Pasta Bolognese is the easiest recipe. Homemade bolognese sauce

I recently visited Italy and finally tried many Italian traditional dishes. Pasta Bolognese was definitely one of these dishes. I love Italians for their openness, willingness to communicate and share. I asked for this recipe for Bolognese pasta at the restaurant where I tried it. The restaurant is small, the cook, who is also the owner, personally came out to ask whether we liked the food we ordered. That’s when I bombarded him with questions.

It was from him that I learned that usually Bolognese sauce is not bright red like tomatoes, because according to the old recipe, red wine is added to the sauce, which changes the color of the entire sauce. The ratio of ground beef and pork should be in favor of beef 1:3. You can add Provençal herbs or special spices for Bolognese sauce, of which you can find a huge amount in Italy. The sauce should simmer over low heat for at least an hour, and its readiness is determined by the softness of the minced meat and the vegetables being completely boiled in the sauce.

The pasta must be made from durum wheat and cooked Al Dente (slightly undercooked). Well, that’s all the wisdom, all that remains is to prepare Bolognese pasta with minced meat at home, taking into account all the recommendations of the Italian chef.

So, let's prepare all the products according to the list.

Since vegetables must be completely boiled during the cooking process, they should be cut as finely as possible. Cut the onion, garlic and celery into small cubes, and grate the carrots on a fine grater.

You can immediately prepare the sauce in a saucepan or thick-bottomed pan. I usually overcook all the ingredients and simmer the sauce in a saucepan. Pour olive oil into a frying pan and fry all the vegetables in it until soft for 4-6 minutes. Add bacon or brisket cut into thin strips and fry until golden brown.

We put a mixture of two minced meats into the frying pan; I immediately ask the butcher shop to make a mixed minced meat. Using a fork, break up the lumps of minced meat very carefully. Fry the minced meat with vegetables, stirring, until the minced meat turns grayish in color.

After this, pour in the wine and simmer all the ingredients in the pan until the wine has completely evaporated.

Now we need vegetable or meat broth. I make it with bouillon cubes, if you don't have bouillon or aren't a fan of bouillon cubes, just pour boiling water into the sauce instead of bouillon.

Pour broth into the pan.

Add tomatoes in their own juice and a little tomato puree or paste. If your tomatoes are sour, add a little sugar to the sauce. Salt the sauce to taste, add Provençal herbs. Reduce the heat to low and cook the sauce for about 1 hour, stirring the sauce constantly, IT MAY BURN if you don't do this.

20 minutes before the sauce is ready, boil the pasta according to the instructions on the package, without just cooking for a couple of minutes, do not forget to salt the water before cooking. Place the pasta in a colander and let the water drain.

There are two options for serving Bolognese pasta: either put the pasta in the sauce, mix everything thoroughly and serve the pasta already in the sauce to the table, or you can put the pasta in a portioned plate, and put the Bolognese sauce on top and just before eating, mix all the ingredients, add Parmesan cheese and basil greens.

Homemade Bolognese pasta is ready for tasting!

I don’t know a single person who is indifferent to this dish! Thick, delicately textured sauce complements rich pasta, while basil and a mixture of herbs will immerse you in the world of Italian cuisine!

Bon appetit!

Spaghetti (pack 30 RUR)		450 gr.
Homemade minced meat (pork and beef) 175 rub.		700 gr.
Tomato paste (30 rub.)		150-200 gr.
Parmesan or other hard cheese (100 rub. per 200 g.)		150-200 gr.
Dry red wine (to your taste) - 250 rub.		100-150 ml.
Onions (5 rub.)		1 PC.
Carrots (5 rub.)		1 PC.
Garlic (5 rub.)		3-4 cloves
Fresh or dried basil (30 RUR)		packaging 15 g
Butter (60 rubles per pack)		60 gr.
Olive or sunflower oil
Salt, pepper to taste

The cost of products for spaghetti Bolognese as of 06/01/14: 690 rubles.

Bolognese is one of the most popular meat sauces for dishes with spaghetti or other pasta.

It turned out that my bolognese turned out to be very simplified. So I couldn’t find celery in the store, they didn’t make meat broth, and I replaced the tomatoes with tomato paste. It is better to replace the tomato paste in this recipe with a 500-700 ml can of tomatoes in their own juice. Grind them in a blender and use where tomato paste is added in the recipe.

The sauce must be prepared for at least 2 hours, which there was no time for on a weekday. But in the end it still turned out very tasty.

In the future I will make bolognese with tagliatelle according to the classic recipe, where I will take the Italian traditions of preparing this sauce as a basis.

Before cooking, a little information about the sauce:

Bolognese sauce(Italian: Ragù alla bolognese, French: Sauce bolognaise) - meat pasta sauce originally from Bologna. Traditionally prepared by the residents of Bologna with fresh tagliatelle (Italian: tagliatelle alla bolognese) or green lasagna. Less traditionally, the sauce is served with other types of pasta. Serving with mashed potatoes is also common.

The officially recommended recipe by the Bologna delegation to the Accademia Italiana della Cucina limits the composition of Bolognese sauce to the following ingredients: beef, pork, pancetta (Italian bacon), onion, carrots, celery, tomato paste, meat broth, red wine. If desired, add milk or cream.

Spaghetti bolognese. Step-by-step preparation at home:

Finely chop the onion and garlic. Grate the carrots.
Add 60g of butter and 2 tablespoons of sunflower or olive oil to the pan. Fry the vegetables over medium heat for 4-5 minutes until the onion becomes transparent.
Place the prepared vegetables into a separate bowl.
Bring the pasta water to the boil in the classic ratio of 1000/100/5-10 (water/pasta/salt).
Add 2 tablespoons of sunflower or olive oil to the pan where the vegetables were fried. Fry the minced meat over medium heat. Stir and divide it into small pieces. Add a little salt.
When the moisture comes out of the minced meat, pour in 100-150 ml of dry red wine. Simmer over low heat for 5-7 minutes, stirring once a minute, until the wine evaporates.
If the water in the pan boils, then add the spaghetti to cook.
Add 4 tablespoons of tomato paste to the minced meat and mix.
Scoop out a cup of water from the pot with the pasta and add it to the pan. When the liquid boils, add fried vegetables, herbs, salt and pepper.
Leave to simmer over low heat while the pasta is cooked.
If the sauce is too thick, add another 100 ml of water from the spaghetti pan to the bolognese.
Place the finished pasta in a colander and return it to the pan. Pour in the prepared bolognese sauce.
Mix thoroughly and cover for a minute while we grate the Parmesan and remove to a plate.
The spaghetti Bolognese recipe is ready.
Sprinkle the serving with grated cheese and buon appetito.

Pasta Bolognese is an amazing Italian pasta dish with a rich tomato and meat sauce that you can easily replicate in your kitchen! This dish is incredibly popular as well.

Ingredients:

durum wheat spaghetti – 300 gr.;
minced beef – 250 gr.;
tomatoes – 2-3 pcs.;
medium carrots – 1 pc.;
tomato paste – 3-4 tablespoons (or a small jar of tomatoes in their own juice);
olive oil;
wheat flour - ½ tablespoon;
large onion – 1 pc.;
dry basil - ½ teaspoon + other herbs and spices (for example, a mixture of peppers) as desired;
garlic clove – 1-2 pcs.;
Parmesan cheese (optional);
dry red wine – 50-100 ml.

Cooking time: 90 minutes.
Calorie content - 190 kcal.

How to cook:

1. Grate the carrots on a fine grater and finely chop the onion.

3. Fry chopped onions and carrots over low heat.

4. Add minced meat, stir, salt. Simmer with the lid slightly open for 5-6 minutes, then remove the lid, add wine, stirring, and simmer for about 10-12 minutes until the smell of alcohol has completely disappeared.

5. Make 4 cross-shaped cuts on the washed tomatoes, scald with boiling water (if the tomatoes are not juicy, then keep in boiling water for 1-1.5 minutes), peel off the skin (if the skin does not come off easily, then keep in hot water a little more). Grate the tomatoes on a coarse grater or chop in a blender.

7. Add tomato paste, herbs, spices to the grated tomatoes, add a little salt.

8. Dilute flour with 1/3 cup of cold water or meat broth (so that there are no lumps).

9. Pour the flour diluted with water (broth) into the tomato “porridge” and mix thoroughly.

10. Pour the resulting sauce into the minced meat, simmer, covered with a lid, over very low heat for at least an hour, so that the minced meat turns out tender and melts in your mouth (traditionally, Italian cooks cook this sauce for 2 to 4 hours!).

11. Boil spaghetti in salted water until al dante (al-dante), that is, slightly undercooked. After draining the liquid, add a piece of butter to the pasta and stir (so that the pasta does not stick together).

Bolognese sauce (Italian: Ragù alla bolognese) was first prepared in the south of Italy in the town of Bologna - it is not just minced meat in tomato sauce, but an amazingly tasty and aromatic dish that has its own characteristics in preparation. In addition to traditional Italian herbs, I add cloves, cinnamon and ginger to it, which makes its taste unforgettable.

If you're interested in pasta with bolognese sauce, also take a look at the recipe. And if you love mussels or have never tried them but want to try a new flavor, this would be a great dish.

You will need:

spaghetti 500 gr
minced meat 400-500 gr
onion 1-2 pcs
tomato juice 800 ml
milk or cream 0.5 cups
dry wine 3/4 cup
vegetable oil 4 tbsp.
butter 2 tbsp.
garlic 1 clove
sugar 1-2 tsp
ground black pepper

Traditionally Bolognese prepared from beef, but can be used mixture of beef and pork.

Often added to this sauce carrot And celery, which is stewed with onions before frying the meat. I prefer to cook Bolognese without vegetables. I add vegetables to a pasta sauce called.

Wine For Bolognese, you can use any: white or red. Red will give the finished sauce a darker color. In Europe, wine is very often added to food preparation. There is no need to be afraid of this. When boiling, the alcohol completely evaporates, leaving only sourness and aroma. Dishes with evaporated alcohol can be given to children.

You can simplify the preparation of the sauce by excluding it from the recipe - replacing it with water. But I think it’s not in vain that Italians use milk, although the combination of tomatoes and milk seems quite unusual to us.

If you don't have homemade tomatoes, use tomato paste (diluted with water) or tomato juice from the store. You can use fresh tomatoes (cut in half, grate on a fine grater, discard the skin). I usually use peeled tomatoes canned in their own juice. For this amount of minced meat - 2 cans of 400 ml of tomatoes. Grind them with a blender.

It is convenient to cook Bolognese sauce in a pan with a thick bottom or a non-stick coating - you can first fry the onions and meat in it, and then simmer.

Step-by-step photo recipe:

Pour into the pan vegetable oil, put butter and reheat. Fry and when it is browned, throw it away - it has flavored the oil and is no longer needed.

Slice and fry it in oil until soft 5-10 minutes.

Add to onions.

Fry the minced meat for 10-15 minutes. Stir to break up any meat lumps. Salt and pepper.

Pour into a saucepan. Stir, cover with a lid and cook until the wine has evaporated. This will take approximately 15 minutes. Stir occasionally.

Red wine will give the minced meat a dark color.

Add to the pan, stir, cover and cook until the milk has completely evaporated - 10-15 minutes. Stir occasionally.

When the milk has evaporated, add tomato juice- I crushed canned tomatoes in a blender.

Add italian herbs,sugar, stir, bring to a boil, cover with a lid and simmer on low heat for 25 - 30 minutes. Stir occasionally. During the stewing process, add a little water (0.5 cup). At the end of cooking, taste the sauce, add salt, sugar and pepper if necessary. I'm adding a little ground spices(literally on the tip of a knife): cloves, cinnamon and ginger. They don’t exist in the classic sauce, try it, I like it.

This is how you will get it - bright and rich.

When the sauce is ready, boil the spaghetti. I like the thinnest #1 - they only need to cook for 3 minutes. Add salt and vegetable oil to boiling water (5 liters), add - these long pasta are cooked whole, do not break - lower them into the water and press on top, gradually the spaghetti will soften and completely enter the pan. Stir to avoid sticking to the bottom. Cook for the time indicated on the package. Remember that the pasta should not be overcooked, because... she still has to get enough of the sauce.

Before draining the spaghetti in a colander, pour 0.5 liters of water, in which they were cooked - this can be added to the sauce to make it juicier.

Drain the spaghetti in a colander to drain.

Place in a saucepan pour vegetable oil, stir.

In Italy, boiled pasta is placed in a large deep dish and mixed with hot sauce. You can put the pasta on a plate for everyone and pour the sauce on top.

Don't forget about the cheese - grate it and sprinkle on top.

Bolognese sauce keeps well in the refrigerator and becomes even tastier the next day. Bon appetit!

Spaghetti with Bolognese sauce. Brief recipe.

You will need:

spaghetti 500 gr
minced meat 400-500 gr
onion 1-2 pcs
tomato juice 800 ml
milk or cream 0.5 cups
dry wine 3/4 cup
vegetable oil 4 tbsp.
butter 2 tbsp.
garlic 1 clove
dry Italian herbs 1-2 tsp.
sugar 1-2 tsp
ground black pepper
Parmesan cheese - sprinkle over prepared pasta

Heat the vegetable oil and butter in a heavy-bottomed saucepan, fry the garlic and discard it.
Chop the onion and fry for 10-15 minutes until soft.
Add minced meat, fry for 10-15 minutes, add salt and pepper.
Add wine, stir, cover and simmer over low heat for 15 minutes.
Add milk, stir, simmer, covered, until the milk has evaporated.
Add tomato juice, sugar and Italian herbs, bring to a boil and simmer covered for 25-30 minutes. Stir and add water while simmering. At the end of cooking, taste the sauce and add salt and sugar if needed. You can add a pinch of ground spices: cloves, cinnamon and ginger. The classic recipe does not contain these spices, but I like it, try it.
Boil the spaghetti for the time indicated on the package. Serve with Bolognese sauce and grated Parmesan.

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Authentic Italian Bolognese sauce can be made at home very simply. Your spaghetti, pasta, lasagna will acquire a unique taste with it!

Bolognese is a very tasty and rich sauce, it can be served not only with spaghetti or tagliatelle, they also cook lasagna and pizza with it, and the Mediterranean neighbors of the Italians, the Greeks, add it to their national dish - moussaka. Every cook, every Italian grandmother or simple housewife always has her own little secrets for making Bolognese sauce.

Minced meat – 300 gr.
Tomatoes – 1 pc.
Tomato paste or ketchup – 2-3 tbsp.
Onions – ½ pcs.
Parsley – 3 sprigs
Olive oil (for frying) – 5-6 tbsp.
Salt, black pepper, basil - to taste

Finely chop the tomatoes, do not pour out the juice, we will need it.

Pour finely chopped tomatoes (along with juice) into a frying pan, add a couple of tablespoons of olive oil, finely chopped parsley and basil with ketchup. Simmer over low heat for 7-12 minutes until the liquid evaporates or until the tomato mixture thickens.

Set the tomato part of the Bolognese sauce aside and start preparing the meat part: cut the onion into half rings and fry in the same olive oil until golden brown.

Add minced meat to the fried onion, salt and pepper it, fry until tender for about 20 minutes.

Add the tomato mixture to the finished minced meat and bring the sauce to readiness (evaporate the remaining liquid), seasoning with your favorite spices.

This Bolognese sauce will be an excellent addition to pasta, homemade noodles or homemade lasagna.

Recipe 2: Bolognese - sauce for spaghetti with minced meat

Bolognese sauce is a meat and vegetable stew that is typical of Italian cuisine. There are many recipes for this dish, but I offer you my own version, adapted to local products and the tastes of our family. Bolognese is served with pasta and is also used in lasagna. I would like to note right away that this is not a classic recipe for Bolognese sauce, but a variation on the theme.

minced meat - 500 gr
water - 500 ml
carrots - 100 gr
onion - 50 gr
stalk celery – 50 g
tomato paste - 2 tbsp.
vegetable oil - 2 tbsp.
table salt - 0.5 tsp.
sugar - 0.5 tsp.
pepper mixture - 1 pinch
bay leaf - 1 pc.

To stew, we need a wide and deep frying pan (mine is 26 centimeters in diameter) or some thick-walled dish into which we pour a couple of tablespoons of refined vegetable oil (I use sunflower). We put the dishes on low heat and, while the oil warms up, quickly prepare the vegetables (the weight is indicated in already peeled form). We clean the carrots and onions, then cut them into small, small cubes and place them in already hot oil. Next, cut the juicy celery stalk (don’t forget to wash it, of course) into the same small cube and add it to the rest of the vegetables.

Fry the vegetables over medium heat, stirring, until nicely browned and half cooked. There is no need to blush too much.

At the next stage of preparing Bolognese sauce, add minced meat to the semi-finished vegetables. Regarding the choice of product: you can use the one you like best. For example, from one type of meat or a mixture - in my case it is pork and chicken in equal proportions. In addition, beef, veal, rabbit are perfect (definitely not my option). Place the minced meat in a frying pan and over medium heat (while constantly stirring with a spoon or spatula) lightly brown it.

Next comes the time for the tomato component of the future Bolognese sauce. Here you can safely experiment: I use homemade tomato paste, but in general, chopped canned tomatoes without skin (250-300 grams), your favorite tomato sauce (about 100 grams) or just fresh tomatoes (5-6 medium-sized pieces) are perfect. In the latter case, they need to be kept in boiling water for a couple of minutes (after making a cross-shaped cut on the side opposite the stalk), then remove the skin and finely chop the pulp. Don’t forget to flavor the meat and vegetables with bay leaves.

Pour 500 milliliters of water into the frying pan (preferably directly with boiling water, so as not to stop the heat treatment of the products). Of course, many will say that in the original you need to use wine (white or red dry), but personally in our family this option is not particularly welcome, so I add simple drinking water.

Mix everything thoroughly, cover the pan with a lid and turn on the lowest heat possible. In this form, our Bolognese sauce will simmer for at least 1.5 (and preferably 2 or more) hours. It shouldn’t seethe too much—ideally, it should tremble. Don't forget to stir the contents of the dish several times.

After about 1.5 hours from the start of stewing (after adding water), the Bolognese sauce will be ready. Or rather, for spaghetti, for example, it is already ready, but for lasagna it is still a bit runny. Salt and pepper the sauce to taste, add a little sugar to balance the acidity of the tomato paste. We throw away the bay leaf - it has lost its aroma and is no longer needed. Serve the sauce immediately with the pasta, and cook for lasagna without a lid, stirring, for about half an hour to evaporate excess moisture.

The meat sauce is ready and can be served with pasta.

Recipe 3, step by step: Italian Bolognese sauce

Minced meat – 400 g
Onion - 1 small
Carrots - 1 small
Tomato - 1 small
Garlic - 3 cloves
Tomato paste/ketchup - 2-3 tbsp.
Salt - to taste
Spices - to taste
Pasta (wide noodles, spaghetti, etc.)

Start by frying the chopped onion and grated carrots until soft.

Next, it is very important: put the vegetables out of the frying pan (or just take another frying pan) and fry the minced meat there. This is done to preserve the meaty taste of the minced meat. Add salt and spices to it to taste. Fry until lightly browned, so that it is not too dry, but not raw.

Cook the Bolognese sauce over low heat for at least 1 hour. Then the minced meat will be soft. And at the very end add the squeezed garlic. Serve Bolognese sauce with boiled pasta (such as spaghetti). Bon appetit!

Recipe 4: bolognese sauce with red wine (with photo)

2 pcs. Carrot
1 PC. Bulb
2 pcs. Celery
1 PC. Garlic 4 cloves
400 gr. Ground beef
1 tbsp. Fresh thyme
3 tbsp. Tomato paste
2 pcs. Bay leaf
1 tbsp. Cream
1 tbsp. Red wine
1 pack Tomato puree
Salt, pepper to taste

First of all, to prepare the Bolognese sauce, you need to prepare the vegetables. To do this, you need to cut the carrots and onions into small cubes. We also cut the celery into small cubes or half rings, and chop the garlic.

Add olive oil to the pan, heat it a little and add finely diced vegetables into it.

Fry the vegetables until they begin to become soft, after which you can add a little crushed red pepper. Immediately after this, add the minced beef to the vegetables and mix all the ingredients thoroughly.

As soon as the meat is fried, add fresh thyme leaves, a couple of bay leaves and 2-3 tablespoons of tomato paste to the future Bolognese sauce in the pan.

Mix all the ingredients again and continue cooking the Bolognese sauce for another 2-3 minutes.

Immediately after this, add 1 glass of cream or milk to the meat and vegetables and leave the sauce to simmer for 10 minutes. During this time, the cream will have to be absorbed into the meat and vegetables and evaporate a little.

As soon as this happens, add 1 glass of red wine to all the ingredients for the Bolognese sauce and again continue to simmer the sauce for 10 minutes over medium to low heat.

As the final ingredient for the Bolognese sauce, we will use tomato puree, which must be added only in the last step. As soon as you add the tomato puree to the almost finished sauce, mix all the ingredients well again and leave the sauce to simmer over low heat for 1-2 hours, stirring the sauce every 20 minutes.

Of course, you don’t have to simmer the sauce for 2 hours, but limit it to 20-30 minutes, it all depends on the free time you have.

As soon as you remove the sauce from the heat, add a little salt and ground black pepper, mix all the ingredients again and taste the finished Bolognese sauce. Bring the sauce to the desired level of saltiness and generously season the pasta with it!

While the Bolognese sauce is preparing, do not forget to boil the spaghetti or pasta so that you have something to add this very sauce with a unique taste!

Recipe 5: Bolognese sauce with meat broth

When preparing the sauce, you can use not pureed tomatoes, but prepare bolognese with tomato paste. By the way, you can take a whole liter of it for cooking, don’t worry it won’t be too much. We adjust the thickness of the Bolognese sauce with plain water.

minced beef – 0.5 kg. You can take a mix: pork and beef, 250 grams each. It is advisable to take the meat with veins so that during the cooking process it becomes soft and as a result gets the desired structure;
meat broth – 150 ml;
carrots – 1 pc.;
onion – 1 pc.;
olive oil – 30 ml;
celery - two stalks;
dry red or white wine – 100 ml;
black pepper to taste;
salt to taste;
pureed tomatoes - from 300 to 500 ml. The number of tomatoes affects the thickness of the sauce.

Cut carrots and celery into small cubes. Add them to the pre-fried onions.

We also add the meat to the vegetables and simmer.

Add wine and broth. Simmer for 30 minutes.

Finally, we need to add the tomatoes and leave everything to simmer under the lid.

Total cooking time is maximum 1.5 hours.

To achieve maximum taste of the sauce, you can let it sit for about 6 hours.

Boil our pasta and serve it with a gentle Bolognese sauce.

Recipe 6: Smoked Brisket and Herb Sauce

Minced beef – 500 g
Smoked brisket (pancetta, smoked bacon) - 200 g
Canned tomatoes – 600 ml
Tomato paste - 60 g
Onions - 200 g
Carrots – 200 g
Stem celery – 150 g
Garlic - 4 cloves
Olive oil – 70 ml
Dry red wine - 2 glasses
Fresh green basil - a bunch
Fresh thyme - 3 sprigs
Fresh oregano - 2 sprigs
Salt, pepper, sugar - to taste

Dice the brisket, onion, carrots and celery. Add chopped garlic and fry in heated olive oil for 7 minutes, stirring.

Add ground beef. Constantly kneading the minced meat with a fork or spatula, cook for another 5 minutes without disturbing.

Then add tomato paste, stir and fry for another 7-8 minutes.

Transfer the fried vegetables and minced meat into a thick-walled pan. Add chopped herbs, salt, pepper, canned tomatoes and pour in the wine.

If the liquid does not cover the remaining ingredients by a couple of centimeters, add a little water or broth.

Bring the sauce to a boil and simmer over low heat for 1 hour or a little longer. Taste for salt and pepper as you go. If the tomatoes were sour, add sugar to taste.

After an hour, the Bolognese sauce is usually ready! Use it to prepare your favorite dishes. Bon appetit!