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 anywhere?) The right 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 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 for this very 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 batter or filling - pour them into a mold that is already installed in the oven (slightly push 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 accumulates decently, in large saucepan bring the water to a boil, 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 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 it with a special dome lid or just cling film on top. 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.
Bolognese pasta is traditional dish for Italian cuisine. For the inhabitants of Italy, pasta is a favorite product that is complemented by various sauces. For the first time "Bolognese" was prepared in the city of Bologna, where the name came from. There are several recipe options for this dish, and anyone can learn how to cook them.
The composition of the classic recipe includes meat and tomatoes, which are complemented by spices and herbs.
To make the dish tasty, there are several simple tips for its preparation:
- The consistency of the gravy should be thick, but at the same time homogeneous. Of great importance is the characteristic brilliance;
- It is not recommended to use tomatoes together with the peel. To remove it, you need to lower the vegetables for a couple of seconds in boiling water. By the way, tomatoes can be used by cutting into slices, or chopping in a blender;
- pasta should not be boiled, they are cooked al dente, that is, left a little hard.
Many are interested in the calorie value of Bolognese pasta. It should be said right away that pasta is not diet dish, since there are 913 kcal per 100 g. Despite this, nutritionists sometimes allow themselves to indulge in a small portion of pasta.
Classic pasta recipe with bolognese sauce
This recipe appeared before everyone else, thanks to culinary experiments housewives in Italy. Most restaurants still use it today. The composition of the ingredients is quite affordable, the main thing is to know how to combine them correctly.
- a pack of spaghetti, onion, carrot, celery stalk;
- 100 g pancetta;
- 300 g of ground beef and pork;
- 1 st. milk and the same amount of dry red wine;
- 800 g tomatoes in their own juice, Italian herbs;
- 2 cloves of garlic;
- 2 tbsp. spoons of olive;
- 35 g butter, nutmeg salt pepper.
Cooking:
- Clean all vegetables, wash and cut into small cubes. You also need to chop the pancetta. Take a saucepan, heat two types of oil in it and fry everything for 7 minutes;
- Send both types of meat there and fry everything over high heat. It is important to constantly stir and break up lumps. In general, the process will take approximately 10 minutes;
- At the next stage of cooking spaghetti "Bolognese" you need to pour milk into the meat and simmer until it is completely absorbed. Then pour in the wine, keep stirring until the sauce thickens;
- Remove the tomatoes from the jar and, together with the available juice, mash them well. Add spices, salt and Italian herbs to them, and then mix everything well. Add the tomatoes to the other ingredients, cover the saucepan with a lid and simmer over low heat for 2 hours. Periodically, the sauce should be stirred and hot water added at the moment when it becomes too thick.
As for pasta, they need to be boiled as indicated on the package. Remember that they must remain a little firm. Arrange them on plates, and put the sauce on top in the center.
Bolognese pasta recipe in a slow cooker
Many people different dishes cooked using a slow cooker, which greatly simplifies the process, but does not worsen the taste. In addition, the calorie content of this dish also remains unchanged.
For cooking, you need to take:
- 200 g of paste;
- 300 g minced meat;
- 3 tomatoes;
- 3 cloves of garlic, onion, salt and pepper.
Cooking:
- First you need to peel the onion and cut it into a small cube. On the multicooker display, select the "Baking" mode, and set the time to 35 minutes. and fry the onion in it;
- When it becomes transparent, add chopped garlic to the bowl. Peel the tomatoes, as indicated above, and then grate them or cut into small cubes;
- Add the tomatoes to the onions and, stirring, cook in the slow cooker for another 5 minutes. After that, put the tomato paste there and mix again. Cook 3 more minutes. under a closed lid;
- After the time has passed, send the minced meat to the bowl, mix well and add a little hot water. Don't forget to salt and pepper to taste. Continue cooking until the beep sounds. After that, hold the sauce for another 5 minutes. in the "Heating" mode.
Macaroni must be cooked separately and mixed with sauce before serving.
How to cook Pasta Bolognese with Bacon?
One of the variants of a popular dish, which, thanks to bacon, becomes more fragrant and tasty. You can cook it for any meal.
This recipe includes the following:
- 300 g pasta, bacon, as well as beef;
- 2 tbsp. spoons olive oil and tomato paste;
- 50 g butter, carrots;
- 100 g of lettuce and the same amount of parmesan cheese;
- 3 cloves of garlic;
- 110 ml red wine, salt and spices.
Cooking:
- First, boil the pasta as directed on the package, adding salt and olive oil. After that, turn them over in a colander and rinse with water;
- Mince the meat until minced. To do this, you can use either a blender or a meat grinder;
- Peel and grate the carrots, chop the lettuce and garlic. Bacon should be cut into thin slices. Separately grate and cheese;
- For the Bolognese sauce, melt the butter in a saucepan and fry over a medium heat with beck until golden brown. Add onion and garlic there and fry them for a couple of minutes;
- Send carrots and vegetables there until golden brown. Take care of the minced meat, which needs to be kneaded and sent to a saucepan. Simmer everything over low heat, kneading lumps of meat from time to time;
- When the minced meat is fried a little, pour in the tomato paste and wine. Increase the heat and continue cooking without closing the lid to allow excess moisture to evaporate. Don't forget to add salt and pepper, as well as cheese. Mix everything well and cook covered for another 10 minutes.
Serve pasta with sauce.
Bolognese pasta recipe with minced meat and vegetables
A delicious dish does not require any additives, as it is satisfying. It can be served for a regular dinner and even for a holiday. Thanks to step by step recipe everyone will be able to cook delicious pasta.
For this recipe you need to take:
- 200 g spaghetti;
- a can of canned corn;
- salt pepper;
- 3 large carrots, onion;
- 1 teaspoon of vegetable oil;
- 250 g minced pork and beef;
- 0.5 g of passivated tomatoes;
- 1 teaspoon of Maggi dry broth;
- parsley and 50 g cheese durum varieties.
Cooking:
- The first thing to do is boil the pasta until al dente. Throw them in a colander and let the water drain;
- Open the corn and remove the liquid from it. Grate the carrots, and cut the onion into a small cube;
- Heat oil in a deep skillet and add meat, salt and pepper. Fry for several minutes, constantly kneading the lumps. Put prepared vegetables there. Fry a little, and then send pre-crushed tomatoes in their own juice, 1 tbsp. water and dry broth;
- When everything boils, simmer everything for 10 minutes. on moderate heat. Then send spices there, for example, spicy lovers can use chili powder. Add corn to the pan;
- Put the spaghetti in a baking dish, pour over the sauce and sprinkle everything with cheese. Bake in the oven for 20 minutes. at 200 degrees.
Serve with greens. All the presented pasta bolognese recipes are simple and they allow you to cook delicious and hearty meal. If desired, you can add your favorite spices or herbs, which will make the sauce even more fragrant.
Spaghetti with Bolognese sauce is a classic of Italian cuisine, a dish both famous and new in its execution. It turns out that you can make pasta bolognese with or without carrots, use bacon and do without it. But the obligatory components of this dish are meat (usually mixed), wine, broth, tomatoes, onions and garlic.
Italians cook spaghetti sauce for at least 2 hours, but in my opinion, it is not necessary to cook it for so long if the meat becomes tender and the sauce boils down properly. In my recipe, I did not grind the meat into minced meat, but simply chopped it very finely in a frozen form. It turned out no worse.
So, for cooking, we need the following products:
Heat up the butter in a saucepan and vegetable oil. Fry chopped garlic and chopped onion in it. Fry until garlic smells and onions become transparent.
Add minced meat or finely chopped meat. Fry everything together for 15 minutes, so that the meat acquires a pleasant reddish hue.
Then pour in the wine and keep on fire until the alcohol evaporates.
At this time, chop the tomatoes. Chopped tomatoes from cans are well suited for this purpose. If there are none, then you can take tomato paste or sauce. I had fresh tomatoes and tomato paste.
Once the alcohol has evaporated, you can add beef broth, tomatoes and tomato paste. Leave on fire until completely boiled, about 30-40 minutes.
Add herbs and spices, salt to taste. If acidity is strongly felt, then add a pinch of sugar.
Grate Parmesan cheese on a fine grater.
The sauce will be ready when all the liquid in it has evaporated by half, and the minced meat becomes soft.
Boil durum wheat spaghetti in salted water with a drop of oil, as directed on the package. Cook until al dente, do not overcook.
Then drain the water. Spaghetti can be mixed with Bolognese sauce, or you can simply put the sauce on top of the spaghetti.
Sprinkle with chopped parsley and cheese. Bon Appetit!
Serve immediately.
Ready-made Bolognese pasta.
Pasta can easily be called the product that even the smallest household inhabitants prefer more than others, including capricious, fastidious and unwilling to eat adult food.
It is pasta that attracts children both for its look and taste, and no matter how you cook them, lunch will be a hit. But if you want to not only feed the kids, but also give their growing organisms all the necessary trace elements, prefer Bolognese pasta, which contains tomato, carrots, various greens, and meat.
Ingredients:
- 400 g pasta
- 1/2 kg ground beef
- 2 carrots
- 1 small onion
- 1 sprig of celery
- 1/2 l tomato paste
- olive oil
- basil
- parsley
If the dish is intended for adult eaters, then the list of ingredients can also include:
- white table wine
- black pepper
How to cook pasta with minced meat "Bolognese"
1. Chop the onions and cut the carrots into small pieces, and then fry them in a deep frying pan or saucepan with a little olive oil.
2. If only adult households are to dine, then it's time to add a little white table wine to the contents of the pan and mix everything.
3. When the vegetables are golden, add tomato paste and basil to them, and then leave it all on low heat for 10 minutes.
4. Meanwhile, cook pasta according to package directions. In most cases, this will take you about 8-10 minutes. Keep in mind that undercooked pasta has a less pronounced taste and resembles chewing gum when eaten. If they are overcooked, they become too soft and also lose their taste. In the absence of proper experience, but wanting to get pasta of the best consistency, just taste the pasta as often as possible when cooking.
5. Drain the water from the finished pasta and rinse them.
6. Take the minced meat, salt it and, if no younger family members are expected at the table, pepper and add any spices to taste.
7. Fry the minced meat in a pan with olive oil, and when the meat is ready, add it to the previously obtained tomato sauce. Stir the sauce with the meat and let it brew for 5 minutes.
8. Put the pan with the sauce on a slow fire, add the pasta there and mix everything thoroughly.
| Spaghetti (packing 30 rubles) | 450 gr. | |
| Homemade minced meat (pork and beef) 175 rubles | 700 gr. | |
| Tomato paste (30 rubles) | 150-200 gr. | |
| Parmesan or other hard cheese (100 rubles per 200 gr.) | 150-200 gr. | |
| Dry red wine (to your taste) - 250 rubles | 100-150 ml. | |
| Onion (5 rubles) | 1 PC. | |
| Carrots (5 rubles) | 1 PC. | |
| Garlic (5 rubles) | 3-4 cloves | |
| Fresh or dried basil (30 rubles) | package 15 g | |
| Butter (60 rubles per pack) | 60 gr. | |
| Olive or sunflower oil | ||
| Salt, pepper to taste |
The cost of products for spaghetti bolognese as of 06/01/14: 690 rubles.
Bolognese is one of the most popular meat sauces for dishes with spaghetti or other pasta.
It turned out that my bolognese turned out to be very simplified. So I did not find celery in the store, they did not cook meat broth, and replaced the tomatoes with tomato paste. It is better to replace the tomato paste in this recipe with a 500-700 ml can of tomatoes in their own juice. Grind them in a blender and use where tomato paste is added in the recipe.
The sauce must be prepared for at least 2 hours, for which there was no time on a weekday. But in the end, it still turned out very tasty.
In the future I will make bolognese with tagliatelle classic recipe, where I will take as a basis the Italian traditions of preparing this sauce.
Before cooking, some information about the sauce:
Bolognese sauce(Italian Ragù alla bolognese, French Sauce bolognaise) - meat sauce for pasta from Bologna. Traditionally prepared by the inhabitants of Bologna with fresh tagliatelle (Italian: tagliatelle alla bolognese) or green lasagna. Less traditionally, the sauce is served with other types of pasta. Also there are serving with mashed potatoes.
The officially recommended recipe by the delegation from Bologna in the Accademia Italiana della Cucina limits the composition of Bolognese sauce to the following ingredients: beef, pork, pancetta (Italian bacon), onions, carrots, celery, tomato paste, meat broth, red wine. Add milk or cream if desired.
Spaghetti bolognese. Step by step cooking at home:
- Finely chop the onion and garlic. We rub carrots.
Add 60g of butter and 2 tablespoons of sunflower or olive oil to the pan. Saute the vegetables over medium heat for 4-5 minutes until the onion is translucent.
Transfer cooked vegetables to a separate bowl.
- Stami water for pasta on fire in the classic ratio of 1000/100/5-10 (water / pasta / salt).
In the pan where the vegetables were fried, add 2 tablespoons of sunflower or olive oil. Fry minced meat on medium heat. Stir and break it into small pieces. We add some salt.
When moisture comes out of the minced meat, pour in 100-150 ml of dry red wine. Simmer over low heat for 5-7 minutes, stirring once a minute, until the wine has evaporated.
If the water in the pan boils, then we throw in the spaghetti to cook.
- Add 4 tablespoons of tomato paste to the minced meat and mix.
We scoop out a glass of water from the pan with pasta and add to the pan. When the liquid boils, add the fried vegetables, herbs, salt and pepper.
Let simmer over low heat while the pasta cooks.
If the sauce is too thick, add another 100 ml of water from the spaghetti pot to the bolognese.
- Drain the cooked pasta in a colander and return to the pot. Pour in the prepared bolognese sauce.
Mix thoroughly and cover for a minute while grating the Parmesan and removing the plate.
- The spaghetti bolognese recipe is ready.
Sprinkle the serving with grated cheese and buon appetito.
