The most delicious bolognese sauce. Homemade meat bolognese sauce is an Italian classic. With minced meat and tomato paste

They say that you can get better from pasta if you just look at it for a long time, not to mention eating it. "Of course! These are net carbohydrates, "- say lovers and fanatics of all kinds of diets. “Yes, carbohydrates, but slowly and gradually absorbed by the body,” - we, fans of delicious food, will answer them. Quality pasta is made from durum wheat. Therefore, their moderate use will not affect your figure, but will relieve hunger for a long time. Especially if you serve aromatic Italian bolognese sauce with pasta (even a store one). The recipe at home is very simple to implement, you just need to be patient. Indeed, in the classic version of bolognese, vegetables with minced meat languish on low heat for at least 2.5 hours. But it turns out an insanely delicious sauce for homemade or store-bought pasta!

Ingredients (about 4 servings):

Main products:

You will also need:

How to make a hearty bolognese sauce (a simple recipe used by chefs at home):

It is advisable to peel the celery before slicing. There are hard veins in the stems that need to be removed. To do this, break the petiole across. In this case, the ends of the veins are partially pulled out of the pulp. This way, you can grab them and pull them up and towards you a little. Celery without these hard inclusions will become absolutely soft and will not stand out against the background of other ingredients in the sauce. Cut the prepared stems into thin slices or small cubes.
In addition to celery, carrots are always included in classic bolognese. Clean and rinse well. Cut into thin strips or grate on a coarse grater.
Chop the onions into a neat small cube.
For frying, it is advisable to use olive oil, traditional for bolognese sauce and most common in Italian cuisine. But if it is not there, take any vegetable. Only refined and deodorized so that foreign smells and tastes do not spoil the overall impression of the dish. It is better to fry minced meat and vegetable cuts separately. When cooked together, the ingredients will not brown to a nice and even golden crust. They will crumble in their own juice. The density of vegetables used in bolognese varies. Therefore, you need to put them in the pan at different times. First heat the oil and place the carrots in the skillet. Fry for 2-3 minutes until lightly browned.
Add the onion to the half-cooked carrot. Stir. Fry over medium heat until translucent. The last one is celery. It prepares very quickly. Therefore, after stirring, keep the fry on the fire for another 1-2 minutes and remove.
Fry the meat in another pan. Or in the same, but after removing the vegetables. The classic meat for this dish is beef. But you can take the combined minced meat - pork and beef in equal proportions. This will make the sauce softer and more tender.
If you have meat and not minced meat, grind it using a meat grinder with medium to large holes so that the chunks are clearly felt.
Pour the prepared vegetables to the browned beef. Stir.
Peel the tomatoes preserved in their own juice. Mash the pulp with a fork or cut into small cubes with a sharp knife. Transfer the tomatoes along with the tomato juice to the skillet. Stir and cover. Simmer the bolognese over low heat for 1.5-2 hours. During this time, the liquid will be partially absorbed into vegetables and meat, and partially will evaporate. You can reduce the cooking time for the sauce to 40 minutes, but if this is the case, open the lid about 20 minutes before it is supposed to be done. And, if necessary, increase the heating intensity.
About half an hour before the dish is ready, pour wine into it. The alcohol will evaporate and the rich wine aroma will remain. But adding wine in bolognese is not necessary. When the sauce is almost ready, salt it, add dry spices, add chopped garlic. After mixing, cook for a couple more minutes. And shoot from the fire. At this point, pasta, such as spaghetti, should already be cooked. Place the raw pasta in boiling salted water. Boil until cooked or until al dente, as is customary among the Italians. It is not necessary to rinse the paste, if it is of high quality. It should not stick together, and cold water will only spoil it.
Place boiled pasta on a plate. Top - meat bolognese sauce. Sprinkle with grated cheese. Garnish with a fresh basil or celery leaf. Serve warm. You do not need to stir spaghetti with sauce before serving, let each taster do it independently.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pasta is a classic Italian dish known all over the world. We traditionally call it macaroni. According to researchers of Italian cuisine, there are at least 300 types of pasta in Italy, and the number of recipes based on them is estimated in many thousands. Want to learn how to cook one of the best pasta recipes - a la bolognese?

What is pasta bolognese

Pasta à la bolognese is one of the famous variants of the Italian dish, beloved by many. In terms of popularity, this recipe can be compared with. Bolognese sauce was invented by chefs from Bologna, this recipe is considered classic and includes a strictly defined set of ingredients: ground beef, tomato paste, broth, parmesan, wine.

Homemade recipe options

In addition to the classic, there are other options for making pasta with sauce. In Italy, bolognese sauce is often prepared not according to the classic recipe, but with tagliatelle pasta and lasagna. Some Italians eat this sauce with mashed potatoes, but outside Italy it is served with rice and even buckwheat porridge. Sauce a la Bolognese is not just a gravy for pasta, but also an excellent option for a second course with a side dish. We offer several original recipes for cooking.

With minced meat and tomato paste

We need:

Minced beef - 0.5 kg.
Olive oil - 50 grams.
Pasta (medium-sized or spaghetti) - 1 pack 400-450 grams.
Tomato paste - 1 can of 450 grams.
Garlic - 3 cloves.
Basil is a bunch.
Tomatoes - 5 pieces.
Parmesan - 100 grams.
Onion - 1 piece.
Salt pepper.

Preparation:

Cut into cubes and sauté the onion in olive oil.
Add minced meat to the pan, simmer it under a closed lid for about 20-30 minutes until tender.
Season with salt, pepper, fry for another five minutes.
Remove the skin from the tomatoes and cut them into cubes.
Fry the garlic and basil, add tomatoes and natural ketchup to the pan. Fry the mass for 15 minutes, stirring continuously, until a thick consistency is obtained. The excess liquid should evaporate.
Combine the tomato mass with minced meat, simmer the mixture over low heat for 15-20 minutes.
Cook pasta (according to the instructions for them).
At the last stage, put the gravy on the pasta, garnish with grated cheese.

With cream

We need:

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

Preparation:

Heat olive oil in a saucepan.
Cut vegetables into smaller pieces, simmer for 4-6 minutes until softened.
Add minced meat to soft vegetables, mix the ingredients better with a wooden spoon. Add wine to the saucepan, reduce the heat after boiling.
After the wine has boiled away, add the tomatoes cut into cubes, simmer the meat for another hour and a half.
Add the cream to the dish as soon as the meat is very cooked, then the sauce is simmering for another 10 minutes.
After cooking, sprinkle with grated Parmesan cheese.

We need:

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

Preparation:

Cut the garlic cloves into thin slices and the onion into half rings. Fry the garlic and onion in oil until golden brown.
Cut 300 grams of champignons into large slices, add to the onion frying, mix, fry for about 10 minutes.
Add ketchup, herbs, fry for a few more minutes.
Peel the tomatoes, add them to the vegetable mixture.
Pour in the broth, the remaining 100 grams of finely chopped mushrooms.
The broth should boil, after which it should languish for another half hour.
While the mushrooms are cooking, you need to cook the spaghetti.
After cooking, discard the spaghetti in a colander, they should be dry.
Put the gravy over the pasta, serve the dish after 5 minutes, garnish with a sprig of basil.

How to cook pasta bolognese in a slow cooker

We need:

minced beef - 1 kg;
one onion;
two tomatoes;
pasta - 0.25 kg;
tomato sauce, olive oil - 2 tablespoons each;
garlic - 2 cloves.

Preparation:

Cut the onion into half rings, pour the oil into the bottom of the bowl, put the onion. In the "Baking" mode, fry the onions for 30 minutes.
Add garlic passed through a press to the onion, fry with the onion for another 10 minutes.
Cut the tomatoes into cubes, add to the bowl along with the tomato sauce.
Stir all ingredients.
Put the minced meat, mix again, fry for 10 minutes.
Boil the spaghetti separately (according to the instructions).
Mix the sauce and spaghetti, heat for 5 minutes (use the "Warm" mode)

Classic Italian bolognese pasta recipe with photo

Pasta à la bolognese is a traditional side dish with many variations. But if you have never cooked it, we advise you to do it for the first time according to the classic recipe, the way the chefs from Bologna intended it. Pasta a la bolognese is a great second course for lunch or dinner. If you do not use a large amount of spices during cooking, children of any age willingly eat it. The calorie content of the dish is moderate.

We need:

olive oil - 40 g;
tomato sauce - 800 g;
red wine - half a bottle;
ground beef - 500 g;
beef broth - 500 g;
sugar - 10 g;
celery (stem), onion, carrot - 1 each;
garlic - 2 cloves;
parsley, parmesan - 400 grams each;
pasta (butterflies, shells) - 0.5 kg;
salt - 5 g.

Preparation:

Chop the parsley finely and chop the vegetables into cubes.
Pour olive oil into a frying pan, heat it, load vegetables, simmer over low heat for 4-6 minutes, until the food is tender.
Add minced meat, mix well with vegetables.
Add the rest of the ingredients besides the pasta and parmesan. Bring the mixture to a boil, simmer for an hour and a half, stirring.
While the mixture of vegetables and minced meat is stewing, cook the pasta (according to the instructions on the package).
After making the sauce, pour it over the pasta, garnish with Parmesan.

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Bolognese Is a delicious and satisfying Italian meat stew from the origin, christened by the French sauce.

The Bologna sauce was first described in 1891, but it was undoubtedly created earlier.

Bolognese is both a dressing for pasta (pasta, noodles, spaghetti) and an integral part of lasagna, casseroles. It is sometimes eaten with potatoes, vegetables, or porridge.

The traditions of different countries have made many "amendments" to the classic recipe for bolognese, creating a number of recipes "a la bolognese".

To make it easier for you to prepare bolognese sauce, we have prepared a number of the most successful and varied recipes.

Possible Recipe Substitutions:

You can use minced rabbit or chicken instead of ground beef. Such a replacement will reduce the calorie content of the dish, and you will get bolognese from minced chicken, rabbit meat, etc.
Water can be replaced with broth, cream with milk, and wine with grape juice.
Tomatoes can be used both canned and fresh, or tomato juice (sauce).

Besides:

The sauce can be frozen in portions. So it will be stored for 3 months.
Fried pieces of mushrooms can be added to the finished sauce according to the main recipe.
Do not panic if the milk (cream) curdles as it evaporates - as a result, the sauce will come out smooth.
When adding salt - be careful - the sauce will boil off a little during simmering, so it is better to add salt at the end.

Spices and herbs with which bolognese sauce at home is no worse than a restaurant one: rosemary, oregano, nutmeg, lavrushka, basil, pepper, dried garlic, parsley, a mixture of Italian herbs.

Italian bolognese sauce

Prepare:

minced pork and beef - 0.5 kg
tomato sauce (ready-made) - 1 liter
carrots (large) and onions - 1 pc.
stalked celery (leg) - 1 piece
olive oil - 4 tablespoons
white wine (dry) - 100 ml
water - 0.5 liters
salt, spices, herbs - at will and taste

You need to cook like this:

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

This sauce a la bolognese is softer than the previous one due to the milk component in the recipe.

Prepare:

minced pork and beef - 300 gr.
salted pork (dried with herbs) brisket (pancetta) - 100 gr.
tomatoes (in their own juice) - 1 liter jar
tomato paste - 2 tbsp l.
olive oil / vegetable - 1 tablespoon
butter - 30 gr.
dry wine (any) or broth - 300 ml
low-fat cream (10-15%) or milk - 300 ml
water (broth) - 1 liter
stalked celery (root) - 1 pc.
carrots and onions - 1 pc.
garlic cloves - 2 pcs.

You need to cook like this:

In a high thick-walled frying pan (cauldron) in a mixture of oils, fry the brisket, 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 cream and after boiling and let it simmer for 10-15 minutes (until they are 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 to the sauce first, and only then wine. It is not permissible to pour both liquids at the same time!

Grind tomatoes (without skin) with tomato paste and dilute with water. Pour the liquid over the minced meat, add salt, spices, herbs and wait until it boils.
Simmer the sauce on the lowest heat (under a loosely closed lid) for about two hours. It must 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 put into the multicooker and stewed in it for 45 minutes in the "Stew" mode.

Bolognese with mushrooms

In order to prepare this bolognese at home, you can use any edible mushroom, both fresh and frozen, canned.

You can cook this sauce with or without cream. Give it a try - both are good!

Prepare:

any minced meat (ideally - pork and beef or chicken and pork) - 0.5 kg
mushrooms (champignons, boletus, chanterelles) - 250 gr.
tomato sauce or mashed tomatoes (in their own juice / fresh) - 0.5 liters
dry white wine (semi-dry) - 100 ml.
broth - 150 ml.
cream (10-15%) or milk - 100 ml (optional)
carrots and onions - 1 pc.
olive oil (vegetable) - 50 ml.
butter - 50 gr.
salt, spices and herbs - as desired and to taste

You need to cook like this:

Put the minced meat in a skillet with vegetables and fry it for about 15 minutes.
Add wine to the fried minced meat and darken the sauce until it evaporates (3-5 minutes).
Add tomato sauce or tomato puree (without skins) to the minced meat, bring to a boil, and, making the heating minimal, simmer for 13-15 minutes.
Chop the mushrooms finely, but not into crumbs, and fry in butter over low heat for 8-12 minutes.
Further: if you do not use cream, then immediately add the mushroom pieces to the meat-tomato mixture, if you use, then pour them over the mushrooms and evaporate the liquid. Only then add the mushrooms to the sauce.
After mixing the meat and mushroom ingredients, pour in the broth and begin to salt the sauce and add seasonings to it. Do it a little at a time, constantly trying.
Simmer the sauce on a minimum heat from an hour to two or two and a half - the final thickness of the sauce depends on this. At the same time, stir the sauce every 10 minutes. It should gurgle slightly, but not boil.

You can eat the finished dish immediately or freeze it.

This is a low-calorie sauce - only 112 kcal per 100 grams! It is suitable for those on a diet. In addition to chicken, you can cook such a bolognese with minced rabbit meat. Then the sauce will become even more dietary.

Prepare:

minced chicken (better - from breasts) - 250-300 gr.
mashed tomatoes (or tomato sauce) - 0.5 liters
tomato juice (from a bag or tomatoes) - 50 ml
onions and carrots - 1 pc.
dry red wine - 50 ml
vegetable oil (or olive) - 50 ml
cream 10% - 50 ml.
salt, herbs, spices - as desired and to taste

You need to cook like this:

Fry chopped onions and carrots in oil (in a cauldron, deep frying pan) until soft.
Mix the minced meat with vegetables and fry, constantly grinding it.
Add cream and simmer until the liquid evaporates completely.
Pour wine into the sauce, wait for a boil, remove from the stove and cover tightly. For 15-20 minutes the minced meat will absorb the wine.
Put the pan on the fire again and pour the tomato sauce and juice into it.
Salt and add the desired herbs and seasonings. After boiling, darken the sauce for about an hour.

Vegetarian bolognese sauce

Just because you don't eat meat doesn't mean you can't indulge in Italian sauce! This recipe can also be used during fasting and dieting (it has 92 calories per 100 grams of sauce).

Prepare:

mushrooms (any, but mushrooms or mushrooms are better) - 100 gr.
onions and carrots - 1 pc.
bulgarian pepper - 1 pc.
cabbage (broccoli, white cabbage or other) - 50 gr.
tomatoes - 0.5 kg
olive oil - 20 ml
salt, herbs, spices - at will and taste

You need to cook like this:

Chop the onion, carrot and pepper and fry in oil until soft.
Boil mushrooms lightly (mushrooms can be used raw), cut and add to vegetables. Shredded tomatoes (without skin) and finely chopped cabbage are also sent here.
Wait for the boil, add salt, add herbs and seasonings, simmer for another 12-15 minutes on the fire. The finished sauce can be made completely homogeneous with a blender.

Attention! In this recipe, you can use courgette or zucchini instead of cabbage.

Bolognese sauce for lasagna

Lasagna is easier to prepare than it sounds. It consists of sheets that are sold labeled "for lasagna", filling (and bolognese sauce), and grated cheese.

We lay the leaf in a mold, grease with bolognese, pour with bechamel and sprinkle with cheese. Similarly, lay 3-4 sheets, the last one - pour only with bechamel and sprinkle with cheese. We bake the dish in the oven for 40-45 minutes.

How to cook bechamel can be found in the corresponding article. Here's how to create a bolognese sauce that favorably emphasizes the taste of lasagna, you will learn now.

Prepare:

meat - 0.5 kg
carrots and onions - 1 pc.
smoked brisket - 100 gr.
tomatoes - 3 pcs.
olive oil - 50 ml
dry wine - 50 ml
meat broth - 200 ml
salt, herbs, spices

You need to cook like this:

Chop carrots and onions, fry in oil.
When the vegetables are tender, add the finely chopped brisket and minced meat.
Mix everything and fry over low heat.
Pour in wine and evaporate it
Pour in mashed tomatoes (without skin) and meat broth. Simmer over low heat for 35-55 minutes, add salt and spices at the end, let it boil and remove from the stove.

Coming from Bologna (Northern Italy), not only conquered Italian chefs, but also fell in love with gourmets all over the world. Bolognese sauce is not only an excellent addition to spaghetti: due to its composition, it can be considered a very satisfying independent dish. True Bolognese is a sauce infused with meat and tomato additives, thick enough to completely cover the spaghetti served with.

In the homeland of the sauce, in Bologna, it is customary to use beef and pork for minced meat, some chefs also add veal. Beef gives the sauce flavor and satiety, while pork makes it tender and melt. For the preparation of minced meat for the sauce, you can also use lamb, thereby making your recipe unique and original. For cooking, you can take poultry and combine it with pork, but this will no longer be the Bolognese sauce that is served in Italy.

You do not need to use the prepared sauce all at once - it is well stored in the refrigerator for three days, and in a special sealed container it will not deteriorate for three months if you keep it in the freezer.

To make the pasta with Bolognese sauce as close as possible to the original, you need the products that will be listed below. So, Bolognese sauce consists of the following ingredients:

two minced cloves of garlic;
medium-sized onion;
shredded celery stalk;
finely grated carrots;
olive oil (tablespoon);
25-30 grams of butter;
85 grams of Italian bacon (pancetta), cut into small cubes;
500 grams of minced meat;
300 ml of cow's milk;
300 ml of dry wine (white or red - it doesn't matter);
tomato paste - two tablespoons;
a liter can or two 400 grams each;
pasta, spaghetti, noodles, pasta (your choice) - 350 grams;
coarsely grated parmesan;
spices to taste.

Cooking process:

1. In a large aluminum or steel saucepan, sauté the veggie, pancetta, and garlic mixture in butter and olive oil. Stir constantly until vegetables are tender. This will take 10-12 minutes.

2. Stir the minced pork and veal thoroughly, pre-salt and pepper to taste. Add it to the vegetable mixture, fry over high heat until brown. Remember to stir regularly so that the minced meat does not stick together and mix with the vegetables.

3. When ready, gradually pour milk into it. Keep the mixture on high heat for 10-15 minutes to let it boil well. After the milk is completely absorbed, add the pre-made wine to the mixture. Stir the Bolognese sauce gently.

4. Add to sauce along with tomato paste.

5. After adding aromatic spices, salt and pepper, mash the tomatoes with a wooden spoon. Bring the dish to a boil, stirring constantly. When the sauce starts to boil, reduce the heat, cover the saucepan with a steam hole, or leave a small gap. Simmer the Bolognese sauce for two hours, regularly removing the lid and stirring it. When the sauce is ready, let it brew for a while under the lid closed.

After boiling spaghetti or noodles, mix part of the sauce with them, and pour over the dish with part. Now spaghetti with Bolognese sauce can be served, sprinkled with parmesan on top.

The word "bologna" has several associations. This is not only a fabric for sewing raincoats and raincoats. Remember? Bolognese raincoats were incredibly popular in the middle of the last century. The North Italian city of Bologna has given us another celebrity. It is not for nothing that the city is called the culinary capital of Italy, it is there that most of the recipes for the famous Italian pasta were born. Another "native" - meat bolognese sauce, traditionally served with wide and long noodles, green lasagna, vegetables.

A classic sauce must include two types of minced meat (preferably pork and beef), onions, carrots, tomato paste or tomatoes, dry red wine. Beef and pork complement each other perfectly. The first will give the dish aroma and satiety, the second will make it melt and rich. Subtle differences in the preparation of sauce with different types of tomatoes, wine and spices, plus the skill of the chef, give different variations in taste.

Bolognese sauce - food preparation

To prepare the sauce, you need to cook and peel vegetables, cut them as small as possible.
During stewing, they must completely dissolve. Minced meat is fried over high heat to obtain a golden color. Beef and pork are kneaded so that there are no lumps, even before adding liquid. At this stage, professionals do not advise to rush, but fry the minced meat as much as necessary.

In general, bolognese is a rather time consuming dish. Real chefs cook it from 2 to 4 hours. A modern working woman is unlikely to allow herself such a pleasure often - but the recipe can be perfectly used for preparing products for future use. It is more convenient to store the sauce prepackaged in the freezer. They took out a glass, thawed it, boiled pasta - and in a matter of minutes a gorgeous lunch or dinner is ready.

Bolognese sauce - the best recipes

Recipe 1: Classic Bolognese Sauce with Canned Tomatoes and Cheese

According to this recipe, you are unlikely to cook the sauce for future use - it is designed for 4 servings. Increase the products as much as you need. Cheese - of course, Parmesan, but if it is not there, choose any hard variety, this is the case if the sauce is prepared for pasta or noodles. You will need a large, deep saucepan to prepare the dish.

Ingredients: garlic (2 cloves), olive oil (1 tablespoon), butter (25 grams), onions, carrots, celery, pancetta (85 grams), minced pork (250 grams), minced beef (250 grams), milk (300 ml), dry white or red wine (300 m), canned tomatoes (800 grams, 2 jars).

Cooking method

Peel the garlic and run it through the garlic. Pour olive oil into a saucepan, add butter, stir until melted. Add chopped vegetables along with garlic, pancetta (pork belly) and fry for about 10 minutes. The vegetables should turn soft and golden, but not brown.

Add the minced meat, stir well so that it disperses in the pan without lumps. When it is browned and covered with a brown crust. Pour in milk, increase the heat and let it boil so that it is absorbed into the meat. If the pieces of milk are curdled, do not worry, they will disappear during the cooking process. Pour in the wine and boil again over high heat.

Next comes tomato paste and finely chopped or crushed tomatoes. We fall asleep spices: herbs, pepper, salt. We increase the heat to a boil. We mix everything well. Now we cook on low heat under a loosely covered lid. Cook for 2 hours, stirring several times an hour. During this time, the sauce will become shiny and thick. We insist without fire for about half an hour. You can serve it with pasta, mashed potatoes or vegetables and sprinkle with grated Parmesan on top.

Recipe 2: Quick Bolognese sauce with fresh tomatoes (40 minutes)

According to this recipe, the sauce can be prepared in as little as 40 minutes, and you will just wait for a while. You can cook noodles or vegetables at this time. From the above ingredients, about one and a half liters of sauce is obtained. It can be stored in the refrigerator in plastic cups.

Ingredients: minced pork and beef (400 grams), onion (2 pieces), garlic (half a small head), sweet green pepper (1 piece), tomatoes (5 pieces), or tomato paste (3 tablespoons). Olive oil (50 grams), dry wine (50 grams), salt, dried or fresh herbs (basil), mint.

Cooking method

Peel the tomatoes - pour over with boiling water and cut. Fry the minced meat in vegetable oil, add finely chopped onion and garlic to the minced meat and continue to fry. We also add green peppers, then tomatoes. Simmer for 10-15 minutes under the lid. Pour in wine and pour in spices, herbs. Remove the sauce from the heat and let it brew. If you are going to freeze the sauce, cool it down and place it in plastic molds or glasses.
There is no guarantee that this option is prepared according to all the canons of Italian cuisine. However, the fact that it is delicious is a 100% guarantee!

Examples of dishes with bolognese sauce

Recipe 1: Lasagna with Chicken Bolognese Sauce

For the lasagna, we will prepare two sauces - this is the classic béchamel, which is the basis of the dish, and our bolognese.

Ingredients: butter (50 grams), lasagne (semi-finished product sheets, 15 pcs.), dry wine (100 grams), Adyghe cheese (300 grams, better smoked), dried basil and oregano, wheat flour (50 grams), grated nutmeg (a third of a teaspoon). Onion (2 pieces of medium size), garlic, mushrooms (300 grams), salt, spices, milk (600 ml), tomatoes in their own juice (600 grams), Parmesan cheese, sea salt to taste.

Cooking method

Prepare the bolognese sauce using the quick recipe above. If the sauce is ready, defrost it and stir. Cooking the mushroom filling. Chop finely and fry the mushrooms, salt and pepper, put the spices to taste. Cut the cheese into small cubes. Boil the Bechamel sauce (fry butter, flour for 2 minutes, then pour in boiled milk, nutmeg and salt) for 5 minutes.

Dilute with the remaining milk so that it is not thick. Boil water in a saucepan and lower the lasagna sheets there for 2 minutes. We coat with Bechamel sauce, sheets, alternate with Bechamel sauce, mushroom filling, chicken Bolognese. Finish a few layers with a plate of lasagna, cover with foil and put in a preheated oven for 40-50 minutes. Bake at 200 degrees, then take out, sprinkle with grated cheese and leave in the oven again for 10-15 minutes until browning.

Recipe 2: Pasta Bolognese

The most wonderful dish you can think of with a sauce. Take the ready-made sauce or prepare it according to the classic recipe.

Ingredients: Bolognese sauce (500 grams), long pasta (350 grams), grated cheese.

Cooking method

Boil the pasta a little hard. Leave them with a little broth to absorb and soften. Put the finished sauce directly on the pasta plates, sprinkle with grated cheese. Done is no longer just boiled pasta, but gourmet Italian pasta with Bolognese sauce. Sounds!

When preparing the sauce, it is better to add wine and milk separately. First, fry the meat in milk to obtain a delicate taste that contradicts the acidity of tomatoes and wine. Then the wine is poured in and a creamy sauce filled with aroma is obtained.