tomatoes are a very important component of gravy, so if you can’t buy tasty tomatoes, it’s better to use tomato paste.

In Italy, all dishes are prepared only in unrefined olive oil (extra virgin); if you don’t have it on hand, you can use vegetable oil, or, in extreme cases, butter.

The kitchen is a huge field for creativity. Experiment, and every time you will get unique and inimitable dishes! Bon appetit!

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Bolognese cannot be categorized quick recipes, 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 have a thick bottom and a good non-stick coating. It doesn't have to be a frying pan; a saucepan will do. You can also cook bolognese in a slow cooker.
• Cooking time. 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 ready sauce in the refrigerator - it's 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 sauce
• Bolognese has a dense consistency, but it should not 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.

1. What to do
2. Chop the peeled onions and carrots as finely as possible (the carrots can be chopped using a fine grater).
3. Pass the beef through a meat grinder, preferably twice.
4. Remove skins and seeds from tomatoes. Grind thoroughly.
5. Cut the brisket or bacon into very small cubes.
6. Heat bacon in a high frying pan, remove cracklings. We will prepare the sauce using the remaining fat.
7. 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 hue - excellent condition.
8. Add chopped celery stalks and carrots. Fry the vegetables for six minutes, stirring them continuously.
9. 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.
10. Add finely chopped garlic cloves, salt and add spices to taste.
11. According to the recipe, Bolognese meat sauce needs to be poured with a mixture of wines.
12. Simmer over low heat with a lid. Time - 15 minutes.
13. 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.
14. 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 the dish with cheese when serving.

Instead of meat.

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 the 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

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

Cooking tips you need to know

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

Bolognese recipe with minced meat

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

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

Classic bolognese sauce recipe (step by step recipe):

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

Bolognese with tomato paste step by step classic recipe

Ingredients:

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

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

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

With olives

For 250 g of minced meat you will need:

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

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

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

With mushrooms and minced chicken

For 200 g of minced chicken you will need:

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

Preparation:

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

Vegetarian option

Ingredients:

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

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

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

How to cook pasta

For 125 grams of pasta you will need:

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

Step-by-step classic Bolognese pasta recipe:

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

Spaghetti

Required Products:

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

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

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

How to cook unforgettable lasagna with two sauces

Let's look at the cooking process in detail.

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

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

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

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

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

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

Unforgettable lasagna bolognese is ready!

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

This article selects classic step by step recipes Bolognese with photo. This dish is filling and very tasty. Bon appetit!

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: onion cut 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 the 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, 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 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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