Bolognese is a famous Italian meat sauce that is usually served with pasta. And here are two interesting points! There is both “pasta bolognese” and “spaghetti bolognese”. If you are wondering how these dishes differ, if you are looking for a real Bolognese recipe or, on the contrary, want something as simple as possible, then you have come to the right place - here is all the information you need.
And this is very important, since some people are looking for a recipe for one dish, but in fact they want something completely different.
What should bolognese sauce be like?
As was said at the beginning, Bolognese refers to Italian cuisine, and more specifically, this sauce comes from Bologna. Actually, hence the name.
In fact, it’s not even a sauce, but a whole stew of vegetables and meat (in Italy they call it “Ragu Bolognese”).
Traditionally, Bolognese is served with tagliatelle, a wide, flat pasta. This combination is the most real, classic and correct. If spaghetti is used, then it is “spaghetti ala Bolognese”.
From here we conclude that if you want to cook the most Italian, most authentic dish, then you will need tagliatelle pasta. If you plan to make the most common option, then you can use spaghetti or any other pasta.
Now let's get back to the sauce itself. Surprisingly, even in Italy there are still various disputes between chefs over the correct recipe for ragu Bolognese. And if we summarize all this, we get something like this.
Real Bolognese sauce should consist of finely minced meat (minced meat is also possible), pork and beef. It also contains celery, onions, carrots, pancetta, tomatoes, wine, milk or meat broth.
But the most important difference between the classic recipe is that real Bolognese sauce takes about 3-4 hours to prepare. This whole mass of meat and vegetables should be thoroughly simmered, stewed and thickened.
And it is precisely for this reason that many homemade versions of Bolognese sauce have been invented, which do not require specific ingredients, as well as such a long cooking time. If we discard all conventions, we get almost the same dish.
Below you are offered 3 step-by-step recipes with photos. In each recipe, we will not only prepare bolognese sauce, but also serve it with spaghetti (pasta). The first is the simplest, one might say, homemade recipe (and the most economical). The second recipe is a little more complicated, and the third is a recipe as close as possible to the original. If you are looking for a classic, then the third option is for you.
Recipes
A simple recipe for spaghetti bolognese (spaghetti with minced meat)
If you are looking for the simplest and most affordable Bolognese recipe, then use this option. Essentially, it’s just spaghetti with minced meat and a very tasty tomato sauce, ala Bolognese. Far from the “original”, but still very, very tasty. Just look at this beauty!
Since this is a homemade recipe that does not pretend to be traditional, you can supplement this stew with any other vegetables and spices if you wish.
Ingredients:
- Minced meat – 420 g.
- Onions – 2 pcs.
- Sweet pepper – 3 pcs.
- Tomatoes in juice – 250-300 g.
- Parsley – 1 small bunch;
- Garlic – 3 cloves;
- Salt – a few pinches;
- Black pepper - to taste;
- Vegetable oil;
- A pack of spaghetti or any other pasta;
Cooking Bolognese at home
First, peel and finely chop the onion. Onions can be taken either white or red (blue).
Wash the bell pepper, remove the seeds, then also cut into small pieces.
Heat a small amount of vegetable oil in a frying pan and add the onion. Cook over medium heat, stirring occasionally, until the onion begins to yellow. At this point, add the minced meat to the onion.
Continue frying over low heat, stirring and breaking up lumps of minced meat with a spatula. When the minced meat turns brown, add chopped bell peppers to it.
Add salt, pepper, and squeeze or grate the garlic cloves here. Add tomatoes and mix well. Continue simmering for 5 minutes.
Finely chop the parsley, then add it to the stew. Stir and simmer until the vegetables are ready (the minced meat should be completely cooked by then). You can cover it with a lid. Don't forget to come back and stir from time to time.
While our tomato and minced meat sauce is being prepared, you need to cook the spaghetti. Boil water in a saucepan and add salt. Lay out the required amount of pasta, cook until it is ready (see the packaging for details, since spaghetti varies in thickness, type of wheat, etc.).
That's it, put some spaghetti on a plate and generously cover it with Bolognese sauce. Decorate with fresh herbs or grated cheese (it will just melt while everything is hot).
Popular recipe for spaghetti Bolognese (almost Italian)
This option is quite close to the classic Bolognese, and many even consider this dish to be “truly Italian.” In fact, this is an American variation of Bolognese, also known as “spaghetti ala Bolognese.”
This dish appeared in the USA, among Italian migrants. The original Bolognese recipe has undergone changes, greatly simplified, and the result is such a tasty and beautiful execution.
We will need:
- Minced meat (pork or beef) – 450 g.
- Carrots – 3 small;
- Petiole celery - 3 stalks;
- Tomatoes in juice (pieces) – 430 g.
- Onions – 1 pc.
- Tomato paste – 100-150 g (optional);
- Red wine – 50-70 ml.
- Butter (or vegetable oil) – 3 tbsp. spoons;
- Garlic – 3 cloves;
- Italian seasoning (in a bag) – 1 teaspoon;
- Nutmeg – 2 pinches (to taste);
- Salt - to taste;
- Pasta – 400-500 g.
- Parmesan cheese - optional;
- Greens - optional;
How to cook it
Melt a small piece of butter in a frying pan, then add all the minced meat there.
Fry over medium heat, stir well with a spatula so that the minced meat does not stick together. Fry until the color changes as in the photo below.
In the meantime, peel, rinse and finely chop the onion, carrots and celery. If desired, you can grate celery and carrots on a fine grater.
Add all the chopped vegetables to the minced meat, then mix well and leave to simmer for 10-15 minutes until the carrot pieces become softer.
Add salt, seasonings, squeeze out the garlic and pour about 50-80 ml. guilt. Some use red wine, others white. There are heated debates here, we don’t need them, so add the wine that suits your taste.
Stir, simmer for 5-10 minutes, then add tomatoes to this pan. Tomatoes must be peeled and chopped. You can also add a few tablespoons of tomato paste to the tomato mass.
The American version of Bolognese contains a larger amount of tomato sauce, and, as a result, the stew itself turns out brighter, more red.
Simmer and stir occasionally. All ingredients should be well cooked and soft.
Now chop fresh herbs, it could be parsley, basil, cilantro. Add it to the sauce, mix well and leave to simmer for another 5-10 minutes.
By then you should have cooked and cooled the spaghetti. Don’t forget to rinse the pasta with water after cooking so that it doesn’t stick together later.
Place the spaghetti in a large bowl and add a couple of spoons of bolognese. Mix thoroughly. Now grate the cheese on a fine grater and mix again. That's it, now you can put it into portions.
Generously spread freshly prepared sauce with minced meat on top of the spaghetti; you can additionally decorate with cheese and chopped herbs.
And here is a video with a similar preparation option
Classic Bolognese pasta recipe (Italian)
And now we have come to a recipe that can be safely considered, if not original, then certainly classic. This is exactly what the residents of Bologna traditionally prepare.
Here we have pancetta, and long cooking, and the use of milk, and long stewing, during which the minced meat acquires a delicate consistency. Well, how can we not mention the use of a special pasta - tagliatelle. Let's not waste time, let's get straight to cooking!
We need:
- Chopped pork and beef (minced meat) – 400 g.
- Carrots – 2 pcs.
- Celery – 2 sticks;
- Onions – 1 pc.
- Red wine – 130 ml.
- Milk (or cream 10-15%) – 130 ml.
- Puree tomatoes in their juice (passata sauce) – 110 ml.
- Butter – 50 g.
- Pancetta (or just bacon) - several thin slices;
- Salt and black pepper - a few pinches each;
How to cook bolognese in Italian
First, cut the meat slices into small pieces. Place a frying pan or saucepan with a thick bottom over medium heat. Place the meat and simmer, stirring occasionally.
When the fat begins to melt, when the meat releases juice, place the minced meat there. Stir well and fry over low heat for 10 minutes until the color changes. The minced meat should turn brownish like this.
While the meat is cooking, quickly chop the onion, carrots and celery. The pieces should be small enough. Remove the minced meat from the pan and replace it with a piece of butter.
As the butter melts, add the chopped vegetables. Mix well, reduce heat to low and simmer the vegetables for about 10 minutes.
Add tomato mass, wine, pepper, salt. Stir.
Now put the minced meat back into the pan, simmer and stir for a few minutes. Then close the lid and “forget” about this stew for 3 hours, let it simmer over low heat. Naturally, come up and stir from time to time so that nothing burns anywhere.
After this time, pour in the milk, stir and simmer for another 20-30 minutes. Just in the meantime you will have time to cook the pasta for Bolognese.
Another feature of traditional Bolognese pasta is the presentation. If in the “ala” versions the minced meat with tomato sauce is placed on top of the spaghetti, then here the sauce and pasta need to be mixed in advance.
When serving, decorate with grated cheese, herbs, and pieces of some vegetables.
Here is a small selection of bolognese recipes for today. On the one hand, there are only 3 recipes, and on the other, they cover the whole essence of this dish. If you liked the material, repost it on social networks. You can also subscribe to pages of the same name on VK and OK “All Pies”.
Bolognese is more than just a sauce! This is a real meat gravy that is usually prepared with minced meat and served with pasta. If I tell you a secret,
this sauce also goes well with buckwheat and barley, it makes very tasty rice and even our favorite potatoes for Bolognese
simply amazing.
Bolognese with minced meat - general cooking principles
Ground meat. Typically, bolognese uses beef or a mixture of beef and pork. But you can also take a piece of chicken, lamb, duck,
There are no special rules or restrictions in this. The minced meat is first fried. Only after this is it filled with liquids and stewed.
Vegetables. Traditionally, onions and garlic are used. But there are recipes for Bolognese with carrots, bell peppers, fresh
tomatoes. Vegetables are usually chopped, sometimes chopped with a blender or on a grater, then fried with minced meat or stewed under a lid.
Oil. Bolognese requires olive oil, sometimes butter is used. But you can take the usual sunflower product, in
in this case, odorless. The sauce should not smell like seeds.
Herbs, spices. Bolognese itself turns out to be quite aromatic, since it contains vegetables and sometimes wine. Usually from spices
add ground pepper and Italian herbs. But you can limit yourself to just basil or add parsley, dill, they go perfectly together
with thick gravy.
Bolognese with minced meat and canned tomatoes
To prepare a simple Bolognese sauce with minced meat, you will need canned tomatoes in their juice. They are usually already peeled,
therefore very convenient to use.
Ingredients
150 g onion;
500 grams of minced meat;
800 g of tomatoes in their juice;
Oil, Italian herbs, salt;
Two cloves of garlic.
Preparation
1. Pour oil into a frying pan. It is best to use a mixture of olives and butter, but you can use one or the other. Warming up,
It will take about five tablespoons.
2. Cut the onion into cubes, lay it out and start frying. Stir so that it doesn't burn.
3. As soon as the onion pieces become transparent, add minced meat to them. Cook for about another five or seven minutes.
4. For now, let's prepare the tomatoes. Remove them from the juice and chop them. You can simply twist it with a blender. Add to the minced meat.
5. Cover the frying pan and simmer the sauce for about twenty minutes.
6. Open it, add chopped garlic and some Provençal herbs. A small teaspoon is enough. If you want to get more
liquid gravy, you can add a little boiling water or broth that remains after the pasta.
7. Test for salt; if there is not enough salt in the tomatoes, add it.
8. Simmer the dish for a couple more minutes on the stove, serve with pasta.
Bolognese with minced meat, fresh tomatoes and wine
Classic recipes for Bolognese sauce with minced meat often use wine. They mainly take the drink from white grapes, it is excellent
softens the meat and gives a pleasant taste.
Ingredients
500 g minced meat;
700 g ripe tomatoes;
120 g onion;
0.5 glasses of wine;
2 cloves of garlic;
5 tablespoons of oil.
Preparation
1. Peel the onion heads and cut into small cubes. Pour the oil into a frying pan, add the garlic, cut into several pieces.
Fry, discard. Add the onion to the aromatic oil and start frying.
2. After a couple of minutes, add the minced meat and stir with a spatula to prevent lumps from sticking together. As soon as the meat turns light,
After about a minute, pour wine into it. We wait. Until it completely evaporates.
3. For now, let's take care of the tomatoes. Immerse the tomatoes in boiling water, after making small cuts on the skin. After a minute, take it out
transfer to cold water and remove the thin skin. We chop the pure tomato pulp with a food processor, but you can simply cut it with a knife.
4. Pour the tomato mixture into the minced meat, add a little salt, and cover the pan. Simmer the meat in a tomato for about thirty minutes, turn on the fire
small.
5. Season the Bolognese with herbs, add salt to taste, and you can add a little pepper for spiciness.
Bolognese with minced meat and milk
Bolognese recipe, which is prepared with milk. This dish is especially successful when made with ground beef.
Ingredients
180 ml milk;
600 g minced meat;
2 onions;
800 g of tomatoes in their juice;
40 ml oil;
Salt and pepper;
Garlic, greens.
Preparation
1. Pour oil into a frying pan. Fry 1-2 cloves of garlic, cut in half. Carefully remove and throw away.
2. Add chopped onions to the oil and cook for literally 1.5 minutes.
3. Now you can add the minced meat. Stirring, cook it for about three minutes.
4. It is better to heat the milk, since meat does not like sudden changes. Add to the pan and simmer uncovered over medium heat.
until all the moisture goes away and is absorbed into the meat.
5. Now is the time to chop the tomatoes in your juice. Pour them into minced meat.
6. Now you can lightly add salt to the sauce, cover the vessel, and reduce the heat. Simmer for about half an hour until smooth, light and
tender sauce.
7. Taste it at the end and add more salt. Pepper, add fresh herbs or a little mixture of dry Italian herbs.
Bolognese with minced meat and mushrooms
A variant of a delicate and aromatic Bolognese sauce. In addition to minced meat, you will need fresh champignons. Although, there are recipes with other mushrooms,
sometimes they even use canned food.
Ingredients
400 grams of minced meat;
250 grams of champignons;
30 grams of butter;
20 ml vegetable oil;
120 grams of onion;
120 grams of cream 15%;
700 grams of tomatoes in their juice;
Spices, herbs.
Preparation
1. Chop the onion, put it in a frying pan with heated vegetable oil, fry for a minute.
2. Add minced meat to the onion, stir, continue frying.
3. Place butter in the second frying pan. Place on the stove and let it heat up.
4. Cut the mushrooms into small cubes, place them in butter, and fry for about eight minutes.
5. Chop the tomatoes. Pour the juice into the minced meat and cover the frying pan. After boiling, reduce the heat and simmer for about a quarter
6. Add cream to the mushrooms and add some salt. Steam over medium heat. There should be no moisture left.
7. Transfer the mushrooms in the cream to the frying pan with the minced meat, stir. Add salt, you can also add other seasonings, Italian mixtures.
8. Cover the pan again. Simmer the bolognese for about twenty minutes until done.
Bolognese with minced meat, vegetables and tomato paste
Vegetable version of sauce with minced meat. If any of the ingredients is missing, you can exclude it. Paste is added along with fresh tomatoes,
which will give a vibrant color to the Italian gravy.
Ingredients
500 g minced meat;
2 onions;
1 large carrot;
40 g paste;
3 tomatoes;
300 ml broth or boiling water;
2 stalks of celery;
35 ml oil;
100 ml wine.
Preparation
1. Fry the onion in oil for two minutes, add the carrots cut into small cubes. Cook for a couple more minutes, add celery,
cut into the same pieces as carrots.
2. Cook for another two minutes, then add the minced meat. Fry until lightened. Season the bolognese with wine. Evaporate the alcohol
medium heat.
3. Scald the tomatoes with boiling water or pour them in for a few minutes, remove the skin, cut the pulp into cubes.
4. Cut the bell pepper into cubes.
5. First add pepper to the minced meat sauce, then add tomatoes. Stir. Heat until boiling.
6. Dilute tomato paste with hot broth or boiling water from a kettle. Pour in the sauce.
7. You can immediately add salt and season the dish with other spices so that they reveal their aroma as much as possible.
8. Cover and simmer until fully cooked, about 20-30 minutes. Do not let the Bolognese boil too much.
Bolognese with minced meat and olives
A variant of a very flavorful and truly Italian sauce. If you like more savory flavors, then it is better to use green olives, but
you can add more lemon juice.
Ingredients
600 g minced meat;
Jar of olives;
A pair of bulbs;
Half a small lemon;
A can of tomatoes in its juice;
130 ml wine;
6 tablespoons olive oil;
0.5 tsp. oregano;
A couple of cloves of garlic.
Preparation
1. Flavor the oil. To do this, pour it into a frying pan, heat it, throw in the garlic cloves cut into several pieces and
fry a little. We take out the vegetable and throw it away.
2. Add chopped onion. As usual, fry lightly until translucent.
3. It's time to add the minced meat. Cook it with onions for about three minutes, stir. Pour dry white wine into the frying pan.
We evaporate the moisture. You can use the same amount of milk instead of wine.
4. As soon as the wine has gone, add chopped tomatoes to the bolognese and bring to a boil. Salt, add oregano.
5. Cut the olives into halves. If they are large, then you can make quarters. Add to sauce. Cook for another ten minutes.
6. Cut the lemon, squeeze the juice from one half directly into the frying pan, stir, and turn off the stove after boiling. Optional
add greens to the bolognese sauce.
Bolognese with minced meat - useful tips and tricks
If you need to dilute the sauce, it is better to use water after cooking the pasta for this purpose.
You can improve the taste of purchased minced meat with the help of spices. Feel free to add sweet ground paprika, suneli hops,
It will be delicious with dry concentrated broth.
If you don’t have enough minced meat, you can add a little chopped lard, chicken breast, sausage or chicken leg to the pan.
Bolognese can be prepared not only from meat or poultry, but also from fish. Such recipes also exist in Italian cuisine. Especially
The sauce with salmon turns out interesting.
Recipes with pasta, spaghetti, macaroni
Would you like to cook something original for lunch? Take the classic recipe for spaghetti Bolognese - cook with step-by-step photos and videos!
40 min
170 kcal
5/5 (4)
Spaghetti, or pasta with bolognese sauce, is one of the most widely known Italian dishes. Even those who have little interest in foreign cuisine are unlikely to have heard of the famous dish, glorified in dozens of poems and plays. It would be wrong not to get acquainted with this product - not only for general culinary development, but also to please your loved ones with the wonderful taste and aroma of the dish. Moreover, I just got a classic Italian recipe for making spaghetti with Bolognese sauce at home, which my friend took from one famous cookbook, which includes a detailed description of the process with a photo of the finished product. This dish is so popular all over the world that there is even a Taiwanese version of spaghetti bolognese! So let's get started without wasting a minute.
Kitchen tools
To make your product truly Italian and very tasty, prepare the necessary utensils and utensils for its preparation:
- a frying pan or saucepan with a Teflon non-stick coating with a diagonal of 24 cm;
- several bowls with a capacity of 250 to 600 ml;
- the sharpest knife in the kitchen;
- cutting board (preferably wooden);
- measuring utensils (scales);
- spatula for mixing ingredients.
To reduce the cooking time, you can use a food processor with special attachments, which will help you quickly grind the ingredients.
You will need
How to choose the right ingredients
Even modern cookbooks dedicated to Italian cuisine recommend preparing the sauce for this dish for approximately three hours. However, few people can spend that much time cooking what in the photo looks like simple pasta with tomatoes, so today we will implement a step-by-step simplified version of the classic recipe for pasta with Bolognese sauce, adapted for cooking at home. Bolognese sauce at home is usually made with the best tomato paste, but when in season it can be made with fresh, skinless tomatoes. If you are not satisfied with this, check out the detailed guide, which is entirely dedicated to answering the question.
Some other tips for choosing the perfect ingredients for our dish are below.
- For the sauce, it is better to choose real tomatoes in their own juice, which are presented in the departments of supermarkets dedicated to Italian dishes. If they are not available, then use high quality tomato paste.
- Vegetables must be ripe and fresh, without signs of rot. Also, do not use soft, rotten onions.
- To prepare an excellent dish, it is better to use both ground beef and pork. If this is not possible, give preference to beef. However, do not use ground chicken under any circumstances.
- Choose pasta according to the markings on the package: the best manufacturers indicate which spaghetti is specifically intended for this dish.
Cooking sequence
Preparation
First stage of preparation
- Pour a few drops of sunflower oil into the frying pan and set the dishes to warm over low heat.
- As soon as the oil sizzles, pour the prepared onion into the frying pan.
- After a minute, add the grated carrots and mix the mixture a little.
- Cook the fry for about three minutes, then add the celery and garlic.
- Fry the mixture, stirring frequently with a spatula, for about five minutes.
- Next, lay out the meat, rub it with a spatula in the pan to remove lumps.
- Fry the minced meat with vegetables until it turns brownish in color.
- After this, pour the wine and tomatoes into the juice (or tomato paste) and mix.
- Add seasonings to your taste and table salt, simmer the mixture for about five more minutes.
- As soon as you see that the wine has evaporated, turn off the stove and cover the pan with a lid.
- Let's leave our incredibly tasty sauce to infuse, in the meantime, let's make the pasta.
Did you know? Not only this type of sauce can be prepared for spaghetti; pasta also goes well with other fillings. If you are interested in Italian cuisine, be sure to cook it, which is no less tasty and nutritious. You will also definitely like the classic one, famous for its indescribable aroma and appetizing appearance. For the lazy and always busy, I recommend it, which, with all its simplicity, will perfectly complement any unpretentious dish.
Second stage of preparation
- We remove the spaghetti from the packaging, sort through it and remove any that are broken or blackened.
- Pour water into a saucepan and set it to boil over medium heat.
- Place the pasta in boiling water and cook for approximately seven minutes.
- After this, place the mixture in a colander and allow the excess liquid to drain.
- Place the hot spaghetti on plates and place the meat sauce on top.
- Sprinkle with dried basil and serve immediately.
Made! Amazingly delicious pasta with Bolognese sauce will turn the head of even those who have just had a hearty lunch with its aroma. However, do not store this dish for a long time - it is not as tasty cold as “piping hot”.
Italian cuisine attracts attention all over the world. One of the most common delicacies is Italian pasta. You can prepare delicious spaghetti Bolognese at home using recipes with photos and videos.
This article is intended for persons over 18 years of age
Have you already turned 18?
How to cook spaghetti with bolognese sauce at home?
Pasta is the hallmark of Italy. Detailed recipes with photos will help you prepare this juicy dish at home. How to make spaghetti at home? Very easy! You can combine meat sauces with minced meat and a lot of other ingredients with flour products!
The calorie content of the Italian delicacy per 100 grams is 190 calories. The nutritional value of a dish directly depends on the ingredients that are included in its composition. Spaghetti bogneese is a fairly satisfying treat, so those who are on a diet should eat it with caution.
This dish is suitable for both adults and children. Cooking spaghetti Bolognese with tomato paste according to the classic recipe will surprise your family or guests at the feast. A step-by-step classic recipe will allow you to make an Italian dish at home in a slow cooker or in a frying pan!
The traditional method involves using minced meat and tomato paste. But, there are many other delicious homemade recipes. You will learn how to cook pasta with sauce and how to make it in our recipes with photos and videos.
Classic spaghetti bolognese. Easy recipe step by step
The Italian recipe will reveal all the secrets of creating a fragrant and delicious dish! How to make long pasta with minced meat, tomato sauce and cheese is described below. A simple and step-by-step recipe will surprise your guests with an unusual presentation and teach you how to cook spaghetti Bolognese with minced meat and pasta.
Main ingredients:
- 1 pack of flour products;
- 1 onion;
- 500 g beef;
- 1 small carrot;
- 100 g celery;
- 2 cloves of garlic;
- 700 g tomato paste;
- 4-5 tbsp. olive oil;
- spices.
- The meat is washed, deveined and passed through a meat grinder.
- Then peel the onions, garlic, carrots, and celery.
- Chop the vegetables and pour them into a frying pan where there is already heated vegetable oil.
- Simmer the ingredients until fully cooked and add minced meat to them, not forgetting your favorite spices.
- When the dish is ready, fill it with tomato paste (you can replace the recipe with ready-made tomato sauce using fresh tomatoes. Gravy with fresh tomatoes and celery is no worse than tomato paste, it is also aromatic and has a rich taste).
- Cook the pasta in salted water until tender.
- When serving them to the table, pour them with the prepared mixture, and on top with grated cheese and herbs.
How to make bolognese sauce for spaghetti at home?
Options with tomato paste are juicy and soft. You can serve mushrooms with the dish without meat. The classic recipe can be modified by adding other ingredients!
For example, a variation with mushrooms will be an ideal treat for vegetarians, those who are on a diet or fasting. Thanks to mushrooms, the dish is not inferior to the classic version in terms of satiety and nutrition. You will learn how to prepare a dish with mushroom sauce below.
Main ingredients:
- 1 pack of long pasta;
- 700-800 g of porcini mushrooms;
- 1 onion;
- 1 small carrot;
- 1 celery;
- 400 g tomato paste;
- 5 tbsp. vegetable oil;
- 200 ml cream;
- 150 g Parmesan cheese;
- greenery;
- spices.
- How to make an Italian delicacy without meat? Just replace it with mushrooms! Porcini mushrooms are a very satisfying and healthy product.
- The mushrooms are cleaned and washed, and then chopped with a knife.
- We also peel the onions and carrots and cut them into small pieces.
- Pour oil into a heated frying pan, add a mixture of onions and carrots.
- Simmer the ingredients until soft, sprinkling them with enough spices.
- Add mushrooms to the mixture.
- Grind the celery into a paste using a meat grinder and add to the mushrooms.
- When all the contents of the frying pan are boiled, pour in the tomato paste and cream and bring to a boil.
- Cooking time is approximately thirty minutes.
- Mushrooms can also be safely combined with herbs and herbs.
- Strain the flour products boiled in salted water through a colander and add a little oil to them.
- To serve the delicacy, place the pasta in portions on plates with gravy and grate Parmesan cheese on top.
How to make bolognese with minced chicken? A step-by-step recipe will help!
A flavorful and more nutritious chicken dish will forever change your understanding of traditional Italian food! This variation will appeal to those who prefer a lighter dinner or lunch. The calorie content of poultry meat is much lower, which will allow people watching their figure to consume the delicacy.
Pasta with sauce will retain its juiciness and softness. It is best to chop chicken fillet into small pieces with a knife or grind it with a meat grinder. To make the fillet tender, you can safely add butter or fresh cream to the dressing, and also cook with cheese.
How to prepare sauce with minced chicken so that it has the most delicate consistency? A great option would be to cook in a slow cooker! Tomato paste can be replaced with tomato juice. By following a quick and easy dressing recipe with tomato juice and chicken breast, you can master the dish even if you are new to the kitchen.
Main ingredients:
- 1 pack of spaghetti;
- 1 kg chicken fillet;
- 2 small onions;
- 200 g juice;
- 3 tbsp. butter;
- 200 g Parmesan cheese;
- pepper, salt.
- Chicken fillet must be chopped into small pieces or grind in a meat grinder.
- Grind the onion in a blender.
- Place the minced chicken into the multicooker bowl, fill it with tomato juice, add butter and onion puree.
- Select the “Stew” mode and cook the mixture until fully cooked.
- How to make minced meat more uniform and soft? For example, if you want to achieve the most delicate consistency, you can grind everything in a blender.
- While preparing the bognese sauce, you need to cook the pasta.
- Serve ready-made lunch, breakfast or dinner made from minced chicken hot, with grated Parmesan cheese, herbs or herbs.
How to make original Bolognese sauce with sausage?
It turns out that the Italian delicacy can be made not only from minced meat. By following the cooking recipes with photos, you will be able to create a real culinary masterpiece! Bolognese with sausage will be an original variation of a traditional dish that will give you a new look! An original addition to pasta will be not only sausage and champignon gravy. Pickled tomatoes will help bring out the flavor of the dish.
Main ingredients:
- 300 g sausage;
- 1 large onion;
- 250 g mushrooms;
- 300 g pickled tomatoes;
- 2 cloves of garlic;
- spices.
- To prepare a delicious gravy with sausage and mushrooms, you will need to chop the sausage into small cubes.
- In a hot frying pan, fry chopped onions, champignons and garlic pressed through a garlic press in vegetable oil.
- To prepare the canned tomato mixture, peel the tomatoes and press through a large sieve.
- When the mixture is toasted and browned, pour the tomato mixture into it and let it boil for five minutes.
- Pour the chopped sausage into the frying pan and cook all the ingredients for half an hour.
- Cook the pasta, strain in a colander, and place on plates.
- The amazing aroma of this hearty dish will surprise both home and guests invited to the feast.
Delicious, delicious and light spaghetti with shrimp!
This variation of an Italian dish with seafood will be distinguished by its originality! Making spaghetti with shrimp is incredibly easy! Delicate creamy sauce and cheese are ideal for seafood.
Main ingredients:
- 600 g peeled shrimp;
- 4 onion feathers;
- 2 cloves of garlic;
- 3 tbsp. l. butter;
- 200 g fresh cream;
- sea salt and white pepper.
- To prepare the treat, you will need to mix all the ingredients in a saucepan.
- To do this, chop the green feathers into fine pieces.
- Chop the garlic.
- In a frying pan, melt the butter and simmer the garlic and herbs for about three minutes.
- Place the peeled shrimp in a saucepan, pour in the cream and simmer for another ten to fifteen minutes, adding pepper and salt.
- The delicious aroma will make seafood spaghetti your family's favorite treat!
Bon appetit!
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 pasta. According to researchers of Italian cuisine, there are at least 300 types of pasta in Italy, and the number of recipes based on them amounts to many thousands. Do you want to learn how to cook one of the best pasta recipes - a la bolognese?
What is pasta bolognese
Pasta a la Bolognese is one of the famous versions of the Italian dish beloved by many. In popularity, this recipe can be compared with French béchamel sauce. Bolognese sauce was invented by chefs from Bologna; this recipe is considered classic and includes a strictly defined set of ingredients: minced beef, tomato paste, broth, Parmesan, wine.
Recipe options at home
In addition to the classic one, there are other options for preparing 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, and outside of Italy it is served with rice and even buckwheat porridge. Sauce a la Bolognese is not just a sauce for pasta, but also an excellent option for a second course with a side dish. We offer several original recipes for preparing the dish.
With minced meat and tomato paste
We will need:
- Minced beef – 0.5 kg.
- Olive oil – 50 grams.
- Pasta (small or spaghetti) – 1 pack 400-450 grams.
- Tomato paste – 1 can 450 grams.
- Garlic – 3 cloves.
- Basil - a bunch.
- Tomatoes – 5 pieces.
- Parmesan – 100 grams.
- Onion – 1 piece.
- Salt pepper.
Preparation:
- Cut into cubes and fry the onion in olive oil.
- Add minced meat to the pan, simmer it under a closed lid for about 20-30 minutes until cooked.
- Add salt and pepper and fry for another five minutes.
- Remove the skins from the tomatoes and cut them into cubes.
- Fry garlic and basil, add tomatoes and natural ketchup to the pan. Fry the mixture for 15 minutes, stirring continuously, until a thick consistency is obtained. Excess liquid should evaporate.
- Combine the tomato mass with the minced meat and simmer the mixture over low heat for 15-20 minutes.
- Cook the pasta (according to the instructions for it).
- At the last stage, spoon the sauce over the pasta and garnish with grated cheese.
With cream
We will need:
- onions, carrots, celery (stem) - 1 piece each;
- red wine – 50 g;
- tomatoes – 0.75 kg;
- minced beef – 0.75 kg;
- cream – 150 g;
- olive oil – 40 g;
- parmesan – 100 g;
Preparation:
- Heat olive oil in a saucepan.
- Chop the vegetables into smaller pieces and simmer for 4-6 minutes until they soften.
- Add minced meat to soft vegetables, mix the ingredients better with a wooden spoon. Add wine to the saucepan and reduce heat after boiling.
- After the wine has boiled away, add the diced tomatoes and simmer the meat for another hour and a half.
- Add cream to the dish as soon as the meat reaches a high degree of readiness, after which the sauce is simmered for another 10 minutes.
- Once cooked, sprinkle the sauce with grated Parmesan.
We will need:
- home canned tomatoes – 400 g;
- mushrooms (champignons) – 400 g;
- vegetable broth - one glass;
- vegetable oil – 60 g;
- ketchup – 40 g;
- spaghetti – 450 g pack;
- 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 fry, stir, fry for about 10 minutes.
- Add ketchup, herbs, fry for a few more minutes.
- Remove the skins from the tomatoes and add them to the vegetable mixture.
- Pour in the broth and the remaining 100 grams of finely chopped mushrooms.
- The broth should boil, after which it should simmer for another half hour.
- While the mushrooms are cooking, you need to cook the spaghetti.
- After cooking, drain the spaghetti in a colander; it should be dry.
- Spread the sauce over the pasta and serve after 5 minutes, garnishing with a sprig of basil.
How to cook Bolognese pasta in a slow cooker
We will need:
- minced beef – 1 kg;
- one onion;
- two tomatoes;
- pasta – 0.25 kg;
- tomato sauce, olive oil - 2 tbsp each;
- garlic – 2 cloves.
Preparation:
- Cut the onion into half rings, pour oil into the bottom of the bowl, and add the onion. In the “Baking” mode, fry the onion for 30 minutes.
- Add the pressed garlic to the onion and fry with the onion for another 10 minutes.
- Cut the tomatoes into cubes and add to the bowl along with the tomato sauce.
- Mix all ingredients.
- Add the minced meat, stir again, and fry for 10 minutes.
- Boil spaghetti separately (according to instructions).
- Mix the sauce and spaghetti, heat for 5 minutes (use the “Keep Warm” mode)
Classic Italian Bolognese pasta recipe with photo
Pasta a la Bolognese is a traditional side dish with many variations. But if you have never cooked it, we recommend making it for the first time according to the classic recipe, the way the cooks from Bologna intended it. Pasta a la Bolognese is an excellent second course option for lunch or dinner. If you do not use a large amount of spices during cooking, children of any age will readily eat it. The calorie content of the dish is moderate.
We will need:
- olive oil – 40 g;
- tomato sauce – 800 g;
- red wine – half a bottle;
- minced beef – 500 g;
- beef broth – 500 g;
- sugar – 10 g;
- celery (stem), onion, carrot - 1 piece each;
- garlic – 2 cloves;
- parsley, parmesan – 400 grams each;
- pasta (butterflies, shells) – 0.5 kg;
- salt – 5 g.
Loading...