Spaghetti Bolognese is a traditional Italian dish, the name of which is consistent with its place of origin. There, in Bologna, pasta was served with a multi-ingredient sauce, which included minced meat, vegetables, herbs, wine and tomatoes. In order for all the components to exchange aromas, two hours are allotted for cooking, which is fully justified by the taste.
How to cook spaghetti bolognese?
The heart of this popular Italian dish is the rich meat sauce. Before you make Bolognese sauce for spaghetti, you should stock up on quality minced meat, tomatoes, onions, garlic and carrots. The wine will add a special piquancy. More often the sauce is prepared on the basis of meat or vegetable broth, sometimes cream or milk is added.
- The preparation of the dish begins with frying the vegetables.
- Next, you should lay out the minced meat and, after slightly sweating, add the tomatoes.
- The resulting mixture is poured with broth and wine, seasoned with herbs and simmered for three hours.
- Spaghetti Bolognese is also high-quality pasta, and therefore you should choose pasta made from durum wheat.
Spaghetti Bolognese - a classic Italian recipe
Spaghetti Bolognese is a classic recipe that can be used to master a popular dish. For cooking you will need minced pork and beef, which gives the sauce a thick and tender consistency. Please note that if the meat initially has a shredded structure, then the vegetables must be chopped very finely - this way, they will boil faster and become saturated with aromas.
Ingredients:
- minced beef and pork - 250 g each;
- spaghetti - 350 g;
- clove of garlic - 3 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- celery - 80 g;
- canned tomatoes - 650 g;
- wine - 250 ml;
- broth - 250 ml;
- bacon - 75 g;
- cheese - 80 g;
- oil - 30 ml.
Preparation
- Fry the garlic, carrots, onion, celery and bacon for 10 minutes.
- Add the minced meat and knead well.
- Add tomatoes and broth.
- After 5 minutes, pour in the wine.
- Simmer the sauce for 2 hours.
- 10 minutes before the end, cook the spaghetti.
- Sprinkle spaghetti with Bolognese sauce with cheese and serve.
Spaghetti Bolognese with minced meat - recipe
Spaghetti Bolognese with minced meat has various cooking options. The classic recipe calls for two types of meat: pork and beef. No worse than minced veal. It is nutritious, low in calories and goes well with all ingredients. This healthy and satisfying dish can diversify not only adults’, but also children’s diets.
Ingredients:
- minced veal - 600 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- cream - 150 ml;
- tomatoes - 650 g;
- spaghetti - 250 g;
- Parmesan cheese - 100 g.
Preparation
- Saute the onions and carrots.
- Add minced meat, tomatoes and cream and simmer for 2 hours.
- Boil the spaghetti.
- Sprinkle spaghetti with Bolognese sauce before serving.
Spaghetti Bolognese with sausage and mushrooms - recipe
Spaghetti Bolognese with sausage and mushrooms is an alternative to the classic dish. As you know, minced meat is added to the sauce, but by preparing it with mushrooms and sausage, you can be sure that simple products fully reflect the entire flavor spectrum. The peculiarity of the recipe is not only in its appetizing and aroma, but also in its speed, which is important when time is short.
Ingredients:
- sausage - 200 g;
- champignons - 250 g;
- canned tomatoes - 350 g;
- vegetable broth - 250 ml;
- spaghetti - 300 g;
- clove of garlic - 3 pcs.
Preparation
- Fry mushrooms and garlic.
- Add tomatoes and broth.
- After 5 minutes, add the sausage pieces.
- Simmer for 30 minutes and serve with pasta.
Spaghetti Bolognese with herbs - recipe
Spaghetti Bolognese with herbs will delight lovers of fragrant dishes. When preparing the sauce, it is important to convey the Italian flavor, so fresh basil, parsley or mint are often used. Such herbs are pleasant and appetizing not only fresh, but also dried. Fans of “muted” aromas can use oregano or savory.
Ingredients:
- spaghetti - 450 g;
- minced meat - 500 g;
- wine - 70 ml;
- milk - 120 ml;
- dried mint and parsley - 5 g each;
- fresh basil - a handful;
- tomato juice - 700 ml;
- clove of garlic - 5 pcs.;
- onion - 1 pc.
Preparation
- Fry onion, garlic and minced meat.
- Add wine and simmer.
- Pour in juice and milk.
- Season with herbs and simmer for 30 minutes.
- Garnish spaghetti with spicy bolognese with fresh basil.
Spaghetti Bolognese with chicken
Spaghetti with Bolognese sauce will acquire a delicate and light taste if you use chicken fillet instead of minced meat. For all its versatility, chicken meat dries out quickly. To avoid such an incident, the fillet is cut into pieces and fried along with bacon. The latter nourishes lean meat with fat and makes it juicy and soft.
Ingredients:
- chicken fillet - 400 g;
- spaghetti - 250 g;
- bacon - 80 g;
- tomatoes in their own juice - 500 g;
- dry basil - 5 g;
- onion - 2 pcs.
Preparation
- Fry the fillet pieces with bacon and onions.
- Add the tomatoes in their own juice, season and simmer for 25 minutes.
- Serve the dish traditionally.
Spaghetti Bolognese - recipe with tomato paste
Spaghetti Bolognese is a recipe thanks to which the dish can easily end up on the home table, because along with the classic recipe, there are also more simplified options. One of them is with tomato paste. The latter is very convenient to use, economical and always available, which allows you to prepare the sauce at any time of the year.
Ingredients:
- minced meat - 500 g;
- spaghetti - 400 g;
- tomato paste - 80 g;
- milk - 200 ml;
- onion - 1 pc.;
- basil leaves - a handful;
- clove of garlic - 4 pcs.
Preparation
- Fry onion, garlic and minced meat.
- Add pasta and milk.
- Simmer for 20 minutes.
- Garnish spaghetti with tomato bolognese with fresh basil.
Spaghetti Bolognese - slow cooker recipe
Spaghetti Bolognese in a slow cooker will delight especially busy housewives. Thanks to the gadget, the sauce turns out thick, tender and incredibly fragrant. The peculiarity is that all components reveal their maximum flavor potential due to the gradual decrease in temperature. The result is a dish full of varied flavors.
Ingredients:
- minced meat - 500 g;
- spaghetti - 450 g;
- canned tomatoes - 400 g;
- wine - 150 ml;
- pepper - 1 pc.;
- onion - 1 pc.;
- clove of garlic - 2 pcs.
Preparation
- Simmer the minced meat on “Fry” for 10 minutes.
- Add vegetables and switch to Bake.
- After 10 minutes, add tomatoes and wine.
- Cook on “Stew” for 20 minutes.
Ready-made Bolognese pasta.
Pasta can easily be called the product that even the smallest household inhabitants prefer more than others, including those who are capricious, picky and do not want to eat adult food.
It is pasta that attracts children both with its appearance and taste, and no matter how you prepare it, lunch will be a great success. But if you want to not only feed your kids, but also give their growing bodies all the necessary microelements, prefer Bolognese pasta, which contains tomatoes, carrots, various herbs, and meat.
Ingredients:
- 400 g pasta
- 1/2 kg ground beef
- 2 carrots
- 1 small onion
- 1 sprig of celery
- 1/2 liter tomato paste
- olive oil
- basil
- parsley
If the dish is intended for adult eaters, then the list of ingredients can also include:
- white table wine
- black pepper
How to cook pasta with Bolognese mince
1. Chop the onion and cut the carrots into small pieces, and then fry them in a deep frying pan or saucepan with a little olive oil.
2. If only the adults in the household are going to dine, then it’s time to add a little white table wine to the contents of the frying pan and mix everything.
3. When the vegetables are golden, add tomato paste and basil, and then leave it all on low heat for 10 minutes.
4. Meanwhile, cook pasta according to package directions. In most cases this will take you about 8-10 minutes. Don't forget that undercooked pasta has a less pronounced taste and resembles chewing gum when eaten. If they are overcooked, they become too soft and also lose their taste. If you don’t have the proper experience, but want to get pasta with the best consistency, just try the pasta as often as possible while cooking.
5. Drain and rinse the cooked pasta.
6. Take the minced meat, salt it and, if younger family members are not expected at the table, pepper it, and also add any spices to taste.
7. Fry the minced meat in a frying pan with olive oil, and when the meat is ready, add it to the tomato sauce obtained earlier. Mix the sauce with the meat and leave to brew for 5 minutes.
8. Place the frying pan with the sauce on low heat, add the pasta and mix everything thoroughly.
Spaghetti with Bolognese sauce is a classic of Italian cuisine, a dish both well-known and new in its execution. It turns out that you can make pasta Bolognese with or without carrots, use bacon and do without it. But the essential ingredients of this dish are meat (usually mixed), wine, broth, tomatoes, onions and garlic.
Italians cook spaghetti sauce for at least 2 hours, but in my opinion there is no need to cook it that long if the meat is tender and the sauce is reduced properly. In my recipe, I did not grind the meat into minced meat, but simply chopped it very finely when frozen. It turned out no worse.
So, to prepare the dish, we will need the following products:
Heat butter and vegetable oil in a saucepan. Fry chopped garlic and chopped onion in it. Fry until a garlic smell appears and the onion is translucent.
Add minced meat or finely chopped meat. Fry everything together for 15 minutes until the meat acquires a pleasant reddish tint.
Then pour in the wine and keep on the fire until the alcohol evaporates.
At this time, chop the tomatoes. Chopped tomatoes from cans work well for this purpose. If there are none, then you can use tomato paste or sauce. I had fresh tomatoes and tomato paste.
Once the alcohol has evaporated, you can add the beef broth, tomatoes and tomato paste. Leave on the heat until completely reduced, about 30-40 minutes.
Add herbs and spices, salt to taste. If the acidity is strong, add a pinch of sugar.
Grate Parmesan cheese on a fine grater.
The sauce will be ready when all the liquid in it has evaporated by half and the minced meat has become soft.
Boil durum wheat spaghetti in salted water with a drop of oil as directed on the package. Cook until al dente, do not overcook.
Then drain the water. The spaghetti can be mixed with Bolognese sauce, or you can simply place the sauce on top of the spaghetti.
Sprinkle with chopped parsley and cheese. Bon appetit!
Serve immediately.
It is impossible to ignore the famous Bolognese sauce. Perhaps he is the most famous among us, and even those who are not particularly interested in cuisine have heard this treasured word at least once.
However, there is a big mistake here. Many people associate Bolognese with a thin tomato sauce for pasta. In fact, classic Bolognese is nothing more than a stew. Have you ever seen a liquid stew somewhere?) The correct sauce is quite homogeneous and at first glance dry, but once you start mixing it with the pasta, the sauce opens up. The pasta is infused with the persistent aroma and taste of the sauce, and the excellent dance begins.
First, let's prepare the vegetables. Finely chop the onion, celery and carrots (I grated them).
This trinity is called soffrito in Italian, and mirepoix in French. Used in other sauces, soups and other dishes.
Fry the vegetables until soft and set aside. 
Let's start with the meat part. We take the meat in half (pork and beef). It's a big mistake when you add minced meat to vegetables and fry it there. For a rich, strong flavor, you need to caramelize the meat, in other words, fry it to a crisp. Knead the minced meat well with a spatula so that there are no large lumps of meat.
First, the meat will be stewed in its own juices. Gradually you will hear that it is no longer bubbling, but frying. No need to burn the meat, just brown it a little, like this: 
It's time to cook the pasta.
Rule 1110
The Italian rule for cooking pasta is briefly called 1110. It is easy to remember and important to follow - for every 100 grams of pasta, prepare 1 liter of boiling water and 10 grams of salt. Then cook according to the recommendations on the package.
While the pasta is cooking, mix the meat with vegetables, add our tomatoes with juice and cook over low heat for about forty minutes to an hour. In the classic recipe, the stew takes up to 4-6 hours, but we won’t be so pedantic) At the very end, add garlic.
Under no circumstances should you mix the sauce with the pasta right away. It’s better to do this already in a plate, it tastes better!
- Pasta - 300 gr.
- Onion - 1 pc.
- Celery - 1 stalk
- Carrots - 1 pc.
- Minced beef - 200 gr.
- Minced pork - 200 gr.
- Tomatoes in juice - 1 can.
- Garlic - 3 cloves
Does the recipe say to use eggs at room temperature? There is no need to prepare for this several hours in advance. Simply place the cold egg in a bowl of warm water. Quite quickly it will reach room temperature.
Looking for a place to place a bowl of yeast dough to help it rise better? Turn on the oven to 180 degrees, after 3 minutes turn off the oven and place the bowl of dough in it. The heat will do a great job of helping the dough rise.
For a brighter, greener pesto, soak the basil in boiling water for 30 seconds and then in an ice bath. Then everything follows the recipe. You will be surprised at how nice the color the pesto will be even in paste.
Don't have a citrus juicer? Squeeze the citrus fruits with your hands, but cut them in half lengthwise (from spout to spout), I swear - this will squeeze out more juice. Well, bonus, fewer seeds will fall into the cup.
It turns out that the older the egg, the easier it will be to peel it after boiling. If you like boiled eggs, just set aside a few from each new purchase for these purposes. Use fresher ones in baking or for omelettes.
Have you noticed that homemade ice cream becomes covered with ice crystals after a couple of days in the freezer? Try replacing the glass mold with a plastic one. Most likely, the fact is that the glass cools faster than the ice cream inside, creating a temperature imbalance.
If a recipe calls for steam in the oven, they usually say place a bowl of water on the bottom shelf. Instead, take a cupcake tin and fill each well with water. This form is much easier to handle; you won’t spill anything or get burned.
Whenever you use very liquid dough or filling for baking, pour it into a mold that is already installed in the oven (pull the baking sheet or rack out slightly). This way you will definitely not spill anything while you carry the pan to the oven.
When you cook pasta with sauces, you always want to have fewer dirty dishes. Instead of using a colander, simply attach a large knife to the pan. It will do a great job of draining the water while holding the pasta. It is especially effective when you cook only 2-3 servings.
Get a large zip lock bag. Place leftover vegetables in it and store in the freezer. When there is a decent amount of accumulation, bring the water to a boil in a large saucepan, add all the vegetables from the bag and cook for an hour and a half. Strain and get great homemade broth.
The cleanest and easiest way to remove the seeds from a pomegranate is to cut it in half and place each half in a ziplock bag. Place the bag on your palm so that the half is flat on it. With each stroke of the wooden spoon, you will get separated seeds. And thanks to the package, everything around will remain clean.
Store bananas separately from all other foods. They emit substances that contribute to rapid spoilage of food, and in addition, sometimes they unpleasantly flavor baked goods.
To quickly bring butter to room temperature, cut it into small cubes and place them on a plate; the larger the surface of the butter that interacts with warm air, the faster it will heat up.
An easy way to clean your microwave. Fill the cup halfway with water, cut the lemon, squeeze the juice into the cup and throw the halves in there. Heat at maximum power for 3 minutes. Let it sit for another 5 minutes, and then open the lid and wipe the inside walls with paper towels, all the dirt will be washed off perfectly.
Sometimes we overcook the cakes in the oven. Don't worry, just cut off the burnt parts, and then brush the crust with simple syrup - it will return moisture and flavor to it, and if you make such a syrup in advance and flavor it with herbs and spices, it will be even tastier.
Do you know how easy it is to clean the blender jar after use? Pour warm water into it and add a couple of drops of soap, cover with a lid and beat for 30 seconds. Steam and soap will do all the dirty work.
Have you noticed that on the second day the pasta dries out when you heat it in the microwave? Try steaming it slightly - add a couple of spoons of water/broth to a plate, and cover the top with a special dome lid or just cling film. Then everything is as usual.
Nothing divides people like taste, and nothing unites people like appetite.
Boris Krutier
I owe everything you see to spaghetti.
Sophia Loren
Warhol's images of Campbell's Soup are a brilliant satire on culture, and the soup itself is a brilliant satire on food.
Craig Kilburn
My friend Lily can identify 157 different types of cheese just by looking at the label.
Caroline Ahern
The one who divides gets the last piece.
Mrs Rawson
Hunger tames even a lion.
Daniel Defoe
Health depends much more on our habits and nutrition than on the art of medicine.
Pasta Bolognese is a traditional dish in Italian cuisine. For Italian residents, pasta is a favorite product, which is complemented with various sauces. “Bolognese” was first prepared in the city of Bologna, where the name came from. There are several recipe options for this dish, and anyone can learn how to cook them.
The classic recipe includes meat and tomatoes, which are complemented with spices and herbs.
To make the dish tasty, there are a few simple tips for preparing it:
- The consistency of the gravy should be thick, but at the same time homogeneous. The characteristic shine is also of great importance;
- It is not recommended to use tomatoes with their peels. To remove it, you need to immerse the vegetables in boiling water for a couple of seconds. By the way, tomatoes can be used by cutting them into pieces or chopping them in a blender;
- pasta should not be boiled, it should be cooked al dente, that is, left a little hard.
Many people are interested in the calorie value of Bolognese pasta. It’s worth saying right away that pasta is not a dietary dish, since there are 913 kcal per 100 g. Despite this, nutritionists sometimes allow you to treat yourself to a small portion of pasta.
Classic pasta recipe with Bolognese sauce
This recipe appeared before anyone else, thanks to the culinary experiments of housewives in Italy. Most restaurants still use it today. The composition of the ingredients is quite accessible, the main thing is to know how to combine them correctly.
- a pack of spaghetti, an onion, a carrot, a stalk of celery;
- 100 g pancetta;
- 300 g each of ground beef and pork;
- 1 tbsp. milk and the same amount of dry red wine;
- 800 g of tomatoes in their own juice, Italian herbs;
- 2 cloves of garlic;
- 2 tbsp. spoons of olive;
- 35 g butter, nutmeg salt, pepper.
Preparation:
- Peel, wash and cut all vegetables into small cubes. You also need to chop the pancetta. Take a saucepan, heat two types of oil in it and fry everything for 7 minutes;
- Add both types of meat there and fry everything over high heat. It is important to constantly stir and break up lumps. In general, the process will take approximately 10 minutes;
- At the next stage of preparing spaghetti Bolognese, you need to pour milk into the meat and simmer until it is completely absorbed. Then pour the wine into it, continue stirring until the sauce becomes thick;
- Remove the tomatoes from the jar and mash them thoroughly together with the existing juice. Add spices, salt and Italian herbs to them, and then mix everything well. Add the tomatoes to the other ingredients, cover the saucepan with a lid and simmer over low heat for 2 hours. Periodically stir the sauce and add hot water when it becomes too thick.
As for pasta, you need to boil it as directed on the package. Remember that they should remain a little firm. Place them on plates and place the sauce on top in the center.
Bolognese pasta recipe in a slow cooker
Many people prepare different dishes using a multicooker, which greatly simplifies the process, but does not impair the taste. In addition, the calorie content of this dish also remains unchanged.
To prepare you need to take:
- 200 g pasta;
- 300 g minced meat;
- 3 tomatoes;
- 3 cloves of garlic, onion, salt and pepper.
Preparation:
- First you need to peel the onion and cut it into small cubes. On the multicooker display, select the “Baking” mode and set the time to 35 minutes. and fry the onion in oil;
- When it becomes transparent, add chopped garlic to the bowl. Peel the tomatoes as described above, and then grate them or cut them into small cubes;
- Add the tomatoes to the onions and, stirring, cook in the slow cooker for another 5 minutes. After that, put the tomato paste there and mix again. Cook for another 3 minutes. under a closed lid;
- After the time has passed, place the minced meat into the bowl, mix well and add a little hot water. Don't forget to add salt and pepper to taste. Continue cooking until the beep sounds. After this, keep the sauce for another 5 minutes. in the “Heating” mode.
The pasta should be cooked separately and mixed with the sauce before serving.
How to cook Bolognese pasta with bacon?
One of the variants of a popular dish, which thanks to bacon becomes more aromatic and tasty. It can be prepared for any meal.
This recipe includes the following products:
- 300 g pasta, bacon, and beef;
- 2 tbsp. spoons of olive oil and tomato paste;
- 50 g butter, carrots;
- 100 g of onions and the same amount of Parmesan cheese;
- 3 cloves of garlic;
- 110 ml red wine, salt and spices.
Preparation:
- First, cook the pasta as directed on the package, adding salt and olive oil. After this, drain them in a colander and rinse with water;
- Grind the meat until minced. To do this, you can use either a blender or a meat grinder;
- Peel and grate the carrots, and chop the lettuce and garlic. Bacon must be cut into thin slices. Grate the cheese separately;
- For the Bolognese sauce, melt the butter in a saucepan and fry the bacon over medium heat until golden brown. Add onion and garlic there and fry them for a couple of minutes;
- Add carrots and vegetables there until they turn golden brown. Take care of the minced meat, which needs to be kneaded and placed in a saucepan. Simmer everything over low heat, kneading the lumps of meat from time to time;
- When the minced meat is slightly fried, pour in tomato paste and wine. Increase the heat and continue cooking without closing the lid to allow excess moisture to evaporate. Don't forget to add salt and pepper and cheese. Mix everything well and cook covered for another 10 minutes.
Serve the pasta with the sauce.
Recipe for Bolognese pasta with minced meat and vegetables
A tasty dish does not require any additives, as it is satisfying. It can be served for a regular dinner or even for a holiday. Thanks to the step-by-step recipe, everyone will be able to prepare delicious pasta.
For this recipe you need to take:
- 200 g spaghetti;
- a can of canned corn;
- salt pepper;
- 3 large carrots, an onion;
- 1 teaspoon of vegetable oil;
- 250 g minced pork and beef;
- 0.5 g of sautéed tomatoes;
- 1 teaspoon of dry Maggi broth;
- parsley and 50 g of hard cheese.
Preparation:
- The first thing to do is boil the pasta until al dente. Place them in a colander and let the water drain;
- Open the corn and remove any liquid from it. Grate the carrots and cut the onion into small cubes;
- Heat oil in a deep frying pan and add meat, salt and pepper. Fry for several minutes, constantly breaking up any lumps. Place the prepared vegetables there. Fry a little, and then add pre-crushed tomatoes in their own juice, 1 tbsp. water and dry broth;
- When everything boils, simmer everything for 10 minutes. over moderate heat. Then add spices there, for example, spicy lovers can use chili powder. Add corn to skillet;
- Place spaghetti in a baking dish, pour over the sauce and sprinkle with cheese. Bake in the oven for 20 minutes. at 200 degrees.
Serve with greens. All the presented recipes for pasta Bolognese are simple and they allow you to prepare a tasty and satisfying dish. If desired, you can add your favorite spices or herbs, which will make the sauce even more flavorful.
