Imagine we went to a culinaryTravel to Italy. The cuisine of this country is widely known and loved far beyond its borders. Everyone loves pizza, spaghetti, mozzarella and other delicious dishes and products of Italian cuisine. One of the most popular dishes is pasta with bolognese sauce - it is cooked everywhere. And, as often happens, authentic recipes are subject to quite significant distortions as they move away from the borders of the country that is the author of a particular dish. Sometimes they are changed simply beyond recognition. However, in fairness, it is worth noting that in Italy itself there are more than a dozen recipes for bolognese sauce. Which of them should be considered classic, probably no one knows. That is why we offer you recipes that can become a kind of base for preparing meat sauce for any type of pasta: spaghetti, fettuccine, etc. etc. There are recipes that are quite difficult to prepare, primarily due to the large number of ingredients, as well as due to the significant time costs. The thing is that the classic sauce is not easy to make: it must be cooked for several hours on very low heat. During the stewing process, or rather, simmering, it becomes thick and shiny. According to experts, this is exactly what a real Bolognese sauce should look like. It is quite understandable that a modern working woman cannot afford to spend long hours in the kitchen. So we suggest trying to make a simplified sauce recipe, which may not meet the strict canons of haute cuisine, but has a decent taste. And even a novice housewife can make it, especially since the composition of the products included in the sauce is quite accessible. And if you somehow decide to perform a culinary feat and cook the sauce according to all the rules, then take note of the following: Bolognese can be stored in the refrigerator for several days. This is the first thing. And second. You can cook more of it and freeze it in portions. Such a preparation can be used as needed for three months. It is clear that this advice is not for gourmets - these gentlemen do not accept frozen food on principle.
Almost classic Bolognese sauce
Ingredients:
- 500 grams of stuffing (you can mix pork and beef)
- 1 onion
- 1 carrot
- a tablespoon of olive oil
- a tablespoon of butter
- 2 stalks of celery
- 2 cans of Italian tomatoes canned in their own juice
- 100 grams pancetta (you can use bacon or ham)
- 100-150 ml of cream
- a glass of dry wine (white or red)
- clove of garlic
- a tablespoon of Italian herbs
- salt, pepper to taste
Cooking recipe:Chop the garlic, finely chop the onion and celery stalk, grate the carrots. Let's start cooking as follows: pour a spoonful of olive oil into a deep frying pan, add the butter after a minute or two, and when it melts, load the prepared vegetables and chopped pancetta. Fry, stirring all the time, the vegetables should simmer and become soft. The next step is to add the minced meat to the pan. Fry and stir constantly so that the meat does not gather into lumps - ideally, our sauce should become almost uniform. When the meat is cooked, pour in the cream and simmer for about 15 minutes. Now it's the wine's turn - simmer everything together until the wine is completely absorbed into all the ingredients of our sauce. Add the mashed tomatoes, salt and pepper to taste. If the sauce is too thick, you can add hot water or hot vegetable broth. After this, cover the pan with a lid and cook, or rather, simmer the sauce on a very low heat for at least two hours. Professional chefs cook it for four hours, but, according to experts, after two hours it already acquires the desired consistency and aroma. Notes. If you think that the sauce is too thick, then before serving you can add a little water in which the spaghetti was cooked. If desired, you can sprinkle the dish with Parmesan cheese. Meat, unlike vegetables, should be cooked on a fairly high heat - it should be fried, not stewed. The stewing mode begins after adding cream.
Simple Bolognese Sauce
Ingredients:
- 250 grams of stuffing
- small bulb
- small carrots
- clove of garlic
- stalk of celery
- a bank of tomatoes in its own juice
- 100 ml of dry wine
- 30 ml of olive oil
- salt, pepper to taste
Cooking recipe:Wash all the vegetables, dry them and chop them finely, grate the carrots. Fry in olive oil until soft. Add the mince and continue frying, stirring all the time so that the mince does not form lumps. Pour in the wine and simmer everything together for about 20 minutes. Add the chopped tomatoes, salt, pepper, cover with a lid and simmer for another 20 minutes. During this time, you will have time to cook the spaghetti.
Sauce Bolognese with Italian herbs
Ingredients:
- 500 grams of stuffing
- 150 grams of smoked bacon or bacon
- 1 large onion
- 1 large carrot
- 2 cloves of garlic
- 2 stems of stalked celery
- 2 cans of tomatoes in own juice
- a glass of dry wine
- 2 tablespoons of olive oil
- italian herbs
- salt, pepper to taste
Cooking recipe:Fry the brisket in olive oil with garlic, finely chopped onion, celery and grated carrots. Add the minced meat, fry everything together and pour in the wine. Cover the pan with a lid and simmer for 20 minutes, stirring occasionally so that the contents of the pan do not burn. Pour in the wine, bring the sauce to a boil, add salt and pepper to taste. Remove from heat. Leave covered for 15-20 minutes. Note. You can slightly change the cooking method: after all the ingredients have been added, put the sauce in the oven for 30-40 minutes. Classic Italian cuisine suggests that Bolognese sauce is served with tagliatelle or fettuccine (these are wide noodles). But believe me, there will be no sin if you serve spaghetti, macaroni, in a word, any pasta with this sauce. The main requirement is that they must be made from high-quality flour. And such flour is made exclusively from durum wheat. And, of course, all Italian pastas should be slightly undercooked - this is exactly how you can get what the Italians (and they are gourmets) call "al dente". Overcooked pasta, from the point of view of a true gourmet, is a hopelessly spoiled product. This undercooking, which we are always afraid of, will not be felt, since we put hot sauce on spaghetti, macaroni, tagliatelle, thanks to which the pasta "comes to life". We tried to select the most interesting recipes for the famous Italian sauce and hope that you will like them. Cook with pleasure! And bon appetit! We recommend reading:
