Kitchen appliances and utensils
- hob;
- pan for cooking pasta;
- knife;
- cutting board;
- food plates;
- deep frying pan;
- a pan with a thick bottom for frying vegetables;
- wooden spatula or spoon;
- grater.
Ingredients
- Pasta (spaghetti or another) - 350 g
- Minced meat - 450 g
- Onion - 1 head
- Tomatoes in their own juice - 650 g
- Celery - 1 stalk
- Garlic - 2 cloves
- Cream - 50 ml
- Bacon - 4-5 slices
- Parmesan - 50 g
- Olive oil for frying - 6 tbsp. l
- Butter - 30 g
- Dried thyme, oregano to taste
- Fresh parsley - bunch
- Salt, pepper - to taste
Step cooking
- We cut the celery stalk lengthwise, and chop each half finely across.
- Peel the onion head and chop it into small cubes. We connect the onions with celery, set aside.
- Peel 2 garlic cloves, crush with a knife, finely chopped.
- 4-5 slices of bacon cut into strips.
- To make the process go faster, we will cook at the same time in a pan and in a pan. We put both vessels on the fire. In a preheated pan, put 30 g of butter and pour 3 tbsp. l olive oil for frying. Pour only 3 tbsp into the pan. l olive oil.
- In the pan we put celery and onions, fry until the onions are soft.
- Put the minced meat in a pan and fry over medium heat, stirring with a spatula in order to break up large pieces of minced meat. For minced meat, beef and pork mixed in equal proportions are best suited, or a little more beef is taken. You can make completely ground beef. It all depends on your preference. Do not forget to mix the onions and celery in the pan, we also monitor the minced meat, which begins to darken. Much salt and pepper the meat.
- We put bacon and garlic to vegetables, fry for 2 minutes.
- Pour vegetables and bacon into a pan with minced meat, add 650 g of chopped tomatoes in our own juice.
- Add a pinch of thyme and oregano, put out everything together for a minute. Let's taste it: if there is not enough acidity, add a little bit of vinegar or citric acid. If you want a sweeter, put some sugar. Unsalted - add salt. Not sharp - peper. The main thing is to add these flavoring enhancers little by little so as not to overdo it.
- Pour 50 ml of cream, mix and remove from heat.
- The sauce is ready, and now we cook the pasta. In a pan with boiling salted water, dip the paste and cook according to the instructions on the package.
- While the pasta is cooked, finely grate 50 g of parmesan.
- We take out the paste from the water, put it in portioned plates, put the sauce on top, sprinkle with grated parmesan. Garnish with chopped parsley.
Did you know? It is allowed to replace tomatoes in their own juice in the recipe with chopped fresh tomatoes, the main thing is that they be large, juicy and sweet. And do not forget to first peel them. Concentrated tomato paste diluted with a small amount of water or broth is also suitable.
Video recipe
The whole process of preparing and combining the ingredients is clearly and clearly shown in the video recipe.
Bolognese sauce is good with all kinds of pastas and lasagna. If you cook a lot of sauce at one time, then it can be divided into small portions, frozen and stored in the refrigerator.Bolognese is perfectly preserved, and you just have to cook spaghetti, warm the sauce - and you can enjoy the bright taste of a hearty pasta Bolognese. And if you have your favorite way of making pasta, share it in the comments.
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