Recommended for cooking at home, recipes incredibly delicious pasta Bolognese. After trying once a given dish of Italian cuisine, you will always remain among his admirers, because it is simply impossible to remain indifferent after his tasting.
How to cook pasta with bolognese sauce at home - recipe
Ingredients:
- paste - 320 g;
- minced pork-beef - 430 g;
- onion - 85 g;
- carrots - 95 g;
- refined olive oil - 35 ml;
- cauliflower celery - 2 pcs .;
- tomatoes in its own juice - 370 g;
- wine red semisweet - 130 ml;
- Parmesan - 40 g;
- cloves of garlic - 4 pcs .;
- large salt and pepper freshly ground black - to taste.
Preparation
Initially, we will prepare the sauce of the Bolognese, which in this dish is the key ingredient that completely determines the taste of the bouquet of food.
We peel the cleaned carrot through a small grater, and we remove the onion bulb from the husk and cut it into small cubes. We also grind fresh celery stalks. Now prepared onion, carrots and celery alternately put in a deep frying pan or thick-walled sauté pan with warm olive oil refined and fry until soft. Simultaneously, we put on the other frying pan the pork-ground beef. As soon as all the moisture has evaporated and the meat starts to brown, we spread out the contents of a frying pan with vegetables and put the tomatoes in its juice together with the liquid, pour the wine, mix it, cover the container with a lid and let it dry for 1 hour. Now we squeeze the cleaned chives of garlic into the sauce, we savor it with salt and freshly ground black pepper, mix it and remove it in a minute from the plate.
We boil the pasta in well-salted water, focusing on the recommendations of the manufacturer, and then we throw it back in a colander, lay out on plates, complement the sauce with bolognese and grated Parmesan cheese, and then serve it to the table.
A simple pasta recipe under Bolognese sauce with minced meat and tomato paste
Ingredients:
- paste - 320 g;
- minced pork-beef - 520 g;
- bacon - 75 g;
- onion - 85 g;
- carrots - 95 g;
- refined olive oil - 35 ml;
- butter - 45 g;
- cauliflower celery - 2 pcs .;
- tomato paste - 120 g;
- broth vegetable or meat - 120 ml;
- wine semisweet red - 140 ml;
- cloves of garlic - 3 pcs .;
- large salt and pepper freshly ground black - to taste.
Preparation
To prepare the bolognese sauce, let's mix the onions and garlic in a mixture of olive oil and butter, and after a couple of minutes put the carrots and cherubish celery grated on a small grater and fry them together for a few more minutes. Now we put in the crushed bacon and let the fat get out a little from it. At this stage, add the minced meat and fry it together with the vegetables until the color changes, rubbing the lumps with a spatula or spoon. Now pour in the dry wine, and after boiling the liquid, we approximately double the broth, spread the tomato paste, bring the sauce to taste with a large salt and black freshly ground pepper and let it after that under
Before serving, we boil the pasta, we complement it with bolognese sauce and herbs and immediately submit it to the table.
This recipe can be further simplified if necessary, taking ordinary water instead of the broth for the preparation of the sauce, or even using fresh tomatoes at all, replacing them with liquid components and tomato paste. Wine in the recipe at the same time we recommend to leave it, it will give the food an unusual taste.