Bolognese cannot be categorized quick recipes, it requires a long simmer, but the result is worth it. You can surprise your guests with classic Bolognese. It is also perfect for a romantic dinner.
Classic bolognese recipeTraditionally, the recipe for Bolognese sauce at home includes beef. Apparently for this reason it is often called meat sauce or stew. Wide types of pasta go well with this sauce. For example, penne, fettuccine. We often use spaghetti, but Italians consider this a bad idea, because spaghetti does not “hold” the sauce well.
Subtleties and tricksIt is important to comply step by step recipe Bolognese sauce with minced meat, because if you change the sequence of adding ingredients, the taste will differ significantly from the original. For example, you should never add milk and wine at the same time.
What other subtleties of preparation are there?
- Dishes. Bolognese dishes should be thick-bottomed and have a good non-stick coating. It doesn't have to be a frying pan; a saucepan will do. You can also cook bolognese in a slow cooker.
- Cooking time. The sauce should be cooked for at least two hours, ideally three. It is in this case that the desired consistency of the sauce is obtained.
- Storage. How long to store the finished sauce in the refrigerator is up to you. Of course, it can be reheated and used as needed, but freshly prepared is much tastier. Optimal time- up to five days.
- Amount of liquid. Throughout the cooking process, it is important to ensure that there is liquid in the container, otherwise the meat will dry out.
- Constant stirring. Don't go too far from the stove, Bolognese loves attention. Stir it so that it does not burn, otherwise the whole dish will spoil.
- Quiet fire. The sauce should simmer slightly, that is, it is not advisable to allow huge bubbles.
- Consistency. Ready bolognese proper preparation, will not be liquid. Homemade sauce Bolognese has a dense consistency, but it should not be too thick.
- Color. The finished dish if you followed the recipe correctly Italian sauce Bolognese should be deep red.
What you will need:
- beef - 300 g;
- onions, carrots - one piece each;
- celery - two or three stalks;
- parsley - five to six sprigs;
- tomatoes - four pieces;
- bacon or brisket - 50 g;
- garlic - two cloves;
- dry white and red wine - 100 ml each;
- milk - 100 ml;
- spices (pepper, salt, nutmeg, Provençal herbs) - to taste.
What to do
If there is no home fresh tomatoes, you can use canned ones in own juice. If the option of cooking with rendered fat does not suit you, then take two tablespoons of butter and olive oil and cook with this mixture.
Diet optionBolognese, like most recipes, has undergone many changes in kitchens. And really, how to make Bolognese sauce for pasta if you are on a diet or a vegetarian? It is precisely such non-standard situations that usually lead to the creation various variations dishes.
The dietary version of the sauce is not much different from the original. You just need to reduce your caloric intake as much as possible. Instead of fatty beef use tender veal, instead of fat - olive oil. You can add chili pepper to spice up the dish. Besides, spicy seasonings help speed up metabolism. And this is exactly what a person who is losing weight needs.
You can use your favorite seasonings according to your preference. For example, basil complements Bolognese well. For lovers provencal seasonings It is recommended to add a pinch of dried herbs ten minutes before the end of cooking. Do the same with greens.
Substituting IngredientsYou won't always have everything at hand necessary ingredients. Therefore, you have to improvise.
- Instead of tomatoes. If you don't have tomatoes, you can make Bolognese sauce with tomato paste. Although, pasta is sometimes used instead of milk.
- Instead of milk. For lovers more creamy taste suitable option preparing cream sauce. Simply replace the milk with cream in the recipe. For more rich taste You can add grated cheese at the end of cooking. Or sprinkle cheese on the dish when serving.
- Instead of meat. Vegetarians need a meatless bolognese recipe. In this case, you can prepare a dish with mushrooms.
If you need lean Bolognese, then you just need to replace the prohibited products with the permitted ones. For example, use mushrooms instead of meat, vegetable oil instead of bacon, or avoid it altogether. You will also have to replace wine and milk with water.
A simple recipe for Bolognese sauce can help out the hostess both when entertaining guests and when dinner at home. With tomatoes juicy minced meat Prepared with your own hands, the sauce will become one of your favorite dishes on your table. And you, as the hostess, will receive the most rave reviews.
Reviews: “Tastier than navy pasta”I also make this sauce. And in winter, by the way, I often add tomato paste, dilute it with water (about 70 g of paste, 3 tablespoons of water) and add all sorts of different spices. And you can also sprinkle on top grated cheese. Om-Nom-nom!
dOlia, http://forum.say7.info/topic2965-25.html
In the USSR there was naval pasta... For them, minced meat with onions was fried and added to pasta. The minced meat was usually boiled meat) and it was delicious too! And now the Bolognese sauce =) It makes the pasta juicy and even tastier!!!
1 Svetlana, http://life-good.com.ua/blog/sous_boloneze/2015-04-12-945
But I had an Italian friend at the course, just from Bologna, and the conversation turned to this sauce. I ask, does spaghetti (!!) Bolognese come from Bologna? to which she began to laugh... it turns out that only tourists call it spaghetti bolognese, but in fact it’s just a sauce that can be served with any pasta and is called pasta bolognese..
Jenya_Berlin, http://forum.say7.info/topic25770.html
The most best dishes from pasta from sunny Italy. What could be tastier and more satisfying than ground beef meat under a juicy aromatic sauce along with your favorite food from childhood: delicious pasta.
A little about the dishA lot of different ingredients has been used to prepare it over time. Sometimes veal or beef was replaced with truffle, chicken liver, and heavy cream was added to the sauce.
One thing has remained the same: Bolognese sauce is served with special kind pasta called tagliatelle. The pasta is prepared only from fresh ingredients, thanks to which it is able to absorb sauce additives very well.
Bolognese pasta consists of flat, wide strips; Italians say that this form of pasta ensures better saturation with the sauce.
Classic recipe
Each one has a good Italian mistress has its own favorite proprietary recipe for making Bolognese pasta, and different recipes can differ greatly from each other.
But the classic recipe for this dish contains the following set of ingredients: minced beef, tomato paste or pickled tomatoes, a few garlic cloves, a couple of tablespoons of healthy olive oil.
You can add a few tablespoons of white wine or warm wine to taste. chicken broth, but in this classic recipe these components will not be needed. To begin with, finely chop the onion, then simmer it in a frying pan in olive oil.
Add minced meat to the onion and fry these ingredients for several minutes.
Rubbed on fine grater garlic cloves and finely chopped tomatoes are added to the frying pan.
Then it is placed on them tomato paste, everything is salted, peppered and stewed for 15 minutes with a low heat on the hob.
Boil the pasta until tender and add it to the Bolognese sauce in a frying pan.
The pasta is served immediately after cooking.
Pasta recipe with mushrooms and sauce- tomatoes - 350 g;
- 1 onion;
- Parmesan cheese - 150 g;
- minced beef - 500 g;
- chicken broth - 180 ml;
- champignons - 400 g;
- red dry wine- 180 ml;
- spaghetti - 500 g;
- tomato paste - 30 g;
- large carrots - 1 piece;
- spices taste.
Cooking time: 70 min.
Calorie content in 100 g of finished pasta: 160 kcal.
To cook pasta under delicious mushroom sauce, you need to cut the carrots into small cubes, and the onion into small pieces. The champignons are washed and cut into longitudinal slices.
Olive oil is poured into a frying pan and heated, chopped vegetables are laid out in it. After 5 minutes of simmering, add minced meat and chopped mushrooms into the frying pan.
Heat the broth with a mixture of herbs in a separate container, add tomato paste to it. The tomatoes are scalded with boiling water and peeled, then finely chopped and placed in the broth. The sauce is brought to a boil and salted; it is recommended to simmer it under the lid for half an hour until a thickened consistency is obtained.
When the sauce is ready, it is added to the frying pan with the mushrooms and meat, and the wine is poured into it. The pasta is boiled until cooked, then placed on plates, sauce and grated Parmesan are placed on top.
Bolognese pasta with minced meat in a slow cooker- tomatoes - 400 g;
- 1 onion;
- minced beef - 400 g;
- tomato paste - 50 g;
- pasta - 400 g;
- olive or vegetable oil - 30 ml;
- garlic cloves - 3 pcs;
- ground pepper;
- salt - 2 pinches.
Cooking time: 50 min.
Calorie content in 100 g of finished pasta: 180 kcal.
When using a multicooker to prepare Bolognese pasta, finely chop the onion. The container is greased with a spoon of olive oil, onions and minced beef are placed in it, and the “frying” mode is set.
The contents of the container are fried for 15 minutes, while the components are constantly stirred. While preparing the minced meat, you should also add finely grated garlic and chopped tomatoes into the container.
After 15 minutes, change the multicooker mode to “stew”, simmer the vegetables and minced meat for 10 minutes. Tomatoes must be peeled before storing. Tomato peels can add hardness to ingredients and are not typically used in Italian cooking.
After 10 minutes of stewing, tomato paste is added to the contents of the container. While simmering meat and vegetables, add 80 ml of water to the bowl. The sauce should be salted, peppered and simmered for 15 minutes.
Fresh herbs are good to add, then the dish will be filled Italian taste and aroma. A paste is prepared separately, which is either mixed with ready-made sauce in a multicooker container, or laid out on portioned plates and poured sauce on top.
Cooking tipsDelicious aromatic dish With Italian roots, pasta in Bolognese sauce is sure to please your household; once you cook it, it will become one of your favorite family treats for a long time.
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 video!
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 famous dish, sung 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 cooking spaghetti with bolognese sauce at home, which my friend took from one famous cookbook, including detailed description process with photos finished product. So let's get started without wasting a minute.
Kitchen toolsTo 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 ingredientsEven modern ones cookbooks dedicated to Italian cuisine, recommend preparing sauce for of this dish approximately three hours. However, few people can spend so much time cooking what looks like in the photo. plain pasta with tomatoes, so today we will implement a simplified version of the classic recipe for pasta with Bolognese sauce, adapted for cooking at home. If this does not suit you, check out detailed instructions, 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 excellent dish, it’s better to take both beef and minced pork. If this is not possible, give preference to beef. However, do not use ground chicken under any circumstances.
- Choose the paste according to the markings on the package: the most best manufacturers indicate which spaghetti is specifically intended for a given dish.
First stage of preparation 
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 mouth-watering 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
Made! Amazing delicious pasta with Bolognese sauce, its aroma will turn the head of even those who have just had a hearty lunch. However, do not store this dish for a long time - it is not as tasty cold as “piping hot”.
Did you know? The pasta that you will serve with Bolognese sauce can be quickly boiled in a slow cooker. Some of the modern devices have a special Pasta or Spaghetti program, but don't despair if you have an older model. Turn on the “Cooking”, “Stewing” or “Baking” program for five to ten minutes - in the end you will get incredibly tasty, crumbly spaghetti that no one will be able to tear themselves away from!
What is pasta bolognese served with?Italians don’t understand how they can eat pasta with such a fragrant sauce without red wine - it not only improves appetite, but also helps to quickly digest spaghetti, which is a little heavy to digest. Also, some chefs recommend sprinkling ready dish grated parmesan, in our conditions you can choose regular hard cheese.
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 pearl barley, it makes a very delicious rice and even our favorite Bolognese potatoes
simply amazing.
Bolognese with minced meat - general principles preparations
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 pepper, 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 one sunflower product, V
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
For cooking simple sauce Bolognese with minced meat will be needed canned tomatoes in its 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. Once the pieces onions 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, add chopped garlic and a little provencal 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
IN classic recipes Bolognese sauce with minced meat often uses wine. Basically they take the drink from white grapes, he's great
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. IN aroma oil Add the onion 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. Clean tomato pulp We chop it with a food processor, but you can just 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
Option for gentle and aromatic sauce Bolognese. 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 and place in butter, 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. Together with fresh tomatoes paste is added
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 full readiness 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 it 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 there is not enough minced meat, you can add a little chopped lard to the pan, chicken breast, sausage or ham.
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.
I think many people love Italian cuisine and often order different exotic dishes in cafes and restaurants, not realizing that some things can be very easily prepared at home using ordinary and inexpensive products. The recipe for spaghetti Bolognese, which I will share with you today, does not claim too much to be a classic of Italian gastronomy. You could even say that this is a very simplified version of a world-famous dish, but with very little effort you will get a very tasty and nutritious dish, which will undoubtedly appeal to your whole family, especially men and children. Indeed, pasta, meat and ketchup - what could be tastier from their unpretentious point of view? In addition, this dish is so simple and quick to prepare that it can be a real salvation for women exhausted at work. By the way, I advise you to teach this recipe to your men so that they can feed themselves in a difficult life situation (in the event of your illness, fatigue or departure), since even a completely inexperienced cook can easily prepare spaghetti Bolognese.
To prepare this dish, you can use a special tomato sauce for spaghetti Bolognese, which is produced by various companies. But before buying the sauce, you should make sure that it does not contain meat (this happens in nature). You can also use any other tomato sauce of your choice or even ketchup. I often cook spaghetti bolognese with classic ketchup“Heinz”, since its sweetish taste is most liked by my household. I myself, however, prefer more natural taste tomatoes with sourness. So try it and find yours perfect option for this wonderful dish. To give tomato sauce or ketchup a Mediterranean taste and aroma, you can use ready mixture Italian herb spices or add seasonings such as basil, oregano, thyme and marjoram to your taste. Be sure to try making spaghetti bolognese using this recipe simple recipe, and it will certainly become one of your favorite main courses!
Useful information How to cook spaghetti bolognese - a simple recipe for pasta with bolognese sauce from minced meat with step-by-step photosINGREDIENTS:
- 450 - 500 g minced beef
- 3 - 4 cloves of garlic
- 250 g tomato sauce or ketchup
- 250 g spaghetti
- 50 g parmesan
- 2 tbsp. l. olive oil
- salt, pepper, Italian spices
COOKING METHOD:
1. To prepare spaghetti bolognese, peel the garlic and cut into very thin slices.
2. Heat vegetable oil in a frying pan (olive oil is best) and fry the garlic until golden color and strong aroma. It is important not to overcook the garlic so that it does not burn, but undercooking it is also bad, since in this case the dish will not have a characteristic aroma.
Many recipes Italian pasta begin with the stage of frying the garlic, after which it is recommended to remove the garlic and continue cooking without it. But it is completely acceptable to leave the garlic, since if it is not burnt, then it does not interfere with the dish at all and, on the contrary, it brings benefits like any normal vegetable.
3. Add minced meat to the garlic and fry for about 10 minutes, stirring occasionally and breaking up lumps of minced meat with a spatula, until all the meat turns from bright red to brown. 
4. Add salt, spices and tomato sauce to the meat, mix everything thoroughly and simmer for low heat covered for 15 minutes. The aromatic, rich tomato Bolognese sauce for spaghetti is ready! 
5. While the Bolognese sauce is simmering, boil the spaghetti.
Choose spaghetti only from durum varieties wheat, as they are not only very healthy, but also easy and quick to prepare, do not become overcooked or stick together.
Pasta is always cooked in a large amount of boiling water - it is recommended to take 1 liter of water per 100 g of spaghetti. But these, of course, are approximate proportions; it is not necessary to take such exact measurements at home; you just need to take a large pan and fill it to the top with water.
6. In Italian culinary traditions spaghetti is never broken into pieces, and to make it easier to deal with long products, rather than having difficulty stuffing them into the pan, the following technique is used. Collect all the pasta into one tight bunch and place it vertically on the bottom in the center of a pan of boiling water. 
7. Then the spaghetti is sharply released and they fan out into the pan. By using big spoon gradually drown the pasta in water and cook for 9 - 10 minutes, as indicated on the package. 
8. At the end of cooking, the spaghetti should be drained in a colander; it is not necessary to rinse it with water. 
9. Now we serve the dish: place the spaghetti on a plate, generously pour the sauce on top and be sure to sprinkle with grated Parmesan (you can also use any other cheese). Delicious spaghetti Bolognese with rich meat sauce is ready! 
In fact, spaghetti Bolognese is not very high-calorie dish. Unlike most other types of Italian pasta, Bolognese sauce does not contain heavy cream, which significantly reduces its calorie content. But it includes a large number of tomatoes that contain unique substance- lycopene, which prevents the formation of tumors (especially prostate cancer in men). In fact, products made from processed tomatoes, such as tomato paste, ketchup and tomato sauce, contain even more lycopene than the tomatoes themselves. That's why you should cook spaghetti bolognese for your men more often, especially since they will probably love this dish.
In order to make spaghetti bolognese more healthy and less calorie, you can use the following recommendations:
1. Use pasta only from durum wheat, as it contains a lot healthy fiber and one and a half times less calorie than spaghetti made from regular bread flour.
2. Prepare minced meat yourself from lean beef or veal.
3. Use fresh or canned tomatoes instead of ready-made tomato sauce or ketchup.
4. Fry the meat in minimum quantity vegetable oil, giving preference to olive.
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