Pasta bolognese recipe classic

Page content:

Bolognese sauce – This meat gravy comes from Bologna, the Italian province. It is often called the gastronomic capital of Italy. Traditionally, sauce is served with tagliatelle – Italian noodles. Bolognese is also used to make lasagna and even season mashed potatoes with it.

Ingredients:

  • 500 gr. durum pasta
  • 400 gr. minced pork and beef
  • Onion
  • Bulgarian red pepper
  • Green pepper
  • 3-4 cloves of garlic
  • Black pepper, salt
  • 200 gr. tomato sauce
  • Red sweet pepper paprika
  • Oregano

Cooking method:

  1. In the boiling water send the pasta, cook until ready, about 8 minutes.
  2. Before that, add some vegetable oil, bay leaf and salt to the water.
  3. Cut the sauce very finely onion.
  4. We put a cauldron on fire.
  5. In it, we will prepare the bolognese sauce.
  6. Pour olive oil.
  7. We send to the cauldron pork and beef mince.
  8. Mince twist in advance.
  9. Add the onion to the minced meat, salt, pepper, mix.
  10. While minced meat is fried, chop finely red and green sweet peppers.
  11. Pasta boiled.
  12. Drain and rinse.
  13. Leave the pasta in a colander to glass the water.
  14. Mince fried, add sweet peppers, stir.
  15. Chop garlic finely.
  16. Pepper in minced meat almost fried, add the sweet pepper paprika and tomato sauce.
  17. Mix well.
  18. At the end add garlic.
  19. After 2 minutes you can turn it off.
  20. At the very end, add a little water, mix.
  21. We try on the salt, add oregano, mix.
  22. Turn off, the sauce is ready. Read more: delicious recipe satsivi.
  23. Spread pasta on a plate, spread pasta bolognese on top of the pasta, sprinkle with grated cheese.

Bolognese sauce

Ingredients:

  • 500 grams of minced meat,
  • 500 ml of tomato sauce for pasta,
  • 2

Cooking method:

  1. Bolognese sauce is a pasta meat sauce, originally from Bologna, Italy.
  2. Cook the pasta, as indicated on the package (I have farfalle).
  3. Finely chop the onions garlic.
  4. Fry in olive oil until golden brown.
  5. Add the mince and cream.
  6. If you have raw mince, then fry it until cooked, constantly stirring and separating the lumps with a wooden spatula until the redness of the meat disappears.
  7. And only then add the cream.
  8. Mix well and simmer on low heat for 10 minutes.
  9. Cream should not boil.
  10. Add the sauce, tomato paste, parsley and oregano.
  11. Mix well, simmer another 10 minutes.
  12. Salt, pepper, add nutmeg, stir.
  13. All bolognese sauce is ready.
  14. Can be served with your favorite pasta.

Classic Bolognese sauce

Ingredients:

  • 500g ground beef (veal or beef)
  • 1 can of tomatoes in its own juice (420g.)
  • 3-4 cloves of garlic
  • 1 medium onion
  • 1 medium carrot
  • 150-200 g of celery root
  • 150-200 ml. beef broth
  • 100 ml. red dry wine
  • 3

Pasta bolognese recipe classic

Cooking method:

  1. Onions and garlic peel.
  2. Cut onions into cubes.
  3. Finely chop the garlic.
  4. Peel and grate carrots and celery.
  5. Heat olive oil in a large frying pan with a thick bottom.
  6. Add onion in butter and spasserate until transparent.
  7. Add carrots and celery to onions.
  8. Fry, stirring until soft.
  9. Add mince to the vegetables and fry, stirring constantly and kneading the lumps with a spatula.
  10. Pour the wine, mix.
  11. Boil the wine in half.
  12. Add diced tomatoes and juice in sugar and sugar and pour broth.
  13. Salt and pepper, mix.
  14. Simmer on low or medium heat under the lid for 20-30 minutes.
  15. Stir periodically.
  16. Add the minced garlic, dried basil and oregano.
  17. Straighten on salt and sugar.
  18. Simmer for another 10 minutes.
  19. If there is too much liquid, remove the cap and evaporate it.

Chicken Bolognese Sauce

Ingredients:

  • pork debarking 250 g
  • the same beef 250 g
  • tomatoes in its own juice 400 g
  • dry red wine 50 ml
  • celery 2 stalks
  • onion head
  • half carrot medium size
  • 2 bay leaves
  • dry oregano 1

Cooking method:

Pasta bolognese recipe classic

  1. Cut the onion into small cubes.
  2. You also need to chop celery.
  3. Chop carrots in small cubes.
  4. Pork with beef is washed and dried with paper towels, veins are removed.
  5. Twist the meat in a meat grinder.
  6. Prepare the saucepan for making sauce.
  7. Heat the olive oil with bay leaf in it.
  8. Use hot oil to fry vegetables so that the onions become transparent.
  9. Minced meat is added to the pan.
  10. Fry the contents of the pan for 7 minutes.
  11. After that, pour in red wine to vegetables and meat.
  12. Next you need to stew, until the wine is evaporated.
  13. To the whole mass we add finely chopped tomatoes in our own juice and heat everything up.
  14. At the end of cooking add oregano, a mixture of herbs or dried basil – to choose from.
  15. Stew sauce for 2 hours.
  16. Heat the oil in a pan and then fry the minced meat on it.
  17. It adds finely chopped onion and garlic, passed through the press to the fried meat.
  18. Finely chop the green pepper, and after 5 minutes add to the meat.
  19. Grate the tomatoes and 5 minutes after the pepper, add to the mince.
  20. After the meat is well roasted, add chopped greens to it.
  21. All this is shifted into the pan.
  22. When all products are well mixed, the wine is poured.
  23. Make a medium heat and simmer the sauce on it, stirring all the time, about 5 minutes.
  24. Cover the pan with a lid and stew for two hours until the sauce is completely cooked.

Bolognese sauce

Ingredients:

  • 1 medium carrot;
  • 1 small onion;
  • 1 celery (stalk);
  • 30 gr. butter;
  • 1 tablespoon tablespoon of olive oil;
  • 3 garlic cloves;
  • 300 gr. dry white or red wine;
  • 1 glass of milk;
  • 800 gr. a tomato;
  • salt, pepper and a mixture of herbs take to taste.

Cooking method:

  1. In this simple recipe, bolognese sauce is prepared in much the same way as the classic, with the exception of new ingredients.
  2. In order for all the vegetables to dissolve in the sauce, they need to be cut very finely, only the carrot is cut or grated on a grater.
  3. Onions to clear and cut into cubes, and celery pre-wash, and then cut.
  4. Choose a medium-sized saucepan, put both butter and olive oil, put the saucepan on a small fire and stir until the oil is dissolved.
  5. Finely chop the garlic and add to the butter.
  6. Vegetables that are already prepared, add to the oil and garlic. Cook for 10 minutes on low heat, stirring constantly.
  7. You can not overcook vegetables.
  8. Bring vegetables to a state of transparency.
  9. Vegetables can soak up the oil almost completely, which may make it seem that oil is not enough.
  10. Add oil is not necessary, in a few minutes they will give the oil back.
  11. When the vegetables are ready, add the mince and knead it well with a fork.
  12. Mince kneading until it turns brown.
  13. Do everything so that there are no lumps.
  14. Pour in the milk, stir and add a little fire.
  15. All this should boil for 15 minutes, until the water evaporates, and the milk is well saturated with meat.
  16. Pour the cooked wine and let the sauce boil for another 15 minutes so that the sauce absorbs the aroma of the wine.
  17. Add wine and milk separately so that the taste of the sauce is softer and more aromatic.
  18. Tomatoes for a few minutes pour boiling water, then dip them in cold water.
  19. This is to make their skin easier to take off.
  20. Then finely cut the tomatoes and place in the pan.
  21. In the preparing sauce pour in and
Like this post? Please share to your friends:
Leave a Reply