Pasta Bolognese with minced meat is almost the same pasta in a navy way. For lovers of vermicelli, such a dish is just a godsend. And if you consider that it can be proudly called Italian pasta, then this dish is not a shame to offer guests. A very simple recipe for pasta bolognese with minced meat. Photos of this dish will also be in the article.
Description of the food
Pasta Bolognese with minced meat is a traditional Italian dish, for the preparation of which spaghetti and ragu a la bolognese sauce are most often used. There was a dish in the city of Bologna, located in the northern part of Italy, the region of Emilia-Romagna.
But often the homeland of pasta recipe with bolognese sauce with minced meat is called the south of the country. This is because in the northern region they use exclusively tagliatelle for cooking, while in the southern region they don’t worry much and use any kind of pasta. Pasta Bolognese with minced meat - a vermicelli with meat sauce.
Interesting Facts
At the very beginning, this sauce was served with fettuccine - a type of pasta that closely resembles tagliatelle.
The first bolognese pasta recipe dates from 1861. He appeared in a cookbook called Meat Stew. In order to cook pasta Bolognese with minced meat, you can use any classic type of pasta, but it must contain exclusively hard varieties of wheat.
Dish description
Bolognese sauce can be prepared from any kind of meat, but in the classic version it is pork and beef. Still usually put onion, celery, tomatoes and carrots there. Traditional pasta Bolognese with minced meat is complemented with pancetta ham, cream and red wine.
In order to prepare a dish, you can use various types of Italian pasta, but most often at the moment they take spaghetti.
Italians with this sauce cook not only pasta, but also lasagna. But the most popular around the world is a long vermicelli with bolognese.
It is authentically known that this sauce with spaghetti began to be served in America. During World War II, American soldiers became very addicted to Italian food and, upon returning home, began to actively accustom their compatriots to pasta with minced meat.
At the moment, this dish is very popular not only in its homeland, but throughout the world. After all, it is very tasty, satisfying and just cooked.
Pasta recipe Bolognese with minced meat
According to the classic recipe, two types of minced meat are put in this dish - beef and pork. It is such an assortment that perfectly harmonizes with pasta. Also, tomatoes and basil are ideally suited to these two types of meat, namely Italians prefer such dressings to everyone else.
Bolognese - meat sauce with its own characteristics. It can not be called neither liquid nor thick. But it is quite rich and has a wonderful aroma.
Bolognese sauce is considered a national treasure of the city of Bologna, so there is a recipe that is officially approved. He has a certain list of ingredients that are necessarily part of the food. This list is approved by the Academy of Italian Cuisine of Bologna. Employees of this academy believe that in order to preserve traditional Italian cuisine, it is necessary that this recipe is followed throughout the world.
Approved Sauce Ingredient List
- Minced beef and pork - 400 g.
- A bit of streaky bacon (pancetta).
- One hundred and fifty milliliters of dry white wine.
- So much fat milk or cream.
- A glass of meat broth.
- One onion.
- One carrot.
- Two tablespoons of tomato sauce.
- Salt with pepper to taste.
- Basil to taste.
- Cheese, preferably parmesan.
- Vegetable oil for frying.
Cooking process
- First of all, you need to fry the minced meat and mix it with finely chopped onions.
- Remove carrots from peel and cut into small cubes.
- Tomato sauce is mixed with broth, and all this is poured into minced meat.
- Bacon should be cut into cubes and first fried separately, then mix with minced meat and simmer a little together.
- Next, wine and cream are sent to the same pan.
- Mix everything quickly and remove from heat so that milk does not curl.
- Now you can add spices.
- It remains only to boil pasta. To do this, cook al-dente paste. This means that it will be slightly damp. Such pasta is cooked for a maximum of five minutes. When they are mixed with hot sauce, they will reach readiness.
The sauce and pasta are mixed on a large flat plate, and sprinkled with grated cheese on top. This dish goes well with young red Italian wine.