Spaghetti bolognese
This recipe is the closest to the classic version of cooking spaghetti Bolognese. Ingredients:
- spaghetti — 500 gr.,
- veal — 400 gr.,
- pork — 300 gr.,
- onions - 2 heads,
- celery stalk - 100 gr.,
- carrots - 1 pc.,
- garlic - 3 cloves,
- olive oil - 40 gr.,
- milk cream - 150 ml,
- beef broth - 250 ml,
- butter - 50 gr.,
- dry white wine - 150 ml,
- tomatoes - 2 pcs.,
- dried herbs (basil, oregano) - 5 gr.,
- pepper black, salt to taste.
Cooking process:Rinse the meat, pat dry with a paper towel, cut into cubes and mince. Peel the onion and cut into small cubes. Chop the celery stalk, grate the carrots on a fine grater. Pour boiling water over the tomatoes, peel them and mash them into a puree. Chop the garlic as finely as possible. Pour olive oil into a deep saucepan, melt the butter and sauté the onion and garlic until transparent. Pour in the carrots and celery and fry for several minutes. Put the minced meat and tomato puree into the saucepan with the vegetables and simmer, kneading the lumps with a spatula, for 15 minutes. Then pour in the wine and wait until it evaporates. Sprinkle the sauce with spices, pour in the cream and broth, stir and cover with a lid. Simmer over low heat for 5-10 minutes. Now it's time to start cooking the spaghetti. To do this, bring 1.5 liters of clean water to a boil with the addition of salt and 1 tablespoon of olive oil. Place the pasta in a saucepan and bring to a boil again. It is important not to overcook the spaghetti, so 7-8 minutes will be enough to cook them. Then throw the pasta in a colander, rinse with clean water. Place the spaghetti on a portioned flat plate and pour Bolognese sauce on top.
Spaghetti Bolognese with bacon and cheese
This recipe will help to diversify your daily menu, it is the most delicious version of making Bolognese sauce. Ingredients:
- spaghetti — 300 gr.,
- bacon - 300 gr.,
- beef - 300 gr.,
- olive oil - 2 tbsp,
- butter - 50 gr.,
- carrots - 1 pc.,
- lettuce - 100 gr.,
- tomato paste — 2 tbsp. l.,
- garlic - 3 cloves,
- red wine - 100 ml,
- salt and spices to taste
- parmesan cheese — 100 gr.
Cooking process:Cook the pasta until done in 1.5 liters of clean water with salt and olive oil. Drain in a colander and leave to drain. Grind the meat using a meat grinder or blender. Grate the carrots on a medium grater, finely chop the onion, lettuce and garlic. Cut the bacon into thin slices, grate the cheese on a coarse grater. Melt the butter in a frying pan, put the bacon slices in there and fry over medium heat until the slices are fried and the fat is rendered. Pour in the onion and garlic, fry for 1-2 minutes. Add the carrots to the frying pan and fry the vegetables until golden brown. Place the minced meat in the frying pan and simmer, periodically mashing the lumps with a fork. Add the tomato paste and red wine. Increase the heat and open the lid to evaporate excess moisture. Add salt and spices, grated Parmesan, stir, cover and simmer for another 10 minutes. Serve the spaghetti on a flat plate, topped with Bolognese sauce. Enjoy!
Bolognese tomato sauce
This recipe is distinguished by the presence of a large number of fresh tomatoes, as well as the method of preparation - in the oven. Ingredients:
- spaghetti — 0.5 kg,
- veal — 300 gr.,
- pork — 300 gr.,
- tomatoes - 300 gr.,
- tomato paste — 2 tbsp. l.,
- onions - 2 heads,
- celery stalk - 100 gr.,
- carrots - 1 pc.,
- garlic - 3 cloves
- olive oil - 40 gr.,
- salt and spices to taste,
- hard cheese - 100 gr.
Cooking process:Rinse the meat, pat dry with a paper towel, cut into cubes and mince. Peel the onion and cut into small cubes. Chop the celery stalk, grate the carrots on a fine grater. Pour boiling water over the tomatoes, peel them and mash them into a puree. Chop the garlic as finely as possible. Grate the cheese on a coarse grater. This recipe involves cooking the pasta in a saucepan, preferably a cast iron one, since the dish will simmer in the oven. Pour olive oil directly into the saucepan, put it on the fire and fry the onion, carrot, celery, and garlic until golden brown. Then add the meat to the vegetables, mix thoroughly and fry for 10 minutes. The meat should be mashed with a fork to avoid lumps. Pour tomato puree into a saucepan, add tomato paste and spices, mix thoroughly, sprinkle with grated cheese. Place the saucepan with sauce in the oven, heated to 200 degrees. Cook the dish for half an hour, without stirring. Ready Bolognese sauce is an excellent addition to a side dish of Italian spaghetti, boiled in salted water. Now you know several popular and delicious recipes for preparing this original Italian dish.
