Step-by-step recipes for making Bolognese sauce at home. Bolognese sauce recipe at home, and why spaghetti is not the best “batch” for Italian ragu Bolognese classic step-by-step recipe

What to cook for lunch quickly and tasty

From the article you will learn everything about the aromatic Italian dish - spaghetti Bolognese. Here is a recipe for pasta and sauce that will make it easy for you to prepare the dish!

1 hour

190 kcal

5/5 (2)

Every housewife wants to please her loved ones with a tasty, original and unusual dish. A worthy example is the delicious spaghetti Bolognese. Many people love real Italian pasta, but they think it’s too difficult to cook it at home. In fact, spaghetti Bolognese is one of the simplest and easiest dishes in Italian cuisine.

What is spaghetti or pasta, what is special about this dish?

Many people mistakenly believe that regular pasta and pasta are the same thing. But what is their difference, because they are so similar?

Real pasta are made only from durum varieties wheat. It is easily digestible, improves metabolism, contains useful minerals and fiber. Regular pasta for a long time prepared in Russia from cheap raw materials. It was considered a second-class dish, suitable only as a side dish.
Regular pasta is harmful to the figure, because its composition is similar to bakery products, unlike pasta.
Pasta is a ready-made, independent dish. Pasta is usually served as a side dish for meat dishes and salads.

Interesting fact! Some historians believe that the word "pasta" translated from Italian language means "dough", and "pasta" comes from the Sicilian slang "maccarruni" (processed dough).

Pasta was made for a long time manually. It was served in a special way with honey sugar sauce. It was only in the mid-17th century that the first mechanical machines for creating paste appeared, after which its cost decreased. Then she gained great popularity. It was at that moment that they began to consider her national dish countries. There is even a museum dedicated to pasta in Genoa.

How to cook spaghetti bolognese

First you need to fill the pan with water (a liter per 100 grams of product), put it on the stove and bring to a boil.
Add salt (1 spoon per 1 liter of water).
Place the spaghetti into the pan and stir well to prevent sticking.
As a rule, fresh high-quality pasta (spaghetti) is cooked until tender for no more than 5 minutes. If it is dry, made from durum wheat varieties, then the time will take from 7 to 15 minutes.
Remove the pan from the stove, place the prepared dish in a colander and you can serve it with the sauce.

To check for doneness, look at the middle of the broken line. A thin white dot (or line) indicates that it is cooked al dante (slightly firm). At this time it is time to turn off the stove.

We will need:

Prepare the sauce:

Make the bolognese sauce before cooking the spaghetti so that it can be served hot.

Carefully peel the tomatoes and grind them through a meat grinder or using a blender. To easily peel the skin, you need tomatoes put in boiling water for a few seconds and immediately immerse in cold water.
Finely chop the onion, celery and carrots and sauté in olive oil over low heat until half cooked.
Add the minced meat and mix it, dividing it into small pieces.
Fry for about 10-12 minutes, add salt and pepper. Fry with the lid open.
Turn up the heat a little and pour in the red wine. The choice of wine depends on taste preferences, but it is better to use dry wine.
After 1-2 minutes, add the tomatoes and cover the pan with a lid. Simmer for 15-20 minutes.
Add finely chopped garlic, cream and fresh herbs. Simmer for another 5 minutes with the lid closed.

Secrets of making delicious pasta

Real pasta is cooked until al dante (to the tooth). It is important not to let it overcook. She must be soft, and remain slightly firm in the middle.
To prevent spaghetti from sticking together during cooking, some housewives add oil in a pan. However, real Italian chefs do not advise doing this. This spoils the quality of the finished product. To prevent spaghetti from sticking together, you need to cook it in a large, large saucepan.
For minced meat, it is better to choose beef meat and add a little pork to it to balance the taste. Pork adds to the dish softness and juiciness, and beef will make it filling and very flavorful. For the sauce, meat that is used for soup is suitable, not the edges or tenderloin.
Unlike spaghetti, don't be afraid to simmer the sauce for too long. Many Italians adhere to the rule: the longer the stewing, the finer and better the taste. Some people cook it on the stove for just an hour.
To make this dish faster, try to combine cooking spaghetti and pasta. When you start stewing the minced meat, you can safely put the spaghetti on the stove to boil.

Traditions of eating spaghetti bolognese

If you follow traditions, you need to place hot spaghetti on plates, pour sauce on top, sprinkle with grated cheese and fresh herbs (parsley, basil).

You can put the finished spaghetti into the prepared sauce and stir. Then place on plates and sprinkle with cheese and herbs.

A glass of red wine is a great addition to the finished dish!

Spaghetti Bolognese is a very tasty, hearty, aromatic Italian dish. With it, you will definitely be able to please your family and friends and pleasantly surprise your guests. You don’t need to spend a lot of time and effort to prepare it.

Today we will reveal the behind the scenes Italian cuisine. What's the first thing that comes to your mind when you hear about Italy? Many will agree with me that the hallmark of this country is pasta, and the ideal companion for this dish is bolognese sauce. This meat sauce comes from Bologna, a province in northern Italy, which is where it gets its distinctive name. There is an officially recommended recipe for making Bolognese sauce, but it tends to change depending on the regions where it has had the opportunity to take root. For example, pasta with bolognese sauce classic recipe preparations with photos, we will do without pancetta, red wine and milk, but we will experiment with spices and fresh herbs. Enter the new and definitely improved version of pasta bolognese sauce!

Ingredients for making pasta with bolognese sauce

Step-by-step preparation of pasta with bolognese sauce

When serving, place spaghetti on a dish, top with sauce and sprinkle with grated cheese. You can decorate with greenery. Bon appetit!

There are several options for how to prepare Bolognese sauce, some of them are quite simple, and the taste bears little resemblance to the original invention of the chefs from Italian city Bologna.

Italian cuisine is one of the most popular in the world, known primarily for its excellent pizza and pasta with a variety of toppings and sauces. For their preparation, seafood, one or more types of meat, many vegetables and spices, wine, cream and cheese are used. The classic and, perhaps, the most delicious is the meaty, rich Bolognese sauce with the addition of vegetables and tomatoes, the recipe of which is not known to every professional cook.

There are several options for how to prepare Bolognese sauce, some of them are very simple, and the taste is not much reminiscent of the original invention of chefs from the Italian city of Bologna. The classic recipe includes more than 15 ingredients, and preparation takes at least 5 hours. Don’t let this scare you, you can make the sauce at home with minimal culinary skills. The main thing is to prepare all the components correctly and adhere to step-by-step recommendations and put into the dish at least a spark of Italian enthusiasm, a drop of cheerfulness and a little passion.

The Bolognese recipe requires quite a lot of ingredients, but they are all available and inexpensive. Don't throw out or replace any of them if you want the real Italian sauce flavor.

For 4-5 servings you will need:

Meat (preferably veal, but you can use a mixture of pork + beef) – 500 g;
Pancetta (salted ham) or smoked bacon – 100 g;
Cream – 100 ml;
Parmesan cheese – 150 gr.

Vegetables:

Onion – 1 head;
Garlic – 2-3 cloves;
Carrots – 1 piece;
Celery stalk – 1 piece.

Seasonings and spices:

Olive oil – 3 tablespoons;
Butter – 1 tablespoon;
Dry red wine – 300 ml;
Tomato paste– 2 tablespoons;
Tomatoes in own juice– two cans of 400 g each;
Salt, black pepper, oregano, basil, thyme - to taste.

The recipe allows you to replace the spices with a ready-made dry mixture of Italian herbs, or use fresh ones. You will also need fresh green basil for decoration. The amount of ingredients is calculated for a pack of spaghetti or other pasta.

Homemade recipe step by step

Make time in advance to prepare this. delicious sauce– you will need at least 40 minutes to prepare vegetables and meat, and about 4 hours to stew it. If possible, simmer the sauce for 5 or 6 hours, it will only taste better. Also prepare:

a frying pan with high sides and a lid;
board;
meat grinder;
spatula;
great, cheerful mood.

Preparing Ingredients

Meat. Pancetta is usually sold in thin slices. They need to be cut into strips. If you have a piece of bacon, cut it finely and thinly, otherwise large pieces will end up in a homogeneous sauce and it will turn out tasteless. Pass the veal through a meat grinder or chop it into food processor. In Italian restaurants, cooks chop meat on a board with a large knife - no meat grinders, which squeeze out all the juice from its fibers, making it tough and tasteless. At home, of course, not every housewife will undertake such a feat, but it is still preferable to use a food processor, where the product is chopped with knives rather than forced through a nozzle.
Vegetables. Peel all the vegetables, including the garlic, and cut them into cubes - as finely as the patience and sharpness of the knife allows. In the finished sauce after stewing, the pieces of vegetables should be almost invisible, all that remains is unforgettable taste and aroma.
Remaining ingredients. Wine and milk must be room temperature or a little warmer - if necessary, warm them up slightly. Open the cans of tomatoes. If using fresh herbs, wash them, dry them, and tear off the leaves and twigs.

Preparing the sauce

Place the frying pan on the fire and heat two types of oil in it. Dip in the bacon or pancetta slices first and quickly fry them until they release their fat and brown.
Add the vegetables, stirring all the time and fry them until soft, reducing the heat. They should not turn brown, much less burn. If this happens, you don’t have to continue further, start over.
Add minced meat to the vegetables - it is better to do this in portions so that the meat does not stew in the juice that is released, but becomes covered with a crust. At the same time, you should knead it thoroughly with a spatula so that no meat lumps form - we need a sauce of uniform consistency, and not tomato sauce with meatballs.
When the minced meat is completely fried, pour in the cream and stir - this will give the sauce thickness and tenderness. The cream should be completely absorbed into the meat. Only then pour in the wine. Cook the sauce base, stirring, over medium heat until the liquid has almost completely evaporated.
Now you can add tomato paste and tomatoes. If you have whole tomatoes, mash them thoroughly. Simply pour the grated ones into the frying pan.
Season the sauce with salt, pepper and spices. Stir again, cover with a lid and leave to simmer over very low heat for at least 2 hours. Remember: the longer the dish is stewed, the tastier it is. You need to stir the sauce every quarter of an hour - as you can see, the recipe does not allow you to leave the stove for a long time throughout the entire cooking process.

Completion

Grate the Parmesan cheese and prepare beautiful sprigs of fresh basil.
Boil water, add generous salt and cook spaghetti or other pasta.
Let the finished sauce sit for at least 45 minutes. Italians serve pasta in deep bowls with a spoon and fork, balsamic vinegar at the ready, olive oil and the mill with fresh pepper peas While the sauce is “resting”, set the table in the same way. Don’t forget to serve the wine left over from cooking – it will perfectly complement the taste of the dish.
Place the pasta in heated deep plates, top with the sauce; if you followed the recipe correctly, it should be thick, homogeneous, and shiny on the surface. Sprinkle grated Parmesan cheese on top and garnish with basil leaves. Isn't it very beautiful, fragrant and appetizing? You won't be disappointed with your efforts - it's also very tasty, just like in Italy. The recipe for a real classic Bolognese will become your pride and family secret.

P.S. This sauce can be prepared in advance and stored in the refrigerator for up to two days, and in the freezer for up to two weeks. It can be served with boiled pasta or used for lasagna, pizza, stuffing cannelloni, tortellini and ravioli.

There are several options for how to prepare Bolognese sauce, some of them are very simple, and the taste is not much reminiscent of the original invention of chefs from the Italian city of Bologna. The classic recipe includes more than 15 ingredients, and preparation takes at least 5 hours. Don’t let this scare you, you can make the sauce at home with minimal culinary skills. The main thing is to prepare all the components correctly, follow the step-by-step recommendations and put at least a spark of Italian enthusiasm, a drop of cheerfulness and a little passion into the dish.

What you need for cooking

The Bolognese recipe requires quite a lot of ingredients, but they are all available and inexpensive. Don't throw out or replace any of them if you want the real Italian sauce flavor.

For 4-5 servings you will need:

Meat (preferably veal, but you can use a mixture of pork + beef) - 500 g;
Pancetta (salted ham) or smoked bacon - 100 g;
Cream - 100 ml;
Parmesan cheese - 150 gr.

Onion - 1 head;
Garlic - 2-3 cloves;
Carrots - 1 piece;
Celery stalk - 1 piece.

Seasonings and spices:

Olive oil - 3 tablespoons;
Butter - 1 tablespoon;
Dry red wine - 300 ml;
Tomato paste - 2 tablespoons;
Tomatoes in their own juice - two 400 g cans;
Salt, black pepper, oregano, basil, thyme - to taste.

Homemade recipe step by step

Free up time in advance to prepare this delicious sauce - you will need at least 40 minutes to prepare vegetables and meat, and about 4 hours to simmer it. If possible, simmer the sauce for 5 or 6 hours, it will only taste better. Also prepare:

a frying pan with high sides and a lid;
board;
meat grinder;
spatula;
great, cheerful mood.

Preparing Ingredients

Meat. Pancetta is usually sold in thin slices. They need to be cut into strips. If you have a piece of bacon, cut it finely and thinly, otherwise large pieces will end up in a homogeneous sauce and it will turn out tasteless. Pass the veal through a meat grinder or grind it in a food processor. In Italian restaurants, cooks chop meat on a board with a large knife - no meat grinders, which squeeze out all the juice from its fibers, making it tough and tasteless. At home, of course, not every housewife will undertake such a feat, but it is still preferable to use a food processor, where the product is chopped with knives rather than forced through a nozzle.
Vegetables. Peel all the vegetables, including the garlic, and cut them into cubes - as finely as the patience and sharpness of the knife allows. In the finished sauce after stewing, pieces of vegetables should be almost invisible, leaving only an unforgettable taste and aroma.
Remaining ingredients. The wine and milk should be at room temperature or slightly warmer - warm them slightly if necessary. Open the cans of tomatoes. If using fresh herbs, wash them, dry them, and tear off the leaves and twigs.

Preparing the sauce

Place the frying pan on the fire and heat two types of oil in it. Dip in the bacon or pancetta slices first and quickly fry them until they release their fat and brown.
Add the vegetables, stirring all the time and fry them until soft, reducing the heat. They should not turn brown, much less burn. If this happens, you don’t have to continue further, start over.
Add minced meat to the vegetables - it is better to do this in portions so that the meat does not stew in the released juice, but becomes covered with a crust. At the same time, you should knead it thoroughly with a spatula so that no meat lumps form - we need a sauce of uniform consistency, and not tomato sauce with meatballs.
When the minced meat is completely fried, pour in the cream and stir - this will give the sauce thickness and tenderness. The cream should be completely absorbed into the meat. Only then pour in the wine. Cook the sauce base, stirring, over medium heat until the liquid has almost completely evaporated.
Now you can add tomato paste and tomatoes. If you have whole tomatoes, mash them thoroughly. Simply pour the grated ones into the frying pan.
Season the sauce with salt, pepper and spices. Stir again, cover with a lid and leave to simmer over very low heat for at least 2 hours. Remember: the longer the dish is stewed, the tastier it is. You need to stir the sauce every quarter of an hour - as you can see, the recipe does not allow you to leave the stove for a long time throughout the entire cooking process.

Completion

Grate the Parmesan cheese and prepare beautiful sprigs of fresh basil.
Boil water, add generous salt and cook spaghetti or other pasta.
Let the finished sauce sit for at least 45 minutes. Italians serve pasta in deep bowls with a spoon and fork, with balsamic vinegar, olive oil and a mill of fresh peppercorns at the ready. While the sauce is “resting”, set the table in the same way. Don't forget to serve the wine left over from cooking - it will perfectly highlight the taste of the dish.
Place the pasta in heated deep plates, top with the sauce; if you followed the recipe correctly, it should be thick, homogeneous, and shiny on the surface. Sprinkle grated Parmesan cheese on top and garnish with basil leaves. Isn't it very beautiful, fragrant and appetizing? You won't be disappointed with your efforts - it's also very tasty, just like in Italy. The recipe for a real classic Bolognese will become your pride and family secret.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Pasta is a classic Italian dish known all over the world. We traditionally call it pasta. According to researchers of Italian cuisine, there are at least 300 types of pasta in Italy, and the number of recipes based on them amounts to many thousands. Do you want to learn how to cook one of the best recipes pasta - a la bolognese?

What is pasta bolognese

Pasta a la Bolognese is one of the famous versions of the Italian dish beloved by many. In popularity, this recipe can be compared with French béchamel sauce. Bolognese sauce was invented by chefs from Bologna; this recipe is considered classic and includes a strictly defined set of ingredients: Ground beef, tomato paste, broth, parmesan, wine.

Recipe options at home

In addition to the classic one, there are other options for preparing pasta with sauce. In Italy, Bolognese sauce is often prepared differently classic recipe, and with tagliatelle pasta and lasagne. Some Italians eat this sauce with mashed potatoes, and outside of Italy it is served with rice and even buckwheat porridge. Sauce a la Bolognese is not just a sauce for pasta, but also an excellent option for a second course with a side dish. We offer several original recipes cooking.

With minced meat and tomato paste

We will need:

Minced beef – 0.5 kg.
Olive oil – 50 grams.
Pasta (small or spaghetti) – 1 pack 400-450 grams.
Tomato paste – 1 can 450 grams.
Garlic – 3 cloves.
Basil - a bunch.
Tomatoes – 5 pieces.
Parmesan – 100 grams.
Onion – 1 piece.
Salt, pepper.

Preparation:

Cut into cubes and fry the onion in olive oil.
Add minced meat to the pan, simmer it under a closed lid for about 20-30 minutes until cooked.
Add salt and pepper and fry for another five minutes.
Remove the skins from the tomatoes and cut them into cubes.
Fry garlic and basil, add tomatoes and natural ketchup to the pan. Fry the mixture for 15 minutes, stirring continuously, until a thick consistency is obtained. Excess liquid should evaporate.
Combine the tomato mass with the minced meat and simmer the mixture over low heat for 15-20 minutes.
Cook the pasta (according to the instructions for it).
At the last stage, spoon the sauce over the pasta and garnish with grated cheese.

With cream

We will need:

onions, carrots, celery (stem) - 1 piece each;
red wine – 50 g;
tomatoes – 0.75 kg;
minced beef – 0.75 kg;
cream – 150 g;
olive oil – 40 g;
parmesan – 100 g;

Preparation:

Heat olive oil in a saucepan.
Chop the vegetables into smaller pieces and simmer for 4-6 minutes until they soften.
Add minced meat to soft vegetables, mix the ingredients better with a wooden spoon. Add wine to the saucepan and reduce heat after boiling.
After the wine has boiled away, add the diced tomatoes and simmer the meat for another hour and a half.
Add cream to the dish as soon as the meat reaches high degree readiness, then simmer the sauce for another 10 minutes.
Once cooked, sprinkle the sauce with grated Parmesan.

We will need:

home canned tomatoes – 400 g;
mushrooms (champignons) – 400 g;
vegetable broth - one glass;
vegetable oil– 60 g;
ketchup – 40 g;
spaghetti – 450 g pack;
garlic – 2 cloves;
parsley, basil, salt, pepper.

Preparation:

Cut the garlic cloves into thin slices and the onion into half rings. Fry the garlic and onion in oil until golden brown.
Cut 300 grams of champignons into large slices, add to the onion fry, stir, fry for about 10 minutes.
Add ketchup, herbs, fry for a few more minutes.
Remove the skins from the tomatoes and add them to the vegetable mixture.
Pour in the broth and the remaining 100 grams of finely chopped mushrooms.
The broth should boil, after which it should simmer for another half hour.
While the mushrooms are cooking, you need to cook the spaghetti.
After cooking, drain the spaghetti in a colander; it should be dry.
Spread the sauce over the pasta and serve after 5 minutes, garnishing with a sprig of basil.

How to cook Bolognese pasta in a slow cooker

We will need:

minced beef – 1 kg;
one onion;
two tomatoes;
pasta – 0.25 kg;
tomato sauce, olive oil – 2 tbsp;
garlic – 2 cloves.

Preparation:

Cut the onion into half rings, pour oil into the bottom of the bowl, and add the onion. In the “Baking” mode, fry the onion for 30 minutes.
Add the pressed garlic to the onion and fry with the onion for another 10 minutes.
Cut the tomatoes into cubes and add to the bowl along with the tomato sauce.
Mix all ingredients.
Add the minced meat, stir again, and fry for 10 minutes.
Boil spaghetti separately (according to instructions).
Mix the sauce and spaghetti, heat for 5 minutes (use the “Keep Warm” mode)

Classic Italian Bolognese pasta recipe with photo

Pasta a la Bolognese is a traditional side dish with many variations. But if you have never cooked it, we recommend making it for the first time according to the classic recipe, the way the cooks from Bologna intended it. Pasta a la Bolognese is an excellent second course option for lunch or dinner. If not used during cooking large number spices, it is readily eaten by children of any age. The calorie content of the dish is moderate.

We will need: