Bolognese sauce was created in the city of Bologna, the capital of Italy. It was in Bologna that many exquisite dishes were born, which, thanks to their incomparable taste, made Italian chefs famous throughout the world. The undoubted calling card of Italian cuisine is pasta, which would not exist without the most delicious and mouth-watering sauces.

In Italy there is even a saying that goes something like this: “The first rule of Italy is if you don’t know what to say, say “pasta.” It is interesting that almost all flour products are classified as pasta, because this sonorous word is translated into Russian as “dough”.

Spaghetti, lasagna, cannelloni - all these are the most diverse types of pasta that everyone should really try at least once in their life. Their size depends on what letter combinations the Italian names of the “pasta” family end with. Thus, a large pasta has the ending -oni, a medium-sized pasta has an ending -ette, and the smallest ones have an ending -ini.

It is noteworthy that the “correct” pasta should be made only from durum wheat; during the preparation process it is customary not to cook it and eat it in a state of semi-preparedness (“aldente”) along with the sauce. In Italy, Bolognese sauce is served as a first course, as well as before main courses.

To make the sauce as pureed as possible, you will have to learn to grind the ingredients patiently; a blender will only ruin such a sauce. Bolognese simmers on the fire for at least an hour, ideally up to 4 hours under the watchful supervision of the cook so that it does not burn. During this time, the minced meat will have time to absorb the aromas of basil and vegetables.

The finished delicacy is stored in the refrigerator for 3 days, and every day the smell and taste of Bolognese will become brighter and richer. Bolognese has more than one recipe for its preparation. Below is a step-by-step recipe for Bolognese, which is easy to make at home, and also describes the most popular dishes with this sauce.

Traditional bolognese sauce recipe

• chopped meat;
• spaghetti;
• bacon;
• red wine;
• tomatoes (tomato paste);
• carrots, onions, garlic;
• greens, Parmesan cheese, salt, pepper to taste;
• olive oil.

Cooking method:

1. How to prepare the sauce? Tomatoes must be placed in boiling water and then immediately in cold water. Peel the tomatoes and chop (in extreme cases, you can use a meat grinder). A delicious gravy is made with Dolmio tomato paste. Next, add finely chopped onions and carrots and lightly fry in a frying pan over low heat.
2. Add tomatoes, minced meat and simmer for about 10-15 minutes. Salt and pepper to taste.
3. Before adding wine, turn up the heat. Add chopped bacon to the wine, vegetables and meat and wait 20 minutes.
4. Add the garlic cut into small cubes and chopped herbs and keep on the fire for at least another 5 minutes. Voila, the gravy is ready.
5. To prepare traditional Italian spaghetti, you need to pour water into a pan, add pasta, add salt and bring to a boil over medium heat. Cook the spaghetti for about 10 minutes. Then pour the flour into a colander and leave the water to drain.
6. Place the spaghetti on a plate, season with the prepared sauce, and season with grated Parmesan.

Bolognese pasta for homemade spaghetti (quick recipe)

Set of required ingredients:

• half a kilo of minced meat;
• 500 g tomatoes;
• onion, 1 medium head;
• garlic, 1 clove is enough;
• oregano, on the tip of a knife;
• 20 percent fat cream, 1 cup;
• salt to taste.

Cooking method:

The whole process takes 40 minutes - 1 hour.

1. Fry chopped onion in a frying pan in vegetable oil.
2. Fry the minced meat, add salt, pepper and spices. Stir the mixture constantly to keep it crumbly.
3. Add sliced ​​tomato and finely chopped garlic to the minced meat and keep the dish on low heat until it boils.
4. Add 1 glass of cream, add a little oregano for piquancy and wait until it boils again.
5. Drain the cooked bolognese in a colander and place on top of the pasta (spaghetti).

Lasagna Bolognese

A set of necessary ingredients (for 10 servings):

• 200 g lasagna sheets;
• 600 g minced meat;
• 1 glass of dry white wine;
• 2 tomatoes or 1 glass of tomato sauce;
• 1 onion;
• 1 carrot;
• 1 liter of milk;
• 100 g butter;
• 100 g flour;
• 300 g hard cheese;
• 2 tablespoons vegetable oil;
• salt, pepper to taste.

Cooking method:

1. Place chopped onions and carrots in a frying pan and fry in 2-3 tbsp. l. vegetable oil.
2. Add the minced meat to the vegetables, add salt and pepper, simmer for at least 20 minutes, stirring constantly.
3. Add wine. Grate the previously peeled tomatoes and pour into the frying pan. Can be replaced with 1 glass of tomato juice.
4. Mix 3 tbsp with minced meat. milk and simmer the resulting mixture for 5 minutes.
5. To prepare the required bechamel sauce, melt the butter and mix with the flour.
6. Slowly and without stopping stirring, pour in the milk and boil. Bechamel sauce should be lightly salted, add a couple of pinches of crushed nutmeg or garlic cloves.
7. Lasagna consists of several layers, which should be folded in the following order:
   • first (bottom layer) – purchased lasagna sheets (which may require cooking, read the instructions on the label);
   • second layer - rolled out third part of minced meat;
   • third - the minced meat is covered with 1/3 of the prepared bechamel sauce;
   • grated hard cheese is laid out as the fourth layer. The presented combination of laying out layers of lasagna can be repeated several times. The top layer is brushed with the remaining amount of gravy and sprinkled with hard white cheese. Then you need to place the lasagna in the oven, setting the operating mode to 200 degrees. Bake until golden brown, which usually takes up to half an hour.

Vegetarian bolognese sauce

Set of required ingredients (4 servings):

• olive oil, 1 tbsp. l.;
• garlic, 1 clove is enough;
• red onion, 1 piece;
• carrots, 100 grams;
• fresh mushrooms, 75 grams;
• bell pepper, 1 piece;
• half a kilo of tomato paste;
• broccoli cabbage, 50 grams;
• a third cup of basil leaves;
• a quarter kilogram of spaghetti;

Italian cuisine attracts attention all over the world. One of the most common delicacies is Italian pasta. You can prepare delicious spaghetti Bolognese at home using recipes with photos and videos.

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How to cook spaghetti with bolognese sauce at home?

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

The calorie content of the Italian delicacy per 100 grams is 190 calories. The nutritional value of a dish directly depends on the ingredients that are included in its composition. Spaghetti bogneese is a fairly satisfying treat, so those who are on a diet should eat it 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 at 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 frying pan!

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

Classic spaghetti bolognese. Easy recipe 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, tomato sauce and cheese is described below. A simple and step-by-step recipe will surprise your guests with an unusual presentation and teach you how to cook spaghetti Bolognese with minced meat and pasta.

Main ingredients:

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

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

How to make bolognese sauce for spaghetti at home?

Options with tomato paste are juicy and soft. You can serve mushrooms with the 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 dish is not inferior to the classic version in terms of satiety and nutrition. You will learn how to prepare a dish with mushroom sauce below.

Main ingredients:

• 1 pack of long pasta;
• 700-800 g of porcini mushrooms;
• 1 onion;
• 1 small carrot;
• 1 celery;
• 400 g tomato paste;
• 5 tbsp. vegetable oil;
• 200 ml cream;
• 150 g Parmesan cheese;
• greenery;
• spices.

1. How to make an Italian delicacy without meat? Just replace it with mushrooms! Porcini mushrooms are a very satisfying and healthy product.
2. The mushrooms are cleaned and washed, and then chopped with a knife.
3. We also peel the onions and carrots and cut them 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 enough spices.
6. Add mushrooms to the mixture.
7. Grind the celery into a paste using a meat grinder and add to the mushrooms.
8. When all the contents of the frying pan are boiled, pour in the tomato paste and cream and 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, place the pasta in portions on plates with gravy and grate Parmesan cheese on top.

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

A flavorful and more nutritious chicken dish will forever change your understanding 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 watching their figure to consume the delicacy.

Pasta with sauce will retain its juiciness and softness. It is best to chop chicken fillet into small pieces with a knife or grind it with a meat grinder. To make the fillet tender, you can safely add butter or fresh cream to the dressing, and also cook with cheese.

How to prepare sauce with minced chicken so that it has the most delicate consistency? A great option would be to cook in a slow cooker! Tomato paste can be replaced with tomato juice. By following a quick and easy dressing recipe with tomato juice and chicken breast, you can master the dish even if you are 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 grind in a meat grinder.
2. Grind the onion in a blender.
3. Place the minced chicken into the multicooker bowl, fill it with tomato juice, add butter and onion puree.
4. Select the “Stew” 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. While preparing the bognese sauce, you need to cook the pasta.
7. Serve ready-made lunch, breakfast or dinner made from minced chicken hot, with grated Parmesan cheese, herbs or herbs.

How to make original Bolognese sauce with sausage?

It turns out that the Italian delicacy can be made not only from minced meat. By 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 will give you a new look! An original addition to pasta will be not only sausage and champignon gravy. Pickled tomatoes will help bring out the flavor of the dish.

Main ingredients:

• 300 g 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, fry chopped onions, champignons and garlic pressed through a garlic press in vegetable oil.
3. To prepare the canned tomato mixture, peel the tomatoes and press through a large sieve.
4. When the mixture is toasted and browned, pour the tomato mixture into it and let it boil for five minutes.
5. Pour the chopped sausage into the frying pan and cook all the ingredients for half an hour.
6. Cook the pasta, strain in a colander, and place on plates.
7. The amazing aroma of this hearty dish will surprise both home and guests invited to the feast.

Delicious, delicious and light spaghetti with shrimp!

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

Main ingredients:

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

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

Bon appetit!

Bolognese cannot be classified as a quick recipe; it requires a long simmer, but the result is worth it. You can surprise your guests with classic Bolognese. It is also perfect for a romantic dinner.

A true classic bolognese recipe

Traditionally, the recipe for Bolognese sauce at home includes beef. Apparently, for this reason it is often called meat sauce or stew. This bolognese sauce goes well with a wide variety of pastas. For example, penne, fettuccine. We often use spaghetti, but Italians consider this a bad idea, because spaghetti does not “hold” the sauce well.

Subtleties and tricks

It is important to follow the step-by-step recipe for bolognese sauce with minced meat, because if you change the sequence of adding ingredients, the taste will differ significantly from the original. For example, you should never add milk and wine at the same time. Many housewives prepare this sauce for the winter; it turns out very tasty and appetizing. There are many recipes, these can be found on Wikipedia.

What other subtleties of preparation are there?

• Dishes. Bolognese dishes should be thick-bottomed and have a good non-stick coating. It doesn't have to be a frying pan; a saucepan will do. You can also cook bolognese in a slow cooker.
• Cooking time. Balanise with ous should be cooked for at least two hours, ideally three. It is in this case that the desired consistency of the sauce is obtained.
• Storage. How long to store the finished sauce in the refrigerator is up to you. Of course, it can be reheated and used as needed, but freshly prepared is much tastier. The optimal period is up to five days.
• Amount of liquid. Throughout the cooking process, it is important to ensure that there is liquid in the container, otherwise the meat will dry out.
• Constant stirring. Don't go too far from the stove, Bolognese loves attention. Stir it so that it does not burn, otherwise the whole dish will spoil.
• Quiet fire. The sauce should simmer slightly, that is, it is not advisable to allow huge bubbles.
• Consistency. Ready-made Bolognese, if prepared correctly, will not be runny. Homemade Bolognese sauce has a firm consistency, but it shouldn't be too thick.
• Color. The finished dish, if you followed the Italian Bolognese sauce recipe correctly, should turn out rich red.

Cooking instructions

What you will need:

• beef - 300 g;
• onions, carrots - one piece each;
• celery - two or three stalks;
• parsley - five to six sprigs;
• tomatoes - four pieces;
• bacon or brisket - 50 g;
• garlic - two cloves;
• dry white and red wine - 100 ml each;
• milk - 100 ml;
• spices (pepper, salt, nutmeg, Provençal herbs) - to taste.

What to do

1. Chop the peeled onions and carrots as finely as possible (the carrots can be chopped using a fine grater).
2. Pass the beef through a meat grinder, preferably twice.
3. Remove skins and seeds from tomatoes. Grind thoroughly.
4. Cut the brisket or bacon into very small cubes.
5. Heat bacon in a high frying pan, remove cracklings. We will prepare the sauce using the remaining fat.
6. Fry the onion in rendered bacon fat until soft. It is very important not to overcook the onion, otherwise the taste will be completely different. Light golden tint - excellent condition.
7. Add chopped celery stalks and carrots. Fry the vegetables for six minutes, stirring them continuously.
8. 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.
9. Add finely chopped garlic cloves, salt and add spices to taste.
10. According to the recipe, Bolognese meat sauce needs to be poured with a mixture of wines.
11. Simmer over low heat with a lid. Time - 15 minutes.
12. Add finely chopped parsley, tomatoes and a glass of water.
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 cheese on the dish when serving.
• Instead of meat. Vegetarians need a meatless bolognese recipe. In this case, you can prepare a dish with mushrooms.

If you need lean Bolognese, then you just need to replace the prohibited products with the permitted ones. For example, use mushrooms instead of meat, vegetable oil instead of bacon, or even abandon it altogether. You will also have to replace wine and milk with water.

A simple recipe for bolognese sauce can help out the hostess both when entertaining guests and when dining at home. With tomatoes, juicy minced meat, prepared with your own hands, the sauce will become one of the favorite dishes on your table. And you, as the hostess, will receive the most rave reviews.

Reviews: “Tastier than navy pasta”

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

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

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

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

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

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

The best pasta dishes come from sunny Italy. What could be tastier and more satisfying than ground beef meat in a juicy, aromatic sauce along with your favorite food from childhood: delicious pasta.

A little about the dish

Many different ingredients have been used to prepare it over time. Sometimes veal or beef was replaced with truffle, chicken liver, and heavy cream was added to the sauce.

One thing has remained the same: Bolognese sauce is served with a special type of pasta called tagliatelle. The pasta is prepared only from fresh ingredients, thanks to which it is able to absorb sauce additives very well.

Bolognese pasta consists of flat, wide strips; Italians say that this shape of pasta ensures better saturation with sauce.

Classic recipe

Every good Italian housewife has her own favorite signature recipe for making Bolognese pasta, and different recipes can differ greatly from each other.

But the classic recipe for this dish contains the following set of ingredients: minced beef, tomato paste or pickled tomatoes, a few garlic cloves, a couple of tablespoons of healthy olive oil.

You can add a few tablespoons of white wine or warm chicken broth to taste, but these ingredients are not needed in this classic recipe. To begin with, finely chop the onion, then simmer it in a frying pan in olive oil.

Add minced meat to the onion and fry these ingredients for several minutes.

Finely grated garlic cloves and finely chopped tomatoes are added to the frying pan.

Then tomato paste is added to them, everything is salted, peppered and stewed for 15 minutes with a low heat on the hob.

Boil the pasta until tender and add it to the Bolognese sauce in a frying pan.

The pasta is served immediately after cooking.

Pasta recipe with mushrooms and sauce

• tomatoes - 350 g;
• 1 onion;
• Parmesan cheese - 150 g;
• minced beef - 500 g;
• chicken broth - 180 ml;
• champignons - 400 g;
• dry red wine - 180 ml;
• spaghetti - 500 g;
• tomato paste - 30 g;
• large carrots - 1 piece;
• spicy herbs to taste.

Cooking time: 70 min.

Calorie content in 100 g of finished pasta: 160 kcal.

To prepare pasta with a delicious mushroom sauce, you need to cut the carrots into small cubes and the onion into small pieces. The champignons are washed and cut into longitudinal slices.

Olive oil is poured into a frying pan and heated, chopped vegetables are laid out in it. After 5 minutes of simmering, add minced meat and chopped mushrooms into the frying pan.

Heat the broth with a mixture of herbs in a separate container, add tomato paste to it. The tomatoes are scalded with boiling water and peeled, then finely chopped and placed in the broth. The sauce is brought to a boil and salted; it is recommended to simmer it under the lid for half an hour until a thickened consistency is obtained.

When the sauce is ready, it is added to the frying pan with the mushrooms and meat, and the wine is poured into it. The pasta is boiled until cooked, then placed on plates, sauce and grated Parmesan are placed on top.

Bolognese pasta with minced meat in a slow cooker

• tomatoes - 400 g;
• 1 onion;
• minced beef - 400 g;
• tomato paste - 50 g;
• pasta - 400 g;
• olive or vegetable oil - 30 ml;
• garlic cloves - 3 pcs;
• ground pepper;
• salt - 2 pinches.

Cooking time: 50 min.

Calorie content in 100 g of finished pasta: 180 kcal.

When using a multicooker to prepare Bolognese pasta, finely chop the onion. The container is greased with a spoon of olive oil, onions and minced beef are placed in it, and the “frying” mode is set.

The contents of the container are fried for 15 minutes, while the components are constantly stirred. While preparing the minced meat, you should also add finely grated garlic and chopped tomatoes into the container.

After 15 minutes, change the multicooker mode to “stew”, simmer the vegetables and minced meat for 10 minutes. Tomatoes must be peeled before storing. Tomato peels can add hardness to ingredients and are not typically used in Italian cooking.

After 10 minutes of stewing, tomato paste is added to the contents of the container. While simmering meat and vegetables, add 80 ml of water to the bowl. The sauce should be salted, peppered and simmered for 15 minutes.

Fresh herbs are good to add, then the dish will be filled with Italian taste and aroma. Separately, pasta is prepared, which is either mixed with the prepared sauce in a multicooker container, or laid out in portioned plates and sauce is poured on top.

Cooking tips

1. Italian Bolognese sauce can be prepared for future use. And it is stored for about 3 days in sterilized jars, or about 3 months in the freezer. The infused sauce becomes even more aromatic and tasty.
2. For minced meat that will be used to prepare the sauce, it is better to use chilled beef or veal.
3. This sauce can be combined not only with pasta, but also with rice, buckwheat, and vegetables.
4. You can use a food processor or blender to chop the ingredients for the sauce.
5. To easily peel the thin skin of a tomato, it is recommended to make two small crossed cuts at the base of the tomato. After which the tomato is placed in boiling water for a minute. This simple procedure will help you quickly peel the skin, and only juicy pulp will remain from the tomato.
6. For a rich, aromatic taste of the pasta, when cooking it, it is recommended to replace water with tomato juice.
7. Italians serve pasta with Bolognese sauce on a large dish, rather than in portions.
8. Very often it is recommended to combine this delicious hearty dish with grated Parmesan cheese.
9. Because of its richness, pasta with Bolognese sauce goes well with a cucumber and fresh cabbage salad.
10. Dry and semi-dry red wine is served with this dish.
11. In order to avoid pasta sticking, it is recommended to add a little olive oil to the pan when cooking it.
12. It is not recommended to break spaghetti into pieces before cooking. Long pasta is placed in boiling water, after half a minute it becomes soft enough to fit entirely in the pan.
13. The pasta for preparing this delicious, aromatic dish should not be overcooked.
14. According to the original recipe, this dish takes at least two hours to prepare. Most of the time is spent simmering the ground beef in vegetable sauce.

This delicious, aromatic dish with Italian roots, pasta in Bolognese sauce, is sure to please your household; once you cook it, it will become one of your favorite family treats for a long time.

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

What is pasta bolognese

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

Recipe options at home

In addition to the classic one, there are other options for preparing pasta with sauce. In Italy, Bolognese sauce is often prepared not according to the classic recipe, but with tagliatelle pasta and lasagne. Some Italians eat this sauce with mashed potatoes, and outside of Italy it is served with rice and even buckwheat porridge. Sauce a la Bolognese is not just a sauce for pasta, but also an excellent option for a second course with a side dish. We offer several original recipes for preparing the dish.

With minced meat and tomato paste

• Minced beef - 0.5 kg.
• Olive oil - 50 grams.
• Pasta (small or spaghetti) - 1 pack 400-450 grams.
• Tomato paste - 1 can 450 grams.
• Garlic - 3 cloves.
• Basil - a bunch.
• Tomatoes - 5 pieces.
• Parmesan - 100 grams.
• Onion - 1 piece.
• Salt pepper.

1. Cut into cubes and fry the onion in olive oil.
2. Add minced meat to the pan, simmer it under a closed lid for about 20-30 minutes until cooked.
3. Add salt and pepper and fry for another five minutes.
4. Remove the skins from the tomatoes and cut them into cubes.
5. Fry garlic and basil, add tomatoes and natural ketchup to the pan. Fry the mixture for 15 minutes, stirring continuously, until a thick consistency is obtained. Excess liquid should evaporate.
6. Combine the tomato mass with the minced meat and simmer the mixture over low heat for 15-20 minutes.
7. Cook the pasta (according to the instructions for it).
8. At the last stage, spoon the sauce over the pasta and garnish with grated cheese.

With cream

• onions, carrots, celery (stem) - 1 piece each;
• red wine - 50 g;
• tomatoes - 0.75 kg;
• minced beef - 0.75 kg;
• cream - 150 g;
• olive oil - 40 g;
• parmesan - 100 g;

1. Heat olive oil in a saucepan.
2. Chop the vegetables into smaller pieces and simmer for 4-6 minutes until they soften.
3. Add minced meat to soft vegetables, mix the ingredients better with a wooden spoon. Add wine to the saucepan and reduce heat after boiling.
4. After the wine has boiled away, add the diced tomatoes and simmer the meat for another hour and a half.
5. Add cream to the dish as soon as the meat reaches a high degree of readiness, after which the sauce is simmered for another 10 minutes.
6. Once cooked, sprinkle the sauce with grated Parmesan.

Spaghetti Bolognese with mushrooms

• home canned tomatoes - 400 g;
• mushrooms (champignons) - 400 g;
• vegetable broth - one glass;
• vegetable oil - 60 g;
• ketchup - 40 g;
• spaghetti - packing 450 g;
• garlic - 2 cloves;
• parsley, basil, salt, pepper.

1. Cut the garlic cloves into thin slices and the onion into half rings. Fry the garlic and onion in oil until golden brown.
2. Cut 300 grams of champignons into large slices, add to the onion fry, stir, fry for about 10 minutes.
3. Add ketchup, herbs, fry for a few more minutes.
4. Remove the skins from the tomatoes and add them to the vegetable mixture.
5. Pour in the broth and the remaining 100 grams of finely chopped mushrooms.
6. The broth should boil, after which it should simmer for another half hour.
7. While the mushrooms are cooking, you need to cook the spaghetti.
8. After cooking, drain the spaghetti in a colander; it should be dry.
9. Spread the sauce over the pasta and serve after 5 minutes, garnishing with a sprig of basil.

How to cook Bolognese pasta in a slow cooker

• minced beef - 1 kg;
• one onion;
• two tomatoes;
• pasta - 0.25 kg;
• tomato sauce, olive oil - 2 tbsp each;
• garlic - 2 cloves.

1. Cut the onion into half rings, pour oil into the bottom of the bowl, and add the onion. In the “Baking” mode, fry the onion for 30 minutes.
2. Add the pressed garlic to the onion and fry with the onion for another 10 minutes.
3. Cut the tomatoes into cubes and add to the bowl along with the tomato sauce.
4. Mix all ingredients.
5. Add the minced meat, stir again, and fry for 10 minutes.
6. Boil spaghetti separately (according to instructions).
7. Mix the sauce and spaghetti, heat for 5 minutes (use the “Keep Warm” mode)

Classic Italian Bolognese pasta recipe with photo

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

• olive oil - 40 g;
• tomato sauce - 800 g;
• red wine - half a bottle;
• minced beef - 500 g;
• beef broth - 500 g;
• sugar - 10 g;
• celery (stem), onion, carrot - 1 piece each;
• garlic - 2 cloves;
• parsley, parmesan - 400 grams each;
• pasta (butterflies, shells) - 0.5 kg;
• salt - 5 g.

1. Finely chop the parsley and chop the vegetables into cubes.
2. Pour olive oil into a frying pan, heat it, add vegetables, simmer over low heat for 4-6 minutes until the food is soft.
3. Add minced meat, mix it well with vegetables.
4. Add remaining ingredients except pasta and Parmesan. Bring the mixture to a boil, simmer for one and a half hours, stirring.
5. While the vegetable and minced meat mixture is simmering, prepare the pasta (according to package instructions).
6. After preparing the sauce, pour it over the pasta and garnish with Parmesan.

Gourmets claim that real pasta a la Bolognese is prepared only in Italy, in Bologna itself and its environs. We hasten to dispel this myth: any experienced housewife can handle the preparation of this dish perfectly. We recommend watching how a famous chef prepares this pasta: we are sure that yours will turn out just as good!