Spaghetti with tomato bolognese recipe. Homemade bolognese sauce recipe for spaghetti

Spaghetti (pack 30 RUR)		450 gr.
Homemade minced meat (pork and beef) 175 rub.		700 gr.
Tomato paste (30 rub.)		150-200 gr.
Parmesan or other hard cheese (100 rub. per 200 g.)		150-200 gr.
Dry red wine (to your taste) - 250 rub.		100-150 ml.
Onions (5 rub.)		1 PC.
Carrots (5 rub.)		1 PC.
Garlic (5 rub.)		3-4 cloves
Fresh or dried basil (30 RUR)		packaging 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 couldn’t find celery in the store, they didn’t make meat broth, and I 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, which there was no time for on a weekday. But in the end it still turned out very tasty.

In the future I will make bolognese with tagliatelle according to the classic recipe, where I will take the Italian traditions of preparing this sauce as a basis.

Before cooking, a little information about the sauce:

Bolognese sauce(Italian: Ragù alla bolognese, French: Sauce bolognaise) - meat pasta sauce originally from Bologna. Traditionally prepared by the residents of Bologna with fresh tagliatelle (Italian: tagliatelle alla bolognese) or green lasagna. Less traditionally, the sauce is served with other types of pasta. Serving with mashed potatoes is also common.

The officially recommended recipe by the Bologna delegation to the Accademia Italiana della Cucina limits the Bolognese sauce to the following ingredients: beef, pork, pancetta (Italian bacon), onion, carrots, celery, tomato paste, meat broth, red wine. If desired, add milk or cream.

Spaghetti bolognese. Step-by-step preparation at home:

1. Finely chop the onion and garlic. Grate the carrots.
   Add 60g of butter and 2 tablespoons of sunflower or olive oil to the pan. Fry the vegetables over medium heat for 4-5 minutes until the onion becomes transparent.
   Place the prepared vegetables into a separate bowl.
   
   
2. Bring the pasta water to the fire in the classic ratio of 1000/100/5-10 (water/pasta/salt).
   Add 2 tablespoons of sunflower or olive oil to the pan where the vegetables were fried. Fry the minced meat over medium heat. Stir and divide it into small pieces. Add a little salt.
   When the 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 evaporates.
   If the water in the pan boils, then add the spaghetti to cook.
   
   
3. Add 4 tablespoons of tomato paste to the minced meat and mix.
   Scoop out a cup of water from the pot with the pasta and add it to the pan. When the liquid boils, add fried vegetables, herbs, salt and pepper.
   Leave to simmer over low heat while the pasta is cooked.
   If the sauce is too thick, add another 100 ml of water from the spaghetti pan to the bolognese.
   
   
4. Place the finished pasta in a colander and return it to the pan. Pour in the prepared bolognese sauce.
   Mix thoroughly and cover for a minute while we grate the Parmesan and remove to a plate.
   
   
5. The spaghetti bolognese recipe is ready.
   Sprinkle the serving with grated cheese and buon appetito.
   
   

Hello, today we will share with you a recipe for pasta with bolognese sauce. This dish is perfect as a second dish for lunch. Thanks to the delicious Bolognese sauce, ordinary pasta will acquire a delicious and unique taste! It will take you about 40-50 minutes to prepare this dish. The recipe is for 3-4 servings.

Ingredients

• Minced beef - 500 g
• Pasta - 400 g
• Onions - 2 pcs.
• Garlic - 2 cloves
• Hard cheese - 150 g
• Tomato paste - 100 g
• Salt - to taste
• Ground black pepper- taste

Information

Second course
Servings - 4
Cooking time - 50 min

Pasta with Bolognese sauce: how to cook

First, we need to put all the necessary ingredients on the table: ground beef, pasta, onions, garlic, cheese, tomatoes, tomato paste, salt and pepper. We start preparing the dish with Bolognese sauce. Take an onion, peel it and chop it finely. Place in a preheated frying pan greased with vegetable or olive oil. Also peel and finely chop the garlic and add to the onion. Fry everything for about 5 minutes until golden brown.

Add ground beef to the fried onions and garlic.

Fry over medium heat until the minced meat changes color to gray, add salt and pepper to taste.

Place tomato paste in a frying pan.

Mix everything thoroughly; if you wish, you can add some seasonings and herbs.

We have some tomatoes left. They need to be scalded in boiling water, peeled and finely chopped to make a paste. After this, add the tomatoes to the pan and simmer everything over low heat for about 15 minutes.

While the sauce is simmering, start with the pasta. They need to be boiled (be careful not to overcook).

This classic spaghetti bolognese recipe will come in handy in any situation: whether you are preparing a holiday dinner or on a regular weekday. This pasta will appeal to both the male half and the fair sex, which is why I am publishing the recipe on the eve of Valentine's Day. Have a romantic candlelit dinner in Italian style! And the main thing is that this pasta is prepared very easily and quickly, which will not distract you from the holiday...

Ingredients for 2 servings:

For a larger number of servings, increase all ingredients in equal parts if necessary!

• 200 g minced beef
• 300 grams of tomatoes in their own juice
• 2 tbsp tomato paste
• 1 stalk of celery
• 0.5 medium sized carrots
• 1 medium onion
• 1 clove of garlic
• 2-3 sprigs of parsley
• 2-3 sprigs of fresh basil (dry can be used in winter)
• Italian seasoning mix
• ground black pepper
• olive oil (or any flavourless vegetable oil)
• 200 g spaghetti
• salt
• grated Parmesan for serving (optional)

Cooking method:

1. Pour water into a small saucepan and bring it to a boil. Add a little salt and immerse the spaghetti in water, boil until tender.
2. Meanwhile, very finely chop the onion, celery stalk and garlic. Grate the carrots on a fine grater. Remove the skins from the tomatoes and mash them with a fork in a separate bowl.
3. Make bolognese sauce. To do this, heat a deep frying pan/pan with a thick bottom with a spoon of olive (vegetable) oil. First, fry the onion, carrots, celery and garlic. Cook over moderate heat for about 6-8 minutes until softened. Then add the minced meat and fry everything together for 3-4 minutes, stirring until the minced meat changes color.
   
4. Add tomatoes along with juice, 2 tablespoons of tomato paste. Season with pepper, add dried herbs and finely chopped herbs (if you have fresh basil, leave 2-3 leaves for serving, add the rest to the Bolognese sauce). Scoop 1 ladle of pasta water and add this water directly to the sauce in the pan. Stir, cover and simmer over low heat for about 20-25 minutes.
   
5. The spaghetti is cooked, drain it in a colander and rinse with cold water to stop the cooking process. Drizzle a little oil over the spaghetti and toss to coat. Leave until the sauce is ready.
6. When the Bolognese sauce is ready, add the spaghetti directly to it and mix well so that all the pasta is coated with the sauce. Warm for 1 minute and remove from heat.
7. Serve the spaghetti with Bolognese sauce, top with grated Parmesan and garnish with a fresh basil leaf (or any other herb). Enjoy your meal!

One of the most famous dishes of Italian cuisine, distinguished by its simplicity, richness and unique taste, is spaghetti Bolognese. In Italy, neither family gatherings nor a festive dinner in a restaurant are complete without them.

This dish has long won the love of gourmets outside its homeland, thanks to the combination of simple ingredients, simple cooking process and unsurpassed taste characteristics. Therefore, today we will talk about how to prepare it at home.

What is the difference between the dish and other pasta products with minced meat?

The cooking process includes two main stages: boiling the spaghetti and preparing the sauce itself based on minced meat and tomato paste.

Unlike other similar dishes made from pasta and minced meat, the traditional Bolognese recipe involves simmering the sauce for a long time (from two to four hours), due to which a homogeneous and elastic consistency and a bright, rich taste are achieved.

You can find many variations offering ways to expressly prepare this sauce, taking 30-40 minutes. Many of them really allow you to get good results. But if you want to experience the classic taste of an Italian dish, do not regret spending time on it at least once, because it is worth it.

The good news is that bolognese can be made ahead and stored in the freezer for a long time. The taste characteristics of the sauce are not lost after defrosting. In this case, you can very quickly please your guests and family with a hearty and beautiful dinner. By the way, you can use it not only with spaghetti, but also with futiccini and other pasta.

Little tricks to help the housewife

Before you start cooking, you should learn a few simple secrets. They will help you avoid common mistakes that can lead to a loss of taste in the finished dish.

1. Use only spaghetti made from durum wheat. In this case, they will not boil and stick together. By the way, this is precisely the secret of the beautiful figures of Italian women who remain slim despite their love of pasta.
2. Place spaghetti in boiling salted water and strictly adhere to the cooking time specified by the manufacturer. You can add a spoon of vegetable oil. Properly boiled pasta should be elastic and somewhat tough on the outside.
3. Once cooked, drain the spaghetti in a colander and allow the liquid to drain. It is not recommended to rinse them with cold water, as this will negatively affect the taste.
4. For the sauce you will need two types of minced meat: pork and beef. It needs to be mashed very well with a fork and stirred constantly while frying to avoid the formation of lumps. Moreover, it is necessary to achieve a uniform consistency before pouring in the wine and milk, otherwise it will no longer be possible to eliminate the lumps.
5. Chop the vegetables for the sauce as finely as possible so that they dissolve almost completely during stewing.
6. Pour milk and wine into Bolognese only one at a time, milk first. Only after it has been completely absorbed and evaporated can you add wine. Otherwise, the taste of the dish will be irreparably spoiled.
7. Simmer the sauce for at least two hours over low heat with the lid closed or slightly open. Ideally, the sauce should barely simmer, without large bubbles on the surface. In this case, you should mix it thoroughly every 10-15 minutes.

By following these tricks, you can easily cook spaghetti with a sauce invented in the small Italian town of Bologna the first time.

Traditional way of cooking

Let's start with preparing bolognese, for which we will need:

• minced pork and beef – 250 and 400 grams, respectively;
• pancetta (or any bacon) – 100 g;
• butter – 10 grams;
• olive oil – 4 tablespoons;
• ripe tomatoes – 0.5 kg;
• tomato paste – 7-9 tablespoons;
• half a glass of milk;
• half a glass of dry red wine;
• 1/2 cup boiling water or meat broth;
• one medium sized carrot;
• one large onion;
• celery root;
• garlic – 2-3 cloves;
• mixture of Italian herbs - 2 teaspoons;
• Parmesan cheese – 150-200 grams;
• salt and pepper - to taste.

1. Place the olive oil and butter mixture in a frying pan or heavy-bottomed saucepan.
2. Cut the pancetta into thin slices and add to the oil, leaving to fry for 15 minutes.
3. At this time, chop all the vegetables very finely: onions, garlic, carrots and celery.
4. Place the vegetables to fry in a preheated frying pan until golden brown, remembering to stir to avoid excessive caramelization.
5. Set the heat to maximum and quickly add the minced meat, vigorously kneading any lumps that form. Stirring constantly, wait until all the juice is absorbed and evaporated, and the minced meat begins to brown. Our task is to achieve the formation of a uniform golden crust, after which reduce the heat to medium.
6. Pour in the milk and simmer until it is completely absorbed. Assuming you have taken a fresh product, do not be alarmed if curd flakes appear. They will subsequently dissolve. Don't forget to stir the contents of the pan all the time.
7. Pour in the wine and, stirring again, wait for it to evaporate until the minced meat begins to brown.
8. Move the minced meat to the side and add tomato paste to the pan. In principle, you can fry the pasta in another pan, but why dirty a lot of dishes? Fry it a little and mix with minced meat, seasoning with pepper and a mixture of Italian herbs.
9. Peel the skins from the tomatoes. To do this, make a cross-shaped cut on top and lower it into boiling water for 7-10 seconds. Then quickly place it in cold water. The skin will come off instantly after such manipulations.
10. Finely chop the peeled tomatoes with a sharp knife so as not to lose excess juice.
11. Add the tomatoes to the mixture and stir vigorously, trying to crush the tomato pieces into smaller components. Wait until the tomatoes become soft.
12. Pour in half a glass of water or meat broth. An excellent result will be obtained from broth cooked on beef bones with the addition of vegetables (parsley root, onions and carrots). Season the mixture with salt to taste and reduce heat to the lowest possible level.
13. Cover the sauce with a lid and leave to simmer for at least two hours. Make sure that the contents of the pan do not boil violently under any circumstances. Subtle bubbles should form on the surface. Periodically, as needed, add water or broth so that the Bolognese does not fry, but stews. Also, do not forget to stir the dish every 15 minutes.

After a few hours, you should have a shiny, homogeneous mass of dense consistency. Before serving the sauce, you need to let it brew. To do this, remove the pan from the heat and let the bolognese “rest” under the lid.

It is impossible to ignore 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 treasured word at least once.

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

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

This trinity is called soffrito in Italian, and mirepoix in French. Used in other sauces, soups and other dishes.

Fry the vegetables until soft and set aside.

Let's start with the meat part. We take the meat in half (pork and beef). It's a big mistake when you add minced meat to vegetables and fry it there. For a rich, strong flavor, you need to caramelize the meat, in other words, fry it to a crisp. Knead the minced meat well with a spatula so that there are no large lumps of meat.

First, the meat will be stewed in its own juices. Gradually you will hear that it is no longer bubbling, but frying. 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 briefly called 1110. It is easy to remember and important to follow - for every 100 grams of pasta, prepare 1 liter of boiling water and 10 grams of salt. Then cook according to the recommendations on the package.

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

Under no circumstances should you mix the sauce with the pasta right away. It’s better to do this already in a plate, it tastes better!

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

Does the recipe say to use eggs at room temperature? There is no need to prepare for this several hours in advance. Simply place the cold egg in a bowl of warm water. Quite quickly it will reach room temperature.

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

For a brighter, greener pesto, soak the basil in boiling water for 30 seconds and then in an ice bath. Then everything follows the recipe. You will be surprised at how nice the color the pesto will be even in paste.

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

It turns out that the older the egg, the easier it will be to peel it after boiling. If you like boiled eggs, just set aside a few from each new purchase for these purposes. Use fresher ones in baking or for omelettes.

Have you noticed that homemade ice cream becomes 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 a recipe calls for steam in the oven, they usually say place a bowl of water on the bottom shelf. Instead, take a cupcake tin and fill each well with water. This form is much easier to handle; you won’t spill anything or get burned.

Whenever you use very liquid dough or filling for baking, pour it into a mold that is already installed in the oven (pull the baking sheet or rack out slightly). This way you will definitely not spill anything while you carry the pan to the oven.

When you cook pasta with sauces, you always want to have fewer dirty dishes. Instead of using a colander, simply attach a large knife to the pan. It will do a great job of draining the water while holding the pasta. It is especially effective when you cook only 2-3 servings.

Get a large zip lock bag. Place leftover vegetables in it and store in the freezer. When there is a decent amount of accumulation, bring the water to a boil in a large saucepan, add all the vegetables from the bag and cook for an hour and a half. Strain and get great homemade broth.

The cleanest and easiest way to remove the seeds from a pomegranate is to cut it in half and place each half in a ziplock bag. Place the bag on your palm so that the half is flat on it. With each stroke of the wooden spoon, you will get separated seeds. And thanks to the package, everything around will remain clean.

Store bananas separately from all other foods. They emit substances that contribute to rapid spoilage of food, and in addition, sometimes they unpleasantly flavor baked goods.

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

An easy way to clean your microwave. Fill the cup halfway with water, cut the lemon, squeeze the juice into the cup and throw the halves in there. Heat at maximum power for 3 minutes. Let it sit for another 5 minutes, and then open the lid and wipe the inside walls with paper towels, all the dirt will be washed off perfectly.

Sometimes we overcook the cakes in the oven. Don't worry, just cut off the burnt parts, and then brush the crust with simple syrup - it will return moisture and flavor 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 jar after use? Pour warm water into it and add a couple of drops of soap, cover with a lid 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? Try steaming it slightly - add a couple of spoons of water/broth to a plate, and cover the top with a special dome lid or just cling film. Then everything is as usual.

Nothing divides people like taste, and nothing unites people like appetite.

Boris Krutier

I owe everything you see to spaghetti.

Sophia Loren

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

Craig Kilburn

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

Caroline Ahern

The one who divides gets the last piece.

Mrs Rawson

Hunger tames even a lion.

Daniel Defoe

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