Italian cuisine is famous all over the world, andOne of the main dishes of this cuisine is spaghetti, or the more familiar name for us - macaroni. These dough products in Italy have a common name - pasta, which actually means dough in translation. They are cooked every day, and thanks to the rich imagination of Italian housewives, who came up with a lot of sauces in their time, you can cook pasta with a new taste every time. A classic example of a typical Italian dish is pasta with bolognese sauce. It is easy to guess that the birthplace of this wonderful sauce is the city of Bologna, which, however, is famous not only for this, but also for the fact that the oldest university in Europe is Bologna. There are many more interesting things to tell about Bologna, but we are not talking about history and geography, but about cooking, which means we are moving on to recipes. But first, a little about the secrets of cooking this dish. There are no trifles in this matter. Everything is important, starting from cutting vegetables (it should be very small), choosing meat and ending with the stewing temperature. So, in Bologna, pork and beef are used for the sauce, this will give it a richer taste and aroma. Vegetables and minced meat should be fried over high heat, you also need to carefully monitor that the minced meat does not form lumps, that is, you need to stir it all the time during cooking. Many people find the mixture of wine and milk strange. The sequence is important here - first milk (until completely absorbed), then wine (all the ingredients of the sauce should also be soaked in it). The last stage is the longest. Two hours is the minimum period, professional chefs usually stew the sauce for about 4 hours. It takes a long time, but the result is worth it. And now the recipe.
Classic pasta recipe with Bolognese sauce
Ingredients:
- packing macaroni, spaghetti or tagliatelle
- 1 onion
- 1 carrot
- 1 stalk of celery
- 100 grams of pancetta
- 300 grams of ground beef
- 300 grams of pork minced meat
- a glass of milk (cream)
- a glass of red dry wine
- 800 grams (one large pot or two small) tomatoes in their own juice
- a mixture of Italian herbs
- 2-3 cloves of garlic
- 2 tablespoons of olive oil
- 30 grams of butter
- salt, pepper, nutmeg to taste
Method of preparation:Finely chop the carrots, onions, garlic, celery and pancetta (Italian bacon). Heat the olive oil in a deep saucepan, add the butter and fry all this beauty for about 7 minutes. Add the minced meat to the vegetables and continue frying over high heat, stirring all the time and breaking up the lumps that the minced meat tends to form. This will also take 7-10 minutes. Pour in the milk and cook until the minced meat has completely absorbed it. The next step is to add the wine and cook again, stirring until the sauce thickens. Now you need to add the mashed tomatoes with their juice, herbs, salt and all the other spices, mix well, cover with a lid and put on low heat so that the sauce slowly simmers. This process will take at least 2 hours. During the process, stir the sauce and add hot water if it becomes too thick. Now it remains to boil the pasta. If you want it Italian style, it should be slightly undercooked. Italians say - "al dente", which means "to the tooth". Inside the macaroni is hard. Arrange the macaroni or any other pasta on plates, pour hot sauce over. Serve grated parmesan separately.
Macaroni with Bolognese sauce
Ingredients:
- packing of pasta or spaghetti
- 700 grams of stuffing
- 1 large onion
- 1 large carrot
- 800-gram can of tomatoes, canned in own juice
- a pair of stalk celery stalks
- 2 cloves of garlic
- 100 grams of grated Parmesan cheese
- 100 ml of red dry wine
- 3 tablespoons of olive oil
- Salt, pepper, nutmeg, marjoram
Method of preparation:Finely chop the onion, carrot, garlic and celery and fry in olive oil for 5-7 minutes. Add the minced meat and cook over low heat for 10 minutes. Pour in the wine, bring to a boil, then add the mashed tomatoes with their juice and bring to a boil again. Add salt and spices, cover the sauce with a lid and cook over low heat until it becomes thick and almost uniform. Boil the pasta. Put the hot pasta on plates, pour the hot sauce over it and sprinkle with grated Parmesan. It's delicious! Note. If you have too much sauce, you can use it the next day, it won't get any worse after reheating, and some chefs even claim that it only gets tastier after it sits. It's quite possible that our borscht, for example, also has a brighter taste on the second day after cooking than immediately after cooking. However, we are talking about Bolognese sauce. So, you can even freeze it and use it in a critical situation when you need to quickly and satisfyingly feed your family or guests. Pasta or spaghetti with bolognese sauce has a lot of variations. Each housewife has her own cooking secrets. You can also experiment with spices, meat varieties, but you must adhere to the basic principles of cooking. Enjoy your meal! We recommend reading:
