Kitchen appliances and utensils: Electric or gas hob, blender, kitchen scale, measuring cup, cutting board, knife, frying pan, wooden or plastic spatula, frying pan, 3-4-liter pan, grater, spaghetti spoon, serving plate for serving dishes.
Ingredients
| Chopped meat | 500 g |
| Onion | 1 PC. |
| Carrot | 1 PC. |
| Celery stalk | 2 pcs. |
| Tomato paste | 1 tbsp. l |
| Mashed Tomato | 500-600 g |
| Spaghetti | 500 g |
| Parmesan | 50 g |
| Olive oil | 4 tbsp. l |
| Dry red wine | 100 ml |
| Water | 2-3 l |
| Garlic | 4-5 cloves |
| Ground black pepper | taste |
| Salt | taste |
| Dried Basil | taste |
Step cooking
The dish is prepared in two stages, which are described in detail for work in pleasure and in one go.
Cooking Bolognese Sauce
- Cut the medium-sized peeled onion into small cubes. Finely chop the garlic with a knife, a total of 4-5 cloves will be required. Preheat the pan and pour 2 tbsp into it. l olive oil. Place the prepared onions and garlic in a preheated pan.
- While the vegetables are fried, prepare the celery. Take 2 stems, cut them lengthwise into thin cubes, and then chop with a knife into small cubes.
- Cut one medium-sized carrot into small cubes. When the onions and garlic are browned, add celery and carrots to the pan.
- Fry the vegetables for another 3-5 minutes and add 500 g of minced meat to them. Classic Bolognese cooked with ground beef, you can choose any other.
- Grind the minced meat with a spatula during frying, so the sauce will get the necessary uniformity and you can avoid the formation of lumps. When frying the mincemeat, stir constantly. Add salt and black pepper to taste. For those who prefer sharper sauce, you can add a little chili pepper. Fry the ingredients until the liquid has completely evaporated. Free the middle of the pan from the minced meat and put in it 1 tbsp. l tomato paste. Gradually mix the pasta with the contents of the pan.
- Pour 100 ml of dry red wine into the mixture.
- It must be of good quality, otherwise you risk spoiling the sauce with an unpleasant wine taste. Mix the ingredients well and add 500-600 g of tomato puree to the pan. It can be ready-made, or it can be prepared on your own by peeling tomatoes and interrupting them with a blender.
- Stir the sauce thoroughly, add dry basil to taste, cover and simmer for 2 hours. Thanks to such prolonged stewing, the sauce acquires a uniform consistency, the tastes and aromas of the ingredients combine, the sauce becomes thick and uniform. If you do not have that much time, then the cooking time can be reduced to 40-60 minutes.
Cooking Pasta and Serving Formation
- Take a pan of 3-4 liters, draw from 2 to 3 liters of water into it and place on the hob until it boils.
- Immerse the spaghetti in boiling water; in total, you need 1 pack or 500 g of durum wheat products.
- Cooking time will take about 7 minutes. The paste should be slightly undercooked.
- Drain the prepared spaghetti, add 2 tbsp to them. liters of olive oil and 2 tbsp. l Ready Bolognese Sauce. Stir the pasta well so that the sauce evenly soaks the spaghetti.
- Using a spaghetti spoon, place the paste on a plate. Put 2-3 tbsp on top. l sauce.
- Grind 50 g of cheese on a fine grater and sprinkle a serving.
- The dish is ready to serve.
Video recipe
From the video you can learn in more detail and clearly about each of the described cooking steps. Get a charge of positive emotions and good mood that will make your dish even tastier.
Dear readers, I would like to know your opinion. Have you tried to cook spaghetti Bolognese according to the proposed classic recipe? How long did it take you to get a uniform sauce structure? What kind of meat did you add minced meat from and what seems to you more successful? Did you use ready-made tomato puree or did you make it yourself from fresh tomatoes? How did this affect your taste? What spices would you recommend adding extra to the paste? We are looking forward to your feedback.
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