In Italy, pasta is called pasta and is served with various sauces. Especially delicious dishes are obtained with meat sauce, which also goes well with rice, potatoes and buckwheat. We offer the best and simple recipes for bolognese with minced meat. Do not be afraid to experiment - this will help make your dinner unforgettable.

Classic bolognese recipe with minced meat

If you want to delight the family with a new and tasty dish, then cook a bolognese with ground beef. The sauce will decorate your meal and turn banal pasta into a work of culinary art.

Ingredients:

• minced meat - 600 g beef;
• Italian herbs - 5 g;
• pasta - 600 g;
• salt - 10 g;
• onion - 160 g;
• olive oil - 60 ml;
• canned tomatoes - 900 g;
• garlic - 3 cloves;
• tomato paste - 250 ml.

Cooking method:

1. Very finely chop the onion and combine with minced meat. Send to the heated oil and fry, stirring constantly, for 7 minutes on a medium flame.
2. Chop the garlic cloves into small cubes and sprinkle over the meat.
3. Remove the peel from the tomatoes and cut into pieces. Transfer to the rest of the components.
4. Simmer the mixture for 3 minutes and pour in the tomato paste. When the mass boils, salt and pour Italian herbs.
5. Boil pasta following manufacturer's instructions. The main condition is not to digest. Mix with dressing.

Recipe for minced chicken

Spaghetti with minced meat are tender, delicate and melt in your mouth. Minced chicken thighs and drumsticks are much juicier than breast meat.

Ingredients:

• minced meat - 600 g chicken;
• parmesan - 130 g;
• white wine - 170 ml;
• vegetable oil;
• basil;
• spaghetti - 600 g;
• cream - 170 ml (35%);
• pepper;
• meat broth - 300 ml;
• salt;
• onion - 160 g;
• tomatoes in their own juice - 370 g;
• carrot - 130 g.

Cooking method:

1. Boil spaghetti according to package instructions. Rinse with water.
2. Remove the skin from the tomatoes, chop and mix with minced meat. Fry for 7 minutes in hot oil.
3. Finely chop the onion and grate the carrot. Send to the meat. Fry vegetables until soft. Pour in wine. Sweat for a quarter of an hour, without closing the lid, over low heat.
4. Pour in the cream. Sprinkle with salt and spices. Cook with the lid closed for 7 minutes.
5. Put the pasta in a slide on a dish, pour sauce on top with a ladle.

With wine

An alcoholic drink makes the meat softer and gives it a special, pleasant aftertaste.

Ingredients:

• minced meat - 600 g;
• oil - 60 ml refined;
• salt;
• fresh tomatoes - 700 g;
• garlic - 3 cloves;
• onion - 140 g;
• spices;
• wine - 120 ml.

Cooking method:

1. Cut the onion into small cubes. Cut the garlic cloves into pieces and add to the hot oil. Saute and discard the garlic.
2. Add onion and cook until golden brown. Add mince. Cook by constantly stirring with a silicone spatula. Lumps should not stick together. When the meat brightens, pour wine. Wait for complete evaporation.
3. Plunge the tomatoes into boiling water and remove the skin. Grind in a blender bowl. Pour over to mincemeat. Sprinkle with salt. Cook for half an hour under a closed lid on the minimum burner mode.
4. Sprinkle with spices and mix.

Delicious with minced meat and tomato paste

A simple cooking variation suitable for beginner cooks.

Ingredients:

• minced meat - 350 g;
• salt - 10 g;
• pasta - 600 g;
• olive oil - 20 ml;
• tomato paste - 30 ml;
• cheese - 70 g;
• garlic - 3 cloves;
• onion - 160 g;
• carrot - 130 g.

Cooking method:

1. Place minced meat in hot oil and fry for 7 minutes, stirring constantly.
2. Add finely chopped garlic cloves and onion. After 5 minutes, pour chopped carrots on a coarse grater.
3. Pour in the tomato paste. Salt and fry until all components are soft.
4. Add boiled pasta. Mix. Sprinkle with grated cheese and cook for 2 minutes.

In a slow cooker

The meat is languishing in the appliance, so the dish is especially tender and fragrant.

Ingredients:

• minced meat - 450 g;
• ketchup - 50 ml;
• olive oil;
• white wine - 120 ml;
• cheese - 120 g;
• salt;
• meat broth - 230 ml;
• basil;
• onion - 120 g;
• pepper;
• carrot - 120 g.

Cooking method:

1. Pour oil into the bowl and add minced meat. Set the mode "Frying" and cook for 5 minutes.
2. Add chopped onion and grated carrot. Then sweat in the same mode for 7 minutes.
3. Pour in wine, then broth and ketchup. Sprinkle with spices and salt. Mix.
4. Switch to Extinguish. Timer - 20 minutes.

Bolognese with minced meat and mushrooms

This option will appeal to all lovers of forest gifts. It is recommended to use mushrooms in the recipe, but you can replace them with any of your favorite mushrooms at your discretion.

Ingredients:

• onion - 130 g;
• salt;
• tomato sauce - 30 ml;
• carrot - 130 g;
• cheese - 70 g;
• spices;
• vegetable oil;
• pasta - 260 g;
• champignons - 300 g;
• minced meat - 450 g.

Cooking method:

1. Onions and carrots will need small pieces. Pour into a hot skillet with oil and fry until soft, ruddy.
2. Cut mushrooms into slices and send to vegetables. Add minced meat and sprinkle with spices. Salt. Stir-fry on a low flame for 12 minutes.
3. Pour in the tomato sauce and cook for 3 minutes.
4. Boil the pasta and transfer to a dish. Top with sauce and sprinkle with grated cheese.

1. If the sauce is too thick, you can dilute it with the water left after cooking the pasta.
2. The spices added to the composition will help to make purchased minced meat tastier: sweet paprika, suneli hops, zira, barberry.
3. Gravy can be prepared for future use and stored in glass containers under a tightly closed lid for 3-4 days. As it brews, the sauce becomes even tastier.
4. Chopped fresh herbs added at the end of cooking will help to make the taste more saturated.
5. The sauce can be prepared using not only minced meat, but also fish. The dish with salmon is especially delicious.

I offer you a recipe for the most famous Italian sauce. Bolognese sauce with minced meat at home is quite simple to make, although it will take some time. Cooking real bolognese does not tolerate fuss and haste.

However, if you really love pasta or lasagna bolognese, but you are not ready to spend several hours each time preparing the sauce, this is not a reason to give up your favorite food. You can use the Italian practice to cook a lot of sauce at once and freeze it in portions. And then a ready-made, home-style delicious bolognese sauce will always be at hand.

Today we will make enough sauce for one large lasagne bolognese or 6-7 servings of pasta bolognese.

I borrowed this recipe from an Italian site, embodied it in my kitchen :), provided step-by-step photos and now I offer you a recipe for bolognese with minced meat at home. Classic sauce with red wine, ham, stalk celery and basil. To make a real, rich and flavorful minced meat bolognese sauce at home, don't be too lazy to stock up on these ingredients. Everything else can be easily found in your bins :)).

So, what you need to purchase before you cook minced meat bolognese.

Products for the recipe "Bolognese sauce recipe at home with minced meat"
Ground meat	400 grams
Onion	1 large head (150 grams)
Carrot	1 piece (100 grams)
Garlic	2 large cloves
Celery	2 stems
Tomatoes	2-3 pieces (400 grams)
Ham (optional)	100g
Red wine (optional)	200 ml
Olive oil	3 tablespoons
Salt	taste
Ground black pepper	taste
Milk (optional)	200 ml
green basil	half a small bundle

How to cook minced meat bolognese step by step recipe

Finely chop the garlic and onion.

We wash the celery under cold water and remove the tough threads with a vegetable peeler. We cut the celery into small cubes, and cut the peeled carrots either into thin strips or rub them on a coarse grater.

Cut the tomatoes crosswise and dip in boiling water for 5 minutes. Then we remove the skin, remove the seeds.

Chop the tomato pulp into small cubes or chop with a blender. In winter, you can replace fresh tomatoes with canned ones in their own juice.

Add a tablespoon of olive oil to the minced meat and mix.

Cut the ham into small cubes.

Pour two tablespoons of olive oil into the pan, when the oil is hot, pour the onion and garlic. Stirring, sauté until the onion becomes translucent.

Add carrots and celery to the onion and fry for a few minutes.

Add the minced meat to the vegetables and continue cooking until the minced meat begins to brown. It is very important that the minced meat is lightly fried, this will enhance the aroma and taste of the finished sauce. During the frying of minced meat, we break lumps all the time with a spatula.

As soon as the minced meat begins to fry, add the chopped ham and fry for another 2-3 minutes with constant stirring.

Now pour in a glass of red wine, stir and simmer until the wine has evaporated.

Add tomatoes, stir.

Pour in 2-3 cups of water or beef broth, bring to a boil. Now we fasten the fire to the smallest, cover the pan with a lid and simmer the sauce until tender for 2-2.5 hours. Periodically check and add boiling water to the pan. At the very end of cooking, to soften the sour taste, you can pour a glass of milk into the sauce, then salt, pepper, add finely chopped basil greens and evaporate the excess liquid again.

Pasta bolognese is a classic Italian recipe. It is loved all over the world for its satiety and simplicity: even an inexperienced cook can cook this dish. We tell you how to make a real bolognese at home.

Spaghetti or tagliatelle?

In Italian, the name of the dish is "pasta alla Bolognese". The literal translation is pasta with bolognese sauce. That is, Bolognese is just a sauce. It got its name in honor of the Italian city of Bologna - it was invented here. By the way, not only him: in gastronomic terms, Bologna is the real culinary capital of the country. People come here to try the canonical lasagna, tagliatelle, mortadella. And also - the famous raw smoked and dry-cured sausages.

Many pasta bolognese recipes feature spaghetti. This variation appeared after the Second World War: American soldiers brought the dish from Italy, but in their homeland they cooked it with spaghetti, as with the most common type of pasta.

In the canonical version of the dish, tagliatelle is used. This is a kind of egg dough noodles 5-8 mm wide, flat, with a porous structure. This form is considered ideal for a thick meat sauce: it envelops and soaks the pasta.

As for the choice of pasta, any good brand will do - PastaZara, Barilla, Trattoria di Maestro Turatti, Maltagliati. Make sure that pasta is made from durum wheat and belongs to group "A". The rest is not important.

Secrets of the right bolognese

Cut vegetables as small as possible. In the sauce, they should turn into a completely homogeneous mass.

Minced meat properly knead when frying. No meat lumps: the right bolognese is thick, rich, but homogeneous.

Simmer the sauce for a long time. The longer you hold it on the stove, the softer it will be. Even if all the products look and smell ready, wait for the time indicated in the recipe.

Do not bring to a boil. The trick of the bolognese recipe with minced meat is not to completely evaporate the liquid, but to simmer it for a long, long time over the slowest fire. There should be no bubbles on the surface.

A real bolognese is like borscht: it becomes especially tasty on the second day. You can store it in the refrigerator for two to three days.

Do not stir the sauce and pasta. Boil the tagliatelle, put it on a plate and generously pour the bolognese on top - it will soak the pasta.

Traditional bolognese recipe

So, we cook pasta bolognese with minced meat step by step. You will need:

Tagliatelle - 300 gr;

Ground beef - 200 gr;

Minced pork - 200 gr;

Onion - 1 pc.;

Tomatoes - 6 pcs.;

Carrots - 1 pc.;

Celery - 1 stalk;

Garlic - 3 cloves;

Black pepper;

Olive oil.

Cooking:

Finely chop the onion and celery. Grate the carrot on a coarse grater. Heat the olive oil in a saucepan and fry the vegetables on it: first the onion, after a minute the celery, and after another minute the carrots. Cook until everything is soft. By the way. This combination of products in Italian cuisine is called soffrito and is considered a classic: it is often used in soups and sauces.

Mix pork with beef. Fry in a separate pan. While frying, constantly stir the meat with a fork so that there are no lumps. First, the minced meat will be stewed in its own juice. Then the liquid will gradually evaporate. Fry it until caramelized: a light golden crust should form.

Blanch the tomatoes. Pour boiling water over them, remove the skin from them and mash them in a blender. If you could not find juicy tomatoes, you can take canned ones instead of fresh ones.

Combine the finished meat with vegetables and tomatoes. Simmer the mixture on the lowest heat for at least an hour. In general, in the classic recipe for bolognese pasta with minced meat, the sauce is simmered for 4 to 6 hours. But this time can be reduced - the main thing is to make sure that it is languishing, and not fried. If the liquid boils away, add water or juice from canned tomatoes. At the very end, add finely chopped garlic and ground pepper.

Boil the pasta. For 300 grams of tagliatelle, take at least 3 liters of water and 30 grams of salt. Cook the pasta until al dente - drain the water after a few minutes of boiling. Don't rinse! Italian restaurants never do that. Lightly dry the pasta in a colander, return to the pan and put a piece of butter there.

Transfer the cooked pasta to a plate and drizzle generously with the sauce. As we have already said, you do not need to mix. Sprinkle with grated Parmesan if desired.

Italy at home

As you can see, bolognese pasta at home is quite real and not even too difficult. The only point is the long preparation of the sauce. Sometimes it is simply impossible to wait several hours: guests have arrived or food is needed in the office. And in this case, the pasta is easier to order. Of the Ufa places where they cook the right bolognese, one can name "Gusto".

Here they specialize in Italian cuisine - mostly pizza, but there is also pasta on the menu. Particular attention is paid to the quality of products: Italian flour, real parmesan, cold-pressed olive oil. Bolognese is baked in a wood-fired oven under a bread lid. In a word, a good option for those who want to eat deliciously here and now.

Bognese sauce, or, as they often say, stew is a thick meat sauce with the addition of various vegetables and tomatoes. One of my favorite meat sauces for Italian pasta. The sauce owes its origin to the city of Bologna - the center of the province in northern Italy with the same name. The city with the highest standard of living for Italy, a powerful industry and is located at the crossroads of important trade routes. Bologna is considered the culinary capital of Italy. Birthplace of pasta (tagliatelle), tortellini, salsiccia and bolognese sauce.

Bolognese sauce is traditionally served with fresh tagliatelle or used for cooking. Although often less traditional, stew bolognese is served with pasta or other types of pasta. There are also cases of serving with mashed potatoes or couscous.

More than 30 years ago, the classic bolognese sauce recipe was notarized in the city of Bologna. The delegation of Bologna submitted an application to the Chamber of Commerce and Industry at the Italian Academy of Culinary Arts and fixed the recipe. This move allowed the recipe to be made official in order to ensure respect for the gastronomic tradition of Bologna in Italy and in the world.

It is believed that the recipe for the classic bolognese sauce includes beef and pancetta, onions and carrots, celery, tomato - usually pasta, meat broth, as well as red wine and milk.

However, a classical piece of music written by the great Paganini and performed by another musician is hardly classical. So, in the preparation of bolognese sauce, like any other dish, in addition to the skill of the cook, subtle differences are added that make each sauce unique. It is worth saying that the bolognese is similar to the other, although they have different compositions.

Bolognese sauce. Step by step recipe

Ingredients (for 2-4 servings of pasta)

• Beef 300 g
• Onion 1 pc
• Carrot 1 pc
• petiole celery 2-3 stems
• Bacon (brisket, pancetta, undercut) 50 g
• Parsley 5-6 sprigs
• Tomatoes 3-4 pcs
• Garlic 1-2 cloves
• Dry red wine 100 ml
• Dry white wine 100 ml
• Milk 100 ml
• Nutmeg, salt, black pepper taste

1. It is important that the bolognese sauce is fragrant, thick and mixes well with the pasta and stays on its surface. Italians recommend preparing a sauce from different types of meat: beef, pork, pancetta (Italian bacon). But, as a rule, they are limited to beef fried in fat rendered from pancetta. For my taste, beef is better for sauce than young veal. This will make the sauce thicker and richer.

   Beef and bacon for bolognese

2. The presence of milk in the sauce makes it slightly more palatable and less acidic. Sourness is always given by wine and tomatoes. It is important not to add milk and wine at the same time. And, probably, the most difficult thing is that the bolognese sauce takes a very long time to cook. Minimum 2 hours. But longer is better, then the sauce will become homogeneous, “glossy”, it will perfectly combine with the pasta.
3. Making bolognese sauce is a long and painstaking process. So the first thing to do is get ready. Well, first, buy groceries. I think all components are available. A problem may arise, except with petiole celery. If it's not in season, it's simply not for sale. Sometimes, if such a case, it is possible with a big stretch, replace the celery stalks with 2 tbsp. l. finely chopped parsley and a piece of finely grated celery root.

   Vegetables for bolognese sauce

4. Peel vegetables. Chop the onion very finely with a knife. Grate carrots on a fine grater. Grind the beef with a meat grinder - twice to make it. Scald the tomatoes, remove the skin and remove the seeds. Cut very finely. Fresh tomatoes can be replaced with canned tomato pulp.
5. Bacon or a piece of pork belly, pancetta, undercuts - cut into small cubes. Fry the chopped pork in a deep frying pan to render the fat. Cracklings can be eaten with bread or left, then the bolognese sauce will be with pieces of fried pork. If for some reason the use of pork fat is unacceptable, you can warm up a mixture of butter and olive oil, taking them 2 tbsp each. l.

   Fry the pork in a skillet to melt the fat

6. When the fat is prepared, fry the chopped onion on it until soft. Do not overcook the onion, otherwise the sauce will be with a noticeable aftertaste. It is enough that the onion becomes slightly golden without any signs of browning.

   Saute chopped onion in oil until soft

7. Add grated carrots and chopped petiole celery to the fried onions. Fry vegetables for 5-6 minutes, stirring constantly.

   Add carrots and stalked celery to the fried onions

8. Add ground beef to the fried vegetables, mix thoroughly, trying to crush the lumps of minced meat so that the mixture of vegetables and minced meat becomes homogeneous. Continue to fry, stirring constantly, for another 7-8 minutes.

   Add ground beef to fried vegetables

9. Add finely chopped garlic. Salt the sauce with a pinch of salt, add ground black pepper and grated nutmeg. Sometimes, to improve the taste of the sauce, I add 0.5 tsp. sugar, which makes it sweet and sour, quite a bit sweet.

   Add finely chopped garlic and spices

10. Then add a mixture of white and red dry wine.
11. Continue to simmer for another 15 minutes on low heat under the lid and only then add the chopped parsley.

    Simmer covered and add herbs

12. Add tomato pulp and about a glass of broth or water. Stir and continue to simmer on the lowest heat you can provide. Literally, the sauce should languish. It is very important to stir occasionally so that it does not burn and does not stick to the pan.

    Add tomato and broth

13. The more bolognese sauce is stewed, the better. If the moisture boils away, you can add meat broth (or water) in small portions. The sauce should barely simmer throughout cooking.
14. Half an hour before the end of cooking, pour milk into the sauce. Optionally, you can add 2-3 pinches of dried herbs (oregano, basil, mint, savory). Stir, cover and simmer over low heat until the sauce is fully cooked.

Bolognese is more than just a sauce! This is a real meat sauce, which is usually cooked with minced meat and served with pasta. If you tell me a secret,

this sauce also goes well with buckwheat and pearl barley, it makes delicious rice and even our favorite Bolognese potatoes

simply amazing.

Bolognese with minced meat - general principles of cooking

Ground meat. Bolognese usually uses beef or a mixture of pork and beef. But you can also take part of chicken, lamb, duck,

there are no special rules and restrictions in this. Minced meat is first fried. Only after that it is filled with liquids and stewed.

Vegetables. Traditionally used onions, garlic. But there are bolognese recipes with carrots, bell peppers, fresh

tomatoes. Vegetables are usually cut, sometimes chopped with a blender or grated, then fried with minced meat or stewed under a lid.

Butter. Bolognese requires olive oil, sometimes butter is used. But you can take the usual sunflower product, in

This case is odorless. The sauce should not smell like seeds.

Greens, spices. Bolognese itself is quite fragrant, as it contains vegetables, sometimes wine. spices usually

ground pepper and Italian herbs are added. But you can limit yourself to only basil or add parsley, dill, they go well together

with thick gravy.

Bolognese with minced meat and canned tomatoes

To prepare a simple Bolognese sauce with minced meat, you will need canned tomatoes in their juice. They are usually already peeled,

therefore very convenient to use.

Ingredients

150 g of onion;

500 grams of minced meat;

800 g of tomatoes in their juice;

Oil, Italian herbs, salt;

Two cloves of garlic.

Cooking

1. Pour the oil into the pan. It is best to use a mixture of olives and butter, but you can take one. Warming up

Approximately takes about five tablespoons.

2. Cut the onion into cubes, lay it out and start frying. Stir so it doesn't burn.

3. As soon as the pieces of onion become transparent, add minced meat to them. Cook for another five or seven minutes.

4. While we prepare the tomatoes. We take them out of the juice, cut them. You can just twist it with a blender. Add to mince.

5. Cover the pan, simmer the sauce for about twenty minutes.

6. Open, put chopped garlic and some Provence herbs. An incomplete teaspoon is enough. If you want to get more

liquid gravy, you can add a little boiling water or a decoction that remains after the pasta.

7. We try for salt, if it is not enough in tomatoes, then add it.

8. Simmer the dish for a couple more minutes on the stove, serve with pasta.

Bolognese with minced meat, fresh tomatoes and wine

Wine is often used in classic Bolognese sauce recipes with minced meat. Mostly they take a drink from white grapes, it is excellent

softens the meat and gives a pleasant taste.

Ingredients

500 g minced meat;

700 g of ripe tomatoes;

120 g of onion;

0.5 glass of wine;

2 cloves of garlic;

5 tablespoons of oil.

Cooking

1. We clean the onion heads, cut into small cubes. Pour the oil into the pan, spread the garlic, cut into several pieces.

Roast, discard. Pour onion into fragrant oil, start frying.

2. After a couple of minutes, put the minced meat, stir with a spatula to prevent lumps from sticking together. As soon as the meat becomes light,

after about a minute, pour wine to it. We wait. Until it evaporates completely.

3. For now, let's take care of the tomatoes. Immerse the tomatoes in boiling water, after making small cuts on the skin. Take out in a minute

transfer to cold water and remove the thin skin. Grind pure tomato pulp with a combine, but you can simply cut it with a knife.

4. Pour the tomato mass to the minced meat, add a little salt, cover the pan. Stew the meat in a tomato for about thirty minutes, make a fire

small.

5. Season the bolognese with herbs, salt to taste, you can add a little pepper for spiciness.

Bolognese with minced meat and milk

Recipe for Bolognese prepared with milk. This dish is especially successful with ground beef.

Ingredients

180 ml of milk;

600 g minced meat;

2 onion heads;

800 g of tomatoes in their juice;

40 ml of oil;

Salt and pepper;

Garlic, greens.

Cooking

1. Pour the oil into the pan. Fry on it 1-2 cloves of garlic, cut in half. Carefully remove and discard.

2. Add chopped onions to the oil, cook for literally 1.5 minutes.

3. Now you can lay the minced meat. Stirring, cook it for about three minutes.

4. Milk is better to warm up, as the meat does not like sudden changes. Add to skillet and simmer uncovered over medium heat.

until all the moisture is gone and absorbed into the meat.

5. It's time to grind the tomatoes in your juice. Pour them into minced meat.

6. Now you can add a little salt to the sauce, cover the dish, reduce the heat. Simmer for about half an hour until smooth, light and

delicate sauce.

7. We taste at the end, we add salt. Pepper, add fresh herbs or a little mixture of dry Italian herbs.

Bolognese with minced meat and mushrooms

A variant of tender and fragrant Bolognese sauce. In addition to minced meat, you will need fresh champignons. Although there are recipes with other mushrooms,

sometimes even canned foods are used.

Ingredients

400 grams of minced meat;

250 grams of champignons;

30 grams of butter;

20 ml vegetable oil;

120 grams of onion;

120 grams of cream 15%;

700 grams of tomatoes in their juice;

Spices, herbs.

Cooking

1. Chop the onion, put in a pan with warm vegetable oil, fry for a minute.

2. Add minced meat to the onion, stir, continue to fry.

3. Put butter in the second frying pan. Put it on the stove, let it heat up.

4. Cut the mushrooms into small cubes, put them in butter, fry for about eight minutes.

5. Grind the tomatoes. Together with the juice, pour over the minced meat, cover the pan. After boiling, reduce the fire, simmer for about a quarter

6. Add cream to the mushrooms, salt. Evaporate over medium heat. Moisture should not remain.

7. We shift the mushrooms in the cream into the pan with the minced meat, stir. Add salt, you can also other seasonings, Italian mixtures.

8. Cover the pan again. Simmer the bolognese for another twenty minutes until tender.

Bolognese with minced meat, vegetables and tomato paste

Vegetable version of sauce with minced meat. If any of the ingredients is missing, then you can exclude it. Pasta is added along with fresh tomatoes,

which will give a bright color to Italian gravy.

Ingredients

500 g minced meat;

2 onions;

1 large carrot;

40 g of paste;

3 tomatoes;

300 ml of broth or boiling water;

2 celery stalks;

35 ml of oil;

100 ml of wine.

Cooking

1. Fry the onion in oil for two minutes, add the carrot cut into small cubes. Cook for a couple more minutes, add celery,

cut in the same pieces as a carrot.

2. Cook for two more minutes, then put the minced meat. We fry until it brightens. Season the bolognese with wine. Evaporate the alcohol

medium fire.

3. Scald the tomatoes with boiling water or pour for a few minutes, remove the skin, cut the pulp into cubes.

4. Cut the Bulgarian pepper into cubes.

5. Put the pepper in the minced meat sauce first, then put the tomatoes. We stir. We warm up to a boil.

6. Dilute tomato paste with hot broth or boiling water from a kettle. Pour in the sauce.

7. You can immediately salt, flavor the dish with other spices so that they reveal their aroma as much as possible.

8. Cover, simmer until fully cooked for about 20-30 minutes. Don't let the bolognese boil too much.

Bolognese with minced meat and olives

A variant of a very fragrant and truly Italian sauce. If you like more savory flavors, then it is better to use green olives, but

You can add more lemon juice.

Ingredients

600 g minced meat;

Bank of olives;

Pair of bulbs;

Half a small lemon;

A can of tomatoes in their juice;

130 ml of wine;

6 spoons of olive oil;

0.5 tsp oregano;

A couple of cloves of garlic.

Cooking

1. Aromatize the oil. To do this, pour it into a frying pan, heat it, throw the garlic cloves cut into several parts and

fry a little. We take out the vegetables and throw them away.

2. Lay the chopped onion. As usual, lightly fry until translucent.

3. It's time to lay the minced meat. Cook it with onions for about three minutes, stir. Pour dry white wine into the pan.

Evaporate moisture. You can use the same amount of milk instead of wine.

4. As soon as the wine is gone, put the chopped tomatoes in the bolognese, bring to a boil. Salt, add oregano.

5. Cut olives in halves. If they are large, then you can make quarters. Add to sauce. Cooking for another ten minutes.

6. Cut the lemon, squeeze the juice from one half directly into the pan, stir, turn off the stove after boiling. Optional

add herbs to bolognese sauce.

Bolognese with Minced Meat - Tips and Tricks

If you need to dilute the sauce, it is better to use water after cooking pasta for this purpose.

You can improve the taste of purchased minced meat with the help of spices. Feel free to add sweet ground paprika, suneli hops,

delicious with dry concentrated broth.

If there is not enough minced meat, then you can add a little chopped lard, chicken breast, sausage or chicken legs to the pan.

Bolognese can be prepared not only from meat or poultry, but also from fish. Such recipes are also found in Italian cuisine. Especially

Salmon sauce is interesting.