Bolognese is a traditional Italian sauce made from vegetables and minced meat. The dish is hearty, aromatic and rich. As a rule, it is served with pasta or spaghetti. This article contains recipes for classic bolognese. Step-by-step recipes will help you please your loved ones with a new delicious dish.
The subtleties of cooking that you need to know
- Dishes for cooking bolognese should be non-stick (pan, pan or multicooker bowl).
- To get the desired consistency of the sauce, the dish must be cooked for at least two hours.
- The article presents a classic recipe for bolognese. A step-by-step recipe implies strict adherence to the sequence of adding ingredients, otherwise the finished dish will taste different to taste.
- Throughout the entire cooking time, it is necessary to ensure that the liquid does not boil off completely, otherwise the meat will not be juicy.
- The sauce is regularly stirred so as not to burn.
- During cooking, the dish should boil a little.
- Ready sauce should be a dense consistency, not liquid and not too thick. By color, it turns out a deep red hue.
- It must be stored in the refrigerator for no more than five days.
Bolognese recipe with minced meat
A step-by-step classic recipe is presented below. He will need the following products:
- beef pulp - 150 grams;
- 30 g of olive oil and cream;
- 50 ml of milk;
- 75 ml of dry red wine;
- 100 ml of broth (meat);
- a couple of fresh ripe tomatoes;
- one small carrot;
- one onion head;
- one stalk of celery;
- some parsley;
- clove of garlic;
- spices (ground pepper and nutmeg).
Classic recipe for bolognese sauce (step by step recipe):
- Forcemeat is prepared from meat using a meat grinder.
- All vegetables are washed and peeled, peeled from tomatoes.
- Carrots are crushed on a grater. Tomatoes are chopped into small cubes, chopped celery and onions in the same way.
- Two types of oil are placed in a dry pan, add onions and cook until transparent.
- Pour celery and carrots, stand on a small fire for no more than five minutes, while constantly stirring so as not to burn.
- After this time, minced meat is placed in the vegetables and cooked for about ten minutes.
- Add salt and spices to your liking, as well as chopped garlic.
- After a minute, a little wine is poured, stewed over a small fire for 25 minutes.
- Tomatoes, herbs and broth are placed in the mixture.
- Prepare an hour and a half.
- Pour milk and cook for another half hour.
Bolognese with tomato paste classic step by step recipe
Ingredients:
- 200 grams of beef pulp;
- 100 g of pork;
- ½ cup broth (meat);
- 2 tbsp. l tomato paste;
- 75 ml cream;
- 75 ml of dry white wine;
- one medium-sized carrot;
- one onion;
- clove of garlic;
- one stalk of celery;
- 10 grams of dried basil;
- a little ground pepper;
- 20 g of olive oil;
- 20 g butter.
Another step-by-step recipe for a classic bolognese - with tomato paste:
- Minced meat is made from two types of meat.
- Grind carrots with a grater, garlic - through a press, celery and onion chopped with a thin straw.
- Two types of oil are placed in the pan, add onion and garlic. When it turns golden, add the remaining vegetables and cook for five minutes.
- Separately, the minced meat is fried, it should brown.
- Gently pour the wine and stew. When the liquid has completely evaporated, add the broth and tomato paste. Use a quality product, the taste of the finished dish depends on this.
- Five minutes later, vegetables, spices and salt are added.
- After an hour and a half, cream is poured.
- After 30 minutes you can turn it off.
With olives
For 250 g of minced meat you will need:
- 50 g pitted olives;
- one onion and as much bell pepper;
- two tomatoes;
- 60 ml of milk.
A step-by-step recipe for classic bolognese (a recipe with olives) looks like this:
- Olive oil is poured into the pan, finely chopped onion and pepper are added, the vegetables are fried for two minutes.
- Place the minced meat and cook for 15 minutes.
- Pour milk, stew for five minutes.
- Add the tomatoes, cut into small cubes.
- When the sauce boils, add the olives, previously cut in half.
- Add salt and spices.
- Stew until fully cooked.
With mushrooms and minced chicken
For 200 g of minced chicken meat you need:
- 100 grams of fresh mushrooms (champignons);
- one onion head;
- two tomatoes and some tomato paste;
- 60 ml cream;
- 25 ml of dry wine (white).
Cooking:
- In a pan with olive oil, put onion diced into cubes. When it becomes golden, add mushrooms, chopped with thin plates. Fry over high heat for 5 minutes.
- Pour the minced meat to the vegetables and stew until it brightens.
- Pour cream and stew on a small fire to evaporate all the moisture.
- Add wine and stand for 5 minutes.
- The pulp of tomatoes is chopped in small cubes, poured into a pan with tomato paste, salt and herbs are added to taste.
- Stew for about an hour, add garlic. After 10 minutes you can turn it off.
Vegetarian option
Ingredients:
- 100 grams of broccoli;
- 10 grams of fresh champignons;
- two pieces of sweet pepper;
- four tomatoes;
- two cloves of garlic;
- one carrot;
- some basil.
The vegetarian option is slightly different from the classic bolognese recipe. A step-by-step recipe looks like this:
- Onion and garlic are finely chopped, carrots are rubbed on a grater, pepper is cut into small cubes.
- Pre-fry the onions and garlic when they become transparent, pour the carrots and cook for five minutes.
- Add pepper and stand for another 3 minutes.
- Mushrooms cut into thin plates are placed in a pan, then chopped tomatoes are poured out.
- After 10 minutes, basil, salt, spices and broccoli are sent to the vegetables. After fifteen minutes you can turn it off.
- Warm sauce is crushed using a blender. Then it can be served to the table.
How to make pasta
For 125 grams of pasta you will need:
- one carrot;
- medium sized onion;
- two tomatoes;
- 125 grams of minced meat;
- 60 grams of tomato paste;
- 50 grams of hard cheese;
- some flour;
- clove of garlic;
- dried herbs to taste (basil and parsley);
- 100 ml of water.
A step-by-step classic recipe for pasta bolognese:
- Diced onions and grated carrots are fried in olive oil.
- When the vegetables turn golden, you can add minced meat and salt. Prepare a quarter of an hour.
- In a separate container, water, greens, tomato paste and diced tomatoes (previously peeled) are mixed. Stir thoroughly and pour into a pan, simmer for 30 minutes.
- Pour crushed garlic and cook for another 5 minutes.
- Boil the pasta until fully cooked in salted water, rinse, wait until the excess liquid drains. So that they do not stick together, add a little olive oil.
- Spread pasta on the dish, pour sauce on top and sprinkle with grated cheese.
Spaghetti
Required Products:
- 200 grams of spaghetti;
- 100 grams of bacon;
- 300 grams of minced meat;
- one large onion;
- carrot;
- three cloves of garlic;
- one stalk of celery;
- 60 g of tomato paste;
- ½ liter of water (for sauce);
- 150 ml of dry wine (red).
Cooking Spaghetti Bolognese. The classic recipe (step by step) of this dish is as follows:
- All vegetables are finely chopped with a knife, carrots are chopped on a grater, the bacon is chopped in small cubes.
- Pre-fry the onions and garlic, when the vegetables change color, add carrots and celery.
- After ten minutes, add the bacon, cook until all the fat leaves it.
- Stuffing is placed in the pan. When it brightens, they pour wine in a neat trickle and wait until it has completely evaporated.
- When there is no liquid left in the mince, you can add water, tomato paste, salt, herbs and spices. Cook a little over an hour.
- Boil the spaghetti until cooked, lay it in a colander, rinse and wait until all the liquid has drained.
- Spaghetti is spread on the dish in a circle in the form of a bird's nest, and sauce is placed in the middle.
- If desired, sprinkle with grated cheese on top.
How to make unforgettable lasagna with two sauces
Consider the cooking process in detail.
The first stage - prepare sheets for lasagna. Flour (300 grams) is sifted and poured onto the table in the form of a slide, in the middle they make a small depression. They pour in 50 ml of water, 25 ml of olive oil, drive in a couple of eggs and salt. They begin to knead the dough thoroughly, it should turn out to be quite elastic.
After it is left for half an hour, then it is divided into three identical parts and rolled out (thickness not more than 1.5 mm). Each rolled part is shaped into a rectangle.
The second stage is Bolognese sauce. Grind one onion, a couple of cloves of garlic, carrots tinder on a grater. First, onion with garlic is fried in olive oil. When they become transparent, add carrots and stew for ten minutes.
Two hundred grams of minced meat are poured to the vegetables and cooked for 15 minutes. After this time, three shredded tomatoes, salt, oregano, dried basil and ground pepper are sent to the pan. After a quarter of an hour, the sauce is ready.
The third stage is bechamel sauce. In a saucepan over low heat melt 25 grams of butter. Pour 30 g of flour and fry it a little. Gently pour ½ liter of milk, stirring constantly, so that no lumps form. After the sauce has boiled, make less fire, add a little nutmeg, pepper, salt. Stew another fifteen minutes.
The fourth stage is the assembly of lasagna. A little bechamel sauce is poured into a special rectangular shape (the total mass is visually divided into three parts), a sheet of dough is spread on top (it should be covered with sauce). Half the bolognese sauce is evenly spread on the dough, sprinkled with plenty of grated hard cheese on top, again pour in bechamel sauce and lay a layer of dough. On top is another layer of cheese and bechamel. Bake for half an hour at a temperature of 180 degrees.
Unforgettable Lasagna Bolognese is ready!
Useful Tips
- When cooking minced meat, it must be thoroughly smashed with a spatula so that there are no lumps.
- Vegetables in the sauce should dissolve, as it were, which is why they are finely chopped.
- Tomatoes must be peeled. To do this without problems, it is necessary to cut it a little and pour them with boiling water for three minutes, the skin itself will very easily lag behind.
- It is best to cook the stuffing yourself. If you have purchased a finished product, spices will help to improve the taste.
- If you like thinner sauces, you can add a little tomato juice.
- You can reduce the cooking time if all the ingredients are fried separately, and then combine and simmer until fully cooked.
In this article, classic step-by-step recipes for bolognese with photos are selected. This dish is hearty and delicious. Bon Appetit!