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Recipes with pasta, spaghetti, macaroni

Would you like to cook something original for lunch? Take it on board classic recipe spaghetti bolognese - cooked 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 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 cooking spaghetti with bolognese sauce at home, which my friend took from one famous cookbook, including detailed description process with a photo of the finished product. So let's get started without wasting a minute.

Kitchen utensils

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 ones 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 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 own juice, which are presented in the supermarket sections dedicated to Italian dishes. If they are not available, then take a high quality one. 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 the paste according to the markings on the package: the most best manufacturers indicate which spaghetti is specifically intended for a given dish.

Cooking sequence

Preparation

First stage of preparation

Pour a few drops into the pan sunflower oil and set the dishes to warm up 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 minced meat with vegetables until it turns brownish.
After this, pour the wine and tomatoes into the juice (or tomato paste) and mix.
Add seasonings to your liking 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 mouth-watering appearance. For the lazy and always busy, I recommend it, which, for 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 modern devices have a special Pasta or Spaghetti program, but don’t despair if you have more old 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.

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.

A true classic bolognese recipe

Traditionally, the recipe for Bolognese sauce at home includes beef. Apparently, for this reason it is often called meat sauce or stew. This bolognese sauce goes well with a wide variety of pastas. 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 tricks

It 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. Many housewives prepare this sauce for the winter; it turns out very tasty and appetizing. There are many recipes, these can be found on Wikipedia.

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. Balanise with ous 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-made Bolognese, if prepared correctly, will not be runny. Homemade Bolognese sauce has a firm consistency, but it shouldn't be too thick.
Color. The finished dish, if you followed the Italian Bolognese sauce recipe correctly, should turn out rich red.

Cooking instructions

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

Chop the peeled onions and carrots as finely as possible (the carrots can be chopped using a fine grater).
Pass the beef through a meat grinder, preferably twice.
Remove skins and seeds from tomatoes. Grind thoroughly.
Cut the brisket or bacon into very small cubes.
Heat bacon in a high frying pan, remove cracklings. We will prepare the sauce using the remaining fat.
Fry the onion in rendered bacon fat until soft. It is very important not to overcook the onion, otherwise the taste will be completely different. Light golden tint - excellent condition.
Add chopped celery stalks and carrots. Fry the vegetables for six minutes, stirring them continuously.
Now you can add the ground beef to the vegetables. After it gets into the pan, you need to mix it well (using a spatula or other convenient utensil) with the vegetables, as if chopping it. The meat and vegetable mass should be homogeneous. Fry for another eight minutes, stirring continuously.
Add finely chopped garlic cloves, salt and add spices to taste.
According to the recipe, Bolognese meat sauce needs to be poured with a mixture of wines.
Simmer over low heat with a lid. Time - 15 minutes.
Add finely chopped parsley, tomatoes and a glass of water.
Simmer over the lowest possible heat, stirring occasionally. Bolognaise with ous should simmer, but not burn. The longer the sauce simmers, the tastier the end result will be. If the liquid evaporates, you can add water or broth.
About half an hour before the end of cooking, pour the milk into the sauce. Mix well and simmer until done.

If you don’t have fresh tomatoes at home, you can use canned ones in their 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 option

Bolognese, 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 of various variations of the dish.

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. In addition, hot 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 (as in the photo). Fans of Provençal seasonings are advised to add a pinch of dried herbs ten minutes before the end of cooking. Do the same with greens.

Substituting Ingredients

Many people change the composition of the ingredients to their taste. You won't always have all the ingredients you need on hand. 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 those who like a creamier taste, the option of making sauce with cream is suitable. Simply replace the milk with cream in the recipe. For a richer 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, instead of bacon - vegetable oil or abandon 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 dining at home. With tomatoes, juicy minced meat, prepared with your own hands, the sauce will become one of the 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. You can also sprinkle grated cheese on top. Yum Yum!
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 the 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

Hello, today we will share with you a recipe for pasta with bolognese sauce. This dish is perfect as a second dish for lunch. Thanks to the delicious Bolognese sauce, ordinary pasta will become delicious and unique taste! It will take you about 40-50 minutes to prepare this dish. The recipe is for 3-4 servings.

Ingredients

Minced beef - 500 g
Pasta - 400 g
Onions - 2 pcs.
Garlic - 2 cloves
Hard cheese - 150 g
Tomato paste - 100 g
Salt - to taste
Ground black pepper- to taste

Information

Second course
Servings - 4
Cooking time - 50 min

Pasta with Bolognese sauce: how to cook

First, we need to put all the necessary ingredients on the table: ground beef, pasta, onions, garlic, cheese, tomatoes, tomato paste, salt and pepper. We start preparing the dish with Bolognese sauce. Take an onion, peel it and chop it finely. Send to preheated and greased with vegetable or olive oil frying pan Also peel and finely chop the garlic and add to the onion. Fry everything for about 5 minutes until golden brown.

Add ground beef to the fried onions and garlic.

Fry over medium heat until the color of the minced meat changes to gray, add salt and pepper to taste.

Place tomato paste in a frying pan.

Mix everything thoroughly; if you wish, you can add some seasonings and herbs.

We still have tomatoes. They need to be scalded in boiling water, peeled and finely chopped to make a paste. After this, add the tomatoes to the pan and simmer everything over low heat for about 15 minutes.

While the sauce is simmering, start with the pasta. They need to be boiled (be careful not to overcook).