The hostess, who knows and skillfully uses the classic recipe for Bolognese sauce for pasta, tirelessly hears delighted reviews. Filling any kitchen with the spirit of Italy is so easy!

Classic recipe with minced meat

Meat sauce is traditionally prepared for pasta, but it definitely goes with the usual side dish: potatoes and any cereals. So what is bolognese sauce with minced meat and how to cook it properly?

The first ingredient is minced meat. The classic recipe indicates beef, but the pork, chicken and even mutton component are no worse in taste.

What ingredients are needed for the sauce:

  • minced meat - 500 g;
  • broth - 200 ml;
  • tomato paste - 500 g;
  • olive oil - 2 tbsp. spoons;
  • medium-sized onions - 1 pc.;
  • garlic - 2 cloves;
  • salt and pepper to taste.

Sequencing:

  1. Fry the selected minced meat in a pan in olive oil.
  2. After adding chopped onions and garlic, fry again.
  3. Then comes tomato paste, salt and pepper.
  4. You can add a little vegetable or meat broth for juiciness.
  5. This mixture is stewed under a lid for several minutes.
  6. Pre-boiled spaghetti is poured directly into the dishes with the sauce and mixed.

But this is only one of the possible options, the simplest.

Traditional Italian dressing

Still the meat sauce is considered the most delicious and rich, for the preparation of which a classic Italian recipe is used. And he is not known to all cooks.

The list of ingredients is very long:

  • meat (preferably veal), minced with a meat grinder - 500 g;
  • smoked bacon - 100 g;
  • fat cream from 20% - 120 ml;
  • cheese (preferably parmesan) - 150 g;
  • onions - 1 medium-sized head;
  • garlic - 2 cloves;
  • medium carrot - 1 pc.;
  • vegetable oil (preferably olive) - 3 tbsp. spoons;
  • butter - 1 tbsp. a spoon;
  • wine (preferably dry red) - 250-300 ml;
  • tomato paste - 2 tbsp. spoons;
  • tomatoes in their own juice - 2 cans of 400 ml each;
  • spices to taste: salt, black pepper, oregano, basil.

Cooking takes a lot of time, but the end result is worth it. So:

  1. Fry thin slices of bacon in a mixture of oils.
  2. Finely chop all vegetables, except tomatoes, and fry them together with bacon.
  3. Gradually add the whole stuffing prepared from the selected meat. Make sure that he does not take in large lumps, for this constantly knead with a spatula.
  4. When the minced meat is fried, you can pour in the cream and wait until they are absorbed into the meat.
  5. We pour in the wine and wait until almost all the liquid has boiled away.
  6. The next step is to add tomato paste and tomatoes, as well as your favorite spices.
  7. After all the ingredients are in the pan, simmer the sauce for at least two hours over low heat under a lid, controlling the process and periodically mixing the composition.
  8. Let the sauce stand for about an hour.

Serving is as follows: a serving of boiled spaghetti is placed on a plate, then sauce, and sprinkled with grated Parmesan on top of the dish.

Cooking with tomatoes

To prepare Bolognese sauce with tomatoes, it is not necessary to use canned vegetables. In the summer, fresh ingredients are also quite suitable.

How to prepare tomatoes:

  1. Wash, rinse with boiling water and peel.
  2. Then grind and use in different recipes instead of tomatoes in their own juice.
  3. To make the sauce consistency even more delicate and uniform, fresh tomatoes can be wiped through a sieve to make tomato juice.

This semi-finished product goes well with the ingredients of traditional meat sauce, and can also be used in vegetarian dishes.

Vegetarian option with mushrooms

For people who do not eat food of animal origin, there is also a great way to cook the famous Italian dish. It is enough to slightly change the classic recipe for Bolognese sauce, replacing the meat with mushrooms. Cream can also be excluded from the composition of the ingredients, and for juiciness, add more tomatoes. Ready vegetarian sauce can be whipped with a blender and serve with pasta and other side dishes.

For vegetarian bolognese:

  • any mushrooms - 750 g;
  • olive or corn oil - 2 tbsp. spoons;
  • medium-sized onion - 1 pc.;
  • garlic - 2 cloves;
  • tomato paste or mashed fresh tomatoes - 500 g;
  • broth (vegetable) - 200 ml;
  • salt, pepper - to taste

By the way mushrooms add a pleasant twist to the taste of traditional meat bolognese.

Cooking with zucchini and celery

A set of vegetables for Italian dishes can be expanded to your liking. It goes well with meat in a sauce for pasta squash and celery.

 

In this recipe, the composition will be as follows:

  • large onion - 1 pc.;
  • medium-sized carrots - 1 pc.;
  • celery stalks - 2 pcs.;
  • medium-sized tomatoes - 3 pcs.;
  • fresh zucchini - 1 pc.;
  • any minced meat - 400 g;
  • seasoning and salt to taste.

The process is not particularly different from the classic version:

  1. First, onions, carrots and chopped zucchini are fried.
  2. Then celery is added, cut into small pieces.
  3. Next, minced meat and tomatoes are sent to the pan.
  4. All together stewed until cooked and served with a side dish.

Bolognese sauce for the winter

Many housewives prefer to make preparations for the winter. If the family loves meat sauce for pasta, then you often have to cook it. Of course, canned sauce does not contain meat ingredients, but the taste is not inferior to the classic version. And most importantly, it saves time on cooking meals.

 

For 7 kg of tomatoes you will need:

  • onions - 1 kg;
  • garlic - 40 g;
  • olive oil - 65 ml;
  • tomato paste - 400 g;
  • salt - 65 g;
  • sugar - 175 g;
  • parsley and basil greens - 70 g each;
  • paprika - 50 g;
  • wine vinegar (red) - 200 ml;
  • ground black pepper - 1 tsp.

The cooking process will take a lot of time:

  1. First, the tomatoes are finely chopped and cooked for about 2.5 hours over low heat.
  2. Then they add chopped aromatic herbs, paprika, salt, sugar and continue to cook.
  3. Onions with garlic are fried separately in olive oil, after which they are mixed with tomato paste.
  4. Then both mixtures are combined, pepper is poured and vinegar is poured.
  5. The resulting mass should boil for 10-15 minutes, after which it is poured into sterile jars, rolled up, turned over and wrapped until completely cooled.

Italian cuisine is very versatile. Every corner of Italy has its own traditions that apply to cooking. But it was meat sauce for pasta that won fans around the world. Each hostess prepares it in his own way, even adhering to the classic version. Therefore, no matter what Bolognese has to try, he is unlikely to leave indifferent.

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