Spaghetti bolognese is a traditional Italian dish, whose name is consonant with the place of its origin. There, in Bologna, the pasta was served with a multicomponent sauce, which consisted of minced meat, vegetables, spicy herbs, wine and tomatoes. To all the components exchanged fragrances, the preparation takes two hours, which is justified by the taste.
How to cook spaghetti bolognese?
The main part of the popular Italian dish is a rich meat sauce. Before you make a bolognese sauce for spaghetti, you should stock up on quality minced meat, tomatoes, onions, garlic and carrots. A special piquancy will add wine. More often the sauce is prepared on the basis of meat or vegetable broth, sometimes cream or milk is added.
- Cooking begins with roasting vegetables.
- Next, you should lay out the mince and, after a little aftertaste, introduce tomatoes.
- The resulting mixture is poured with broth and wine, seasoned with herbs and languished for three hours.
- Spaghetti bolognese - this is also quality pasta, and therefore should choose a paste made from durum wheat.
Spaghetti Bolognese is a classic Italian recipe
Spaghetti bolognese is a classic recipe, using which you can master a popular dish. For cooking, a pork-ground beef is required, giving the sauce a thick and tender consistency. Note that if the meat initially has a shredded structure, then the vegetables must be cut very finely - so, they will quickly be boiled and soaked with aromas.
Ingredients:
- Beef and pork forcemeat - 250 g;
- spaghetti - 350 g;
- a clove of garlic - 3 pieces;
- onion - 1 piece;
- carrots - 1 piece;
- celery - 80 g;
- canned tomatoes - 650 g;
- wine - 250 ml;
- broth - 250 ml;
- bacon - 75 g;
- cheese - 80 g;
- oil - 30 ml.
Preparation
- Garlic, carrots, onions, celery and bacon fry for 10 minutes.
- Put the stuffing and mix it well.
- Enter the tomatoes and broth.
- After 5 minutes, pour in the wine.
- Tomite sauce for 2 hours.
- 10 minutes before the end, cook the spaghetti.
- Spaghetti with bolognese sauce sprinkle with cheese and serve to the table.
Spaghetti bolognese with minced meat - recipe
Spaghetti bolognese with minced meat has a variety of cooking options. The classic recipe assumes two kinds of meat: pork and beef. Not worse than stuffed veal. It is nutritious, low-calorie and perfectly combined with all components. Such a useful and satisfying dish can diversify not only the adult, but also the children's diet.
Ingredients:
- veal ground meat - 600 g;
- onion - 1 piece;
- carrots - 1 piece;
- cream - 150 ml;
- tomatoes - 650 g;
- spaghetti - 250 g;
- Parmesan cheese - 100 g.
Preparation
- Onions and carrots.
- Add the stuffing, tomatoes and cream and cook for 2 hours.
- Cook the spaghetti.
- Spaghetti with sauce bolognese before serving sprinkle with cheese.
Spaghetti bolognese with sausage and mushrooms - recipe
Spaghetti bolognese with sausage and mushrooms is an alternative to a classic dish. As you know, the sauce is added minced, but preparing it with mushrooms and sausage, you can be sure that simple products fully reflect the whole palate. The specialty of the recipe is not only in appetizing and aroma, but also in speed, which is important in the shortage of time.
Ingredients:
- sausage - 200 g;
- champignons - 250 g;
- canned tomatoes - 350 g;
- vegetable broth - 250 ml;
- spaghetti - 300 g;
- cloves of garlic - 3 pcs.
Preparation
- Mushrooms and garlic.
- Add the tomatoes and broth.
- After 5 minutes, put pieces of sausage.
- Steep 30 minutes and serve with pasta.
Spaghetti bolognese with herbs - recipe
Spaghetti bolognese with herbs will please lovers of fragrant dishes. When preparing the sauce it is important to convey the Italian flavor, so more often use fresh basil, parsley or mint. Such herbs are pleasant and appetizing not only fresh, but also dried. Fans of "muffled" flavors can apply oregano or savory.
Ingredients:
- spaghetti - 450 g;
- forcemeat - 500 g;
- wine - 70 ml;
- milk - 120 ml;
- Dried mint and parsley - 5 grams each;
- fresh basil - a handful;
- tomato juice - 700 ml;
- a clove of garlic - 5 pcs .;
- onions - 1 pc.
Preparation
- Onions, garlic and stuffing fry.
- Add wine and drown.
- Pour in the juice and milk.
- Season with herbs and simmer for 30 minutes.
- Spaghetti with spicy bolognese decorate with fresh basil.
Spaghetti bolognese with chicken
Spaghetti with bolognese sauce will acquire a gentle and light taste if you use chicken fillet instead of minced meat. For all its versatility, chicken meat quickly dries up. To avoid such an incident, the fillets are cut into pieces and fried together with bacon. The latter, lean meat lean fat and makes it juicy and soft.
Ingredients:
- chicken fillet - 400 g;
- spaghetti - 250 g;
- bacon - 80 g;
- tomatoes in own juice - 500 g;
- dry basil - 5 g;
- onions - 2 pcs.
Preparation
- Sliced fillets with bacon and onions.
- Add the tomatoes in your own juice, season and simmer for 25 minutes.
- Serve the dish traditionally.
Spaghetti bolognese - recipe with tomato paste
Spaghetti bolognese is a recipe by which a dish can easily turn up on the home table, because along with the classic recipe, there are more simplified options. One of them is with tomato paste. The latter is very convenient to use, economical and always available, which makes it possible to prepare sauce at any time of the year.
Ingredients:
- forcemeat - 500 g;
- spaghetti - 400 g;
- tomato paste - 80 g;
- milk - 200 ml;
- onion - 1 piece;
- basil leaves - handful;
- a clove of garlic - 4 pcs.
Preparation
- Onions, garlic and stuffing fry.
- Add the pasta and milk.
- Stew for 20 minutes.
- Spaghetti with tomato bolognese decorate with fresh basil.
Spaghetti Bolognese - recipe in a multivariate
Spaghetti bolognese in a multivariate will please especially busy housewives. Thanks to the gadget the sauce turns out thick, delicate and incredibly fragrant. The peculiarity is that all components maximize their taste potential due to a gradual decrease in temperature. The result is a dish full of various flavors.
Ingredients:
- forcemeat - 500 g;
- spaghetti - 450 g;
- canned tomatoes - 400 g;
- wine - 150 ml;
- pepper - 1 piece;
- onion - 1 piece;
- clove of garlic - 2 pcs.
Preparation
- Strew the mince on the "Hot" 10 minutes.
- Add the vegetables and switch to "Baking".
- After 10 minutes, enter tomatoes and wine.
- Cook for 20 minutes.