Bolognese with minced meat - Pouring in Italian! Recipes of bolognese sauce with minisha and tomatoes, mushrooms, wine, tomato paste. Bologna Sauce - Perfect Pasta Supplement

10.10.2019

Bolognese is the delicious Italian meat saucewhich is usually served with pasta. We will show the classic bolognese recipe and tell about other options for cooking and feeding.

Classic recipe with minced meat

You will need:

tomato paste - 0.2 kg;
minced meat - 0.5 kg;
olive oil - 130 ml;
onions - 650 g;
spaghetti - 1 kg;
two garlic teeth;
tomatoes canned - 0.8 kg;
salt to taste;
a piece of butter - 90 g;
pepper black to taste.

Cooking method:

Purified bulbs are choking on small pieces.
In the pan heat olive oil, lay out the crushed bow there.
After 3 minutes, put minced bow and continue cooking for 6 minutes.
To crush the garlic slice and pour into the bow with the minced meat. With tomato, remove the skin, pulp and add to the pan after garlic.
We lay out tomato paste, waiting until the mass boils, smell pepper and salt.
In parallel, cook spaghetti until ready, we proceed with cold water.
I add noodles to the sauce in a pan and mix.

We serve a delicious fragrant bolognese immediately to the table in the hot. Bon Appetit!

Italian Traditional Sauce

List of recipe components:

onions - 1 pc.;
meat broth - 0.2 l;
red wine - 150 ml;
bacon - 80 g;
tomato paste - 0.8 kg;
beef meat - 250 g;
olive oil - 30 ml;
pork - 250 g;
fresh celery - 70 g;
garlic clove - 2 pcs.;
carrot - 1 pc.;
creamy butter - 40 g.

How to cook bolognese sauce:

All vegetables to handle, clearing them from the skin and flushing. Carrots are crushing on cubes, and celery, onions and garlic slices cut into small slices.
We spread frying pan with both types of oil on the surface and warming them. Add garlic with bow and passover to transparency.
We lay out carrots and pieces of celery, we cook for another 5 minutes.
After that, we pour into the pan pieces of bacon, mix and fry for 5 minutes.
From Pork I. beef meat We make minced and add it to the preparing ingredients.
Passerm until the minced is brown, and add 100 ml of wine.
After alcohol evaporates, pour meat broth.
We add tomato paste to the sauce, close the lid and the car wash within an hour.
Constantly mix the sauce. He will be ready as soon as the meat becomes soft, and vegetable pieces are fully folded.

Vegetarian version with mushrooms

Recipe composition:

broccoli - 50 g;
olive oil - 20 ml;
spaghetti - 0.25 kg;
one Bulgarian pepper red;
mushrooms - 80 g;
garlic slicare;
paste from tomatoes - 500 g;
basil - 10 g;
red red - 1 pc.;
carrot - 0.1 kg.

Algorithm of actions:

Purified carrot cut into thin plates.
We remove seeds from the Bulgarian pepper and "Hats", the flesh cut into small pieces. Onions with garlic finely crumbling knife.
Warm oil in a pan and pass in it until softening pieces of onions and garlic.
After that, we pour carrots and prepare about 5 minutes. Add pepper and fry for another 2 minutes.
We cut the washed mushrooms with slices and lay out in the pan, add a paste from tomatoes.
Broccoli and basil river on small pieces and pour out to other ingredients. Preparing all together for another 6 minutes
We will wait until the sauce will cool down and grind it blender at low speed.
Cook noodles. Serve spaghetti bolognese, performed by vegetarian motifs, hot. Bon Appetit!

With chicken minced meat

This option is not so fat, as with other types of meat, but but more gentle and soft.

Required ingredients:

tomatoes - 7 pcs.;
chicken fillet - 0.7 kg;
olive oil - 25 ml;
wine red - 55 ml;
salt to taste;
garlic slices - 4 pcs.;
spices to taste.

Step-by-step instruction:

Washed chicken fillet Shining on the pieces of medium size and skip them through the meat grinder.
Follow the purified garlic slices - it turned out fragrant chicken minced meat.
Inhatened salt and spices in it, you can take a wig, black pepper, Italian herbs, etc.
Everyone is well mixed or whipped by a blender and lay out in a preheated olive oil in a pan, prepare with the average power of the fire.
Grind on the grater of tomatoes without skin. You can do this process in the blender.
Owned tomato sauce Pour to the minced meat and mix with it. Add red wine and carcass of 40 minutes.
Feed a delicacy with boiled pasta, sprinkled with all fresh greens. Bon Appetit!

Spaghetti with bolognese sauce

What you need to take:

minced meat - 0.6 kg;
garlic - 2 slices;
canned tomatoes - 0.5 kg;
one bulb;
pepper black to taste;
spaghetti - 0.25 kg;
salt to taste;
cheese - 40 g;
handful of fresh parsley;
sweet pepper - 2 pcs.;
oregano and basil to taste;
olive oil - 30 ml.

How preparing pasta bolognese:

Finely chopped cleaned garlic and onions and start frying with olive oil.
After 4 minutes, add Bulgarian pepper, chopped into cubes.
We lay out minced meat and fry it with vegetables about 10 minutes.
Grind tomatoes in a blender and pour the resulting sauce in the pan.
We smear all the spices and salt, the composition of 20 minutes under the lid.
10 minutes after the start of extinguishing, we proceed to the cooking spaghetti. I bore them not until complete readiness - they will "reach" after, in a pan with a sauce. Finished pasta Rinse.
Finely rubbed fresh parsley and cheese.
We connect the prepared spaghetti with bolognese, on top of crumbling cheese with parsley. Bon Appetit!

With zucchild and celery

You will need:

minced beef - 0.4 kg;
garlic - 2 teeth;
puree from tomatoes - 0.8 kg;
two zucchini;
salt - 10 g;
one stem celery;
black pepper - 6 g;
one bulb;
cheese - 30 g;
italian herbs - 10 g;
olive oil - 35 ml.

Preparation option:

Purified zucchini cutting into cubes, celery stalk ruby \u200b\u200bin small pieces. Grind in the crumb on a bulb and spend through press garlic cloves.
We combine the prepared vegetables in the common bowl, we embarrass the same pepper, salt.
All the mass of vegetables is placed on the spirit of the opposite. We drag them with foil, put the products and prepare them in the oven for 25 minutes. The oven must be heated to 180 degrees.
In the pan processing mince, add to it tomato Mashed And Italian spices.
In parallel we are preparing pasta. As soon as they are ready, connect meat sauce in a saucepan, baked vegetables and pasta. I fall asleep everything crushed on the track cheese - yummy! Let's give a dish hot.

Paste Bolognese at home

List of ingredients:

nutmeg - 1 pinch;
minced meat - 300 g;
olive oil - 20 ml;
one carrot;
salt to taste;
fresh tomatoes - 2 pcs.;
spaghetti packaging;
onions - 2 pcs.;
ground pepper to taste;
one garlic teeth;
tomato sauce - 50 g.

Cooking process:

We begin the execution of the recipe from the roasting of the cut into the cubes to the goldenness.
We process carrots on a grater and add after the first ingredient in the pan. Passerum 3 minutes.
We lay out tomato sauce, mince and crushed garlic. Masculia for 5 minutes, after which we cut tomatoes into small pieces and add to the main mass.
Pour water in the pan so that it covers the layer of stuffing and vegetables.
We'll be waiting until all the water evaporates, and smell salt, nutmeg and pepper.
Separately cook spaghetti, lay out on the plates and pour hot fragrant bolognese. Bon Appetit!

Spaghetti (package 30 rub.)		450 gr.
Homemade stuffing (pork and beef) 175 rub.		700 gr.
Tomato paste (30 rubles)		150-200 gr.
Parmesan or other solid cheese (100 rubles. For 200 gr.)		150-200 gr.
Wine red dry (on his taste) - 250 rubles.		100-150 ml.
Onions (5 rub.)		1 PC.
Carrots (5 rubles)		1 PC.
Garlic (5 rubles)		3-4 teeth
Basil fresh or dried (30 rubles)		packaging 15 g
Butter (60 rubles per pack.)		60 gr.
Olive or sunflower oil
Salt, pepper to taste

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

Bolognese is one of the most popular meat sauces to dishes with spaghetti or other paste.

It turned out that my bolognese turned out to be strongly simplified. So I did not find in the store of celery, did not weld the meat broth, and the tomatoes replaced tomato paste. Tomato paste in this recipe is better to replace the tomato jar in own juice 500-700 ml. To crush them in a blender and use there, where tomato paste is added in the recipe.

Preparing the sauce should not less than 2 hours, for which there was no time on a weekday. But in the end, it is still very tasty.

In the future, I will make Bolognese with Tagaliatelle on the classic recipe, where I will take the basis italian traditions Preparations of this sauce.

Before cooking some sauce information:

Bolognese sauce (ITAL. Ragù Alla Bolognese, Fr. Sauce Bolognaise) - Meat sauce for pasta of Bologna. Traditionally prepared by the inhabitants of Bologna with fresh Tagliatelle (Ial. Tagliatelle Alla Bolognese) or Green Lazagne. Less traditionally sauce is served with other types of paste. There are also a serving with potato mashed potatoes.

The officially recommended recipe delegation from Bologna in Accademia Italiana Della Cucina limits the composition of the bolognese sauce in the following ingredients: beef, pork, ponting (Italian bacon), onions, carrots, celery, tomato paste, meat broth, red wine. Optionally, milk or cream is added.

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

Mainly cut onions and garlic. We rub carrots.
We add 60g cream and 2 tablespoons of sunflower or olive oil to the pan. Fry vegetables on medium heat 4-5 minutes, until the bow is transparent.
Ready vegetables shift into separate dishes.
Stami water for macaroni on fire in the classic ratio of 1000/100 / 5-10 (water / paste / salt).
In the pan, where vegetables roasted, add 2 tablespoons of sunflower or olive oil. Fry mince on medium heat. Still and share it on small pieces. Add some salt.
When moisture came out of the minced meat, we pour 100-150 ml of red dry wine. Mashed on a small fire is 5-7 minutes, stirring once a minute until wine evaporates.
If water in a saucepan boiled, then we throw the spaghetti to boil.
Puffs add 4 tablespoons of tomato paste and mix.
I pull out the glass of water from the pan with pasta and add to the pan. When the liquid boils add roasted vegetables, greens, salt and pepper.
We leave to stew on low heat while pasta is preparing.
If the sauce turned out to be too thick, add another 100 ml of water from the pan in Bologneza with a saucepan.
Finished pasta, we learn on a colander and return to the pan. Pour the finished bolognese sauce.
We thoroughly mix and cover the lid for a minute while we rub the parmesan and get the plate.
Recipe spaghetti bolognese is ready.
Sprinkle with grated cheese and Buon Appetito.

This Italian bolognese sauce can be prepared at home very simple. Your spaghetti, pasta, Lazagany will get a unique taste with him!

Bolognese - the sauce is very tasty and saturated, it can be submitted not only to Spaghetti or Taghethella, and it is prepared with him and Lazagna and pizza, and the Mediterranean neighbors of the Italians - the Greeks, add it to national dish - Massack. Each cook, each Italian grandmother or a simple housewife necessarily have its little secrets of cooking bolognese sauce.

Ingredients

Minced meat - 300 gr.
Tomatoes - 1 pc.
Tomato paste or ketchup - 2-3 tbsp.
Onions - ½ PC.
Parsley - 3 twigs
Olive oil (for frying) - 5-6 tbsp.
Salt, Black Pepper, Basil - To Taste

Cooking

Tomatoes are finely cut, we do not pour juice from them, it will need it.
In the pan, pour finely chopped tomatoes (together with juice), add a couple of flaps of olive oil, finely chopped parsley and basil with ketchup. Mashed on low heat 7-12 minutes before evaporation of the liquid or until the tomato mixture thickens.
The tomato part of the bolognese sauce assign to the side and proceed to the preparation of the meat part: the onions are cut by half rings and fry on the same olive oil until a golden crust.
To the roasted bow, add mince, salt and pepper of it, fry until ready for about 20 minutes.
TO finished minced add a tomato mixture and bring the sauce until readiness (we evaporate the remaining liquid), seasoning with your favorite spices

Recipe 2: Bolognese - Spaghetti sauce with minced meat

Bolognese sauce is meat stegu With vegetables, which is characteristic of Italy's kitchen. A lot of recipes for this dish, and I offer you my own version adapted to the local products and tastes of our family. Served bolognese with pasta, and also used in the preparation of lasagna. Immediately I want to note that this is not a classic recipe for bolognese sauce, but a variation on the topic.

Ingredients

meat minced meat - 500 gr
water - 500 ml
carrots - 100 gr
onion - 50 gr
celery Stem - 50 gr
tomato paste - 2 tbsp.
vegetable oil - 2 tbsp.
salt salt - 0.5 ppm
sugar - 0.5 ppm
pepper blend - 1 pinch
bay leaf - 1 pc

Cooking

To extinguish, we need a wide and deep frying pan (I have a diameter of 26 centimeters) or some thick-walled tableware, in which we pour a couple of tablespoons of refined vegetable oil (I use sunflower).

We put the dishes on the slow fire and until the oil will warm up, quickly prepare vegetables (weight is indicated in the already purified form). Carrots and onions are cleaning, after which we cut a small-shallow cube and send hot oil. Following cutting (do not forget to wash, of course), the same small cube of a juicy celery stalk and add to the rest of vegetables.
Fry vegetables on medium heat, stirring, to a pleasant ruddy color and semi-prepared. Do not need to rumble.
At the next stage of the preparation of the bolognese sauce, we lay the minced meat minced vegetables. Regarding the choice of the product: you can use the one you like more. For example, from one type of meat or mixture - in my case it is pork and chicken in equal proportions. In addition, beefatin, veal, rabbit (definitely not my option). We lay out mince in the pan and on the fire above the average (with a constant stirring with a spoon or blade) slightly modify it.
In the process of frying (5-7 minutes) it is important to carefully break the meat minced blade (or a spoon) so that there are no large glued particles.
Then comes the time of the tomato component of the future sauce bolognese. Here you can safely experiment: I use home tomato paste, but generally fit crushed canned tomatoes Without skin (grams 250-300), favorite tomato sauce (approximately 100 grams) or just fresh tomatoes (5-6 medium-sized pieces). In the latter case, they should be held for a couple of minutes in boiling water (after making a cross-shaped incision on the opposite fruit side), then remove the skin, and chop the flesh. Do not forget to flavor meat with vegetables laurel sheet.
Fill in the pan 500 milliliters of water in the pan (best boiling water is better not to stop thermal processing Products). Of course, many will say that in the original it is necessary to use wine (white or red dry), but personally in our family this option is not particularly welcome, so I add simple drinking water.
All thoroughly mix, cover the frying pan with a lid and make the smallest heating. In this form, our bolognese sauce will steal at least 1.5 (and better 2 or more) hours. He should not be very brown - Ideally fuck. Do not forget to mix the contents of the dishes several times.
After about 1.5 hours from the beginning of extinguishing (after the addition of water), Bolognese sauce will be ready. Rather, for Spaghetti, for example, it is ready, but for Lazagany there is still a liquid. Solim and Pepper Sauce to taste, add some sugar to balance the acid of tomato paste. We throw a laurel leaf - he gave his aroma and no longer needed. To the macaronam we serve the sauce immediately, and for the lasagna, we cook without a lid, stirring, even about half an hour to fall extra moisture.

Meat sauce is ready - it can be served with pasta. Gentle, saturated, very tasty and rich bolognese sauce on this simple prescription You will probably enjoy it.

Recipe 3, step-by-step: bolognese sauce in Italian

Ingredients

Meat minced meat - 400 g
Onion - 1 small
Carrot - 1 small
Tomato - 1 small
Garlic - 3 teeth
Tomato paste / ketchup - 2-3 tbsp.
Salt to taste
Spices - to taste
Pasta (pasta) (wide noodles, spaghetti, etc.)

Cooking

To begin with, fry the chopped onions and pasting carrots before they are soft.
It is further very important: put vegetables from the frying pan (or just take another pan) and there already fry mince. This is done to preserve minced meat taste. Add salt and spices to it to taste. Fry to a light blush, so that not very dried was, but not raw.
Next to the mince add already fried onions with carrots, chopped tomato, tomato paste / ketchup, spices to taste.
On a small fire to prepare the Bolognese sauce at least 1 hour. Then mince will be soft. And at the very end of adding extruded garlic. Serve bolognese sauce with boiled paste (for example, spaghetti). Bon Appetit!

Recipe 4: Bolognese - Sauce with Red Wine

Ingredients

2 pcs. Carrot
1 PC. Bulb
2 pcs. Celery
1 PC. Garlic 4 teeth
400 gr. Ground beef
1 tbsp. Thyme fresh
3 tbsp. Tomato Pasta
2 pcs. Bay leaf
1 tbsp. Cream
1 tbsp. Red wine
1 pack. Tomato Mashed
Salt, pepper to taste

Cooking

First of all, for the preparation of sauce bolognese need to prepare vegetables. To do this, cut the carrots and onions into a small cube. Celery also cut into small cubes, or half rings, and garlic shred.
Add olive oil into the pan, heat out a little and spend the vegetables chopped into it with a small cube.
Fry vegetables until they start becoming soft, after which you can add a little crushed red pepper. Immediately after that, add to vegetables ground beef And thoroughly mix all the ingredients.
As soon as the meat roasted, add to the saucepan to the future bolognese sauce fresh leaves of thyme, a pair of laurel sheets and 2-3 tablespoons of tomato paste.
We re-mix all the ingredients and continue to prepare bolognese sauce for another 2-3 minutes.
Immediately after that, add 1 cup of cream or milk to meat with vegetables and leave the sauce to languish for 10 minutes. During this time, cream will have to absorb meat and vegetables, and slightly stap.
As soon as this happens, add 1 cup of red wine to all ingredients for a bolognese sauce and continue toming the sauce of 10 minutes on medium or slow heat.
As a final ingredient for bolognese sauce, we will use a tomato puree, which you need to add only in the last step. As soon as you add tomato mashed potatoes into almost ready-made sauce, just once again mix all the ingredients and leave the sauce to languish on a slow fire for 1-2 hours, while it is necessary to mix the sauce every 20 minutes.
Of course, you can not tomorrow 2 hours sauce, but limit to 20-30 minutes, it all depends on the free time you have.
As soon as you remove the sauce from the fire, add some salt and black ground pepper into it, mix all the ingredients again and try the finished bolognese sauce taste. Bring the sauce to the desired degree of saline and rehearse to the paste!
While preparing bolognese sauce, do not forget to boil spaghetti or pasta to have something to add this very sauce, with a unique taste!

Recipe 5: bolognese sauce with meat broth

When cooking sauce, you can use not rubbed tomatoes, but to prepare bolognese with tomato paste. It, by the way, can be taken for cooking a whole liter, do not worry a lot. Gustness of bolognese sauce adjusting ordinary water.

Ingredients

beef mince - 0.5 kg. You can take a mix: beef pork at 250 gr. It is advisable to take meat with the veins, so that in the cooking process it has become soft and as a result, it turned out the desired structure;
meat broth - 150 ml;
carrots - 1 pc.;
bulb - 1 pc.;
olive oil - 30 ml;
celery - two stems;
dry red or white wine - 100 ml;
black pepper to taste;
salt to taste;
water tomatoes - from 300 to 500 ml. The number of tomatoes affects the thickness of the sauce.

Cooking

Carrots and celery cut into small cubes. Add them to a pre-fried bow.
Meat is also added to vegetables and shops.
Add wine and broth. Castle 30 minutes.
At the end we need to add tomatoes and leave everything to steal under the lid.
The total cooking time is a maximum of 1.5 hours.
To achieve the maximum taste quality of the sauce, it is possible to give it to strengthen about 6 hours.
Boil our pasta and serve them under delicate bolognese sauce.

Recipe 6: Sound with Smoked Breast and Herbs

Ingredients

Minced beef - 500 g
Smoked Breast (Pontshate, Smoked Bacon) - 200 g
Canned tomatoes - 600 ml
Tomato paste - 60 g
Onions - 200 g
Carrot - 200 g
Celery Stem - 150 g
Garlic - 4 teeth
Olive oil - 70 ml
Red wine dry - 2 glasses
Basil Green Fresh - Bundle
Fresh thyme - 3 twigs
Orego fresh - 2 twigs
Salt, pepper, sugar - to taste

Cooking

Cut into cubes to breast, onions, carrots and celery. Add a disturbed garlic and fry on the heated olive oil for about 7 minutes, stirring.
Add grill beef. Constantly warm stuffing for a fork or spatula, prepare for another 5 minutes, not interfering.
Then add tomato paste, mix and fry another 7-8 minutes.
Purchase fried vegetables and minced meat in a thick-walled saucepan. Add outdoor herbs, salt, pepper, canned tomatoes and pour wine.
If the liquid does not cover the remaining ingredients with a layer in a pair of centimeters, add some water or broth.
Bring sauce to boil and extinguish on a slow fire for 1 hour or a little longer. In the process, try on salt and pepper. If the tomatoes were acidic, add sugar to taste.
After an hour, Bolognese sauce is usually ready! Use it for cooking your favorite dishes. Bon Appetit!

Recipe 7: Tomato Sauce Bolognese for Winter (step by step)

Ingredients

Tomatoes ripe cleaned - 7 kg.
The onion is purified - 1 kg.
Tomato paste - 400 gr.
Garlic - 1 head (8 major lobes)
Olive oil - 70 ml.
Greens of parsley and basil - on a large beam.
Salt - 3 tbsp. lies. with a little hill (adjust to your taste)
Sugar cane - 200 gr.
Black ground pepper - 1 tsp.v. without top.
Pepper Cayenne (Chile) - 1 tsp. without top
Oregano dried - 1 package (7 gr.)
Paprika sweet - 2 st. Such with a slide.
Wine red vinegar - 10 st.

Cooking

Tomatoes Weigh after they wash and clean them. Finely cut. Fold into a large container. Put on the fire.
When tomatoes boil, reduce fire to medium. Lid do not close. Cooking you need tomatoes: as long as the amount of fluid does not decrease by one third. I went for 2.5 hours. And, most importantly, do not forget to interfere!
While the tomatoes are boiled, prepare onions and garlic. Leek cut into small cubes and fry on olive oil.
Garlic finely barely and also fry on olive oil, but do not overcover.
Tomato paste is diverted with a small amount of liquid from the pan, where tomatoes are boiled, so that the pasta does not lie on the bottom and not burned.
Add salt and sugar. Do not lay everything at once. Put the 2/3 parts first, mix, try, and then add the remaining part. Do the same with spices.
Now add paprika. After each bookmark, give a sauce to boost 1-2 minutes.
Now you can put in oregano sauce and finely chopped greens.
Lay out fried onion and garlic. Do not forget to constantly stir!
Carefully add black and chili pepper.
The last thing you will add wine vinegar.
Weganize another 3 minutes and reduce the fire.
Boil sauce into prepared banks.
Banks put upside down. Leave up to complete cooling. I got 12 half-liter jars.

The sauce turned out really very tasty!

Bolognese Classic Recipe with Minced

Bolognese is not just a sauce! This is a real meat jay, which is usually prepared with minced meat, and served with pasta. If you say secret,

this sauce is also perfect for buckwheat and barrid, it turns out a very tasty rice and even our favorite potato under bolognese

just amazing.

Bolognese with minced meat - general principles Cooking

Minced meat. Typically, the beef is used for bolognese or its mixture with pork. But you can also call the part of the chicken, lamb, duck,

there are no special rules and restrictions. Farm first roasted. Only after that fastened with liquids and stew.

Vegetables. Traditionally, the onions are used, garlic. But there are recipes for bolognese with carrots, bulgarian pepperFresh

tomatoes. Vegetables are usually cut, sometimes ground with a blender or a grater, then fry with minced meat or stew under the lid.

Butter. For bolognese, olive oil will be required, sometimes used creamy. But you can take the usual sunflower product, in

this case is odorless. Seeds should not smell sauce.

Greens, spices. Bolognese itself is quite fragrant, since vegetables are in it, sometimes wine. From spices usually

add ground pepper and Italian herbs. But you can only restrict ourselves to the basil or add parsley, dill, they are perfectly combined

with thick filling.

Bolognese with minced meat and canned tomatoes

For cooking simple sauce Bolognese with minced meat will need canned tomatoes in their juice. They are usually already cleaned of skin,

therefore, very convenient to use.

Ingredients

150 g onions;

500 grams of minced;

800 g of tomatoes in its juice;

Oil, italian herbs, salt;

Two cloves of garlic.

Cooking

1. Pour oil into a frying pan. It is best to use a mixture of olive and butter, but you can take something one. Heating

about five tablespoons will go around.

2. Cut onion by cubes, lay out and begin to fry. Still so that it does not burn.

3. Once pieces on Luka Will become transparent, add mince to them. We are preparing about five or seven minutes.

4. While we will prepare tomatoes. We take them out of juice, cut. You can simply twist the blender. Add to mince.

5. Cover a frying pan, sauce sauce about twenty minutes.

6. Open, put the chopped garlic and a little olive herbal. A rather incomplete teaspoon. If you want to get more

liquid gravy, you can add some boiling water or decoction, which remained after the paste.

7. We try to salt if it is not enough in tomatoes, then add.

8. Tom's dish a couple of minutes on the stove, feed with pasta.

Bolognese with minced fasteners, fresh tomatoes and wine

In the classic reptiles of bolognese sauce with minced meat, wine is often used. Basically take a drink from white grapes, it is fine

softens meat and gives a pleasant taste.

Ingredients

500 g mincedi;

700 g of ripe tomatoes;

120 g onions;

0.5 glasses of wine;

2 slices of garlic;

5 spoons of oil.

Cooking

1. We clean the bow head, cut into small cubes. Oil pour into a pan, spread garlic chopped into several pieces.

Fry, throw away. In fragrant oil we fall asleep onions, begin to fry.

2. After a couple of minutes, put the minced meat, stirring the spatula to prevent gluing lumps. As soon as the meat becomes light,

after about a minute, we pour wine to it. We wait. While it is not completely evaporated.

3. While the tomatoes will take place. Immerse tomatoes in boiling water, pre-taking small cuts on the skin. After a minute, we take out,

put out B. cold water And remove a thin skirt. Pure tomato pulp grinding the combine, but you can simply cut into a knife.

4. Pour the tomato mass to the mince, slightly sustain, cover the frying pan. Mashed meat in tomato about thirty minutes, fire

small.

5. We refuel the bolognese with greens, subscribe to taste, you can add a bit of the punch for sharpness.

Bolognese with minced meat and milk

The recipe for bolognese, which is preparing with milk. Especially successfully this dish is obtained from the beef minor.

Ingredients

180 ml of milk;

600 g mincedi;

2 outer heads;

800 g of tomatoes in its juice;

40 ml of oil;

Salt and pepper;

Garlic, greens.

Cooking

1. Pour oil into a skillet. He fry on it 1-2 slices of garlic, cut in half. Gently remove, throw away.

2. We add cut bulbs into the oil, we prepare literally 1.5 minutes.

3. Now you can lay mince. Stirring, prepare it for about three minutes.

4. It is better to warm the milk, as the meat does not like sharp drops. Add to the pan and evaporate without a lid on medium heat,

while will not leave and does not absorb all moisture into meat.

5. It's time to crush tomatoes in our juice. Pour them into mince.

6. Now you can slightly save the sauce, cover the vessel, to reduce the fire. Comething about half an hour before receiving homogeneous, lung and

gentle sauce.

7. We try to taste at the end, still Solim. PERSON, add fresh greens or a little mixture of dry Italian herbs.

Bolognese with minced meat and mushrooms

The variant of the gentle and fragrant sauce bolognese. In addition to minced mead fresh champignons. Although there are recipes and with other mushrooms,

sometimes even use canned foods.

Ingredients

400 grams of minced;

250 grams of champignons;

30 grams of butter cream;

20 ml of vegetable oil;

120 grams of bow;

120 grams of cream 15%;

700 grams of tomatoes in their juice;

Spices, greens.

Cooking

1. Cut onions, put in a frying pan with a heated vegetable oil, fry a minute.

2. Add meat minced meat to the bow, stir, continue to fry.

3. In the second frying pan put butter butter. We put on the stove, let him heat up.

4. We cut mushrooms with small cubes, lay out into the butter, fry about eight minutes.

5. Grind tomatoes. Together with juice overflow to minced meat, cover the frying pan. After boiling, we reduce the fire, about a quarter

6. Add cream to mushrooms, subsidize. We evaporate on medium fire. Moisture should not remain.

7. We shift mushrooms in the cream into a frying pan to the minced meat, stir. We add salt, you can and other seasonings, Italian mixtures.

8. Cover the frying pan again. Mashe Bolognese is about twenty minutes before readiness.

Bolognese with minced meat, vegetables and tomato paste

Vegetable sauce with minced meat. If some of the ingredients are not, then you can exclude it. Together by S. fresh tomatoes Pasta is added,

which will give bright color Italian sublifting.

Ingredients

500 g mincedi;

2 bulbs;

1 large carrot;

40 g paste;

3 tomatoes;

300 ml of broth or boiling water;

2 celery stem;

35 ml of oil;

100 ml of wine.

Cooking

1. Fry the bow on the oil for two minutes, add carrots cut chopped with small cubes. Preparing a couple of minutes, add celery,

cuts with the same pieces as carrots.

2. We are preparing two more minutes, then put meat minced meat. Fry to its clarification. Let's refuel bolognese wine. We evaporate alcohol by

middle fire.

3. Wash the tomatoes with steep boiling water or fill for a few minutes, remove the skin, cut the flesh with cubes.

4. We cut the Bulgarian pen with cubes.

5. Put the pepper in the sauce to the hut first, then lay the tomatoes. Stir. War down before boiling.

6. Tomato paste we divorce hot broth or boiling water from the kettle. Pour sauce.

7. Immediately can be salted, jerk the dish with other spices so that they reveal their fragrance as much as possible.

8. Cover, cottage until full readiness is about 20-30 minutes. We do not give bolognese to boil greatly.

Bolognese with minced meat and olives

The variant is very fragrant and really italian sauce. If you like more spicy tastes, then it is better to use green olives, but

you can add more lemon juice.

Ingredients

600 g mincedi;

Maslin Bank;

Pair of bulbs;

Half of a small lemon;

Bank of tomatoes in its juice;

130 ml of wine;

6 spoons of olive oil;

0.5 h. L. oregano;

A pair of garlic.

Cooking

1. Fragravize the oil. To do this, pour it into a pan, heating, we throw the slice of garlic cut into several parts and

fry a little. We take a vegetable and throw away.

2. Layout chopped onions. As usual, slightly fry to transparency.

3. It's time to lay mince. We prepare it with a bow about three minutes, stirring. Pour white dry wine into the frying pan.

We evaporate moisture. You can use the same amount of milk instead of wine.

4. As soon as the wine goes, lay crushed tomatoes in bolognese, bring to a boil. Solim, put oregano.

5. Olives cutting halves. If they are large, then you can make quarter. Add to sauce. We are preparing ten minutes.

6. Cut the lemon from one half squeeze the juice immediately in the pan, stir, after boiling the slab turn off. Optional

we add bolognese green to the sauce.

Bolognese with minced meat - useful advice and tricks

If you need to dilute the sauce, it is better for this purpose to use water after cooking pasta products.

Improve purchasing taste meat minced meat Using spices. Boldly add a sweet ground paprika in it, hops-Sunnels,

tasty it turns out with dry concentrated broth.

If there is little minced meat, then a little chopped sala in the pan can be added to the pan, chicken breast, sausage or ham.

Bolognese can be prepared not only from meat or poultry, but also from fish. Such recipes also have in italian cuisine. Special

interesting gets sauce with salmon.

Spaghetti Bolognese is a traditional Italian dish, whose name is consonant with the place of its origin. There, in Bologna, the paste was filed with multicomponent sauce, which included meat minced meat, vegetables, spicy herbs, wine and tomatoes. In order for all the components to exchange flavors, two hours are given to cooking, which is quite justified by the taste.

How to cook spaghetti bolognese?

The main part is popular italian dish - Saturated meat sauce. Before making Spaghetti sauce for spaghetti, you should stock high-quality minced meat, tomatoes, onions, garlic and carrots. Wine will give a special piquancy. More often sauce prepare on the basis of meat or vegetable broths, sometimes add cream or milk.

Preparation of dishes begins with fried vegetables.
Next, you should lay out mince and, slightly pushing, introduce tomatoes.
The resulting mixture is filled with broth and wine, flavored herbs and languishes for three hours.
Spaghetti bolognese is also high-quality pasta, and therefore should choose a paste from solid varieties Wheat.

Spaghetti Bolognese - Classic Italian Recipe

Spaghetti Bolognese is a classic recipe using which you can master the popular dish. For cooking will need pig-beef mince, giving sauce a thick and gentle consistency. Please note that if the meat originally has a crushed structure, then the vegetables must be cut very finely - so, they faster will decompose and soaked with flavors.

Ingredients:

beef I. pork mince - 250 g;
spaghetti - 350 g;
garlic teeth - 3 pcs.;
onions - 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.

Cooking

Garlic, carrots, onions, celery and bacon fresher 10 minutes.
Put minced and fright well.
Enter tomatoes and broth.
After 5 minutes, pour wine.
Tomit Sauce 2 hours.
In 10 minutes before finishing, welded spaghetti.
Bolognese sprinkle with cheese and serve to the table.

Spaghetti bolognese with minced meat - recipe

Spaghetti has various options Cooking. A classic recipe assumes two varieties of meat: pork and beef. No worse than stuffing from veal. It is nutritious, small-caloriene and perfectly combined with all the components. So useful I. rich dish You can diversify not only an adult, but also a children's diet.

Ingredients:

calf mince - 600 g;
onions - 1 pc.;
carrots - 1 pc.;
cream - 150 ml;
tomatoes - 650 g;
spaghetti - 250 g;
cheese "Parmesan" - 100 g.

Cooking

Bow and carrots Spruce.
Add mince, tomatoes and cream and extinguish 2 hours.
Boil spaghetti.
Spaghetti under bolognese sauce before serving, sprinkle with cheese.

Spaghetti bolognese with sausage and mushrooms - recipe

Spaghetti Bolognese with sausage and mushrooms - alternative classic dish. As you know, mince is added to the sauce, but prepared it with mushrooms and sausage, you can make sure that simple products Completely reflect all the taste gamut. The feature of the recipe is not only in appetiteness and aroma, but also in speed, which is important when there is a shortage of time.

Ingredients:

sausage - 200 g;
champignons - 250 g;
canned tomatoes - 350 g;
vegetable broth - 250 ml;
spaghetti - 300 g;
garlic teeth - 3 pcs.

Cooking

Mushrooms and garlic fry.
Add tomatoes and broth.
After 5 minutes, put pieces of sausages.
Plee 30 minutes and serve with pasta.

Spaghetti bolognese with herbs - recipe

Spaghetti bolognese with herbs will delight fans of fragrant dishes. When cooking sauce, it is important to convey the Italian flavor, so more often use fresh basil, parsley or mint. Such herbs are pleasant and appetizing not only fresh, but also dried. Fans of "muffled" flavors can apply oregano or charker.

Ingredients:

spaghetti - 450 g;
minced meat - 500 g;
wine - 70 ml;
milk - 120 ml;
dried mint and parsley - 5 g;
fresh basil - handful;
tomato juice - 700 ml;
garlic tooth - 5 pcs.;
onions - 1 pc.

Cooking

Onions, garlic and minced meat.
Add wine and spend.
Pour juice and milk.
Season herbs and stew 30 minutes.
Spaghetti with spicy bolognese decorate fresh basil.

Spaghetti bolognese with chicken

Spaghetti C will acquire gentle and easy tasteIf instead of meat minced meat the chicken fillet. With all its versatility, chicken meat dries quickly. To avoid a similar incident, fillets cut into pieces and roasted with bacon. The latter, drinks 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;
onions - 2 pcs.

Cooking

File pieces fry together with bacon and onions.
Add tomatoes in your own juice, season and extinguish 25 minutes.
Serve dish traditionally.

Spaghetti Bolognese - recipe with tomato paste

Spaghetti bolognese - recipe, thanks to which the dish can easily be on the home table, because along with classic recipeThere are also more simplified options. One of them - with tomato paste. The latter is very convenient to use, economical and always available, which allows you to cook the sauce at any time of the year.

Ingredients:

minced meat - 500 g;
spaghetti - 400 g;
tomato paste - 80 g;
milk - 200 ml;
onions - 1 pc.;
basil leaves - handful;
garlic teeth - 4 pcs.

Cooking

Onions, garlic and minced meat.
Add the paste and milk.
Carry 20 minutes.
Spaghetti with tomato bolognese decorate the fresh basil.

Spaghetti Bolognese - recipe in a slow cooker

Spaghetti bolognese in a multicooker will delight specially occupied horses. Thanks to the gadget sauce, it turns out thick, gentle and incredibly fragrant. The peculiarity is that all components reveal their flavoring potential as much as possible due to the gradual decrease in temperature. As a result, the dish is complete a variety of flavors.