Bolognese with minced recipe. Recipe for bolognese with minced meat and tomato cloth recipe. Delicious, sophisticated and light spaghetti with shrimps

Pasta or lasagna with bolognese sauce - True Italian dish. It is possible to prepare it in our conditions, slightly changing the ingredients. In general, bolognese domestic sauce in Cus will differ from the original, but it will turn out to be delicious, fragrant and accurately give the feeling of the Italian vacation.

Classic Sauce Recipe Bolognese

Bolognese sauce is traditionally prepared with minced meat. It is better to choose a mixture of pork (70%) and beef (30%) so that the meat is not too fat or too dry. On cooking, bolognese sauce with minced meat reminds ordinary Pasta Pasta, but at the same time the dish longer languishes in a frying pan.

List of ingredients:

• Tomatoes - 800 g
• Minced meat - 750
• Spaghetti - 500 g
• Parmesan Cheese - 200
• Wine red dry - 200 ml.
• Fat cream - 100 ml.
• Carrot - 1 pc.
• Onion - 1 pc.
• Celery stem - 1 pc.
• Olive oil - 2 tbsp.
• Salt - 2 ppm
• Black pepper ground - ¼ Ch.L.
• Nut muscle ground - 1/8 tsp.

How to cook bolognese sauce at home:

• Preheat a large cast-iron frying pan with olive oil.
• Onions, carrots and celery finely chop, shock in a saucepan. Fry for 10 min, periodically stirring vegetables with wooden spatula.
• Stuffing to defrost, salt. Move the fork to become softer.
• Ship mince to vegetables. Fry 7-10 minutes before receiving pink color.
• Add a glass of red wine, bring it to a boil.
• Finely chop tomatoes (collect juice in a separate circle, do not pour). Add everything into a saucepan to sauce. Stir, tomatoes additionally crush to the pulp.
• Add salt, nutmeg, ground pepper. Mix everything so that the spices are evenly distributed in a frying pan. Bring sauce to boil and reduce gas to a minimum.
• Stew bolognese sauce on slow heat for 1 hour. 10-15 minutes until readiness to pour a little fatty cream into a pan so that the sauce turned out more gentle.

Additionally weld spaghetti. Makaroni should turn out slightly not enough so that the dish was more real, appetizing. From above to pour sauce and sprinkle with a vapor parmesan. Serve hot. You can decorate with a small amount of finely chopped greenery: parsley, dill, cilantro.

Bolognese sauce with minced meat

Pasta with bolognese sauce with minced meat is one of the most popular Italian dishes. It is quite simple to reproduce at home and please yourself with a small piece of Italy.

• Minced meat - 400 g
• Onions - 1 pc.
• Carrot - 1 pc.
• Tomato - 1 pc.
• Tomato paste or ketchup - 3 tbsp.
• Garlic - 3 teeth.
• Salt / spices to taste.

Cooking method:

• Clear onions and carrots, rinse thoroughly. Onions finely chop, rubbing the carrot on the fine grater. Fry vegetables with a small amount of oil.
• Stuffing to defrost, salt.
• Fasted vegetables shock in separate dishes, wash pan. Fry mince to readiness, add spices to taste. The minced stuff must be twisted, but not get too dry.
• Cut tomatoes, trying to maintain most of the juice. Add to mince, vegetable roasting. Put 3 spoons of ketchup or tomato paste. Mix everything.
• Remove gas to a minimum. Straighten the future sauce under the closed lid for 1 hour. The minced member should not be stupid and become soft.
• Garlic crush under the press. Add it to the dish at the very end.

Ready sauce to serve with boiled spaghetti or pasta (more "Russian" option). From above, you can sprinkle with greens or hammer nuts.

Cooking in a slow cooker

The traditional sauce of bolognese is preparing for quite a long time, in Italy it is customary to keep on fire at least 3 hours. To save time and forces, a tasty Italian dish can be prepared in a slow cooker. It allows the hostess not to stand at the slab, but simply in the desired sequence add the ingredients.

For cooking will need:

• Meat minced meat (it is better to take a mixture of pork and beef) - 500 g
• Ripe tomatoes - 1 kg.
• Tomato juice or tomato paste - 1 cup.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Garlic - 3 teeth.
• Bunda of herbs (rosemary, thyme, basil) or a mixture of dried herbs.
• Black pepper ground - ½ tsp.
• Salt ½ tsp

Cooking method:

• Onions rinse, clean, cut into small cups. Pump in a saucepan with boiling water, add a spoonful of vegetable oil. Cook to fully transparency on the bow.
• Multi-cooker's bottom with vegetable oil. Install in the panel "Captivity".
• Skip garlic through the press, shifting into a slow cooker. Fry before the appearance of a golden crust. Constantly stirring with a wooden spatula so that garlic is not burned. There should be fragrant garlic oil. Remain pulp to throw away.
• Clear carrots, rub on a large grater. Add to a slow cooker and mix with onions. Stew in a multicooker 5-7 minutes.
• Stuffing to defrost, salt. Move the fork to become softer. Shoot into a multicooker bowl. Lumps smash with wooden spatula. The mince must be covered with a golden crust and get rid of the pinkish shade.
• From above pour tomato juice or paste. Add finely chopped tomatoes, reversal to crush fork.
• Herbs tend a thread and put on top of a cooking dish. If the herbs are dried, they just fall asleep into the sauce.
• Install on the multicooker panel "quenching" mode for 1 hour. After the readiness signal, carefully open the lid (so as not to scream) and remove the bug of herbs. Sprinkle with freshly ground pepper from above, salt. Mix everything well.

Serve with welded spaghetti. Sprinkle with grated cheese or nuts on top.

Bolognese sauce for winter

Bolognese sauce for the winter is the perfect recipe for those who want to enjoy a fragrant vegetable dish even in the cold season.

List of ingredients:

• Tomato paste or thick tomato juice - 400 g.
• Sugar - 200 g.
• Wine vinegar red - 200 ml.
• Tomatoes - 7 pcs.
• Onion - 1 pc.
• Little olive - 70 ml.
• Garlic - 3 teeth.
• GREEN (Basil, Thyme) - 100 g.
• Salt - ½ g.
• Black pepper ground - ½ tsp.

Stages of preparation:

• Tomatoes are well rinsed, remove tail and damage. Cut into small cubes and shifting into a saucepan. Pour water so that the whole pulp is covered with liquid. Stew on a slow heat for 2.5 hours, periodically stirring.
• Leek clean, cut into small cubes. Fry in a frying pan before the appearance of a golden crust.
• Skip the garlic through the press, add to the bow and fry for a few more minutes.
• Tomato paste or thick juice to pour into a deep bowl. Shoot the boiled tomatoes there. Add salt, sugar, spices, herbs. Cook another 2-3 minutes.
• Add roasted onions, garlic, mix everything. Keep on fire another 5-7 min.
• A few minutes before ready to pour wine vinegar, add some pepper. Bring to a boil and leave at a strong gas for 3-4 minutes.
• Prepare and sterilize banks in advance. Pour there ready sauce, tightly roll covers.
• Banks flip upside down and wrapped with a warm blanket, towel. Leave to cool naturally.

Store bolognese sauce in the refrigerator. Open only if necessary. Immediately after opening, the sauce needs to eat, otherwise bolognese can spoil.

Recipe with vegetables and smoked

The main ingredients of the traditional Italian bolognese sauce are meat mince, dry red wine and spicy herbs. In order for the dish with a more satisfying, vegetables are added to it: onions, carrots, bell pepper, garlic.

To obtain an unusual taste, you can cook bolognese sauce with vegetables and smoked. For example, with bacon.

List of ingredients:

• Canned tomatoes - 650
• Meat minced meat (preferably a mixture of pork and beef) - 500 g.
• Spaghetti - 350 g
• Wine red dry - 250 ml.
• Broth - 250 ml.
• Cheese - 80 g.
• Bacon - 75
• Onions - 1 pc.
• Carrot - 1 pc.
• Celery root - 1 pc.
• Garlic - 3 teeth.
• Salt / pepper to taste.

Cooking method:

• Carrots, onions and celery root clean, cut into small cubes. Fry in a frying pan 7-10 minutes.
• Skip garlic through the press, together with bacon, shifting on the pan.
• Minced meat, salute (the more salt, the faster meat knows). Move the fork to get softer.
• Puffs add to the pan. There gently introduce tomatoes and broth.
• Stew on slow fire 10-15 minutes, then add dry wine.
• Keep another 1.5-2 hours on fire.

Cook spaghetti. Pour from above sauce. Serve with grated cheese and greens.

Sauce with herbs

Bolognese sauce with herbs and wine - classic recipe for Italian sauce. In a place where the sauce appeared, a large number of aromatic and juicy herbs growing, which will add taste to any dish.

List of ingredients:

• Farm (a mixture of beef and pork) - 500 g
• Tomatoes whole - 400 g.
• Milk of medium fatty - 300 ml.
• Dry white or red wine - 300 ml.
• Pontshate cut - 90
• Carrot - 1 pc.
• Onion - 1 pc.
• Celery stem - 1 pc.
• Garlic - 3 teeth.
• Olive oil - 3 tbsp.
• Tomato paste - 2 tbsp.
• Blend of herbs - 2 ppm
• Salt, pepper - on ½ tsp
• For the sprinkle to take some parmesan cheese.

Cooking method:

• Skip garlic through the press or grate on the fine grater. Fry in a frying pan with olive oil 5-7 min. Garlic should be covered with a golden crust. After that, the pulp can be thrown out: for the preparation of a bolognese sauce, only the resulting fragrant garlic oil will be required.
• Onions, carrots and celery rinse, clean, cut into small cubes. Load everything to the pan, add Pontsut. Stir and fry 7-10 minutes. Vegetables should be covered with a rosy crust, but do not burn.
• Stuffing to defrost, salt and stretch for a fork for softness. Shoot on the pan to vegetables. All lumps carefully spread.
• Carefully pour milk, increase the gas to the maximum. Boil the sauce for 3-4 minutes, after which it is 10-15 minutes for a slow fire for another 10-15 minutes.
• Add wine and repeat the same procedure as with milk.
• Tomatoes cut into large pieces. Together with tomato paste, add to the future sauce.
• Sprinkle herbs, add salt and pepper. Enlarge fire and bring the bolognese prepared sauce to a boil. Cover the lid and leave to steal for 2 hours. Each 20 minutes lift the lid and stir the sauce with a wooden spatula so that nothing has burned.

Give the finished sauce to launch. During this time, boil pasta or spaghetti. Serve hot. Sprinkle with grated cheese or nuts on top.

Bolognese sauce for pasta

Bolognese sauce is traditionally served with pasta. Preparing the dish is very simple.

To prepare a bolognese sauce for pasta:

• Puffs (a mixture of pork and beef) - 600 g
• Tomatoes - 500 g.
• Cheese of hard grades (better parmesan) - 100 g.
• Pepper Bulgarian - 2 pcs.
• Olive oil - 2 tbsp.
• Garlic - 2 teeth.
• Salt / pepper on ½ tsp
• Herbs to taste.

Cooking method:

• Clear onions, finely cut into cubes. Fry on olive oil 3-5 min.
• Grind Bulgarian pepper.
• Skip the garlic through the press.
• Stuffing to defrost, salt, renovate fork and remove lumps.
• Tomatoes crush in a blender, add to the minced meat and mix everything. Salt, pepper. From above to add dried herbs: oregano, basil, thyme.
• Stew on low heat 15-20 minutes, regularly stirring with wooden spatula.

Pour the sauce in advance prepared pasta. Sprinkle with a vigorous parmesan and greens from above: cilantro, parsley, dill.

Bolognese Sauce for Lazagany

To prepare a bolognese sauce for Lazagany:

• Minced meat (a mixture of pork and beef) - 500 g
• Tomatoes - 300 g
• Olive oil - 3 tbsp.
• Tomato paste or thick tomato juice - 2 tbsp.
• Salt / pepper to taste.

Cooking method:

• Stuffing to defrost and salt. Fry on low heat for 10 minutes.
• Tomatoes crush in a blender, mix with tomato juice. Add salt, pepper. Cook 5-7 minutes and close the lid.
• The gas is reduced to a minimum. Keep on fire for another 1 hour until full readiness.

In contact with

Bolognese is not just a sauce! This is a real meat jay, which is usually prepared with minced meat, and served with pasta. If you say secret,

this sauce is also perfect for buckwheat and barrid, it turns out a very tasty rice and even our favorite potato under bolognese

just amazing.

Bolognese with minced meat - general principles of cooking

Minced meat. Typically, the beef is used for bolognese or its mixture with pork. But you can also call the part of the chicken, lamb, duck,

there are no special rules and restrictions. Farm first roasted. Only after that fastened with liquids and stew.

Vegetables. Traditionally, the onions are used, garlic. But there are bolognese recipes with carrots, Bulgarian pepper, fresh

tomatoes. Vegetables are usually cut, sometimes ground with a blender or a grater, then fry with minced meat or stew under the lid.

Butter. For bolognese, olive oil will be required, sometimes used creamy. But you can take the usual sunflower product, in

this case is odorless. Seeds should not smell sauce.

Greens, spices. Bolognese itself is quite fragrant, since vegetables are in it, sometimes wine. From spices usually

add ground pepper and Italian herbs. But you can only restrict ourselves to the basil or add parsley, dill, they are perfectly combined

with thick filling.

Bolognese with minced meat and canned tomatoes

To prepare a simple bolognese sauce with minced meat, canned tomatoes in their juice. They are usually already cleaned of skin,

therefore, very convenient to use.

Ingredients

150 g onions;

500 grams of minced;

800 g of tomatoes in its juice;

Oil, italian herbs, salt;

Two cloves of garlic.

Cooking

1. Pour oil into a frying pan. It is best to use a mixture of olive and butter, but you can take something one. Heating

about five tablespoons will go around.

2. Cut onion by cubes, lay out and begin to fry. Still so that it does not burn.

3. As soon as the pieces of the onions will become transparent, add mince to them. We are preparing about five or seven minutes.

4. While we will prepare tomatoes. We take them out of juice, cut. You can simply twist the blender. Add to mince.

5. Cover a frying pan, sauce sauce about twenty minutes.

6. Open, put chopped garlic and a little olive herbs. A rather incomplete teaspoon. If you want to get more

liquid gravy, you can add some boiling water or decoction, which remained after the paste.

7. We try to salt if it is not enough in tomatoes, then add.

8. Tom's dish a couple of minutes on the stove, feed with pasta.

Bolognese with minced fasteners, fresh tomatoes and wine

In the classic reptiles of bolognese sauce with minced meat, wine is often used. Basically take a drink from white grapes, it is fine

softens meat and gives a pleasant taste.

Ingredients

500 g mincedah;

700 g of ripe tomatoes;

120 g onions;

0.5 glasses of wine;

2 slices of garlic;

5 spoons of oil.

Cooking

1. We clean the bow head, cut into small cubes. Oil pour into a pan, spread garlic chopped into several pieces.

Fry, throw away. In fragrant oil we fall asleep onions, begin to fry.

2. After a couple of minutes, put the minced meat, stirring the spatula to prevent gluing lumps. As soon as the meat becomes light,

after about a minute, we pour wine to it. We wait. While it is not completely evaporated.

3. While the tomatoes will take place. Immerse tomatoes in boiling water, pre-taking small cuts on the skin. After a minute, we take out,

put in cold water and remove a thin skin. Pure tomato pulp grinding the combine, but you can simply cut into a knife.

4. Pour the tomato mass to the mince, slightly sustain, cover the frying pan. Mashed meat in tomato about thirty minutes, fire

small.

5. We refuel the bolognese with greens, subscribe to taste, you can add a bit of the punch for sharpness.

Bolognese with minced meat and milk

The recipe for bolognese, which is preparing with milk. Especially successfully this dish is obtained from the beef minor.

Ingredients

180 ml of milk;

600 g mincedi;

2 outer heads;

800 g of tomatoes in its juice;

40 ml of oil;

Salt and pepper;

Garlic, greens.

Cooking

1. Pour oil into a skillet. He fry on it 1-2 slices of garlic, cut in half. Gently remove, throw away.

2. We add cut bulbs into the oil, we prepare literally 1.5 minutes.

3. Now you can lay mince. Stirring, prepare it for about three minutes.

4. It is better to warm the milk, as the meat does not like sharp drops. Add to the pan and evaporate without a lid on medium heat,

while will not leave and does not absorb all moisture into meat.

5. It's time to crush tomatoes in our juice. Pour them into mince.

6. Now you can slightly save the sauce, cover the vessel, to reduce the fire. Comething about half an hour before receiving homogeneous, lung and

gentle sauce.

7. We try to taste at the end, still Solim. PERSON, add fresh greens or a little mixture of dry Italian herbs.

Bolognese with minced meat and mushrooms

The variant of the gentle and fragrant sauce bolognese. In addition to minced meat, fresh champignons will be needed. Although there are recipes and with other mushrooms,

sometimes even use canned foods.

Ingredients

400 grams of minced;

250 grams of champignons;

30 grams of butter cream;

20 ml of vegetable oil;

120 grams of bow;

120 grams of cream 15%;

700 grams of tomatoes in their juice;

Spices, greens.

Cooking

1. Cut onions, put into the pan with a warm vegetable oil, fry a minute.

2. Add meat minced meat to the bow, stir, continue to fry.

3. In the second frying pan put butter butter. We put on the stove, let him heat up.

4. We cut mushrooms with small cubes, lay out into the butter, fry about eight minutes.

5. Grind tomatoes. Together with juice overflow to minced meat, cover the frying pan. After boiling, we reduce the fire, about a quarter

6. Add cream to mushrooms, subsidize. We evaporate on medium fire. Moisture should not remain.

7. We shift mushrooms in the cream into a frying pan to the minced meat, stir. We add salt, you can and other seasonings, Italian mixtures.

8. Cover the frying pan again. Mashe Bolognese is about twenty minutes before readiness.

Bolognese with minced meat, vegetables and tomato paste

Vegetable sauce with minced meat. If some of the ingredients are not, then you can exclude it. Together with fresh tomatoes add paste,

which will give the bright color of the Italian grain.

Ingredients

500 g mincedah;

2 bulbs;

1 large carrot;

40 g paste;

3 tomatoes;

300 ml of broth or boiling water;

2 celery stem;

35 ml of oil;

100 ml of wine.

Cooking

1. Fry the bow on the oil for two minutes, add carrots cut chopped with small cubes. Preparing a couple of minutes, add celery,

cuts with the same pieces as carrots.

2. We are preparing two more minutes, then put meat minced meat. Fry to its clarification. Let's refuel bolognese wine. We evaporate alcohol by

middle fire.

3. Wash the tomatoes with steep boiling water or fill for a few minutes, remove the skin, cut the flesh with cubes.

4. We cut the Bulgarian pen with cubes.

5. Put the pepper in the sauce to the hut first, then lay the tomatoes. Stir. War down before boiling.

6. Tomato paste we divorce hot broth or boiling water from the kettle. Pour sauce.

7. Immediately can be salted, jerk the dish with other spices so that they reveal their fragrance as much as possible.

8. Cover, cottage until full readiness is about 20-30 minutes. We do not give bolognese to boil greatly.

Bolognese with minced meat and olives

An option is very fragrant and really Italian sauce. If you like more spicy tastes, then it is better to use green olives, but

you can add more lemon juice.

Ingredients

600 g mincedi;

Maslin Bank;

Pair of bulbs;

Half of a small lemon;

Bank of tomatoes in his juice;

130 ml of wine;

6 spoons of olive oil;

0.5 h. L. oregano;

A pair of garlic.

Cooking

1. Fragravize the oil. To do this, pour it into a pan, heating, we throw the slice of garlic cut into several parts and

fry a little. We take a vegetable and throw away.

2. Layout chopped onions. As usual, slightly fry to transparency.

3. It's time to lay mince. We prepare it with a bow about three minutes, stirring. Pour white dry wine into the frying pan.

We evaporate moisture. You can use the same amount of milk instead of wine.

4. As soon as the wine goes, lay crushed tomatoes in bolognese, bring to a boil. Solim, put oregano.

5. Olives cutting halves. If they are large, then you can make quarter. Add to sauce. We are preparing ten minutes.

6. Cut the lemon from one half squeeze the juice immediately in the pan, stir, after boiling the slab turn off. Optional

we add bolognese green to the sauce.

Bolognese with minced meat - Useful tips and tricks

If you need to dilute the sauce, it is better for this purpose to use water after cooking pasta.

It is possible to improve the taste of purchased meat minced meat with spices. Boldly add a sweet ground paprika in it, hops-Sunnels,

tasty it turns out with dry concentrated broth.

If little minced meat is, then you can add a slightly chopped sala into the pan, chicken breast, sausage or ham.

Bolognese can be prepared not only from meat or poultry, but also from fish. Such recipes are also in Italian cuisine. Special

interesting gets sauce with salmon.

I offer you a recipe for the most famous Italian sauce. Bolognese sauce with minced meat at home to do quite simply, although it will require some time.Preparation of real bolognese does not tolerate fuss and hurry.

However, if you love the paste or lasagna Bolognese, but spend every time a few hours on cooking sauce are not ready, it is not a reason to abandon your favorite food. You can use Italian practice to cook at once a lot of sauce and freeze it portion. And then ready, at home Tasty bolognese sauce will always be at hand.

Today we will make such a number of sauce that is enough for one big lasagna bolognese or 6-7 servings of Bolognese paste.

I borrowed this recipe on the Italian site, embodied in my kitchen :), supplied step-by-step photos and now I offer you a bolognese recipe with minced mead at home. Classic sauce with red wine, ham, cereal celery and basil. To make a real, rich and fragrant bolognese sauce with minced meat at home, do not be lazy stock of these ingredients. Everything else is easily covered in your covers :)).

So, what needs to be purchased before cooking bolognese from minced meat.

Products for the recipe "Bolognese sauce recipe in home with minced meat"
Farsh.	400 grams
Onion	1 big head (150 grams)
Carrot	1 piece (100 grams)
Garlic	2 large teeth
Celery	2 stem
Tomatoes	2-3 pieces (400 grams)
Ham (optional)	100g
Red Wine (optional)	200 ml
Olive oil	3 st. Supplies
Salt	taste
Black pepper	taste
Milk (optional)	200 ml
Basil green	half a small beam

How to cook bolognese from minced meshop recipe

Finely cut garlic and onions.

Celery rinse under cold water and vegetable delete hard threads. Cut with celery with small cubes, and purified carrots cut either thin straw or rub on a large grater.

Tomatoes Cut the cross-crosswise and lower in boiling water for 5 minutes. After that, remove the skin, remove the seeds.

Tomato pulp chopped with small cubes or grinding blender. In winter, you can replace fresh tomatoes canned in our own juice.

In the stuffing add a tablespoon of olive oil and mix.

Ham cut into small cubes.

In the pan, we pour two tablespoons of olive oil when the oil is warm, pour onion and garlic. Stirring, passer, until the bow becomes transparent.

Add carrots and celery to Luka and fry a few minutes.

I add meat minced meat to vegetables and continue to cook until the minced meat will begin to be twisted. It is very important that the minced fresher slightly, it will strengthen the fragrance and taste of the finished sauce. During the roasting of the minced meat, all the time we split the lumps.

As soon as the minced meat starts fried, add chopped ham and fry 2-3 minutes with constant stirring.

Now we pour a glass of red wine, mix and cars, until the wine is evaporated.

We add tomatoes, stir.

We pour 2-3 glasses of water or beef broth, bring to a boil. Now we screw the fire to the smallest, cover the frying pan and the sauce sauce until ready for 2-2.5 hours. Periodically check and regulate boiling water in the pan. At the very end of the preparation for softening the sour taste, you can pour into the sauce with a glass of milk, then salted, pepper, add a finely chopped basil greenery and evaporate excess fluid.

Brunetse sauce, or, as often spoken, stew is a thick meat sauce with the addition of various vegetables and tomato. One of the most beloved meat sauces for Italian pasta. By its origin, the sauce is owed to the city of Bologna - the center of the province in northern Italy with the same name. The city with the highest life level for Italy, a powerful industry and is located at the intersection of important trade routes. Bologna is considered to be the culinary capital of Italy. Motherland Paste (Tagliatelle), Tortellini, Salciccha and Sauce Bolognese.

Bolognese sauce is traditionally served with fresh tagliatelle or is used for cooking. Although, often and less traditionally, Ragu bolognese is served with pasta or other types of pasta. There are also serving cases with potato puree or couscous.

More than 30 years ago in Bologna, a classic recipe for Sauce Bolognese was notarized. The Delegation of Bologna in the Italian Academy of Cooking was submitted an application to the Chamber of Commerce and Industry and a recipe was recorded. This step made it possible to make a recipe official to ensure respect for the gastronomic tradition of Bologna in Italy and in the world.

It is believed that the recipe for the classic sauce bolognese includes beef and panthes, onions and carrots, celery, tomato - usually pasta, meat broth, as well as red wine and milk.

However, the classic musical work written by Great Paganini, performed by another musician, is unlikely to be classic. So, in the preparation of Sauce, bolognese, like any other dish, is added, except for the skill of the cook, still intimate differences that every sauce is unique. It is worth saying that Bolognese is similar to another, although they have different compositions.

Bolognese sauce. Step-by-step recipe

Ingredients (on 2-4 portions of paste)

• Beef 300 g
• Onions 1 piece
• Carrot 1 piece
• Cerelery cherry 2-3 stems
• Bacon (Breast, Pontshat, Undercoore) 50 g
• Petrushka 5-6 twigs
• Tomatoes 3-4 pieces
• Garlic 1-2 teeth
• Dry red wine 100 ml
• Dry white wine 100 ml
• Milk 100 ml
• Nutmeg, salt, black pepper taste

1. It is important that bolognese sauce turns out to be fragrant, thick and well mixed with pasta and retained on its surface. Italians recommend cooking sauce from different meat varieties: beef, pork, panchatt (Italian bacon). But, as a rule, beef is limited to beef, roasted on an extended fat fat. For my taste, the beef is suitable for sauce than a young veal. Then the sauce is obtained more dense and saturated.

   Beef and Bacon for Bolognese

2. The presence of milk in the sauce makes it a little more pleasant to taste and less sour. Kinky always give wine and tomatoes. It is important not to add milk and wine at the same time. And, probably, the most difficult thing - bolognese sauce is preparing for a very long time. Minimum 2 hours. But it is better for longer, then the sauce will become homogeneous, "glossy", perfectly connects with pasta.
3. Cooking the bolognese sauce process is long and painstaking. So, first it is necessary to prepare. Well, first, buy products. I think all components are available. The problem may occur, except with cherry celery. If not the season - it is simply not on sale. Sometimes, if such a case can be with a large stretch, replace celery cutters for 2 tbsp. l. The finely chopped green parsley and a piece of fine celery root.

   Vegetables for bolognese sauce

4. Vegetables clean. The bulb is very finely cut into a knife. Groken grate into a small grater. Beef grin with meat grinder - twice to work out. Tomatoes seek, remove the skin and remove seeds. Chop very finely. Fresh tomatoes can be replaced by canned meat of tomatoes.
5. Bacon or a piece of pork breasts, Pontshate, pitched - cut into small cubes. In a deep frying pan, fry the chopped pork to the fat fell. Shkvarka can eat with bread or leave, then bolognese sauce will be with pieces of fried pork. If for some reason, the use of swine fat is unacceptable, you can warm up a mixture of creamy and olive oil, taking them in 2 tbsp. l.

   In the pan fry the pork to the fat wound

6. When fat is prepared, fry on it sliced \u200b\u200bonions until soft. It is not worth moving onions, otherwise the sauce will be with a tangible taste. Just that the bow is slightly golden without signs of darkening.

   Fry on fat sliced \u200b\u200bbow until soft

7. Add to the fried bows, grated carrots and crushed cereal celery. Fry vegetables 5-6 min, stirring constantly.

   Add to fried onions Carrot and cherry celery

8. Add to fried beef beef vegetables, mix thoroughly, trying to grind Mahar lumps, so that the mixture of vegetables and minced meals became homogeneous. Continue to fry, stirring constantly, another 7-8 min.

   Add to fried beef minced vegetables

9. Add finely chopped garlic. Salt the salt pinch sauce, add black ground pepper and grated nutmeg. Sometimes to improve the taste of sauce, I add 0.5 h. L. Sugar, which makes it sour and sweet, quite a bit sweet.

   Add finely chopped garlic and spices

10. Next, add a mixture of white and red dry wine.
11. Continue to spend another 15 min on a small fire under the lid and only after that add chopped parsley greenery.

    Stewed under the lid and add greens

12. Add the flesh of tomatoes and near a cup of broth or water. Stir and continue to extinguish on the smallest fire that can provide. Literally, the sauce must languish. It is very necessary to intermittently stir, so that it is not burnt and not adhesive to the skillet.

    Add Tomato and Broth

13. The more bolognese sauce steal, the better. If the moisture rolls out, you can add meat broth (or water) in small portions. Sauce all over cooking should hardly boil.
14. For half an hour before the end of cooking, pour into the milk sauce. Optionally, you can add 2-3 chips of dry herbs (oregano, basil, mint, char). Mix, cover with a lid and stew on low heat until the sauce is completely readily.

In Italy, pasta is called pasta and served with various sauces. Especially delicious dishes are obtained with a meat lulled, which also comes to rice, potatoes and buckwheat. We offer best and simple bolognese recipes with minced meat. Do not be afraid to experiment - it will help make your dinner unforgettable.

Classic bolognese recipe with minced meat

If you want to bring a family with a new and tasty dish, then prepare bolognese with beef minced meat. Sauce will decorate your meal and turn banal pasta into the work of culinary art.

Ingredients:

• minced meat - 600 g beef;
• italian herbs - 5 g;
• pasta - 600 g;
• salt - 10 g;
• onions - 160 g;
• olive oil - 60 ml;
• canned tomatoes - 900 g;
• garlic - 3 teeth;
• tomato paste - 250 ml.

Cooking method:

1. Very small chopping bulb and connect with minced meat. Send into warm oil and fry, constantly stirring, 7 minutes on the middle flame.
2. Clear garlic cloves on small cubes and move to meat.
3. With tomatoes, remove the peel and cut into pieces. Transfer to the rest of the components.
4. Save a mixture of 3 minutes and pour tomato paste. When the mass boils, salt and pour Italian herbs.
5. Boil pasta by following the recommendations of the manufacturer. The main condition is not to digest. Stir with refueling.

Cooking recipe with chicken minced

Spaghetti with minced meat is obtained with gentle, delicate and melting in the mouth. The minced chicken thighs and the legs are obtained much more juicy than from breast.

Ingredients:

• minced meat - 600 g of chicken;
• parmesan - 130 g;
• white wine - 170 ml;
• vegetable oil;
• basil;
• spaghetti - 600 g;
• cream - 170 ml (35%);
• pepper;
• meat broth - 300 ml;
• salt;
• onions - 160 g;
• tomatoes in their own juice - 370 g;
• carrot - 130 g.

Cooking method:

1. Boil spaghetti, according to the instructions specified on the package. Rinse with water.
2. Skin with tomatoes remove, chop and mix with minced meat. Fry 7 minutes in the warm oil.
3. Machine label and grate carrots on the grater. Send to meat. Fry to soft vegetables. Pour wine. Separate a quarter of an hour without closing the lid, at minimum fire.
4. Pour cream. Sprinkle with salt and spices. Cook under a closed lid for 7 minutes.
5. Stay pasta slide on the dish, pour the sauce on top.

With wine

A alcoholic drink makes meat softer and gives it a special, pleasant taste.

Ingredients:

• minced meat - 600 g;
• oil - 60 ml refined;
• salt;
• fresh tomatoes - 700 g;
• garlic - 3 teeth;
• onions - 140 g;
• spice;
• wine - 120 ml.

Cooking method:

1. Cut into small cubes on a bulb. Cut into pieces of garlic cloves and send to hot oil. Predit and throw garlic.
2. Pour onions and cook to a ruddy shade. Add minced meat. Prepare constantly stirring with silicone blade. Lumps should not be glued. When the meat brings, pour wine. Wait for a complete evaporation.
3. Tomatoes give boiling water and remove the skin. Grind in a bowl of the blender. Pour to mince. Sprinkle with salt. Prepare half an hour under a closed lid at minimal burner mode.
4. Sprinkle with spices and mix.

Tasty with minced meat and tomato paste

Simple preparation variation is suitable for beginner caspers.

Ingredients:

• minced meat - 350 g;
• salt - 10 g;
• pasta - 600 g;
• olive oil - 20 ml;
• tomato paste - 30 ml;
• cheese - 70 g;
• garlic - 3 teeth;
• onions - 160 g;
• carrot - 130 g.

Cooking method:

1. In the hot oil put mince and fry 7 minutes constantly stirring.
2. Add fine chopped garlic cloves and onions. After 5 minutes, pour carrot chopped on a large grater.
3. Pour tomato paste. Salt and fry until the softness of all components.
4. Add boiled pasta. Mix. Sprinkle with grated cheese and cook 2 minutes.

In a slow cooker

The meat is languishing, so the dish is obtained particularly gentle and fragrant.

Ingredients:

• minced meat - 450 g;
• ketchup - 50 ml;
• olive oil;
• white wine - 120 ml;
• cheese - 120 g;
• salt;
• meat broth - 230 ml;
• basil;
• onions - 120 g;
• pepper;
• carrot - 120 g.

Cooking method:

1. Pour the oil into the bowl and add mince. Stop "frying" mode and cook for 5 minutes.
2. Add a muckened bulb and chopped carrots on a grater. Save on the same mode for 7 minutes.
3. Pour wine, then broth and ketchup. Flip spices and salt. Mix.
4. Switch to "quenching". Timer - 20 minutes.

Bolognese with minced meat and mushrooms

This option will have to taste all lovers of forest gifts. In the recipe it is recommended to use champignons, but at your discretion you can replace them with any favorite mushrooms.

Ingredients:

• bulb - 130 g;
• salt;
• tomato sauce - 30 ml;
• carrot - 130 g;
• cheese - 70 g;
• spice;
• vegetable oil;
• paste - 260 g;
• champignons - 300 g;
• minced 450

Cooking method:

1. Onions and carrots will be needed with small pieces. Sleep into a hot frying pan with oil and fry to a soft, ruddy state.
2. Cut into slices of champignons and send to vegetables. Add minced stuff and sprinkle with spices. Salt. Stirring to fry on a weak flame for 12 minutes.
3. Pour tomato sauce and prepare 3 minutes.
4. Boil pasta and shifting on the dish. Top to pour sauce and sprinkle with grated cheese.

1. If the sauce turned out to be too thick, then it can be diluted with water remaining after cooking pasta.
2. Make the purchase of mince. Value will help added in Spice: Sweet paprika, hops-Sunnels, Zira, Barbaris.
3. The gravy can be harvested and stored in glass containers under a tightly closed lid 3-4 days. True, the sauce becomes more tastier.
4. Make the taste more saturated will help the chopped fresh greens added at the end of the preparation.
5. Sauce can be prepared using not only meat minced meat, but also fish. Especially tasty is a dish with salmon.