Classic bolognese recipe with minced meat. Bolognese with minced meat and canned tomatoes. Traditional naval version

Real italian sauce Bolognese can be made at home very simply. Your spaghetti, pasta, lasagna will acquire a unique taste with it!

Bolognese is a very tasty and rich sauce, it can be served not only with spaghetti or tagliatelle, they also cook lasagna and pizza with it, and the Mediterranean neighbors of the Italians, the Greeks, add it to National dish- moussac. Every cook, every Italian grandmother or simple housewife always has her own little secrets for making Bolognese sauce.

Ingredients

Minced meat – 300 gr.
Tomatoes – 1 pc.
Tomato paste or ketchup – 2-3 tbsp.
Onions – ½ pcs.
Parsley – 3 sprigs
Olive oil (for frying) – 5-6 tbsp.
Salt, black pepper, basil - to taste

Preparation

Finely chop the tomatoes, do not pour out the juice, we will need it.
Pour finely chopped tomatoes (along with juice) into a frying pan, add a couple of tablespoons of olive oil, finely chopped parsley and basil with ketchup. Simmer over low heat for 7-12 minutes until the liquid evaporates or until the tomato mixture thickens.
Set the tomato part of the Bolognese sauce aside and start preparing the meat part: onion cut into half rings and fry in the same olive oil until golden brown.
Add minced meat to the fried onion, salt and pepper it, fry until tender for about 20 minutes.
Add the tomato mixture to the finished minced meat and bring the sauce to readiness (evaporate the remaining liquid), seasoning with your favorite spices

Recipe 2: Bolognese - sauce for spaghetti with minced meat

Bolognese sauce is meat stew with vegetables, which is typical for Italian cuisine. There are many recipes for this dish, but I offer you my version, adapted to local products and the tastes of our family. Bolognese is served with pasta, and also used in the preparation of lasagna. I would like to point out right away that this is not classic recipe Bolognese sauce, and a variation on the theme.

Ingredients

chopped meat- 500 gr
water - 500 ml
carrots - 100 gr
onion - 50 gr
stalk celery - 50 gr
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

Preparation

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).

Place 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 place them in 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.
During the frying process (5-7 minutes), it is important to carefully break up the minced meat with a spatula (or spoon) so that there are no large glued particles.
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 crushed ones are perfect canned tomatoes without skin (250-300 grams), favorite tomato sauce(about 100 grams) or just fresh tomatoes(5-6 pieces of medium size). 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 heat treatment 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 should not seethe 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 - it can be served with pasta. Tender, rich, very tasty and hearty sauce Bolognese for this simple recipe you will definitely like it.

Recipe 3, step by step: Italian Bolognese sauce

Ingredients

Minced meat - 400 g
Onion - 1 small
Carrot - 1 small
Tomato - 1 small
Garlic - 3 cloves
Tomato paste/ketchup - 2-3 tbsp.
Salt - to taste
Spices - to taste
Pasta (wide noodles, spaghetti, etc.)

Preparation

Start by frying the chopped onion and grated carrots until soft.
Next, it is very important: put the vegetables out of the frying pan (or just take another frying pan) and fry the minced meat there. This is done to preserve the meaty taste of the minced meat. Add salt and spices to it to taste. Fry until lightly browned, so that it is not too dry, but not raw.
Next, add already fried onions and carrots, chopped tomatoes, tomato paste/ketchup, spices to taste.
Cook the Bolognese sauce over low heat for at least 1 hour. Then the minced meat will be soft. And at the very end add the squeezed garlic. Serve Bolognese sauce with boiled pasta (such as spaghetti). Bon appetit!

Recipe 4: bolognese sauce with red wine

Ingredients

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

Preparation

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 to the pan olive oil, heat it a little and pour 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 to the vegetables. Ground beef and mix all ingredients thoroughly.
As soon as the meat is fried, add it to the pan with the future Bolognese sauce fresh leaves thyme, a couple of bay leaves and 2-3 tablespoons of tomato paste.
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 should 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 needs to 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!

Recipe 5: Bolognese sauce with meat broth

When preparing the sauce, you can use not pureed tomatoes, but prepare bolognese with tomato paste. By the way, you can take a whole liter of it for cooking, don’t worry it won’t be too much. We adjust the thickness of the Bolognese sauce with plain water.

Ingredients

minced beef – 0.5 kg. You can take a mix: pork and beef, 250 grams each. It is advisable to take the meat with veins so that during the cooking process it becomes soft and as a result gets the desired structure;
meat broth – 150 ml;
carrots – 1 pc.;
onion – 1 pc.;
olive oil – 30 ml;
celery - two stalks;
dry red or white wine – 100 ml;
black pepper to taste;
salt to taste;
pureed tomatoes - from 300 to 500 ml. The number of tomatoes affects the thickness of the sauce.

Preparation

Cut carrots and celery into small cubes. Add them to the pre-fried onions.
We also add the meat to the vegetables and simmer.
Add wine and broth. Simmer for 30 minutes.
Finally, we need to add the tomatoes and leave everything to simmer under the lid.
Total cooking time is maximum 1.5 hours.
To achieve maximum taste qualities sauce, you can let it sit for about 6 hours.
Boil our pasta and serve it under delicate sauce Bolognese.

Recipe 6: Smoked Brisket and Herb Sauce

Ingredients

Minced beef - 500 g
Smoked brisket (pancetta, smoked bacon) - 200 g
Canned tomatoes - 600 ml
Tomato paste - 60 g
Onions - 200 g
Carrots - 200 g
Stem celery - 150 g
Garlic - 4 cloves
Olive oil - 70 ml
Dry red wine - 2 glasses
Fresh green basil - a bunch
Fresh thyme - 3 sprigs
Fresh oregano - 2 sprigs
Salt, pepper, sugar - to taste

Preparation

Dice the brisket, onion, carrots and celery. Add chopped garlic and fry in heated olive oil for 7 minutes, stirring.
Add ground beef. Constantly kneading the minced meat with a fork or spatula, cook for another 5 minutes without disturbing.
Then add tomato paste, stir and fry for another 7-8 minutes.
Transfer the fried vegetables and minced meat into a thick-walled pan. Add chopped herbs, salt, pepper, canned tomatoes and pour in the wine.
If the liquid does not cover the remaining ingredients by a couple of centimeters, add a little water or broth.
Bring the sauce to a boil and simmer over low heat for 1 hour or a little longer. Taste for salt and pepper as you go. If the tomatoes were sour, add sugar to taste.
After an hour, the Bolognese sauce is usually ready! Use it to prepare your favorite dishes. Bon appetit!

Recipe 7: tomato Bolognese sauce for the winter (step by step)

Ingredients

Ripe peeled tomatoes - 7 kg.
Peeled onions - 1 kg.
Tomato paste - 400 gr.
Garlic - 1 head (8 large cloves)
Olive oil - 70 ml.
Parsley and basil - a large bunch each.
Salt - 3 tbsp. lie with a small slide (adjust to your taste)
Cane sugar - 200 gr.
Ground black pepper - 1 tsp. without top.
Cayenne pepper (chili) - 1 tsp. without top
Dried oregano - 1 package (7 g.)
Sweet paprika - 2 heaped tablespoons.
Red wine vinegar - 10 tbsp.

Preparation

Weigh the tomatoes after washing and peeling them. Finely chop. Place in a large container. Put it on fire.
When the tomatoes boil, reduce the heat to medium. Do not close the lid. You need to cook the tomatoes until the amount of liquid is reduced by one third. It took me 2.5 hours. And, most importantly, don't forget to stir!
While the tomatoes are cooking, prepare the onions and garlic. Cut the onion into small cubes and fry in olive oil.
Finely chop the garlic and fry it in olive oil, but do not dry it out.
Dilute tomato paste a small amount liquid from the pan where the tomatoes are cooked, so that the paste does not lie on the bottom and does not burn.
Add salt and sugar. Don't pawn everything at once. First add 2/3 of the mixture, mix, taste, and then add the rest. Do the same with spices.
Now add paprika. After each addition, let the sauce simmer for 1-2 minutes.
Now you can add oregano and finely chopped herbs to the sauce.
Posting fried onion and garlic. Don't forget to stir constantly!
Carefully add black pepper and chili.
The last thing you add will be wine vinegar.
Boil for another 3 minutes and reduce heat.
Pour the sauce into prepared jars.
Place the jars upside down. Leave until completely cool. I got 12 half-liter jars.

The sauce turned out really delicious!

Bolognese recipe classic with minced meat

Want to try Bolognese ragu in Italy? Look in the menu Italian restaurant“tagliatelle al ragu” or “ragu alla Bolognese”. Better yet, prepare the famous Bolognese pasta at home - a step-by-step recipe will help you recreate a real gastronomic miracle in your kitchen!

Pasta Bolognese Recipe: Basics

Chopped meat

According to traditional recipe, the base component of the dish is beef, although a mixture of beef and pork can be used. To give Bolognese pasta a smoked flavor, a few slices of pancetta are sometimes added to the minced meat - pork belly, dried with spices (rosemary and sage).

When choosing beef, give preference to a cut that requires a long stew. For example, shank or shoulder are ideal; they have a rich meaty taste. Of course, it's best to buy whole piece meat and cut it yourself with a knife or grind it in a meat grinder. If this is not possible, then buy ready minced meat, good quality and always fresh.

Lots of fresh vegetables

To make Bolognese tasty and rich, be sure to take: onions - for flavor, carrots - add sweetness, celery - prevents the meat from darkening. Garlic is not a mandatory ingredient, but a couple of cloves added to initial stage when frying vegetables, they will not be superfluous.

As for the tomato component, options are acceptable here. You can use pureed fresh tomatoes, tomatoes in own juice or concentrated tomato paste. In the first two cases, additional effort will be required; you need to constantly stir and make sure that the tomatoes do not burn. If you add tomato paste, the taste of the stew will be radically different, it will be more rich, and the stewing process itself will be simplified in many ways.

Red or white wine?

Wine gives the stew a special taste, so add it without fail. It is best to take dry red wine, it suits the dish very well. If you only have a bottle of white in the fridge, use it as long as it's dry! Dessert and semi-sweet wines are not suitable.

What to serve with Bolognese?

In Bologna they believe that ragu and tagliatelle are simply made for each other. Tagliatelle - egg paste, flat and rough, has a porous structure, due to which it perfectly absorbs meat sauce. The width of an ideal strip of noodles should be 8 millimeters - this is exactly the standard for tagliatelle adopted by the Italian Institute of Nutrition on the initiative of the residents of Bologna in 1972. Uncompromising Italians allow you to complete the preparation of Bolognese pasta with one single addition - a pinch of grated Parmigiano-Reggiano. Parmesan cheese enhances the taste and aroma of the dish.

In addition to Bolognese pasta, meat ragu is suitable for creating more complex dishes, for example, lasagne or pizza bolognese. In any case, it will be delicious!

Total cooking time: 3 hours
Cooking time: 2 hours
Yield: 4 servings

Ingredients

beef (pulp) – 500 g
large onions – 2 pcs.
petiole celery – 1 stalk
large carrots – 1 pc.
garlic – 3-4 teeth.
tomato paste – 80 g
red dry wine– 100 ml
butter – 20 g
olive oil – 30 ml
dry Italian herbs - 0.5 tsp.
bay leaf – 1 pc.
salt and pepper - to taste
water – 250 ml

Step-by-step Bolognese pasta recipe

First you need to prepare the meat and vegetables. For the stew, I used beef shank, trimmed the meat from large tendons and ground it through a meat grinder with a coarse grid (if you don’t have a meat grinder, you can chop it finely with a knife). Peeled the onion, garlic and carrots and cut them into cubes with an edge of about 0.5 cm. Be sure to add celery - without it it is not customary to cook Bolognese stew, the taste and color will be completely different. You will need one large petiole, also diced.

Next, fry the ingredients. I heated olive oil and butter in a frying pan. I first added the vegetables - it should be a decent mound; the volume of vegetables should be approximately the same as the meat component.

Fry over medium heat, without a lid, stirring with a spatula. After about 10 minutes, the vegetables should be soft and the onions will begin to turn golden.

It's time to add the meat to the frying pan. Stirring, I cooked the ground beef until well browned - about 15-20 minutes, breaking it up with a spatula to ensure there were no large particles. The beef at this stage should be fried, and not just stewed, otherwise the stew will not have a characteristic meaty taste.

Added 1 glass of water (or vegetable broth), salt and pepper to taste, bay leaf and a mixture of Italian dried herbs. Reduced the heat to low, covered with a lid and simmered for 2 hours, stirring occasionally. If the water boils too much, you can add it, the main thing is to make sure that nothing burns.

The simmering time can be increased up to 4 hours. The longer the stew simmers, the richer it will taste. You can cook not on the stove, but after frying, pour into a heat-resistant form, add water and simmer for 3-4 hours under the lid at a temperature of 130-140 degrees. To prevent moisture from evaporating, you can place a couple of sheets of foil under the lid. The good thing about cooking in the oven is that the stewing will be even over the entire area; there is no need to stir the contents of the pan.

After stewing, Bolognese stew should sit for 30-40 minutes, then it will be even tastier. The sauce will absorb into the meat and become a little thicker. While the stew is cooling, you need to boil the bolognese pasta. Serve hot, with tagliatelle sprinkled with grated Parmesan. By the way, if you have prepared a lot of stew, you can store it in the refrigerator, freeze it in small portions, and reheat it as needed. Very convenient, you can boil the pasta at any time and you can enjoy the real thing Italian dish, without leaving home. Buon appetito!

Bolognese is a traditional Italian sauce made from vegetables and minced meat. The dish turns out satisfying, aromatic and rich. As a rule, it is served with pasta or spaghetti. This article contains recipes for classic Bolognese. Step-by-step recipes will help you please your loved ones with new delicious dish.

Cooking tips you need to know

The utensils for preparing bolognese must be non-stick coated (pot, frying pan or multicooker bowl).
To obtain the desired consistency of the sauce, the dish must be cooked for at least two hours.
The article presents a classic Bolognese recipe. A step-by-step recipe implies strict adherence to the sequence of adding ingredients, otherwise the finished dish will taste different.
Throughout the cooking time, you must ensure that the liquid does not boil away completely, otherwise the meat will not be juicy.
Stir the sauce regularly to prevent it from burning.
The dish should boil slightly during cooking.
Ready sauce It should have a dense consistency, not runny and not too thick. In color it turns out to be a rich red hue.
It must be stored in the refrigerator for no more than five days.

Bolognese recipe with minced meat

A step-by-step classic recipe is presented below. It will require following products:

beef pulp - 150 grams;
30 g each of olive oil and butter;
50 ml milk;
75 ml dry red wine;
100 ml broth (meat);
a couple of fresh ripe tomatoes;
one small carrot;
one onion;
one stalk of celery;
a little parsley;
clove of garlic;
spices ( ground pepper and nutmeg).

Classic bolognese sauce recipe (step by step recipe):

Minced meat is prepared using a meat grinder.
All vegetables are washed and peeled, and the skins are removed from the tomatoes.
The carrots are chopped on a grater. Tomatoes are chopped into small cubes, and celery and onions are chopped in the same way.
Place two types of oil in a dry frying pan, add onion and cook until transparent.
Pour in the celery and carrots and leave on low heat for no more than five minutes, stirring constantly so as not to burn.
After this time, minced meat is added to the vegetables and cooked for about ten minutes.
Add salt and spices to your taste, as well as chopped garlic.
After a minute, pour in the wine little by little and simmer over low heat for 25 minutes.
Tomatoes, herbs and broth are added to the mixture.
They cook for an hour and a half.
Pour in the milk and cook for another half hour.

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 will he become golden color, add the remaining 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 quality product, the taste depends on it ready-made dish.
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 olives

For 250 g of minced meat you will need:

50 g pitted olives;
one onion and the same amount of bell pepper;
two tomatoes;
60 ml milk.

A step-by-step recipe for classic Bolognese (recipe with olives) looks like this:

Pour olive oil into the pan, add finely chopped onion and pepper, and fry the vegetables for two minutes.
Place minced meat and cook for 15 minutes.
Pour in milk and simmer for five minutes.
Add tomatoes, cut into small cubes.
When the sauce has boiled, add olives, previously cut in half.
Add salt and spices.
Stew until full readiness.

With mushrooms and minced chicken

For 200 g minced meat chicken meat would need:

100 grams fresh mushrooms(champignons);
one onion;
two tomatoes and a little tomato paste;
60 ml cream;
25 ml dry wine (white).

Preparation:

Place diced onion in a frying pan with olive oil. When it turns golden, add mushrooms, chopped into thin slices. Fry over high heat for 5 minutes.
Add the minced meat to the vegetables and simmer until they lighten.
Pour in the cream and simmer over low heat until all the moisture evaporates.
Add wine and leave for 5 minutes.
The tomato pulp is chopped into small cubes, poured into a frying pan along with tomato paste, salt and herbs are added to taste.
Simmer for about an hour, add garlic. After 10 minutes you can turn it off.

Vegetarian option

Ingredients:

100 grams of broccoli;
10 grams fresh champignons;
two pieces of sweet pepper;
four tomatoes;
two cloves of garlic;
one carrot;
a little basil.

Vegetarian option slightly different from the classic Bolognese recipe. The step-by-step recipe looks like this:

Finely chop the onion and garlic, grate the carrots, and cut the pepper into small cubes.
Pre-fry the onions and garlic, when they have become transparent, add the carrots and cook for five minutes.
Add pepper and leave for another 3 minutes.
Mushrooms cut into thin slices are placed in a frying pan, followed by chopped tomatoes.
After 10 minutes, add basil, salt, spices and broccoli to the vegetables. After fifteen minutes you can turn it off.
Warm sauce grind using a blender. After which it can be served to the table.

How to cook pasta

For 125 grams of pasta you will need:

one carrot;
medium sized onion;
two tomatoes;
125 grams of minced meat;
60 grams of tomato paste;
50 grams of cheese durum varieties;
a little flour;
a clove of garlic;
dried herbs to taste (basil and parsley);
100 ml water.

Step-by-step classic Bolognese pasta recipe:

Diced onions and grated carrots are fried in olive oil.
When the vegetables become golden, you can add minced meat and salt. Cook for a quarter of an hour.
In a separate container, mix water, herbs, tomato paste and diced tomatoes (pre-peeled). Stir thoroughly and pour into the pan, simmer for 30 minutes.
Add chopped garlic and cook for another 5 minutes.
Boil the pasta in salted water until fully cooked, rinse, and wait for the excess liquid to drain. To prevent them from sticking together, add a little olive oil.
Place pasta on a dish, pour sauce on top and sprinkle with grated cheese.

Spaghetti

Required Products:

200 grams of spaghetti;
100 grams of bacon;
300 grams of minced meat;
one large onion;
carrot;
three cloves of garlic;
one stalk of celery;
60 g tomato paste;
½ liter of water (for sauce);
150 ml dry wine (red).

Cooking spaghetti bolognese. The classic recipe (step by step) for this dish is as follows:

All vegetables are finely chopped with a knife, carrots are chopped on a grater, bacon is chopped into small cubes.
Pre-fry the onions and garlic, when the vegetables change color, add carrots and celery.
After ten minutes, add the bacon and cook until all the fat is gone.
Place minced meat in a frying pan. When it brightens, pour in the wine in a gentle stream and wait until it has completely evaporated.
When there is no liquid left in the minced meat, you can add water, tomato paste, salt, herbs and spices. It takes a little over an hour to cook.
Boil the spaghetti until cooked, drain in a colander, rinse and wait until all the liquid has drained.
On a plate in a circle in the form bird's nest spread the spaghetti and place the sauce in the middle.
If desired, you can sprinkle grated cheese on top.

How to cook unforgettable lasagna with two sauces

Let's look at the cooking process in detail.

The first stage is preparing the lasagna sheets. Flour (300 grams) is sifted and poured onto the table in the form of a slide, a small depression is made in the middle. Pour in 50 ml of water, 25 ml of olive oil, beat in a couple of eggs and add salt. Begin to knead the dough thoroughly, it should be quite elastic.

Then leave it for half an hour, then divide it into three equal parts and roll it out (thickness no more than 1.5 mm). Each rolled out piece is shaped into a rectangle.

The second stage is Bolognese sauce. Chop one onion, a couple of cloves of garlic, and grate the carrots. First, onions and garlic are fried in olive oil. When they become transparent, add carrots and simmer for ten minutes.

Add two hundred grams of minced meat to the vegetables and cook for 15 minutes. After this time, three chopped tomatoes, salt, oregano, dried basil and ground pepper. After a quarter of an hour, the sauce is ready.

The third stage is bechamel sauce. Melt 25 grams of butter in a saucepan over low heat. Add 30 g of flour and fry it a little. Carefully pour in ½ liter of milk, stirring constantly so that no lumps form. After the sauce has boiled, make less fire, add a little nutmeg, pepper, salt. Simmer for another fifteen minutes.

The fourth stage is assembling the lasagna. A little bechamel sauce is poured into a special rectangular form (the total mass is visually divided into three parts), a sheet of dough is placed on top (it should be covered with sauce). Spread half of the Bolognese sauce evenly onto the dough, generously sprinkle everything on top with grated hard cheese, pour in the bechamel sauce again and place a layer of dough. Top with another layer of cheese and bechamel. Bake for half an hour at 180 degrees.

Unforgettable lasagna Bolognese is ready!

When cooking minced meat, it must be thoroughly broken up with a spatula so that there are no lumps.
The vegetables should seem to dissolve in the sauce, which is why they are finely chopped.
Be sure to peel the tomatoes. To do this without problems, you need to cut it a little and pour boiling water over them for three minutes; the skin itself will come off very easily.
It is best to cook the minced meat yourself. If you have already purchased finished product, spices will help improve the taste.
If you love more liquid sauces, you can add a little tomato juice.
You can reduce the cooking time by frying all the ingredients separately, then combining and simmering until fully cooked.

This article selects classic step by step recipes Bolognese with photo. This dish is filling and very tasty. Bon appetit!

Bolognese sauce is a meat stew with vegetables 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. Some products included in original dish, my family doesn’t like it, so I selected the ingredients in such a way that everyone would be full and happy. Read more about this below...

Ingredients:

(500 grams) (500 milliliters) (100 grams) (50 grams) (50 grams) (2 tablespoons ) (2 tablespoons ) (0.5 teaspoon) (0.5 teaspoon) (1 pinch) (1 piece )

Cooking the dish step by step with photos:

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). Place 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 place them in 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.

Bolognese is a delicious Italian meat sauce usually served with pasta. We will show you a classic Bolognese recipe and talk about other options for its preparation and serving.

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!

Traditional Italian sauce

List of recipe ingredients:

onion – 1 pc.;
meat broth - 0.2 l;
red wine – 150 ml;
bacon – 80 g;
tomato paste – 0.8 kg;
beef meat – 250 g;
olive oil – 30 ml;
pork – 250 g;
fresh celery – 70 g;
garlic clove – 2 pcs.;
carrot – 1 pc.;
butter – 40 g.

How to make Bolognese sauce:

Process all vegetables by peeling and washing them. Chop the carrots into cubes, and cut the celery, onion and garlic cloves into small slices.
Place both types of oil on the surface of the frying pan and heat them. Add garlic and onion and sauté until transparent.
Add carrots and celery pieces and cook for another 5 minutes.
After this, pour the bacon pieces into the pan, stir and fry for 5 minutes.
From pork and beef meat make minced meat and add it to the ingredients being prepared.
Sauté until the minced meat turns brown and add 100 ml of wine.
After the alcohol has evaporated, pour in the meat broth.
Add tomato paste to the sauce, close the lid and simmer the dish for an hour.
Stir the sauce constantly. It will be ready as soon as the meat is soft and vegetable pieces will be completely boiled.

Vegetarian option with mushrooms

Recipe Ingredients:

broccoli – 50 g;
olive oil – 20 ml;
spaghetti – 0.25 kg;
one bell pepper red;
mushrooms – 80 g;
a clove of garlic;
tomato paste – 500 g;
basil – 10 g;
red onion – 1 pc.;
carrots – 0.1 kg.

Algorithm of actions:

Cut the peeled carrots into thin slices.
Remove the seeds and caps from the bell pepper and cut the pulp into small pieces. Finely chop the onion and garlic with a knife.
Heat the oil in a frying pan and saute the pieces of onion and garlic in it until softened.
After this, add the carrots and cook for about 5 minutes. Add pepper and fry for another 2 minutes.
Cut the washed mushrooms into slices and place them in a frying pan, add tomato paste.
Tear the broccoli and basil into small pieces and add to the rest of the ingredients. Cook everything together for another 6 minutes
Let's wait until the sauce cools down a little and grind it with a blender at low speed.
Cook the noodles. Serve the vegetarian-inspired spaghetti Bolognese hot. Bon appetit!

With minced chicken

This version of the dish is not as fatty as with other types of meat, but more tender and soft.

Required ingredients:

tomatoes – 7 pcs.;
chicken fillet – 0.7 kg;
olive oil – 25 ml;
red wine – 55 ml;
salt - to taste;
garlic cloves – 4 pcs.;
spices to taste.

Step-by-step instruction:

Washed chicken fillet chop into medium-sized pieces and pass them through a meat grinder.
Next, add the peeled garlic cloves - you get aromatic minced chicken.
Pour salt and spices into it, you can take parika, black pepper, Italian herbs, etc.
Mix everything well or beat with a blender and place in heated olive oil in a frying pan, cook at medium heat.
Grind tomatoes without skin on a grater. You can do this process in a blender.
Pour the resulting tomato sauce into the minced meat and mix with it. Add red wine and simmer for 40 minutes.
Serve the delicacy with boiled pasta, sprinkling everything with fresh herbs. Bon appetit!

Spaghetti with Bolognese sauce

What to take:

minced meat – 0.6 kg;
garlic – 2 cloves;
canned tomatoes – 0.5 kg;
one onion;
black pepper to taste;
spaghetti – 0.25 kg;
salt to taste;
cheese – 40 g;
a handful of fresh parsley;
sweet pepper – 2 pcs.;
oregano and basil to taste;
olive oil – 30 ml.

How to prepare Bolognese pasta:

Finely chop the peeled garlic and onion and start frying with olive oil.
After 4 minutes, add the bell pepper, cut into cubes.
Add minced meat and fry it with vegetables for about 10 minutes.
Grind the tomatoes in a blender and pour the resulting sauce into the frying pan.
Pour in all the spices and salt, simmer the mixture for 20 minutes under the lid.
10 minutes after the start of stewing, we start cooking the spaghetti. We do not boil them until fully cooked - they will “cook” later, in a frying pan with sauce. Ready pasta rinse.
Finely chop fresh parsley and cheese.
Combine the prepared spaghetti with Bolognese, crumble cheese and parsley on top. Bon appetit!

With zucchini and celery

You will need:

minced beef – 0.4 kg;
garlic – 2 cloves;
tomato puree – 0.8 kg;
two zucchini;
salt – 10 g;
one stalk of celery;
black pepper – 6 g;
one onion;
cheese – 30 g;
Italian herbs – 10 g;
olive oil – 35 ml.

Cooking option:

We cut the peeled zucchini into cubes, chop the celery stalk into small pieces. Chop the onion into crumbs and pass the garlic cloves through a press.
Combine the prepared vegetables in a common bowl, add pepper and salt.
The entire mass of vegetables is placed on baking sheets. Cover them with foil, add food and cook them in the oven for 25 minutes. The oven should be heated to 180 degrees.
Process the minced meat in a frying pan, add tomato puree and Italian spices.
At the same time, prepare the pasta. Once they are ready, combine the meat sauce, roasted vegetables and pasta in a saucepan. We fill everything with cheese crushed on the track - yummy! Serve the dish hot.

Homemade Bolognese pasta

List of ingredients:

nutmeg– 1 pinch;
minced meat – 300 g;
olive oil – 20 ml;
one carrot;
salt to taste;
fresh tomatoes – 2 pcs.;
spaghetti packaging;
onions – 2 pcs.;
ground pepper to taste;
one garlic clove;
tomato sauce – 50 g.

Cooking process:

We begin the recipe by frying the diced onion until golden.
We grate the carrots and add them to the pan after the first ingredient. Sauté for 3 minutes.
Add tomato sauce, minced meat and chopped garlic. Simmer the dish for 5 minutes, then cut the tomatoes into small pieces and add to the main mass.
Pour water into the pan so that it covers the layer of minced meat and vegetables.
Let's wait until all the water has evaporated and add salt, nutmeg and pepper.
Separately, cook the spaghetti, place it on plates and pour hot, aromatic Bolognese over it. Bon appetit!