How to make bolognese with minced meat. Spaghetti bolognese is a classic Italian recipe. Homemade Bolognese Sauce Secrets

It is impossible to pass by the famous Bolognese sauce. Perhaps he is the most famous among us, and even those who are not particularly interested in cuisine have heard this cherished word at least once.

However, there is a big mistake here. Many associate Bolognese with a runny tomato sauce for pasta. In fact, the classic Bolognese is nothing more than a stew. Have you seen a thin stew somewhere?) The correct sauce is quite homogeneous and at first glance dry, but as soon as you start mixing it with pasta, the sauce opens up. The pasta is saturated with the persistent aroma and taste of the sauce, and an excellent dance begins.

First, let's prepare the vegetables. Finely chop the onion, celery and carrots (I grated).

This trinity has the Italian name soffrito, and in French - mirepois. Used in other sauces, soups and other dishes.

Saute vegetables until soft and set aside.

Let's get to the meat part. We take the meat in half (pork and beef). A big mistake is when you add minced meat to vegetables and fry it there. For a rich, strong taste, you need to caramelize the meat, in other words, fry to a crust. Minced meat is well kneaded with a spatula so that there are no large lumps of meat.

First, the meat will be stewed in its own juice. Gradually, you will hear that it is no longer gurgling, but fried. No need to burn the meat, just brown it a little, like this:

It's time to cook the pasta.

Rule 1110

The Italian rule for cooking pasta is called 1110 for short. Easy to remember and important to follow - for every 100 grams of pasta, 1 liter of boiling water and 10 grams of salt are prepared. Then cook according to the instructions on the package.

While the pasta is cooking, mix the meat with vegetables, add our tomatoes with juice and cook over low heat for forty minutes to an hour. In the classic recipes, the stew is cooked up to 4-6 hours, but we will not be so pedantic) At the very end, add garlic.

In no case should you mix the sauce with pasta immediately. It’s better to do it already in a plate, it’s tastier!

Pasta - 300 gr.
Onion - 1 pc.
Celery - 1 stalk
Carrot - 1 pc.
Minced beef - 200 gr.
Minced pork - 200 gr.
Tomatoes in juice - 1 can.
Garlic - 3 cloves

The recipe says to use eggs. room temperature? There is no need to prepare for this in a few hours. Simply dip a cold egg into a bowl of warm water. It will quickly come to room temperature.

Looking for a place to put a bowl of yeast dough to make it rise better? Turn on the oven to 180 degrees, after 3 minutes turn off the oven and put the bowl with the dough in it. The heat will be great for the dough to rise.

For a brighter and greener pesto, soak the basil in boiling water for 30 seconds and then into an ice bath. Everything else is according to the recipe. You will be surprised what a nice color pesto will be even in pasta.

Don't have a citrus juicer? Squeeze citrus fruits with your hands, but cut them in half lengthwise (from spout to spout), I swear - this will squeeze out more juice. Well, a bonus, fewer seeds will fall into the cup.

It turns out that the older the egg, the easier it will be to clean it after cooking. If you love boiled eggs, just set aside a few from each new purchase just for this purpose. And use fresher ones in baking or for omelettes.

Have you noticed that homemade ice cream is covered with ice crystals after a couple of days in the freezer? Try replacing the glass mold with a plastic one. Most likely, the fact is that the glass cools faster than the ice cream inside, creating a temperature imbalance.

If the recipe calls for creating steam in the oven, they usually say put a bowl of water on the bottom shelf. Instead, take a cupcake pan and fill each cup with water. With this form, it is much easier to manage, you will not spill anything and will not burn yourself.

Whenever you use a very liquid dough or filling for baking, pour them into a mold that is already installed in the oven (slightly pull the baking sheet or grate out). This way you won't spill anything as you carry the mold to the oven.

When cooking pasta with sauces, you always want to get less dirty dishes. Instead of using a colander, simply place a large knife over the pot. It will perfectly drain the water, holding back the paste. Especially effective when you cook only 2-3 servings.

Get a big ziplock bag. Put the leftover vegetables in it and store in the freezer. When it has accumulated decently, bring water to a boil in a large saucepan, put all the vegetables from the bag and cook for an hour and a half. Strain and get a great homemade broth.

The cleanest and easiest way to get the seeds out of a pomegranate is to cut it in half and put each half in a zip lock bag. Place the bag in the palm of your hand so that the half rests flat on it. With each hit with a wooden spoon, you will receive separated seeds. And thanks to the package, everything around will remain clean.

Store bananas separately from all other foods. They release substances that contribute to the rapid deterioration of products, and in addition, they sometimes unpleasantly flavor bakery products.

To bring the butter to room temperature faster, cut it into small cubes and arrange them on a plate, the larger the surface of the butter will interact with warm air, the faster it will heat up.

An easy way to clean your microwave. Pour half the water into the cup, cut the lemon, squeeze the juice into the bowl and throw the halves into the same place. Heat at maximum power for 3 minutes. Let stand for another 5 minutes, and then open the lid and wipe the walls inside with paper towels, all the dirt will be perfectly washed off.

Sometimes we overexpose the cakes in the oven. Don’t worry, just cut off the burnt parts, and then grease the cake with a simple syrup - it will return moisture and aroma to it, and if you make such a syrup in advance and flavor it with herbs and spices, it will be even tastier.

Do you know how easy it is to clean the blender bowl after use? Pour warm water into it and add a couple of drops of soap, cover and beat for 30 seconds. Steam and soap will do all the dirty work.

Have you noticed that on the second day the pasta dries out when you heat it in the microwave? And try steaming it a little - add a couple of tablespoons of water / broth to a plate, and cover with a special dome lid on top or just cling film. Then everything is as usual.

Nothing separates people like taste and unites people like appetite.

Boris Krutier

Everything you see I owe to spaghetti.

Sophia Loren

Warhol's images of Campbell soup are a brilliant satire of culture, and the soup itself is a brilliant satire of food.

Craig Kilburn

My friend Lily can identify 157 different types of cheese just by looking at the label.

Caroline Ahern

Whoever divides gets the last piece.

Mrs Rawson

Hunger tames even a lion.

Daniel Defoe

Health is much more dependent on our habits and nutrition than on the art of medicine.

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

List of recipes in the article:

Spaghetti with bolognese sauce

Photo Shutterstock

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

Classic Italian bolognese recipe

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

To prepare it, you will need the following ingredients:

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

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

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

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

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

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

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

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

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

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

Sauce for spaghetti bolognese with cream

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

The following products are required:

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

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

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

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

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

Bolognese sauce keeps well in freezer, for several months without losing the delicate taste and aroma

Bolognese- This is a delicious and satisfying Italian meat stew, originally christened by the French sauce.

Sauce from Bologna was first described in 1891, but was undoubtedly created earlier.

Bolognese is both a dressing for pasta (pasta, noodles, spaghetti), and integral part lasagna, casseroles. It is sometimes eaten with potatoes, vegetables or porridge.

Traditions different countries contributed to classic recipe bolognese a lot of "corrections" by creating a number of recipes "a la bolognese".

To make it easier for you to prepare bolognese sauce, we have prepared a number of the most successful and varied recipes.

Possible substitutions in recipes:

Instead of ground beef, you can use minced rabbit or chicken. Such a replacement will reduce the calorie content of the dish, and you will get minced chicken bolognese, rabbit meat, etc.
Water can be replaced with broth, cream with milk, and wine with grape juice.
Tomatoes can be used both canned and fresh, or in tomato juice (sauce).

Besides:

The sauce can be frozen in batches. So it will be stored for 3 months.
In the finished sauce according to the main recipe, you can add fried pieces of mushrooms.
Don't panic if the milk (cream) curdles as it evaporates - the sauce will eventually come out smooth.
When introducing salt - be careful - the sauce will boil away a little during languishing, so it's better to add salt at the end.

Spices and herbs that make bolognese sauce at home no worse than restaurant sauce: rosemary, oregano, nutmeg, lavrushka, basil, pepper, dried garlic, parsley, a mixture of Italian herbs.

Italian bolognese sauce

Prepare:

minced pork and beef - 0.5 kg
tomato sauce (ready) - 1 liter
carrots (large) and onions - 1 pc.
petiole celery (leg) - 1 pc.
olive oil - 4 tbsp.
white wine (dry) - 100 ml
water - 0.5 liters
salt, spices, herbs - at will and taste

You need to prepare like this:

In a high thick-walled frying pan (cauldron) in oil, fry and sweat finely chopped vegetables (until soft).
Add minced meat of both types, grind and simmer for 10 minutes.
Pour the wine in a trickle and simmer the sauce until it is absorbed into the meat.
Combine water with tomato sauce and pour into minced meat. On a minimum fire, simmer (after boiling) for an hour and a half to two. During this time, the sauce will thicken.
Salt, pepper, you can add your favorite spices for meat and keep on fire for the last 4-5 minutes.

This à la bolognese sauce is more tender than the previous one due to the milk component in the recipe.

Prepare:

minced pork and beef - 300 gr.
salted pork (dried with herbs) brisket (pancetta) - 100 gr.
tomatoes (in own juice) - 1 liter jar
tomato paste - 2 tbsp. l.
olive oil / vegetable - 1 tbsp.
butter - 30 gr.
dry wine (any) or broth - 300 ml
low-fat cream (10-15%) or milk - 300 ml
water (broth) - 1 liter
petiole celery (root) - 1 pc.
carrots and onions - 1 pc.
garlic cloves - 2 pcs.

You need to prepare like this:

In a high thick-walled frying pan (cauldron) in a mixture of oils, fry the brisket, then finely chopped vegetables and crushed garlic (until completely soft).
Add minced meat to the mixture, grind it and fry for 5-6 minutes.
Add cream and after boiling and let it boil for 10-15 minutes (until they are absorbed into the minced meat).
Add wine, bring back to a boil and simmer until it is absorbed into the meat.

Attention! Milk (cream) is introduced into the sauce first, and only then - wine. Pouring both liquids at the same time is unacceptable!

Grind tomatoes (without skins) with tomato paste and dilute with water. Pour the liquid into the minced meat, add salt, spices, herbs and wait for it to boil.
Simmer the sauce on the lowest heat (under a loosely closed lid) for about two hours. It needs to be stirred every quarter of an hour.

Attention! This recipe is also suitable for cooking bolognese in a slow cooker. After the vegetables and minced meat are fried, all the components are placed in the slow cooker and stewed in it for 45 minutes in the “Stew” mode.

Bolognese with mushrooms

In order to prepare this bolognese at home, you can use any edible mushrooms, both fresh and frozen, canned.

This sauce can be made with or without cream. Try it - both options are good!

Prepare:

any minced meat (ideally - pork-beef or chicken-pork) - 0.5 kg
mushrooms (champignons, you can mushrooms, chanterelles) - 250 gr.
tomato sauce or mashed tomatoes (in their own juice / fresh) - 0.5 liters
dry white wine (semi-dry) - 100 ml.
broth - 150 ml.
cream (10-15%) or milk - 100 ml (optional)
carrots and onions - 1 pc.
olive oil (vegetable) - 50 ml.
butter - 50 gr.
salt, spices and herbs - optional and to taste

You need to prepare like this:

Put the minced meat in a pan with vegetables and fry it for 15 minutes.
Add wine to the fried minced meat and then simmer the sauce until it evaporates (3-5 minutes).
Add tomato sauce or tomato puree (without skins) to the minced meat, bring to a boil, and, making the heat minimal, simmer for 13-15 minutes.
Cut the mushrooms finely, but not into crumbs, and fry in butter over low heat for 8-12 minutes.
Further: if you do not use cream, then immediately add the mushroom pieces to the meat-tomato mixture, if you do, then pour them over the mushrooms and evaporate the liquid. Only then add the mushrooms to the sauce.
After mixing the meat and mushroom components, pour in the broth and start salting the sauce and adding seasonings to it. Do it little by little, constantly trying.
It is necessary to simmer the sauce on a minimum heat from an hour to two or two and a half - the final density of the sauce depends on this. Stir the sauce every 10 minutes. It should gurgle slightly, but not boil.

The finished dish can be eaten immediately or frozen.

This is a low-calorie sauce - only 112 kcal per 100 grams! It is suitable for those who are on a diet. In addition to chicken, you can cook such a bolognese with minced rabbit. Then the sauce will become even more dietary.

Prepare:

minced chicken (preferably from breasts) - 250-300 gr.
pureed tomatoes (or tomato sauce) - 0.5 liters
tomato juice (from a bag or tomatoes) - 50 ml
onions and carrots - 1 pc.
dry red wine - 50 ml
vegetable oil (or olive) - 50 ml
cream 10% - 50 ml.
salt, herbs, spices - at will and taste

You need to prepare like this:

Fry chopped onions and carrots in oil (in a cauldron, deep frying pan) until soft.
Mix minced meat with vegetables and fry, constantly grinding it.
Add cream and simmer until the liquid has completely evaporated.
Pour the wine into the sauce, wait until it boils, remove from the stove and cover tightly. For 15-20 minutes, the minced meat will absorb the wine.
Put the pan back on the fire and pour in the tomato sauce and juice.
Salt and add the desired herbs and seasonings. After boiling, darken the sauce for about an hour.

Vegetarian bolognese sauce

Just because you don't eat meat doesn't mean you can't treat yourself to Italian sauce! This recipe can also be used during fasting and dieting (it has 92 kcal per 100 grams of sauce).

Prepare:

mushrooms (any, but mushrooms or champignons are better) - 100 gr.
onions and carrots - 1 pc.
Bulgarian pepper - 1 pc.
cabbage (broccoli, white or other) - 50 gr.
tomatoes - 0.5 kg
olive oil - 20 ml
salt, herbs, spices - at will and taste

You need to prepare like this:

Grind the onion, carrot and pepper and fry in oil until soft.
Boil the mushrooms slightly (champignons can be used raw), cut and add to the vegetables. Send grated tomatoes (without skins) and finely chopped cabbage here.
Wait for the boil, salt, add herbs and seasonings, then simmer on the fire for another 12-15 minutes. The finished sauce can be made completely homogeneous with a blender.

Attention! In this recipe, you can use zucchini or zucchini instead of cabbage.

Bolognese sauce for lasagna

Lasagna is easier to make than you think. It consists of sheets that are sold with the inscription "for lasagna", toppings (bolognese sauce and), as well as grated cheese.

We lay the sheet in a mold, grease with bolognese, pour over with bechamel and sprinkle with cheese. Similarly, we lay 3-4 sheets, the last one is poured only with bechamel and sprinkled with cheese. Bake the dish in the oven for 40-45 minutes.

How to cook bechamel can be found in the corresponding article. And here's how to create a bolognese sauce that will favorably emphasize the taste of lasagna, you will learn now.

Prepare:

meat - 0.5 kg
carrots and onions - 1 pc.
smoked brisket - 100 gr.
tomatoes - 3 pcs.
olive oil - 50 ml
dry wine - 50 ml
meat broth - 200 ml
salt, herbs, spices

You need to prepare like this:

Chop carrots and onions, fry in oil.
When the vegetables become soft, add finely chopped brisket and meat, scrolled through a meat grinder.
Mix everything and fry over low heat.
Pour in the wine and boil it down
Pour in mashed tomatoes (without skin) and meat broth. Simmer on low heat for 35-55 minutes, add salt and spices at the end, let it boil and remove from the stove.

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

Cooking tips you need to know

Bolognese cooking utensils must be non-stick (pot, frying pan or multicooker bowl).
To get the desired consistency of the sauce, the dish must be cooked for at least two hours.
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.
During the entire cooking time, it is necessary to ensure that the liquid does not boil away completely, otherwise the meat will not be juicy.
Stir the sauce regularly so it doesn't burn.
During cooking, the dish should boil a little.
The finished sauce should have a dense consistency, not liquid and not too thick. In color, it turns out to be a rich red hue.
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 need the following products:

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

Classic bolognese sauce recipe step by step recipe):

Minced meat is prepared from meat using a meat grinder.
All vegetables are washed and peeled, the skin is removed from the tomatoes.
Carrots are chopped on a grater. Tomatoes are cut into small cubes, celery and onions are chopped in the same way.
Two types of oil are placed in a dry frying pan, onions are added and cooked until transparent.
Pour out celery and carrots, keep on low heat for no more than five minutes, while constantly stirring so as not to burn.
After this time, the vegetables are placed chopped meat and cook for about ten minutes.
Add salt and spices to your liking, as well as chopped garlic.
After a minute, gradually pour the wine, stew over low heat for 25 minutes.
Tomatoes, herbs and broth are placed in the mixture.
Ready for an hour and a half.
Pour 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 bulb;
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 a classic bolognese - with tomato paste:

Minced meat is made from two types of meat.
Carrots are crushed with a grater, garlic - through a press, celery and onions are chopped into thin strips.
Two types of oil are placed in the pan, onion and garlic are added. When it turns golden, add the rest of the vegetables and cook for five minutes.
Minced meat is fried separately, it should brown.
Carefully pour in the wine and simmer. When the liquid has completely evaporated, add the broth and tomato paste. Use a quality product, the taste of the finished dish depends on it.
Five minutes later, vegetables, spices and salt are added.
After an hour and a half, pour in the cream.
You can turn it off after 30 minutes.

With olives

For 250 g minced meat you will need:

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

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

Olive oil is poured into the pan, finely chopped onion and pepper are added, vegetables are fried for two minutes.
Place the minced meat and cook for 15 minutes.
Pour milk, stew for five minutes.
Add tomatoes cut into small cubes.
When the sauce boils, add olives, previously cut in half.
Add salt and spices.
Stew until fully cooked.

With mushrooms and minced chicken

For 200 g minced chicken you will need:

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

Cooking:

Place diced onion in a skillet with olive oil. When it turns golden, add the mushrooms, chopped into thin plates. Fry over high heat for 5 minutes.
Minced meat is poured over the vegetables and stewed until it brightens.
Pour in the cream and simmer over low heat to evaporate all the moisture.
Add wine and stand for 5 minutes.
The pulp of tomatoes is chopped into small cubes, poured into a pan along with tomato paste, salt and herbs are added to taste.
Stew for about an hour, add garlic. You can turn it off after 10 minutes.

Vegetarian option

Ingredients:

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

The vegetarian version is somewhat different from the classic bolognese recipe. The recipe looks like this:

Finely chop the onion and garlic, rub the carrots on a grater, cut the pepper into small cubes.
Pre-fry the onions with garlic, when they become transparent in color, pour the carrots and cook for five minutes.
Pepper is added and kept for another 3 minutes.
Mushrooms cut into thin plates are placed in a pan, followed by chopped tomatoes.
After 10 minutes, basil, salt, spices and broccoli are sent to the vegetables. You can turn it off after fifteen minutes.
Warm sauce is ground with a blender. After that, it can be served at the table.

How to cook pasta

For 125 grams of pasta you will need:

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

Step by step classic bolognese pasta recipe:

Diced onion and grated carrots are fried in olive oil.
When the vegetables turn golden, you can add minced meat and salt. Ready for a quarter of an hour.
In a separate container, mix water, herbs, tomato paste and diced tomatoes (previously peeled). Stir thoroughly and pour into the pan, simmer for 30 minutes.
Pour the chopped garlic and cook for another 5 minutes.
Pasta is boiled until fully cooked in salted water, washed, waiting for the excess liquid to drain. To keep them from sticking together, add a little olive oil.
Spread 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 of 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:

All vegetables are finely chopped with a knife, carrots are chopped on a grater, bacon is chopped into small cubes.
Pre-fry onions and garlic, when the vegetables change color, add carrots and celery.
After ten minutes, add bacon, cook until all the fat is gone from it.
Minced meat is placed in the pan. When it brightens, pour in the wine in a neat stream and wait until it has completely evaporated.
When there is no liquid left in the minced meat, you can add water, tomato paste, salt, herbs and spices. Cooked for a little over an hour.
Spaghetti is boiled until tender, thrown into a colander, washed and waited for all the liquid to drain.
Spaghetti is laid out on a dish in a circle in the form of a bird's nest, sauce is placed in the middle.
If desired, sprinkle grated cheese on top.

How to cook an unforgettable lasagna with two sauces

Consider the cooking process in detail.

The first step is preparing sheets for lasagna. Flour (300 grams) is sifted and poured onto the table in the form of a slide, a small depression is made in the middle. 50 ml of water, 25 ml of olive oil are poured there, a couple of eggs are driven in and salted. Begin to knead the dough thoroughly, it should turn out to be quite elastic.

After that, it is left for half an hour, then divided into three identical parts and rolled out (thickness no more than 1.5 mm). Each rolled part is shaped into a rectangle.

The second step is the bolognese sauce. Grind one onion, a couple of cloves of garlic, grate carrots. First, fry the onion and garlic in olive oil. When they become transparent in color, add carrots and simmer for ten minutes.

Pour 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 to the 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. Pour 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, salt. Simmer another fifteen minutes.

The fourth step is assembling the lasagna. A little bechamel sauce is poured into a special rectangular shape (the total mass is visually divided into three parts), a sheet of dough is laid on top (it must be covered with sauce). Spread half of the bolognese sauce evenly on the dough, sprinkle everything on top with plenty of grated hard cheese, pour bechamel sauce again and lay a layer of dough. Top with another layer of cheese and bechamel. Bake for half an hour at a temperature of 180 degrees.

Unforgettable lasagna bolognese is ready!

When cooking minced meat, it must be thoroughly broken with a spatula so that there are no lumps.
The vegetables in the sauce should sort of dissolve, which is why they are finely chopped.
The skins must be removed from 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 very easily lag behind.
It is best to cook minced meat yourself. If you have purchased a ready-made product, spices will help improve the taste.
If you like thinner sauces, you can add some tomato juice.
You can reduce the cooking time if all the ingredients are fried separately, and then combined and simmered until cooked through.

This article has selected classic step-by-step bolognese recipes with photos. This dish is hearty 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 - 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 set aside the tomato part of the Bolognese sauce and proceed to the preparation of 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 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 à la Bolognese sauce is a great addition to pasta, homemade noodles or homemade lasagne.

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) are perfect. In the latter case, they need to be kept for a couple of minutes in boiling water (after making a cross-shaped incision on the side opposite the stalk), then remove the skin and finely chop the flesh. Do not forget to flavor meat with vegetables with bay 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. Bay leaf throw it away - it has given up its flavor 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). Bon appetit!

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 to the vegetables Ground beef 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 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 ground black pepper to it, mix all the ingredients again and taste the finished Bolognese sauce. Bring the sauce to the right degree of saltiness and generously season the pasta with it!

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 the maximum taste of the sauce, you can let it brew for about 6 hours.

We boil our pasta and serve them with a delicate Bolognese sauce.

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. Bon appetit!

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

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

The sauce turned out really delicious!