Two approaches: classic Italian spaghetti bolognese. Recipe for bolognese sauce at home: it is preparing for a long time, but your fingers are preferred how to cook spaghetti bolognese with finished sauce

Irina Kamshilina

Prepare for someone much more pleasant than for yourself))

Content

Pasta is a classic Italian dish, known all over the world. It is traditionally called Macarona. According to researchers italian cuisineIn Italy, there are no less than 300 species of pasta, and the number of recipes based on them is calculated by many thousands. Want to learn how to cook one of best recipes Paste - A la Bolognez?

What is pasta bolognese

Pasta A la Bolognez - one of famous options Love many italian dish. In popularity, this recipe can be compared with french sauce Beshamel. Bolognez sauce invented cookies from Bologna, this recipe is considered to be classic includes a strictly defined set of ingredients: ground beef, tomato-paste, broth, parmesan, wine.

Recipe options at home

In addition to classic, there are other options for making pasta with sauce. In Italy, bolognese sauce is more often prepared by the classical recipe, but with Paste TagliaThelle and Lazagani. Some Italians eat this sauce with puree from potatoes, and outside Italy, it is served with rice and even buckwheat. The sauce of A la Bolognez - not just a fiddle to pasta, but also a great version of the second dish with a side dish. We offer several original recipes Cooking dishes.

With minced meat and tomato paste

We need:

Minced beef - 0.5 kg.
Olive oil - 50 grams.
Macaroni (Main or Spaghetti) - 1 pack of 400-450 grams.
Tomato paste - 1 bank 450 grams.
Garlic - 3 teeth.
Basil - bundle.
Tomatoes - 5 pieces.
Parmesan - 100 grams.
The bulb is 1 piece.
Salt pepper.

Cooking:

Cut into cubes and roar onions on olive oil.
Add to the pan stuffing, stew it under a closed lid about 20-30 minutes before readiness.
Salt, pepper, Plice for another five minutes.
Remove skin with tomatoes, cut them into their cubes.
Fry garlic and basil, add tomatoes and natural ketchup to the pan. To fry a mass for 15 minutes, stirring continuously before obtaining a thick consistency. Excess fluid should evaporate.
Connect the tomato mass with minced meat, stew the mixture on a small heat for 15-20 minutes.
Cook pasta (according to instructions for them).
In the last stage, lay out a gravy on pasta, decorate with grated cheese.

With cream

We need:

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

Cooking:

Preheat olive oil on a saucepan.
Cut the vegetables in beds, stew 4-6 minutes before their softening.
Add to soft minced vegetables, mix ingredients better wooden spoon. Add wine to the sauinee, after boiling fire to reduce.
After the wine is discharged, add tomatoes cut into cubes, stew meat for another one and a half hours.
Add to cream dish as soon as the meat reaches a high degree of readiness, after that the sauce is stealing for another 10 minutes.
After cooking sprinkled with grated parmesan sauce.

We need:

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

Cooking:

Cut the cloves of garlic with thin plates, and the bulb is half rings. Fail garlic with bow on the oil until golden color.
Cut into large slices of 300 grams of champignons, add to the onion roaster, mix, fry for about 10 minutes.
Add ketchup, greens, fry for a few more minutes.
Remove the skin with tomatoes, add them to a vegetable mixture.
Pour the broth, the remaining 100 grams of finely chopped mushrooms.
The broth must boil, after which he must languish another half hour.
While cooking mushrooms is being prepared, you need to cook spaghetti.
After cooking, throw back Spaghetti on a colander, they should be dry.
Share the pastry on pasta, serve a dish on a table after 5 minutes, decoring the Basil Spark.

How to cook pasta bolognese in a slow cooker

We need:

minced beef - 1 kg;
one bulb;
two tomatoes;
makaroni - 0.25 kg;
tomato sauce, olive oil - 2 tbsp.;
garlic - 2 teeth.

Cooking:

Cut onion by half rings, pour the oil to the bottom of the bowl, lay onions. In the "Baking" mode to fry onion for 30 minutes.
Add to bows passed through the press garlic, fry with a bow for another 10 minutes.
Cut the tomatoes by cubes, add to the bowl along with tomato sauce.
Stir all the ingredients.
Share mince, mix once again, fry 10 minutes.
Boil spaghetti separately (according to the instructions).
Mix sauce and spaghetti, warm up for 5 minutes (heated mode is used)

Classic Italian Recipe Paste Bolognese with photos

A la Bolognese paste is a traditional side dish that has many options. But if you have never prepared it, we advise you for the first time to make it on a classic recipe, such as the cookies from Bologna thought. Pasta A la Bolognez - a great version of the second dish for lunch or dinner. If during cooking not to use a large number of spices, his children eagerly eat any age. Calorie dish moderate.

We need:

olive oil - 40 g;
tomato Pivy - 800 g;
red wine - Polbutilka;
beef mince - 500 g;
beef broth - 500 g;
sugar - 10 g;
celery (stem), bulb, carrot - 1 piece;
garlic - 2 teeth;
parsley, parmesan - 400 grams;
pasta (butterflies, seashells) - 0.5 kg;
salt - 5

Today we will harmonize italian cuisine. What first comes to your mind when you hear about Italy? Many will agree with me that the business card of this country is pasta, and an ideal companion for this dish — bolognese sauce. This meat sauce Right from Bologna, the province in the north of Italy, so that he acquired his characteristic name. There is a formally recommended recipe for the preparation of bolognese sauce, however, it has a property to be modified depending on the regions where he had the opportunity to take care. For example, pasta with bolognese sauce classic recipe Cooking with photos, we will bypassed without patchwork, red wine and milk, but experiment with spices and fresh greens. Take a new, undoubtedly improved paste option with bolognese sauce!

Ingredients for cooking paste with bolognese sauce

Step-by-step cooking pasta with bolognese sauce

When applying for a table on a dish, lay out spaghetti, top with sauce and sprinkle with grated cheese. You can decorate greens. Bon Appetit!

Bolognese can not be attributed to the category fast recipes, it requires a long tomturation, but the result is worth it. Classic bolognese can surprise guests. And it is perfect for a romantic dinner.

Real Classic Bolognese Recipe

By tradition, the recipe for bolognese sauce at home includes beef. Apparently, for this reason, it is often called meat sauce or stew. To this bolognese sauce is perfectly suitable for extensive types of paste. For example, Penne, Fettuccini. We often use spaghetti, but the Italians consider it a bad idea, because Spaghetti is badly "kept" the sauce.

Subtleties and tricks

It is important to observe step-by-step recipe Sauce bolognese with minced meat, because if you change the sequence of adding ingredients, then the taste will already differ from the original significantly. For example, in no case, milk and wine cannot be added simultaneously. Such a sauce many hostesses are harvested for the winter, it turns out very tasty and appetizing. There are many recipes, such as Wikipedia.

What are the more preparation subtleties?

Dishes. The dishes for bolognese need to take with a thick bottom and good non-stick coating. It is not necessary to be a frying pan, and a pan is suitable. You can cook bolognese and in a slow cooker.
Time for preparing.Balanez with Ous should prepare at least two hours, ideally - three. It is in this case that the desired consistency of the sauce is obtained.
Storage. How much to store the finished sauce in the refrigerator - to solve it. Of course, it can be heated and used as needed, but freshly prepared much more tastier. Optimum time - Up to five days.
The amount of fluid. Throughout the process of cooking, it is important to ensure that the liquid is present in the container, otherwise the meat will dry.
Permanent stirring. Do not leave far from the slab, bolognese likes attention. Still him so that it does not carry, otherwise it will deteriorate all the dish.
Silent fire. The sauce should be slightly boiled, that is, it is not advisable to allow huge bubbles.
Consistency. Ready-made bolognese, with proper cookingwill not be liquid. Homemade sauce Bolognese has a dense consistency, but it should not be too thick.
Color. Ready dishIf you correctly followed the recipe for the Italian sauce of bolognese, it should be saturated red.

Preparation instructions

What will take:

beef - 300 g;
onions, carrots - one thing;
celery - two or three pets;
parsley greens - five to six twigs;
tomatoes - four pieces;
bacon or breast - 50 g;
garlic - two teeth;
wine dry white and red - 100 ml;
milk - 100 ml;
spices (pepper, salt, nutmeg, olive herbs) - to taste.

What to do

Purified onions and carrots as small as possible cut (carrots can be crushed with a shallow grater).
Beef skip through the meat grinder, preferably twice.
With tomatoes remove skin and seeds. Carefully grind.
Breast or bacon cut into very small cubes.
In a high frying pan, dried bacon, squalls remove. Prepare sauce will be on the remaining fat.
Onions until soft fry on a beacon weddled out of bacon. It is very important not to overtake the onions, otherwise the taste will be completely different. Light golden shade - excellent condition.
Add chopped celery and carrots cuttings. Fail with vegetables for six minutes, without ceasing them to stir.
Now you can add to vegetables of the beef mince. After he falls into the pan, it is necessary (with the help of a blade or other comfortable utensils) mix with vegetables, as if shredding. The meat-age mass should be homogeneous. With continuous stirring, fry eight minutes.
Add finely chopped garlic slices, salt and add spices to taste.
According to the recipe, the meat sauce bolognese must be pouring a mixture of wines.
Stew on a quiet fire under the lid. Time - 15 minutes.
Add fine chopped parsley, tomatoes and a glass of water.
Stewed on the lowest possible fire, stirring periodically. Bologuez with the OUS should languish, but at the same time not to burn. The longer the sauce will be carved, the more tastier it is in the end. If the liquid evaporates, you can pour water or broth.
Approximately half an hour before the end of cooking in the sauce you need to pour milk. Mix well and tomorrow.

If at home did not find fresh tomatoes, you can use canned in own juice. If the cooking option is not suitable for you, then take two tablespoons of the creamy and olive oil, and prepare on this mixture.

Dietary option

Bolognese, like most recipes, has undergone many changes in the kitchens. And really, how to cook bolognese sauce for pasta, if you're on a diet or vegetarian? It is such non-standard situations that usually encourage the creation of various dishes variations.

The dietary version of the sauce is not very different from the original. You only need to reduce calorie as much as possible. Instead of fatty beef, use delicate veal, instead of fat - olive oil. You can add chili peppers to give a piquancy dish. In addition, sharp seasoning helps speed up metabolism. And this is exactly what you need to lose your person.

In their preference, you can use your favorite seasonings. For example, well complements bolognese Basil (as in the photo). Fans of olive seasonings are advised ten minutes before the end of cooking add a pinch of dried herbs. Similarly come with greens.

Replacing the ingredients

The composition of the ingredients many change to their taste. Not always on hand there will be all the desired ingredients. Therefore, it is necessary to improvise.

Instead of tomatoes. In the absence of tomatoes, you can make bolognese sauce with tomato paste. Although, the paste is sometimes used instead of milk.
Instead of milk. Amateur more cream taste Suitable option preparation sauce with cream. Just replace the milk in the cream recipe. For a more saturated taste, you can add grated cheese at the end of cooking. Or sprinkle with cheese dish when feeding.
Instead of meat. Vegetarians need a recipe for bolognese without meat. In this case, you can prepare a dish with mushrooms.

If you need a lean bolognese, then it is enough to replace forbidden products allowed. For example, instead of meat, use mushrooms, instead of bacon - vegetable oil or even refuse it at all. It will also have to replace wine and milk with water.

A simple recipe for bolognese sauce can rescue the hostess both when receiving guests and at home dinner. With tomatoes, juicy mincedaCooked with your own hands, the sauce will be one of the favorite dishes on your desk. And you like the hostess get the most enthusiastic reviews.

Reviews: "Tastier than Pasta Pots"

I also cook such sauce. And in winter, by the way, add more often tomato paste, I dilute it with water (somewhere on 70 g paste 3 st. Supplies of water) and add all sorts of different spices. And on top you can still sprinkle grated cheese. Om-Nom-nom!

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

In the USSR there were pasta in the fleet ... For them, mince with onions were roasted and added to pasta. The minced meat was out of boiled meat) and was also delicious! And now the sauce is bolognema \u003d) Makaroni with him get juicy and more tastier !!!

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

But I had an acquaintance of the Italian on my courses, just from Bologna and came the conversation for this sauce. I ask, and Spaghetti (!!) bolognese from Bologna? To which she began to laugh ... It is only the tourists are spaghetti-bolognese, and in fact it's just a sauce that can be served with any pasta and call just pasta bolognese ..

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

Present italian sauce Bolognese can be cooked at home very simple. Your spaghetti, pasta, Lazagany will get a unique taste with him!

Bolognese - the sauce is very tasty and saturated, it can be submitted not only to Spaghetti or Taghethella, and it is prepared with him and Lazagna and pizza, and the Mediterranean neighbors of the Italians - the Greeks, add it to national dish - Massack. Each cook, each Italian grandmother or a simple housewife necessarily have its little secrets of cooking bolognese sauce.

Minced meat - 300 gr.
Tomatoes - 1 pc.
Tomato paste or ketchup - 2-3 tbsp.
Onions - ½ PC.
Parsley - 3 twigs
Olive oil (for frying) - 5-6 tbsp.
Salt, Black Pepper, Basil - To Taste

Tomatoes are finely cut, we do not pour juice from them, it will need it.

In the pan, pour finely chopped tomatoes (together with juice), add a couple of flaps of olive oil, finely chopped parsley and basil with ketchup. Mashed on low heat 7-12 minutes before evaporation of the liquid or until the tomato mixture thickens.

The tomato part of the Sauce bolognese aside aside and proceed to the preparation of the meat part: onion Cut half rings and fry on the same olive oil to a golden crust.

To the roasted bow, add mince, salt and pepper of it, fry until ready for about 20 minutes.

TO finished minced We add a tomato mixture and bring the sauce until readiness (we evaporate the remaining liquid), seasoning with your favorite spices.

Such a sauce of A la Bolognese will be an excellent addition to paste, homemade noodle or home cooking.

Recipe 2: Bolognese - Spaghetti sauce with minced meat

Bolognese sauce is meat stegu With vegetables, which is characteristic of Italy's kitchen. A lot of recipes for this dish, and I offer you my own version adapted to the local products and tastes of our family. Served bolognese with pasta, and also used in the preparation of lasagna. Immediately I want to note that this is not a classic recipe for bolognese sauce, but a variation on the topic.

chopped meat - 500 gr
water - 500 ml
carrots - 100 gr
onion - 50 gr
celery Stem - 50 gr
tomato paste - 2 tbsp.
vegetable oil - 2 tbsp.
salt salt - 0.5 ppm
sugar - 0.5 ppm
pepper blend - 1 pinch
bay leaf - 1 pc

To extinguish, we need a wide and deep frying pan (I have a diameter of 26 centimeters) or some thick-walled dishes in which we pour a pair of tablespoons of refined vegetable oil (I use sunflower). We put the dishes on the slow fire and until the oil will warm up, quickly prepare vegetables (weight is indicated in the already purified form). Carrots and onions are cleaning, after which we cut a small-shallow cube and send hot oil. Following cutting (do not forget to wash, of course), the same small cube of a juicy celery stalk and add to the rest of vegetables.

Fry vegetables on medium heat, stirring, to a pleasant ruddy color and semi-prepared. Do not need to rumble.

At the next stage of the preparation of the bolognese sauce, we lay the minced meat minced vegetables. Regarding the choice of the product: you can use the one you like more. For example, from one type of meat or mixture - in my case it is pork and chicken in equal proportions. In addition, beefatin, veal, rabbit (definitely not my option). We lay out mince in the pan and on the fire above the average (with a constant stirring with a spoon or blade) slightly modify it.

Then comes the time of the tomato component of the future sauce bolognese. Here you can safely experiment: I use home tomato paste, but generally fit crushed canned tomatoes without skin (grams 250-300), favorite tomato sauce (approximately 100 grams) or just fresh tomatoes (5-6 medium sized pieces). In the latter case, they should be held for a couple of minutes in boiling water (after making a cross-shaped incision on the opposite fruit side), then remove the skin, and chop the flesh. Do not forget to flavor meat with vegetables laurel sheet.

Fill in the pan 500 milliliters of water in the pan (best boiling water is better not to stop thermal processing Products). Of course, many will say that in the original it is necessary to use wine (white or red dry), but personally in our family this option is not particularly welcome, so I add simple drinking water.

All thoroughly mix, cover the frying pan with a lid and make the smallest heating. In this form, our bolognese sauce will steal at least 1.5 (and better 2 or more) hours. He should not be very brown - Ideally fuck. Do not forget to mix the contents of the dishes several times.

After about 1.5 hours from the beginning of extinguishing (after the addition of water), Bolognese sauce will be ready. Rather, for Spaghetti, for example, it is ready, but for Lazagany there is still a liquid. Solim and Pepper Sauce to taste, add some sugar to balance the acid of tomato paste. We throw a laurel leaf - he gave his aroma and no longer needed. To the macaronam we serve the sauce immediately, and for the lasagna, we cook without a lid, stirring, even about half an hour to fall extra moisture.

Meat sauce is ready - it can be served with pasta.

Recipe 3, step-by-step: bolognese sauce in Italian

Meat minced meat - 400 g
Onion - 1 small
Carrot - 1 small
Tomato - 1 small
Garlic - 3 teeth
Tomato paste / ketchup - 2-3 tbsp.
Salt to taste
Spices - to taste
Pasta ( pasta) (Wide noodles, spaghetti, etc.)

To begin with, fry the chopped onions and pasting carrots before they are soft.

It is further very important: put vegetables from the frying pan (or just take another pan) and there already fry mince. This is done to preserve minced meat taste. Add salt and spices to it to taste. Fry to a light blush, so that not very dried was, but not raw.

On a small fire to prepare the Bolognese sauce at least 1 hour. Then mince will be soft. And at the very end of adding extruded garlic. Serve bolognese sauce with boiled paste (for example, spaghetti). Bon Appetit!

Recipe 4: Bolognese - Sauce with Red Wine (with photo)

2 pcs. Carrot
1 PC. Bulb
2 pcs. Celery
1 PC. Garlic 4 teeth
400 gr. Ground beef
1 tbsp. Thyme fresh
3 tbsp. Tomato Pasta
2 pcs. Bay leaf
1 tbsp. Cream
1 tbsp. Red wine
1 pack. Tomato Mashed
Salt, pepper to taste

First of all, for the preparation of sauce bolognese need to prepare vegetables. To do this, cut the carrots and onions into a small cube. Celery also cut into small cubes, or half rings, and garlic shred.

Add olive oil into the pan, heat out a little and spend the vegetables chopped into it with a small cube.

Fry vegetables until they start becoming soft, after which you can add a little crushed red pepper. Immediately after that, add mince to vegetables and mix all the ingredients thoroughly.

As soon as the meat roasted, add to the saucepan to the future bolognese sauce fresh leaves of thyme, a pair of laurel sheets and 2-3 tablespoons of tomato paste.

We re-mix all the ingredients and continue to prepare bolognese sauce for another 2-3 minutes.

Immediately after that, add 1 cup of cream or milk to meat with vegetables and leave the sauce to languish for 10 minutes. During this time, cream will have to absorb meat and vegetables, and slightly stap.

As soon as this happens, add 1 cup of red wine to all ingredients for a bolognese sauce and continue toming the sauce of 10 minutes on medium or slow heat.

As the final ingredient for bolognese sauce, we will use tomato MashedYou must add only in the last step. As soon as you add tomato mashed potatoes into almost ready-made sauce, just once again mix all the ingredients and leave the sauce to languish on a slow fire for 1-2 hours, while it is necessary to mix the sauce every 20 minutes.

Of course, you can not tomorrow 2 hours sauce, but limit to 20-30 minutes, it all depends on the free time you have.

As soon as you remove the sauce from the fire, add some salt and black to it. ground pepper, Mix all the ingredients again and try the ready-made bolognese sauce to taste. Bring the sauce to the desired degree of saline and rehearse to the paste!

While preparing bolognese sauce, do not forget to boil spaghetti or pasta to have something to add this very sauce, with a unique taste!

Recipe 5: bolognese sauce with meat broth

When cooking sauce, you can use not rubbed tomatoes, but to prepare bolognese with tomato paste. It, by the way, can be taken for cooking a whole liter, do not worry a lot. Gustness of bolognese sauce adjusting ordinary water.

beef mince - 0.5 kg. You can take a mix: beef pork at 250 gr. It is advisable to take meat with the veins, so that in the cooking process it has become soft and as a result, it turned out the desired structure;
meat broth - 150 ml;
carrots - 1 pc.;
bulb - 1 pc.;
olive oil - 30 ml;
celery - two stems;
dry red or white wine - 100 ml;
black pepper to taste;
salt to taste;
water tomatoes - from 300 to 500 ml. The number of tomatoes affects the thickness of the sauce.

Carrots and celery cut into small cubes. Add them to a pre-fried bow.

Meat is also added to vegetables and shops.

Add wine and broth. Castle 30 minutes.

At the end we need to add tomatoes and leave everything to steal under the lid.

The total cooking time is a maximum of 1.5 hours.

To achieve maxima taste quality Sauce, you can give it to strengthen about 6 hours.

Boil our pasta and submit them under tender sauce Bolognese.

Recipe 6: Sound with Smoked Breast and Herbs

Minced beef - 500 g
Smoked Breast (Pontshat, smoked bacon) - 200 g
Canned tomatoes - 600 ml
Tomato paste - 60 g
Onions - 200 g
Carrot - 200 g
Celery Stem - 150 g
Garlic - 4 teeth
Olive oil - 70 ml
Red wine dry - 2 glasses
Basil Green Fresh - Bundle
Fresh thyme - 3 twigs
Orego fresh - 2 twigs
Salt, pepper, sugar - to taste

Cut into cubes to breast, onions, carrots and celery. Add a disturbed garlic and fry on the heated olive oil for about 7 minutes, stirring.

Add grill beef. Constantly warm stuffing for a fork or spatula, prepare for another 5 minutes, not interfering.

Then add tomato paste, mix and fry another 7-8 minutes.

Purchase fried vegetables and minced meat in a thick-walled saucepan. Add outdoor herbs, salt, pepper, canned tomatoes and pour wine.

If the liquid does not cover the remaining ingredients with a layer in a pair of centimeters, add some water or broth.

Bring sauce to boil and extinguish on a slow fire for 1 hour or a little longer. In the process, try on salt and pepper. If the tomatoes were acidic, add sugar to taste.

After an hour, Bolognese sauce is usually ready! Use it for cooking your favorite dishes. Bon Appetit!