Prepare pasta bolognese step by step recipe. Bolognese sauce recipe at home: it takes a long time to prepare, but you will lick your fingers

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I recently visited Italy and finally tried many Italian traditional dishes. Pasta Bolognese was definitely one of these dishes. I love Italians for their openness, willingness to communicate and share. I asked for this recipe for Bolognese pasta at the restaurant where I tried it. The restaurant is small, the cook, who is also the owner, personally came out to ask whether we liked the food we ordered. That’s when I bombarded him with questions.

It was from him that I learned that usually Bolognese sauce is not bright red like tomatoes, because according to the old recipe, red wine is added to the sauce, which changes the color of the entire sauce. The ratio of ground beef and pork should be in favor of beef 1:3. You can add Provençal herbs or special spices for Bolognese sauce, of which you can find a huge amount in Italy. The sauce should simmer over low heat for at least an hour, and its readiness is determined by the softness of the minced meat and the vegetables being completely boiled in the sauce.

The pasta must be made from durum wheat and cooked Al Dente (slightly undercooked). Well, that’s all the wisdom, all that remains is to prepare Bolognese pasta with minced meat at home, taking into account all the recommendations of the Italian chef.

So, let's prepare all the products according to the list.

Since vegetables must be completely boiled during the cooking process, they should be cut as finely as possible. Cut the onion, garlic and celery into small cubes, and grate the carrots on a fine grater.

You can immediately prepare the sauce in a saucepan or thick-bottomed pan. I usually overcook all the ingredients and simmer the sauce in a saucepan. Pour olive oil into a frying pan and fry all the vegetables in it until soft for 4-6 minutes. Add bacon or brisket cut into thin strips and fry until golden brown.

We put a mixture of two minced meats into the frying pan; I immediately ask the butcher shop to make a mixed minced meat. Using a fork, break up the lumps of minced meat very carefully. Fry the minced meat with vegetables, stirring, until the minced meat turns grayish in color.

After this, pour in the wine and simmer all the ingredients in the pan until the wine has completely evaporated.

Now we need vegetable or meat broth. I make it with bouillon cubes, if you don't have bouillon or aren't a fan of bouillon cubes, just pour boiling water into the sauce instead of bouillon.

Pour broth into the pan.

Add tomatoes in their own juice and a little tomato puree or paste. If your tomatoes are sour, add a little sugar to the sauce. Salt the sauce to taste, add Provençal herbs. Reduce the heat to low and cook the sauce for about 1 hour, stirring the sauce constantly, IT MAY BURN if you don't do this.

20 minutes before the sauce is ready, boil the pasta according to the instructions on the package, without just cooking for a couple of minutes, do not forget to salt the water before cooking. Place the pasta in a colander and let the water drain.

There are two options for serving Bolognese pasta: either put the pasta in the sauce, mix everything thoroughly and serve the pasta already in the sauce to the table, or you can put the pasta in a portioned plate, and put the Bolognese sauce on top and just before eating, mix all the ingredients, add Parmesan cheese and basil greens.

Homemade Bolognese pasta is ready for tasting!

I don’t know a single person who is indifferent to this dish! Thick, delicately textured sauce complements rich pasta, while basil and a mixture of herbs will immerse you in the world of Italian cuisine!

Bon appetit!

Spaghetti Bolognese is a classic Italian recipe that combines pasta with Bolognese sauce. This is not to say that this is a fast-cooking dish - according to the recipe, classic Bolognese only needs to be stewed for at least an hour. The dish is simple and at the same time exquisite, and this is the merit of the sauce.

Traditionally, pancetta and red wine are added to the sauce, which gives the sauce that touch of sophistication and distinction. Spaghetti Bolognese can be served at any time of the day; no one will ever refuse this dish of Italian cuisine, which has gained recognition throughout the world.

So, let's get ready!

To prepare spaghetti bolognese according to the classic Italian recipe, take the products from the list.

Peel and finely chop the vegetables. If you have a stalk of celery, it will be absolutely useful here. You can even grate the vegetables - at the end they will have to be boiled, unless you want to preserve their integrity for beauty.

Cut the bacon into small cubes.

Lightly fry the prepared vegetables in oil, then add the bacon and fry until all the fat has been rendered.

Prepare the spaghetti, boil it when the sauce is almost ready.

Add minced meat to the vegetables and bacon and fry, breaking it up with a spatula.

Pour in the wine and evaporate it completely. Add tomato paste, broth or water and simmer covered for at least an hour.

Place pasta in a “nest” on plates and Bolognese sauce on top.

Serve classic Italian spaghetti bolognese immediately hot, sometimes served separately with olive oil.

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. 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 simplified version of the classic recipe for pasta with Bolognese sauce, adapted for cooking at home. 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

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”.

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 sprinkle the finished dish with grated parmesan, in our conditions you can choose regular hard cheese.

Pasta Bolognese is an amazing Italian pasta dish with a rich tomato and meat sauce that you can easily replicate in your kitchen! This dish is incredibly popular as well.

Ingredients:

durum wheat spaghetti – 300 gr.;
minced beef – 250 gr.;
tomatoes – 2-3 pcs.;
medium carrots – 1 pc.;
tomato paste – 3-4 tablespoons (or a small jar of tomatoes in their own juice);
olive oil;
wheat flour - ½ tablespoon;
large onion – 1 pc.;
dry basil - ½ teaspoon + other herbs and spices (for example, a mixture of peppers) as desired;
garlic clove – 1-2 pcs.;
Parmesan cheese (optional);
dry red wine – 50-100 ml.

Cooking time: 90 minutes.
Calorie content - 190 kcal.

How to cook:

1. Grate the carrots on a fine grater and finely chop the onion.

3. Fry chopped onions and carrots over low heat.

4. Add minced meat, stir, salt. Simmer with the lid slightly open for 5-6 minutes, then remove the lid, add wine, stirring, and simmer for about 10-12 minutes until the smell of alcohol has completely disappeared.

5. Make 4 cross-shaped cuts on the washed tomatoes, scald with boiling water (if the tomatoes are not juicy, then keep in boiling water for 1-1.5 minutes), peel off the skin (if the skin does not come off easily, then keep in hot water a little more). Grate the tomatoes on a coarse grater or chop in a blender.

7. Add tomato paste, herbs, spices to the grated tomatoes, add a little salt.

8. Dilute flour with 1/3 cup of cold water or meat broth (so that there are no lumps).

9. Pour flour diluted with water (broth) into the tomato “porridge” and mix thoroughly.

10. Pour the resulting sauce into the minced meat, simmer, covered with a lid, over very low heat for at least an hour, so that the minced meat turns out tender and melts in your mouth (traditionally, Italian cooks prepare this sauce for 2 to 4 hours!).

11. Boil spaghetti in salted water until al dante (al-dante), that is, slightly undercooked. After draining the liquid, add a piece of butter to the pasta and stir (so that the pasta does not stick together).

Many world-famous chefs do not consider Italian cuisine to be gourmet, calling it food for the poor. Yes, perhaps this is so, but it was precisely with its simplicity and accessibility, but at the same time with its amazing taste, that it conquered the whole world. Pasta is considered one of the unofficial symbols of Italy, because Italians are the most famous lovers of it all over the world.

They know a lot about their preparation, and each housewife has her own unique recipe and secret hidden. Russia has its own variation of this recipe - naval pasta, but it has nothing in common with the classic recipe, except for the meat it contains.

A little history

Bolognese pasta is combination of pasta with Bolognese sauce. Bolognese is a meat gravy originally from Bologna, an Italian province. It is often called the gastronomic capital of Italy, because it was there that Parmesan, balsamic vinegar, and Parma ham appeared. The first mention of it dates back to 1891.

Exists officially recommended recipe from the delegation from Bologna. It consists of: pancetta (a type of bacon), beef, pork, olive oil, onions, carrots, celery, tomatoes, meat broth, red wine. The ingredients may also include milk or cream.

Traditionally, the sauce is served with tagliatelle – Italian noodles.. Bolognese is also used to make lasagna and is even used to season mashed potatoes. But Spaghetti Bolognese is more famous all over the world. However, Italian chefs claim that this dish has nothing in common with spaghetti, and in its homeland, which is the south of Italy, it is always prepared with tagliatelle.

If you want to try this dish in Italy, look for it under the name “tagliatelle al ragu” or “Ragù alla bolognese”.

How to choose products for cooking?

The original sauce recipe uses pancetta. This is bacon or pork belly cured in spices. The meat is quite fatty, you can replace it with smoked bacon. And also two types of meat are used there.

It's better if it is pork and beef in equal proportions. Pork will add tenderness to the gravy, and beef will add richness and flavor. The original recipe calls for red wine, but you can replace it with white. If you don’t have wine at home, you can do without it, but the gravy will lose a little of its flavor.

Bolognese sauce is a dish that takes a long time to cook. In common recipes, this takes about two hours. But you can simmer it for up to 4 hours, as Italian chefs do.

In a recipe registered in 1982 by the Italian Academy of Cuisine, no spices at all. But no one will forbid you to add a little Italian or Provençal herbs. In the United States, where Italian emigrants brought many of their recipes at the beginning of the 20th century, the sale of this meat gravy in jars is very common.

To prepare pasta you can choose any type of pasta. Tagliatelle is traditional, but you can use horns, spaghetti or any other type of pasta. For cooking you will need a saucepan and a deep frying pan.

If you need a quick recipe, then it is better to choose something else; this masterpiece of Italian cooking loves to simmer for a long time on the stove.

Cooking recipes

Each chef or any Italian grandmother will certainly have her own secrets for preparing this wonderful dish. But there is a classic recipe for making pasta with Bolognese sauce that will allow you to get a little closer to the traditions of Italian cuisine, even at home.

Traditional sauce

Ingredients for classic bolognese pasta:

250 g pork;
250 g beef;
8 medium tomatoes;
80 g pancetta (bacon);
100 g carrots;
100 g onion;
100 g celery;
200 g meat broth;
150 ml red wine;
50 g olive oil;
500 g pasta.

What do we have to do:

Heat olive oil in a deep frying pan. Thinly slice the onion, throw it into the pan, and then fry for about 3 minutes until golden brown.
The carrots are grated on a fine grater, the celery is cut into small pieces. All this is added to the pan with the onions, and then fried for 5 minutes.
After the vegetables have browned, add pancetta (or any other quality bacon). It needs to be finely chopped and then fried until the fat is rendered.
To prepare the sauce you need minced meat. You can make it yourself from pork and beef, or you can buy it ready-made.
The finished minced meat is placed in a frying pan. It's necessary stir constantly, breaking up lumps until light brown. Then you need to add red wine.
After all the liquid has evaporated, add meat broth. It can be replaced with vegetable broth or water.
The traditional composition of the gravy contains tomato paste. It's best to cook it yourself. To do this, the tomatoes need to be peeled and finely chopped.
Add finely chopped tomatoes to the minced meat.
You need to simmer the sauce at least two hours. It will be ready when the vegetables are boiled and the meat is soft.
15 minutes before the gravy is ready, place a pan of salted water on the fire. As soon as it boils, add the pasta. Cook them two minutes less than indicated on the package. Place the finished pasta in a colander.
Once the sauce is ready, add the paste to it, and then simmer for 2 minutes on low heat.
You can decorate with grated Parmesan cheese and basil.

The best ones will allow you to constantly surprise your family and guests with new versions of this wonderful Italian dish.
How to make mascarpone cheese at home? Find out from this material:
And you will find a useful recipe for making Italian pasta (pasta) with photos. Cook with pleasure!

Pasta ala Bolognese

Ingredients for a simple recipe for pasta with bolognese sauce with minced meat:

450 g minced meat (pork, beef);
300 g spaghetti;
700 g tomatoes;
100 g onion;
5 cloves of garlic;
30 ml olive oil;
Parmesan cheese;
parsley, salt, pepper.

What do we have to do:

Heat olive oil in a deep frying pan and add finely chopped onion. Fry for about three minutes until golden brown.
Add minced meat and finely chopped garlic cloves. Mix well to break up any lumps of minced meat.
Peel the tomatoes, chop finely and add the liquid to the minced meat. Add finely chopped greens there.
While the gravy is preparing, you need to boil the pasta. To do this, add 300 g of spaghetti or any other pasta to a large amount of salted boiling water.
Cook pasta 1 minute less than package directions. Place the finished pasta in a colander.
Mix the pasta with the prepared gravy and simmer over low heat for several minutes.
You can sprinkle Parmesan cheese and chopped herbs on the finished pasta.

Video recipes

How to cook Bolognese pasta according to the recipe of an Italian chef:

How else can you prepare Bolognese pasta at home - watch the recipe in the video:

How to make Bolognese pasta quickly and vegetarian:

How and with what to serve?

In Italy, pasta is traditionally served not in portions, but on a large platter. The only thing Italians recommend to season Bolognese sauce with is Parmesan cheese. It must be grated and placed in a separate plate next to the main dish.

Since this dish is quite filling, it comes with Salads made from fresh vegetables are great. They can be seasoned with spices and unrefined olive oil. As a drink, dry red wine is perfect for this dish.

Do you love rice and admire Italian cuisine? Then you should find out - please your household! When choosing beef, choose the kind intended for soups, but not the tenderloin or the edge.
The sauce goes well not only with pasta, but with potatoes and vegetables.
You can use a food processor to chop vegetables; all the vegetables will still boil during cooking. You can’t let the sauce sit for too long, it’s necessary stir it constantly every 15 minutes. You don’t have to chop the garlic, but put it through a garlic press.
Pasta needs to be cooked until al dente, that is, undercooked a little. In Italian cuisine there is a rule 1110. It says that on When cooking 100 g of pasta, take 1 liter of water and 10 g of salt.
Italian chefs do not recommend add oil when cooking pasta. If they are made from durum wheat and cooked correctly, they will never stick together. But if you are afraid of this, you can add a little vegetable oil to a pan of water.
Pasta must be purchased only from durum wheat. The quality of the product depends on its class. Do not break spaghetti while cooking. They need to be placed in boiling water, after a minute they will soften and fit perfectly in the pan.
In order for the tomatoes to be easily peeled, they must be cut crosswise and then placed in boiling water for a minute, after which The skin will come off easily from the tomatoes.. Tomatoes are a very important component of gravy, so if you can’t buy tasty tomatoes, it’s better to use tomato paste.
In Italy, all dishes are prepared only in unrefined olive oil (extra virgin); if you don’t have it on hand, you can use vegetable oil, or, in extreme cases, butter.
The kitchen is a huge field for creativity. Experiment, and every time you will get unique and inimitable dishes! Bon appetit!

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