Bolognese sauce recipe at home: it takes a long time to cook, but you’ll lick your fingers

Bolognese can not be classified as quick recipes, it requires a long languor, but the result is worth it. Classic Bolognese can surprise guests. And it is perfect for a romantic dinner.

A true classic recipe for bolognese

By tradition, the recipe for bolognese sauce at home includes beef. Apparently, for this reason it is often called meat sauce or stew. To that bolognesewide types of pasta are great for the sauce. For example, penne, fettuccine. We often use spaghetti, but Italians consider this a bad idea, because spaghetti do not "hold" the sauce well.

Subtleties and Tricks

It is important to follow the step-by-step recipe for Bolognese sauce with minced meat, because if you change the sequence of adding ingredients, then the taste will already differ significantly from the original. For example, in no case should you add milk and wine at the same time. Many housewives procure such a sauce for the winter, and it turns out very tasty and appetizing. There are many recipes, such can be viewed on Wikipedia.

What other subtleties of cooking are there?

• Dishes. Dishes for bolognese need to be taken with a thick bottom and a good non-stick coating. It does not have to be a frying pan, and a pan will do. You can cook bolognese in a slow cooker.
• Time for preparing.Balanez withous should be cooked for at least two hours, ideally three. It is in this case that the desired consistency of the sauce is obtained.
• Storage. How much to store the finished sauce in the refrigerator is up to you. Of course, it can be heated and used as needed, but freshly prepared is much tastier. The optimal period is up to five days.
• The amount of fluid. Throughout the cooking process, it is important to ensure that the liquid is present in the container, otherwise the meat will dry.
• Constant stirring. Do not go far from the stove, Bolognese loves attention. Stir it so that it does not burn, otherwise the whole dish will deteriorate.
• Silent fire. The sauce should boil slightly, that is, it is not advisable to allow huge bubbles.
• Consistency. Ready bolognese, with proper preparation, will not be liquid. Homemade bolognese sauce has a dense consistency, but it should not be too thick.
• Colour. The finished dish, if you correctly followed the recipe for Italian Bolognese sauce, should turn out rich red.

Cooking instruction

What is needed:

• beef - 300 g;
• onions, carrots - one each;
• celery - two or three petioles;
• parsley - five to six branches;
• tomatoes - four pieces;
• bacon or brisket - 50 g;
• garlic - two cloves;
• dry white and red wine - 100 ml each;
• milk - 100 ml;
• spices (pepper, salt, nutmeg, Provence herbs) - to taste.

What to do

1. Chopped peeled onions and carrots as finely as possible (carrots can be chopped using a fine grater).
2. Pass the beef through a meat grinder, preferably twice.
3. Remove the peel and seeds from the tomatoes. Chop thoroughly.
4. Cut the brisket or bacon into very small cubes.
5. In a high frying pan, heat the bacon, remove the greaves. We will prepare the sauce on the remaining fat.
6. Fry the onion until soft on melted bacon fat. It is very important not to overdo the onion, otherwise the taste will be completely different. Light golden hue - excellent condition.
7. Add chopped celery stalks and carrots. Fry vegetables for six minutes without stopping stirring them.
8. Now you can add ground beef to vegetables.After it gets into the pan, you need to mix it well (with a spatula or other convenient utensil) with vegetables, as if chopping it. The meat and vegetable mass should be homogeneous. With continuous stirring, fry for another eight minutes.
9. Add finely chopped garlic cloves, salt and add spices to taste.
10. According to the recipe, the Bolognese meat sauce must be poured with a mixture of wines.
11. Simmer over low heat under a lid. The time is 15 minutes.
12. Add finely chopped parsley, tomatoes and a glass of water.
13. Simmer over as low as possible, stirring occasionally. Bolonez sous should languish, but not burn. The longer the sauce is stewed, the tastier it will turn out in the end. If the liquid evaporates, you can add water or broth.
14. About half an hour before the end of cooking, pour the milk into the sauce. Mix well and simmer until cooked.

Diet option

Bolognese, like most recipes, has undergone many changes in the kitchens. And really, how to cook pasta bolognese sauce if you are on a diet or a vegetarian? It is such non-standard situations that usually prompt the creation of various variations of a dish.

The dietary version of the sauce is not much different from the original. It is only necessary to minimize calorie content. Instead of fat beef, use tender veal, instead of fat - olive oil. You can add chili peppers to spice up the dish. In addition, spicy seasonings help speed up the metabolism. And this is exactly what a losing weight person needs.

Substitution of ingredients

The composition of the ingredients, many change to their taste. Not always at hand there are all the necessary ingredients. Therefore, you have to improvise.

• Instead of tomatoes. In the absence of tomatoes, you can make bolognese sauce with tomato paste. Although, pasta is sometimes used instead of milk.
• Instead of milk. Fans of a creamier taste will have the option of making cream sauce. Just replace the milk with cream in the recipe. For a richer flavor, you can add grated cheese at the end of cooking. Or sprinkle cheese on a serving platter.
• Instead of meat. Vegetarians need a meatless Bolognese recipe. In this case, you can cook a dish with mushrooms.

If you need lean bolognese, then you just need to replace the prohibited foods with permitted ones. For example, instead of meat, use mushrooms, instead of bacon, use vegetable oil or completely abandon it. You will also have to replace wine and milk with water.

A simple recipe for bolognese sauce can help the hostess both at the reception of guests, and at home dinner. With tomatoes, juicy minced meat, cooked with your own hands, the sauce will become one of your favorite dishes on your table. And you, as a hostess, will receive the most enthusiastic reviews.

Reviews: “Tastier than naval pasta”

I also make such a sauce. And in the winter, by the way, I often add tomato paste, dilute it with water (somewhere around 70 g of paste 3 tbsp. Of water) and add all kinds of different spices. And on top you can still sprinkle with grated cheese. Om-Nom-nom!

dOlia, http://forum.say7.info/topic2965-25.html

In the USSR there were navy pasta ... For them, minced meat with onion was fried and added to pasta. The stuffing was usually cooked meat) and it was also delicious! And now the Bolognese sauce =} With it, the pasta is juicy and even tastier !!!

1 Svetlana, http://life-good.com.ua/blog/sous_boloneze/2015-04-12-945

But I had an Italian acquaintance in my courses, just from Bologna, and a conversation started over this sauce.I ask, and spaghetti (!!) Bolognese comes from Bologna? what she started laughing at ... it turns out that only tourists call spaghetti bolognese, but in fact it’s just a sauce that can be served with any pasta and is called just pasta bolognese ..

Jenya_Berlin, http://forum.say7.info/topic25770.html

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