5 Bolognese recipes with minced meat

With minced meat and tomato paste

Ingredients:

half a kilogram of minced meat;
1 tomato and 1 onion;
paste;
fresh garlic;
vegetable oil;
salt and spices;
2 tbsp. l. ketchup.

Preparation:

Fry onion half rings in hot vegetable oil until translucent.
Add minced meat to the vegetable. Simmer the mixture over low heat until the meat is cooked. Add salt, herbs and spices.
Add ketchup.
After 3 minutes, add the tomato cubes along with the skin.
Simmer the mixture for another 8 - 9 minutes.
Cook pasta according to package instructions.

Serve the finished pasta with the resulting sauce.

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 onion;
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 classic Bolognese - with tomato paste:

Minced meat is made from two types of meat.
Carrots are crushed using a grater, garlic is crushed through a press, celery and onions are chopped into thin strips.
Place two types of oil in a frying pan, add onion and garlic. When it turns golden, add the rest of the vegetables and cook for five minutes.
Separately fry the minced meat, it should be browned.
Carefully pour in the wine and simmer. When the liquid has completely evaporated, add broth and tomato paste. Use a quality product, the taste of the finished dish depends on it.
After five minutes, add vegetables, spices and salt.
After an hour and a half, pour in the cream.
After 30 minutes you can turn it off.

With mushrooms added to sauce

Ingredients:

350 g beef pulp;
1 onion;
5 – 6 large champignons;
1 tbsp. beef broth;
1 carrot root;
spaghetti;
half a glass of tomato juice;
salt;
vegetable oil.

Preparation:

To make delicious pasta with Bolognese sauce and mushrooms, the first step is to mince the pieces of beef.
After the meat, chop all the peeled vegetables and mushrooms in the same way.
First, fry the vegetable mass in hot oil, then add the meat to it.
Pour in broth and tomato juice. Simmer the mixture on low heat on the stove until all the ingredients of the sauce are ready. Salt it.

Separately, cook the spaghetti in salted water. Serve them with meat sauce.

Departing from tradition

No one will forbid you to deviate from the classics: deviations from the basic recipe have given rise to many variations of Bolognese. Nowadays, the sauce is rarely prepared strictly following the traditional recipe. The table below shows the variability of the main ingredients of the dish.

Table - How to replace ingredients

Traditional recipe ingredient	Replacement
Ground beef	“Prefabricated” minced pork and beef
Pancetta	- Any bacon; - brisket; - a mixture of butter and olive oils
Fresh tomatoes	— Tomato paste; - tomato juice; - canned tomatoes
Celery stalk	- Grinded celery root; - finely chopped parsley sprigs
Meat broth	— Water; - bouillon cube diluted in a glass of boiling water
Milk	Cream

Additional components can be added to the sauce: white wine, parsley, nutmeg, basil, rosemary, Provençal herbs, oregano and other spices. Even when modifying the Bolognese meat sauce recipe by using other ingredients, the technology for preparing the stew remains the same.

When making a diet sauce, you can use ground veal instead of ground beef, and replace the bacon with olive oil. And if the sauce is prepared with cream, it is recommended to buy a product with 10-20% fat content.

Pasta Bolognese in a slow cooker

Ingredients:

300 - 350 g minced beef;
2 tomatoes;
1 onion;
salt, Italian herbs;
olive oil;
spaghetti;
fresh garlic;
100 g tomato paste.

Preparation:

In the bowl of the appliance, lightly fry the chopped onion and garlic in olive oil. Add tomato pieces to them. Cook the product for 5 – 6 minutes in a suitable mode.
Spread tomato paste on top.
After 2 - 3 minutes, add minced meat to the slow cooker. Continue frying the meat, breaking up pieces, until cooked through.
Pour in 2/3 tbsp. boiled water. Add salt, mashed garlic, Italian aromatic herbs.
Cook the dish in the “Stew” program for 30 – 35 minutes. At the end of the program, you can puree it with a blender.

Separately, cook the pasta in salted water. Serve with crockpot sauce, tomato and cucumber slices.

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 - as desired and to taste

You need to prepare it like this:

In a tall, thick-walled frying pan (cauldron), fry and simmer finely chopped vegetables in oil (until soft).
Add both types of minced meat, grind and simmer for 10 minutes.
Add the wine in a stream and simmer the sauce until it is absorbed into the minced meat.
Combine water with tomato sauce and pour into minced meat. Simmer over low heat (after boiling) for one and a half to two hours. During this time the sauce will thicken.
Add salt, pepper, you can add your favorite spices for meat and keep on fire for the last 4-5 minutes.

This Bolognese sauce is more tender than the previous one due to the dairy component in the recipe.

Prepare:

minced pork and beef – 300 gr.
salted pork belly (cured with herbs) (pancetta) – 100 gr.
tomatoes (in their own juice) – 1 liter jar
tomato paste - 2 tbsp. l.
olive/vegetable oil - 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 it like this:

In a high, thick-walled frying pan (cauldron), fry the brisket in a mixture of oils, 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 the cream and after boiling and let it simmer for 10-15 minutes (until it is absorbed into the minced meat).
Add wine, bring to a boil again and simmer until it is absorbed into the minced meat.

Attention! Milk (cream) is added first to the sauce, and only then wine. It is unacceptable to pour both liquids at the same time!

Grind tomatoes (without skin) with tomato paste and dilute with water. Pour the liquid into the minced meat, add salt, spices, herbs and wait until it boils.
Simmer the sauce on the lowest heat possible (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 making Bolognese in a slow cooker. After the vegetables and minced meat are fried, all components are placed in a multicooker and stewed in it for 45 minutes in the “Stew” mode.

How to cook with minced chicken

Ingredients:

300 – 350 g minced chicken;
1 shallot;
1 large clove of garlic;
1/3 tbsp. olive oils;
½ tbsp. white wine;
1 tbsp. canned tomatoes without skin;
salt, dry basil;
pasta - feathers.

Preparation:

Chop the onion and garlic as finely as possible. Fry them in olive oil in a large frying pan.
When the ingredients are browned, add minced chicken.
Wait until the meat turns white, stirring it constantly. Add spices, salt, wine.
After the alcohol has evaporated, transfer the canned tomatoes to the frying pan.
Simmer the sauce for about an hour.
Boil the feathers until done. Top with prepared sauce.

Serve hot pasta Bolognese with minced poultry for dinner.

Cooking with cream

Ingredients:

200 - 250 g each of minced pork and beef;
fresh garlic;
2/3 tbsp. medium fat cream;
table salt, pepper and dried basil;
1 onion;
2 pcs. tomatoes;
2/3 tbsp. boiled water;
3 dessert spoons of olive oil;
spaghetti.

Preparation:

Place the semi-finished meat product in a frying pan with oil. Immediately start kneading it with a spatula so that lumps do not form.
Add finely grated chicken and chopped garlic.
Place grated tomatoes, salt and spices into a frying pan.
After 15 minutes of simmering the mixture under the lid over low heat, pour in the cream.
Simmer the sauce for 50 minutes.
Separately cook the spaghetti.

Arrange the finished pasta in portions. Top each with a portion of meat sauce and cream.

Spaghetti Bolognese sauce with cream

The sauce with cream 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 onion
1 medium sized carrot
1 stalk of celery
50 g dry red wine
800 g tomato paste or tomatoes
150 ml cream 32–33% fat
100 g Parmesan cheese
salt, pepper, nutmeg, herbs to taste

Heat the olive oil in a thick-bottomed saucepan or frying pan. Place finely chopped onion, carrots, celery in it and sauté until soft, stirring with a spatula.

Then add minced veal meat to the vegetables, minced twice through a meat grinder. Fry until it loses its pink hue, breaking up any lumps with a spoon or spatula. Without stopping stirring, pour in red wine in a thin stream in several additions and, adding heat, bring to a boil. By the way, you can use balsamic vinegar instead of wine.

Peel the tomatoes and chop finely. The 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 add salt, pepper and season the mixture with nutmeg.

Bring the mixture to a boil and leave over low heat for an hour, remembering to stir. The sauce needs to simmer for a long time, at least two hours; in some Italian restaurants, Bolognese sauce takes 3-4 hours to prepare. When the meat becomes completely soft, you need to pour in the cream and stir, heat for 5-10 minutes. Before serving, you can sprinkle the hot sauce with grated cheese.

Bolognese sauce is perfectly stored in the freezer, without losing its delicate taste and aroma for several months.

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

Lenten pasta with Bolognese sauce

Ingredients:

100–150 g of dry soy mince;
700 – 750 ml filtered water;
1 large carrot;
1 vegetable bouillon cube;
1 onion;
4 dessert spoons of olive oil;
table salt, freshly ground black pepper;
350 g of tomatoes in their own juice (canned) without skin on vegetables;
2 dessert spoons of ketchup;
any durum spaghetti.

Preparation:

Place soy mince in a bowl. Pour freshly boiled water over it. Dissolve the bouillon cube into the mixture.
Chop all the vegetables called for in the recipe. Fry them in quality olive oil. Bring the onion to a deep brown color.
While frying is being prepared, cook the spaghetti in salted water. Place them in a colander and cool. Do not rinse pasta.
Drain excess liquid from the soy mince through a colander. But don’t wait until all the “juice” has drained from the product and it will become dry.

Ingredients:

400 - 450 g beef;
200 - 250 g zucchini;
1 large carrot;
1 onion head;
300 g tomatoes;
2 stalks of celery;
paste;
oil;
salt and seasonings;
grated parmesan.

Preparation:

To prepare Bolognese pasta with celery and zucchini, the first step is to wash, peel and finely chop all the vegetables specified in the recipe.
First, fry the onion cubes in the chosen oil. Add zucchini cubes to them. Fry until the liquid from the pan evaporates.
Grind the beef through a meat grinder. Place in a frying pan with vegetables.
Add tomatoes without skins, crushed in a blender, salt, seasonings, pieces of peeled celery stalk, grated carrots.
Simmer the mixture over low heat under the lid for 60 - 70 minutes.
Cook the pasta in salted water until tender.

Serve pasta with meat sauce. Sprinkle each serving with grated Parmesan.

The Bolognese pasta recipe is probably familiar to all connoisseurs of European cuisine. But the aromatic Italian dish is easy to prepare in many variations. Find out how to do this from the recipes below.

The classic recipe is quite simple. It requires the most common ingredients, and minced meat can be purchased ready-made.

Required Products:

carrots and onions;
three tomatoes;
garlic clove;
about 250 grams of pasta;
0.4 kg minced meat;
spices to your taste;
50 grams of grated cheese.

Cooking process:

Place finely chopped onion in a heated frying pan and fry until golden brown. Then add the grated carrots and cook for some more time until the vegetables become soft.
Add the minced meat to the vegetables and mix everything well. Season with spices, add chopped garlic and diced tomatoes. Reduce heat level and simmer for about 40 minutes.
Boil the pasta until tender, cover it with the prepared meat sauce and serve with grated cheese.

Recipe 2: Bolognese - sauce for spaghetti with minced meat

Bolognese sauce is a meat and vegetable stew that is typical of Italian cuisine. There are many recipes for this dish, but 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 lasagna. I would like to note right away that this is not a classic recipe for Bolognese sauce, but a variation on the theme.

minced meat - 500 gr
water - 500 ml
carrots - 100 gr
onion - 50 gr
stalk celery – 50 g
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.

To stew, we need a wide and deep frying pan (mine is 26 centimeters in diameter) or some thick-walled dish into which we pour a couple of tablespoons of refined vegetable oil (I use sunflower). We put the dishes on low heat and, while the oil warms up, quickly prepare the vegetables (the weight is indicated in already peeled form). We clean the carrots and onions, then cut them into small, small cubes and add them to the already hot oil. Next, cut the juicy celery stalk (don’t forget to wash it, of course) into the same small cube and add it to the rest of the vegetables.

Fry the vegetables over medium heat, stirring, until nicely browned and half cooked. There is no need to blush too much.

At the next stage of preparing Bolognese sauce, add 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). Place the minced meat in a frying pan and over medium heat (while constantly 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 in boiling water for a couple of minutes (after making a cross-shaped cut on the side opposite the stalk), then remove the skin and finely chop the pulp. Don’t forget to flavor the meat and vegetables with bay leaves.

Pour 500 milliliters of water into the frying pan (preferably directly with boiling water, so as not to stop the heat treatment of the products). Of course, many will say that in the original you need to use wine (white or red dry), but personally in our family this option is not particularly welcome, so I add simple drinking water.

Mix everything thoroughly, cover the pan with a lid and turn on the lowest heat possible. In this form, our Bolognese sauce will simmer for at least 1.5 (and preferably 2 or more) hours. It shouldn’t seethe too much—ideally, it should tremble. Don't forget to stir the contents of the dish several times.

After about 1.5 hours from the start of stewing (after adding water), the Bolognese sauce will be ready. Or rather, for spaghetti, for example, it is already ready, but for lasagna it is still a bit runny. Salt and pepper the sauce to taste, add a little sugar to balance the acidity of the tomato paste. We throw away the bay leaf - it has lost its aroma and is no longer needed. Serve the sauce immediately with the pasta, and cook for lasagna without a lid, stirring, for about half an hour to evaporate excess moisture.

The meat sauce is ready and can be served with pasta.

With minced meat and tomato paste

Bolognese pasta with minced meat can be prepared without tomatoes, but then you will need tomato paste. The taste of the dish is richer than in the classic version.

Required Products:

one clove of garlic;
two large spoons of tomato paste;
200 grams of spaghetti;
0.3 kg minced meat;
50 grams of cheese;
spices to taste.

Cooking process:

Place the minced meat in a hot frying pan; you can use a little olive oil for frying.
Add finely chopped garlic and the specified amount of tomato paste to it, season with spices. Mix well and fry until cooked.
While the process is underway, cook the spaghetti as directed on the package. When ready, place them on a plate, cover with sauce and grated cheese on top.

Classic recipe with minced meat

You will need:

tomato paste – 0.2 kg;
minced meat – 0.5 kg;
olive oil – 130 ml;
onion – 650 g;
spaghetti – 1 kg;
two garlic cloves;
canned tomatoes – 0.8 kg;
salt to taste;
a piece of butter – 90 g;
black pepper to taste.

Cooking method:

Chop the peeled onions into small pieces.
Heat olive oil in a frying pan and add chopped onion.
After 3 minutes, add the minced meat to the onion and continue cooking for 6 minutes.
Chop the garlic cloves with a knife and pour into the onion and minced meat. Remove the skin from the tomato, chop the pulp and add to the pan after the garlic.
Spread the tomato paste, wait until the mixture boils, add pepper and salt.
At the same time, cook the spaghetti until tender, treat with cold water.
Add the noodles to the sauce in the pan and stir.

We serve delicious, aromatic Bolognese hot to the table right away. Bon appetit!

With mushrooms added to sauce

Required Products:

carrots and onions;
two tomatoes;
250 grams of pasta;
400 grams of minced meat;
about 50 grams of cheese;
300 grams of mushrooms;
spices to your taste.

Cooking process:

Peel the carrots and onions and cut them into small pieces. Place them in a hot frying pan to fry until soft and golden brown.
When the vegetables reach the desired state, add sliced mushrooms and minced meat to them, season with spices.
Keep all the products on low heat for about 10 minutes, then add the diced tomatoes to them and continue to simmer for another 20 minutes.
During this period, bring the pasta to readiness and place it on plates. Place the sauce and some grated cheese on top.

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 contains 92 kcal per 100 grams of sauce).

Prepare:

mushrooms (any kind, but boletus or champignons are better) – 100 gr.
onions and carrots - 1 pc.
bell pepper – 1 pc.
cabbage (broccoli, white or other) – 50 gr.
tomatoes – 0.5 kg
olive oil – 20 ml
salt, herbs, spices - as desired and to taste

You need to prepare it like this:

Chop the onion, carrot and pepper and fry in oil until soft.
Lightly boil the mushrooms (champignons can be used raw), chop and add to the vegetables. Send grated tomatoes (without skin) and finely chopped cabbage here.
Wait for it to boil, add salt, add herbs and seasonings, and simmer for another 12-15 minutes. The finished sauce can be made completely homogeneous using a blender.

Attention! You can use zucchini or zucchini instead of cabbage in this recipe.

Bolognese pasta in a slow cooker

Bolognese in a slow cooker is a worthy alternative to the standard version. The dish comes out no worse.

Required Products:

two tomatoes;
0.2 kg spaghetti;
spices to taste;
one onion;
two cloves of garlic;
300 grams of minced meat;
some cheese for serving.

Cooking process:

Turn on the appliance in the “Baking” mode for 35 minutes. Place finely chopped onion on the bottom of the bowl and keep it there until it turns brown.
Cut the garlic into small cubes and add to the onion. Then chop the tomatoes and also add them to the bowl with the vegetables. Cook them together for another five minutes.
After this time, add the minced meat to the vegetable mass and mix it so that the mass is free of lumps. Pour in some boiling water and season with spices.
Spaghetti can be boiled separately and served with sauce and cheese, or you can put it directly into the multicooker bowl, keep it in the “Warming” mode for five minutes and serve immediately.

Secrets from the Chef

A relatively simple recipe for Bolognese sauce requires strict adherence to the preparation technology. Experienced chefs give four tips that will help you prepare your own stew that will be the envy of Italian chefs.

Choose the “right” dishes. Bolognese should be made in a deep frying pan or in a saucepan with a thick bottom and non-stick coating. Happy owners of a modern appliance can make sauce in a multicooker by setting the “Baking” mode for frying food, and then the “Stewing” mode for long-term simmering.
Fry the minced meat, not stew it. The minced meat should be exactly fried, so you need to cook the meat over high heat, and you need to separate it with a spatula so that not a single lump remains.
Simmer correctly. During stewing, you need to constantly stir the sauce with a wooden spatula so that it does not burn. Strong bubbling should not be allowed: there should be barely noticeable small bubbles on the surface of the stew. Extinguishing should be carried out over low heat with the lid slightly open.
Simmer as long as possible. Experienced chefs spend about four hours on this, because they know that after long cooking the sauce turns out to be as rich, aromatic and homogeneous as possible.

The sauce can be stored in the refrigerator for up to five days; it needs to be reheated before serving.

Cooking option with minced chicken

If you don’t have beef or pork on hand, you can make pasta with chicken.

To prepare such a dish, it is better not to use minced fillet. It will be a little dry. And if you overcook it, then even juicy vegetables will not save the situation.

Required Products:

spices to your taste;
four tomatoes;
one onion;
a piece of cheese for serving;
600 grams of prepared minced meat;
two cloves of garlic;
250 grams of pasta.

Cooking process:

Mix the minced chicken with finely chopped onion and crushed garlic, put it in a frying pan and fry.
As soon as the meat begins to change color, season it with spices and add chopped tomatoes. Turn the heat to low and simmer the meat and tomato mixture for about 20 minutes.
Boil the spaghetti until cooked and transfer to serving plates. Cover warm pasta with sauce and grated cheese.

Cooking with cream

Required Products:

150 milliliters of cream;
400 grams of minced meat;
two cloves of garlic;
one onion;
two tomatoes;
spices to your taste;
200 grams spaghetti

An incredibly tasty addition to the creamy sauce will be aromatic mushrooms cut into thin slices.

Cooking process:

Place chopped onion in a frying pan and fry for a couple of minutes until golden brown.
Then add the minced meat and immediately knead it well so that no lumps form.
Squeeze the garlic into the ingredients in a frying pan and add the diced tomatoes. If desired, you can remove the skin from them. It will come off easily if you make cuts in the tomatoes and scald the fruits with boiling water.
Season the sauce with spices, add cream or simmer for about 20 minutes over low heat.
Before finishing cooking, boil the pasta and transfer it to a plate. Top with sauce and grated cheese to your taste.

Lenten pasta Bolognese

It is not at all necessary to add minced meat to the pasta. If for some reason you want to make a lighter dish, prepare a lean version of spaghetti with vegetable sauce.

Required Products:

250 grams of spaghetti;
spices to your taste;
two carrots and the same amount of onions;
garlic clove;
two tablespoons of olive oil;
300 grams of tomato paste;
one sweet pepper;
150 grams of mushrooms.

Cooking process:

Heat the oil well in a frying pan. Place the diced onion there and fry until golden brown.
Then add grated carrots and chopped garlic in any way. Fry for a couple more minutes until soft.
Place the seeded pepper there, pre-cut into cubes or strips, and continue cooking over low heat for about five minutes.
All that remains is to wash the mushrooms, chop them and mix them with other ingredients of the dish.
Sprinkle the sauce with your chosen spices, add tomato paste and stir. Keep the mixture on the stove until all the ingredients are soft and the moisture released from the mushrooms has evaporated.
Transfer the resulting mass to a blender and grind, but not too much.
During this time, boil the spaghetti until almost soft and serve it with lean sauce.

Now you can start cutting the ingredients. Cut the onion into small cubes (half a centimeter maximum). Then cut the carrots into the same cubes. The garlic can be squeezed either through a crusher or cut into very thin strips (VERY thin, half a millimeter). But if you don’t have a very sharp knife, it’s better to use a garlic press. All vegetables can be poured into one container and the rosemary sprigs can be trimmed on them.

Heat the frying pan, pour it with olive oil (in no case sunflower, we want a pleasant aroma, not bitterness). You can add the chopped vegetables all at once and fry them for 5 minutes, stirring a couple of times. After 5 minutes, the onion will become golden and lose its pungent taste, the carrots will soften.

Place the prepared minced meat into the pan. Of course, it is better to use homemade minced meat to be sure of the quality of the meat that served as raw material. Mix the ground pork and beef well with a spatula so that there are no sticky pieces. Fry the minced meat for another 2-3 minutes until it loses its red color and turns brown.

Add a pinch of salt and stir again.

Pour in 200 milliliters of wine (half a glass) and leave to simmer for 5 minutes until all the alcohol has disappeared. As with any recipe, the wine you choose is the right one. Which you enjoy drinking. Of course, there is no need to spend expensive wine, the main thing is that it is dry red and you like it to your taste.

It's time for tomatoes. Sun-dried tomatoes must first be ground into a paste. You can use a mixer for this, but if you don’t want to wash it later and want to preserve historical authenticity, you can use a mortar and pestle.

Pour the resulting sun-dried tomato paste into the pan, then also pour 2 cans of tomatoes in the tomato sauce. Take a wooden spatula and crush the whole tomatoes until the sauce resembles tomato paste. There is no need to leave whole tomatoes.

Mix everything thoroughly until the Bolognese ragu is smooth.

Let's move on to the most boring part of the recipe. Cover the resulting stew with a lid and leave to simmer for a whole hour, covering the pan with a lid. After half an hour has passed, remove the lid and stir the stew. It should look fairly dry by now - we don't need this kind of stew, add a little water and stir again. Leave the stew to simmer, stirring it every 10 minutes.

10 minutes before the end of cooking the stew you need to cook the spaghetti. To do this, fill a large saucepan with water (5-6 liters per pack of spaghetti) Bring it to a boil. Salt - 10 grams of salt per 1 liter of water, considering that a tablespoon is 30 grams in volume, then we need 2 full tablespoons. Now you can cook the spaghetti according to the time indicated on the package or until al dente.

Ragu Bolognese and spaghetti will cook at the same time. Turn off the heat on the stove. Once the spaghetti is ready, drain the water, but reserve one cup of the pasta water and add the spaghetti directly to the pan with the ragu. Never rinse spaghetti with cold water unless you are watching every calorie.

Pasta Bolognese is a classic recipe in Italian cuisine. It is loved all over the world for its satiety and simplicity: even an inexperienced cook can prepare this dish. We tell you how to make real Bolognese in your home kitchen.

Spaghetti or tagliatelle?

In Italian the name of the dish is “pasta alla Bolognese”. The literal translation is pasta with Bolognese sauce. That is, bolognese is just a sauce. It received its name in honor of the Italian city of Bologna - it was invented here. By the way, not only this: in gastronomic terms, Bologna is the real culinary capital of the country. People come here to try the canonical lasagna, tagliatelle, and mortadella. And also the famous raw smoked and dry-cured sausages.

Many recipes for pasta bolognese include spaghetti. This variation appeared after World War II: American soldiers brought the dish from Italy, but in their homeland they prepared it with spaghetti, as the most common type of pasta.

The iconic version of the dish uses tagliatelle. This is a type of noodle made from egg dough, 5-8 mm wide, flat, with a porous structure. This form is considered ideal for thick meat sauce: it envelops and soaks the pasta.

As for the choice of pasta, any good brand will do - PastaZara, Barilla, Trattoria di Maestro Turatti, Maltagliati. Make sure that the pasta is made from durum wheat and belongs to group “A”. The rest is not important.

Ingredients and basic recommendations

Kitchen tools

To make your product truly Italian and very tasty, prepare the necessary utensils and utensils for its preparation:

a frying pan or saucepan with a Teflon non-stick coating with a diagonal of 24 cm;
several bowls with a capacity of 250 to 600 ml;
the sharpest knife in the kitchen;

cutting board (preferably wooden);
measuring utensils (scales);
spatula for mixing ingredients.

To reduce the cooking time, you can use a food processor with special attachments, which will help you quickly grind the ingredients.

You will need

Minced meat (pork)	200-220 g
Ground beef)	200-220 g
Pastes	300 g
Wine (white dry)	20 ml.
Onion	1 PC.
Carrot	1 PC.
Garlic	1 clove
Celery	1 stem
Basil (dried)	1 tsp.
Tomato (in its own juice)	200 g

How to choose the right ingredients

Even modern cookbooks dedicated to Italian cuisine recommend preparing the sauce for this dish for approximately three hours . However, few people can spend that much time cooking what in the photo looks like simple pasta with tomatoes, so today we will implement a step-by-step simplified version of the classic recipe for pasta with Bolognese sauce, adapted for cooking at home. Bolognese sauce at home is usually made with the best tomato paste, but when in season it can be made with fresh, skinless tomatoes. If you are not satisfied with this, check out this detailed guide, which is entirely dedicated to answering the question of how to make Bolognese sauce at home. Some other tips for choosing the perfect ingredients for our dish are below.

For the sauce, it is better to choose real tomatoes in their own juice, which are presented in the departments of supermarkets dedicated to Italian dishes. If they are not available, then use high quality tomato paste.
Vegetables must be ripe and fresh, without signs of rot. Also, do not use soft, rotten onions.
To prepare an excellent dish, it is better to use both ground beef and pork. If this is not possible, give preference to beef. However, do not use ground chicken under any circumstances.
Choose pasta according to the markings on the package: the best manufacturers indicate which spaghetti is specifically intended for this dish.

Secrets of proper Bolognese

Knead the minced meat thoroughly when frying. No meat lumps: the right Bolognese is thick, rich, but homogeneous.

Simmer the sauce for a long time. The longer you keep it on the stove, the more tender it will be. Even if all the products look and smell ready, wait for the time specified in the recipe.

Do not bring to a boil. The trick of the bolognese recipe with minced meat is not to evaporate the liquid completely, but to simmer it for a long, long time on the lowest heat. There should be no bubbles on the surface.

Real Bolognese is like borscht: it becomes especially tasty on the second day. You can store it in the refrigerator for two to three days.

Do not stir the sauce and pasta. Boil the tagliatelle, place on a plate and generously pour the bolognese on top - it will soak the pasta.

Classic Bolognese sauce recipe and meat-free version

A properly prepared sauce should be deep red in color, “glossy”, homogeneous and quite thick. It should connect well with the paste, but at the same time stay on its surface. Even experienced chefs agree that preparing Bolognese is not only a long process, but also a painstaking one. However, judging by the reviews, the result justifies the effort.

Traditional

Peculiarities. Below is a step-by-step recipe for bolognese sauce with minced meat with a detailed description of the technological subtleties, taking into account which you can prepare a culinary masterpiece in the best Italian traditions. By the way, Italians themselves prefer a more liquid version of Bolognese.

Required:

beef - 300 g;
pancetta - 50 g or a mixture of olive and butter (two tablespoons each);
milk - 100 ml;
dry red wine - 150 ml;
meat broth - 200 ml;
tomatoes - three or four pieces;
onions and carrots - one piece each;
celery - two or three stalks;
parsley - five to six sprigs;
salt, black pepper, nutmeg - to taste.

How to cook

Wash, peel and chop the vegetables: finely chop the onion and celery, grate the carrots on a fine grater, pour boiling water over the tomatoes, peel the tomatoes and chop into small cubes. Cut all vegetables as finely as possible: at the end of cooking they should completely dissolve.
Grind the beef into minced meat.
Cut the pancetta into cubes and fry in a heated frying pan until the fat is rendered, remove the cracklings. Or heat the oil mixture.
Sauté the onion in the resulting fat until light golden without darkening. It is important not to overcook the vegetable, so as not to “endow” the sauce with a characteristic flavor.
Add carrots and celery and fry for another five to six minutes, stirring continuously.
Add the minced meat and fry for another seven to eight minutes.
Add garlic, salt and spices.
Pour in the wine in a thin stream, stirring occasionally. Simmer the mixture for a quarter of an hour over low heat, stirring.
Add finely chopped parsley, tomatoes, and broth.
Continue simmering for two to three hours. During stewing, there should always be liquid in the frying pan or saucepan; if the moisture periodically evaporates, you need to add broth a little at a time.
Half an hour before the end, add milk in a thin stream, stir, cover again and simmer until completely cooked.

You can make bolognese sauce with tomato paste by following the recipe above, using this ingredient instead of diced tomatoes.

Lean

Peculiarities. The recipe for Italian bolognese sauce without meat is suitable for those who want to enjoy Italian sauce, but for one reason or another do not consume animal products.

Required:

zucchini pulp - 200 g;
onion - one piece;
tomato - one piece;
bell pepper - half the fruit;
garlic - one clove;
olive oil - a couple of tablespoons;
basil, dill, parsley, salt and pepper to taste.

How to cook

Remove the stems from the tomatoes, remove the seeds from the peppers and turn the vegetables into a homogeneous puree using a blender or chopper.
Saute finely chopped onion and pressed garlic in a small amount of olive oil until light golden brown.
Pour the tomato and pepper mixture into the frying pan.
Boil the mixture and add the zucchini cut into small cubes.
Simmer until the zucchini is ready for about 15-20 minutes.
Remove from heat, add salt and finely chopped herbs.

The taste of the lean sauce is far from traditional Bolognese, but also goes well with pasta. Another option for vegetarians: instead of minced meat, make an Italian stew with mushrooms minced through a meat grinder.

Italy at your home

As you can see, Bolognese pasta at home is quite possible and not even too difficult. The only problem is the long preparation of the sauce. Sometimes it’s simply impossible to wait several hours: guests have arrived or you need food for the office. In this case, it’s easier to order pasta. One of the Ufa places where they prepare proper bolognese is “Gusto”.

They specialize in Italian cuisine - mainly pizza, but pasta is also on the menu. Particular attention is paid to the quality of products: Italian flour, real Parmesan, cold-pressed olive oil. Bolognese is baked in a wood-burning oven under a bread lid. In short, a good option for those who want to eat deliciously here and now.

Dinner inspired by Italian cuisine is always interesting and very tasty! Previously, we already looked at a simple recipe for spaghetti with meat, when the pasta is cooked simultaneously with pieces of pork in the oven. Today we will follow another technology: we will prepare the popular Bolognese sauce and add it to the boiled spaghetti.

When serving, decorate the final dish with green basil leaves and, if desired, sprinkle with Parmesan cheese. So, let's prepare delicious and satisfying spaghetti Bolognese.

Ingredients:

spaghetti - 300 g;
minced meat (pork + beef) - 500 g;
onion - 1 pc.;
celery stalk - 1 pc.;
carrots - 1 pc.;
dry red wine - 50 ml;
cream 20% - 50 ml;
garlic - 2-3 cloves;
fresh tomatoes - 4-5 pcs.;
olive oil - 2-3 tablespoons;
parsley - a small bunch;
basil (for serving) - a few leaves;
salt, pepper - to taste.

How to cook spaghetti Bolognese at home

First, prepare the tomato sauce for spaghetti Bolognese. To do this, we make cross cuts on the peel of the tomatoes, and then lower the juicy fruits into a container of boiling water for just a few seconds. Using a slotted spoon, remove the “hot” tomatoes and immediately place them in ice water. Next, remove the already soft skin from the tomatoes, and grind the vegetable pulp into a homogeneous mass in a blender bowl.
Let's prepare the remaining ingredients for the Bolognese sauce. Cut off the top layer of carrots, and then rub the orange root vegetable with medium shavings. Cut the peeled onion into small pieces (or chop using a blender). Chop the celery stalk into thin slices.
Saute assorted vegetables in vegetable oil at low temperature for 2-3 minutes.
Add the minced meat to the semi-finished ingredients, “breaking” the meat mass with a culinary spatula into small lumps. Stirring occasionally, fry the contents of the pan for about 10 minutes.
After the specified time, add salt and ground pepper. Increase the heat and add red wine. At the same time, add the tomato sauce we prepared earlier. Bring the mixture to a boil, reduce the temperature and simmer under the lid for about 20-30 minutes.
Meanwhile, chop clean and dry parsley with a knife. Peel the garlic cloves, pass them through a press or finely chop them. Place these ingredients in a frying pan with almost finished meat sauce. Then pour in the milk cream and mix. Keep on low heat for the last 5 minutes.
Place spaghetti in boiling water. Cook according to the instructions on the package.
We sort the finished pasta into serving plates. Place Bolognese sauce on top (you can sprinkle the dish with finely grated Parmesan). Garnish with green basil leaves and serve spaghetti Bolognese!

Bon appetit!

Recipe 4: bolognese sauce with red wine (with photo)

2 pcs. Carrot
1 PC. Bulb
2 pcs. Celery
1 PC. Garlic 4 cloves
400 gr. Ground beef
1 tbsp. Fresh thyme
3 tbsp. Tomato paste
2 pcs. Bay leaf
1 tbsp. Cream
1 tbsp. 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, you need to 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 it a little and add finely diced vegetables into it.

Fry the vegetables until they begin to become soft, after which you can add a little crushed red pepper. Immediately after this, add the minced beef to the vegetables 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 cooking the Bolognese sauce for another 2-3 minutes.

Immediately after this, add 1 glass of cream or milk to the meat and vegetables and leave the sauce to simmer for 10 minutes. During this time, the cream will have to be absorbed into the meat and vegetables and evaporate a little.

As soon as this happens, add 1 glass 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 must be added only in the last step. As soon as you add the tomato puree to the almost finished sauce, mix all the ingredients well again and leave the sauce to simmer over low heat for 1-2 hours, stirring the sauce every 20 minutes.

Of course, you don’t have to simmer the sauce for 2 hours, but limit it to 20-30 minutes, it all depends on the free time you have.

As soon as you remove the sauce from the heat, add a little salt and ground black pepper, mix all the ingredients again and taste the finished Bolognese sauce. Bring the sauce to the desired level of saltiness and generously season the pasta with it!

While the Bolognese sauce is preparing, do not forget to boil the spaghetti or pasta so that you have something to add this very sauce with a unique taste!