Spaghetti Bolognese. Pork recipes for preparing pasta (spaghetti) Bolognese Bolognese with minced meat in a frying pan recipe

Bolognese sauce is an ideal addition to the pasta, lasagne and many other herbs that would not become so tasty if they were not in their warehouse for this appetizing filling. You just have to earn money on your own.

The classic recipe is most often adapted, it’s easy to eat with pasta, and it’s easy to prepare.

one cibulina and carrot;
spices for a rich taste, add dried herbs;
0.25 liters of milk;
half a kilogram of minced meat;
two spoons of olive oil and a spoonful of olive oil;
a bottle of white wine;
some canned tomatoes;
two stalks of celery.

Preparation process:

Cibulin, carrots, celery are washed, placed in a blender and detailed.
Place the vegetables in a frying pan with heated olive oil and coat with five slices until golden brown.
Add minced meat, knead it, add selected spices, add milk and stir on the stove until it completely steams.
The tomatoes are cut into small pieces, placed until the ingredients are ready, add wine, change the heat and simmer the sauce without a lid for two years. If necessary, add a little water.

Bolognese sauce for lasagna is simply an essential ingredient. The wine itself imparts a unique relish.

Necessary products:

20 milliliters of red wine;
0.7 kg of tomatoes;
a spoonful of olive oil and a tablespoon of olive oil;
0.3 kg minced meat;
cibulina and carrot;
spices for relish and one bay leaf.

Preparation process:

We clean the cinnamon, cut it into small pieces, remove the skins from the carrots and grate them.
Tomatoes are poured with dill and the skins are easily removed from them, then cut into cubes.
Coat the selected fish with a mixture of two oils, add carrots, and simmer the vegetables over low heat.
Place the minced meat on top of them, knead until there are no breasts, season with spices and simmer for about 15 quills.
Pour in the wine, check until it evaporates, add the tomatoes to the frying pan, stir and cook until ready for about 30 minutes.

Use bolognese sauce with minced meat or yalovicini, but it won’t be any hotter if it’s prepared on the basis of chicken meat.

Necessary products:

spices for a rich taste;
two spoons of olive oil;
six tomatoes;
two cloves for the chasnik;
0.7 kg chicken fillet or prepared minced meat.

Preparation process:

Rinse the chicken fillet, cut into pieces, and turn into minced meat using a blender or meat grinder. If you already have minced meat ready, you can skip the croque. Add spices, spices and stir.
Heat the oil in a frying pan, add the minced meat and grease it, remembering to stir it constantly.
Tomatoes are peeled, cut into pieces or mixed in a blender, added to the sauce and cooked on low heat for 10-15 minutes.

Possible version of preparation

Necessary products:

spoon of olive oil;
one cibulin, carrot and sweet pepper;
spices for a rich taste;
clock clove;
0.5 kg of tomato paste;
70 g mushrooms.

Preparation process:

All selected vegetables are washed, peeled and thinly cut into slices.
Heat the oil in a frying pan and then prepare the vegetables, brush them one by one, then add chopped mushrooms and tomato paste. Season with spices and simmer on fire until the vegetables become soft.
After removing the masa, transfer it to a blender, beat it, but not too much, and you can serve it at the same time as spaghetti.

With tomatoes in your own juice

You can prepare the sauce with canned tomatoes in your own juice. Then you will come out more saturated.

Necessary products:

400 grams minced meat;
spices for a rich taste;
800 g tomatoes in its juice;
150 milliliters of dry wine;
one cibulina and a clove for a chasnik;
a spoonful of olive oil and a teaspoon.

Preparation process:

Heat the oil in a frying pan, add the slices, grease the bits and remove.
Place the chopped squash in the frying pan and simmer the squash.
Place the minced meat there, remember, so that there are no breasts, season with spices and pour in wine. Rinse on low heat until it completely evaporates.
Dice the tomatoes with juice or put them in a blender, add|add| into the sauce, stir and cook for about 30 more minutes.

Dolmio bolognese sauce

Dolmio sauce is an excellent option for those who are in a hurry and want to enjoy a savory taste.

Necessary products:

400 grams minced meat;
a jar of ready-made Dolmio sauce;
spices for relish;
spoon of olive oil.

Preparation process:

Place butter into a frying pan, heat through, then add minced meat, stir well.
Season the cob with spices, and then add Dolmio. Whole jars will be rich, add a few spoons, taste, and if necessary, add more, depending on your savory likeness.
Simmer on medium heat for about 15 khvilins, and then serve.

Z dodavannyam pecheritsa

Necessary products:

150 grams pecheritsa;
spices for relish;
half a kilogram of minced meat;
six tomatoes;
150 milliliters of dry wine;
cibulina and carrots.

Preparation process:

Place the sliced pork belly into the frying pan, brush it, then cut the mushrooms into slices, and trim about five slices on the stove.
There we add minced meat, knead it, add seasonings. Then add carrots, cut into small pieces, and tomatoes, skinned.
Pour in the wine, gently heat the rhubarb and cook for about 60 pieces.

At the zucchini and celery

Necessary products:

cibulina and carrots;
two stalks of celery;
0.3 kg of tomatoes;
season until relished;
400 grams minced meat;
one small zucchini.

Preparation process:

Slice the zucchini, coat it in a frying pan, then combine it with the chopped zucchini and place it on a medium fire. We put small pieces of celery through a splint of quills.
Add the minced meat, mix together, season with spices and simmer the chicken.
The tomatoes are peeled, twisted or mixed in a blender, poured with the juice of the ingredients.
Cover the pan with a lid, use less heat and cook for 30 minutes.

Bolognese sauce is a meat and vegetable stew that is typical of Italian cuisine. There are a lot of recipes for this herb, and I am presenting to you my version, adaptations to local products and relishes of our homeland. Serve bolognese with pasta virobes, and also serve as a side dish when preparing lasagna.

I immediately want to say that this is not a classic recipe for Bolognese sauce, but a variation on the theme. My family doesn’t like any products that come from the original herb, so I selected the ingredients in such a way that everyone would be satisfied. Read about this report below.

Ingredients:

(500 grams) (500 milliliters) (100 grams) (50 grams) (50 grams) (2 tablespoons) (2 tablespoons) (0.5 teaspoon) (0.5 teaspoon) (1 pinch) (1 piece )

Preparing the crocs:

To cook, we need a wide and deep frying pan (with a diameter of 26 centimeters) or some kind of thick dish, into which we pour a couple of tablespoons of refined olive oil (I use vikorystica). We put the dishes on a high heat and, while the oil is warming up, we quickly prepare the vegetables (the food is indicated in the already cleaned form). Clean the carrots and cibul, then cut them into crushed cubes and place them in hot oil. Next, cut (don’t forget to remember) with the same small cube, juice the stem of the celery and add until the vegetables are cut.

Coat the vegetables over medium heat, stirring occasionally, until they are golden brown and ready. There's no need to even blush.

At the next stage of preparing the Bolognese sauce, add minced meat before preparing the vegetables. When choosing a product, you can choose the one that is most like you. For example, you can’t go wrong with one type of meat – in my case it’s pork and chicken in equal proportions. In addition, cowhide, veal, rabbit are wonderful (definitely not my option). Place the minced meat in the frying pan and lightly brown it on the fire in the middle (with constant stirring with a spoon or spatula).

Now it’s time for the tomato sauce and Bolognese sauce. Here you can boldly experiment: I use homemade tomato paste, but canned tomatoes without skin (250-300 grams), your favorite tomato sauce (about 100 grams) or fresh ati (5-6 pieces of medium size). To finish, you need to rub a couple of hulls in the dill (after first making a cross-like cut on the outer side of the fruit stem), then remove the skin and finely chop the pulp. Don’t forget to flavor the meat and vegetables with bay leaves.

Bolognese is a traditional Italian sauce made from vegetables and minced meat. The grass will come out sieve, fragrant and harvested. As a rule, it is served before the mouth or spaghetti. This article contains recipes for classic bolognese. Pokrokov's recipes will help you please your loved ones with a new tasty herb.

Delicate preparations you need to know

Utensils for preparing bolognese must have non-stick coatings (saucepan, frying pan or multicooker bowl).
To achieve the required consistency for the sauce, the sauce must be cooked for at least two years.
Statti has a classic view Bolognese recipe. This recipe pays attention to the consistency of adding the ingredients, otherwise the herb will be ready to taste.
During this time, it is necessary to quilt the preparation so that the meat does not boil over completely, otherwise the meat will not be juicy.
Stir the sauce regularly to avoid burning.
Towards the hour of cooking, the herb begins to boil a little.
The finished sauce should have a thick consistency, not thin and not too thick. Behind the color of the wine comes out a saturated red wine.
It should be stored in the refrigerator for no more than five days.

Bolognese recipe with minced meat

Pokrov's classic recipe for performances was given. For this you need the following products:

yalovichini pulp – 150 grams;
30 g each of olive oil and vershkovogo;
50 ml milk;
75 ml dry red wine;
100 ml broth (meat);
a couple of fresh rotten tomatoes;
one small carrot;
one head of cibul;
one stalk of celery;
a trocha of parsley;
a tooth for a watchmaker;
spices (grilled pepper and nutmeg).

Classic recipe for bolognese sauce (crocass recipe):

Minced meat is prepared using a meat grinder.
All vegetables must be washed and peeled, and the tomatoes must be skinned.
Trim the carrots into thirds. Chop the tomato into small cubes, and just shake the celery and cibul.
Place two types of olive oil in a dry frying pan, add cibula and cook until tender.
Simmer celery and carrots, stir in no more than five hulls on a small fire, stir gently so that it does not burn.
After this, add minced meat to the vegetables and cook for about ten minutes.
Add some spices for your taste, as well as more details.
Wine is poured through the giblets and extinguished on a small fire with a stretch of 25 khvilins.
Sumish have tomatoes, greens and broth.
Prepare again and again.
Pour in the milk and cook for another day.

Bolognese with tomato paste, classic recipe

Ingredients:

200 g yowl pulp;
100 g pork;
½ bottle of broth (meat);
2 tbsp. l. tomato paste;
75 ml vershkov;
75 ml dry white wine;
one medium sized carrot;
one cibulin;
a chap for the watchmaker;
one stalk of celery;
10 g dried basil;
a little ground pepper;
20 g olive oil;
20 g top butter|mastila|.

Another recipe for classic Bolognese with tomato paste:

For two types of meat you can make minced meat.
Peel the carrots using a grater, chasnik - through a press, celery and tsibul with thin strips.
Place two types of oil in a frying pan, add tsibul and chasnik. When the color is golden, add the vegetables and cook five quilins.
Gently coat the minced meat until it browns.
Carefully pour in the wine and simmer. Once the liquid has completely steamed, add broth and tomato paste. Vickory the yak product, which will contain the taste of the finished herb.
After five minutes, add vegetables, spices and salt.
After repeating a year, pour in the tops.
After 30 hvilins you can reach vimikati.

With olives

For 250 g of minced meat you need:

50 g olives without brushes;
one cibulin and one piece of bell pepper;
two tomati;
60ml milk.

The recipe for classic bolognese (recipe with olives) looks like this:

Pour olive oil into the frying pan, add finely chopped chicken and pepper, brush two vegetables.
Mix the minced meat and cook 15 khvilins.
Pour in milk, extinguish five khvilins.
Add tomatoes, cut into small cubes.
When the sauce boils, add olives, cut in advance.
Add salt and spices.
Simmer until ready.

With mushrooms and chicken minced meat

For 200 g of minced chicken meat you will need:

100 g of fresh mushrooms (champignons);
one head of cibul;
two tomatoes and tomato paste;
60 ml vershkov;
25 ml dry wine (white).

Preparation:

Place the diced zucchini in a frying pan with olive oil. When they become golden, add mushrooms cut into thin slices. On high heat, coat 5 hvilins.
Before the vegetables, the minced meat hangs and simmers, the water does not light up.
Pour in the tops and simmer on a small flame so that all the liquid is steamed.
Add wine and drink 5 drinks.
Cut the tomato pulp into small cubes, hang in the pan with the tomato paste, add salt and herbs until it tastes good.
The hour goes out soon, the hour goes on. After 10 hvilins you can get vimikati.

Vegetarian option

Ingredients:

100 grams of broccoli;
10 g fresh pecheritsa;
two pieces of sweet pepper;
chotiri tomati;
two cloves for the watchmaker;
one carrot;
a little basil.

The vegetarian option is a slight twist on the classic bolognese recipe. The bread recipe looks like this:

Grind the carrots and chasnik finely, grate the carrots, cut the pepper into small cubes.
Beforehand, smear the tsibula with a clock, when the stench has become clear, hang the carrots and cook five khvilins.
Add pepper and add 3 more hvilini.
Mushrooms cut into thin slices are placed in a frying pan, then the shredded tomatoes are simmered.
After 10 minutes, add basil, salt, spices and broccoli to the vegetables. For fifteen khvilins you can get vimikati.
Blend the warm sauce using a blender. After this you can serve it to the table.

How to cook pasta

For 125 grams of pasta virobes you will need:

one carrot;
medium-sized cibulin;
two tomati;
125 grams minced meat;
60 g tomato paste;
50 g durum syru;
bits of boroshn;
a chap for the watchmaker;
dried herbs for relish (basil and parsley);
100ml water.

Pokrov's classic recipe for pasta bolognese:

Coat the diced zucchini and grated carrots in olive oil.
When the vegetables become golden, you can add minced meat and salt. Cook for a quarter of an hour.
In a container, mix water, herbs, tomato paste and diced tomatoes (first peeled). Stir thoroughly and pour into the pan, simmer for 30 minutes.
Hang out for more details and prepare another 5 minutes.
Boil the pasta in salted water until ready, rinse, drain, and drain. To prevent the stench from sticking, add a little olive oil.
Place pasta on a dish, pour the sauce over the beast and grate it with sire.

Spaghetti

Necessary products:

200 grams spaghetti;
100 grams of bacon;
300 grams minced meat;
one large cibulina;
carrots;
three cloves for the chasnik;
one stalk of celery;
60 g tomato paste;
½ liter of water (for sauce);
150 ml dry wine (red).

Cooking spaghetti bolognese. The classic (pokrokovy) recipe for this herb is as follows:

Chop all the vegetables finely with a knife, grate the carrots, and cut the bacon into small cubes.
Beforehand, coat the tsibula and chasnik, if the vegetables change color, add carrots and celery.
After ten minutes, add bacon, cook until all the fat is gone.
Place minced meat in a frying pan. When the wine begins to lighten, carefully pour in the wine and simmer until it evaporates.
If the minced meat has not lost its flesh, you can add water, tomato paste, salt, herbs and spices. Cook for over a year.
Spaghetti is boiled until ready, drained, rinsed and drained until completely drained.
Place spaghetti on a platter, one at a time, looking like a bird's nest, and place the sauce in the middle.
For the eggplant, you can rub the animal with sire.

How to prepare irresistible lasagna with two sauces

Let's take a look at the preparation process.

The first step is to prepare the lasagna leaves. Sift well (300 g) and hang on the table in front of a bowl, making small spots in the middle. Pour in 50 ml of water, 25 ml of olive oil, beat in a couple of eggs and salt. When you begin to knead the dough carefully, it may become elastic.

After this, discard it on the surface, then divide it into three parts and mix (the thickness is no more than 1.5 mm). The rolled out part of the skin is given the shape of a straight cutter.

The other step is bolognese sauce. Grind one cibulin, a couple of cloves of chasnik, grate a carrot. Coat the head with olive oil using a chasnik. If the stench becomes clear-sighted, add carrots and extinguish ten khvilins.

Before the vegetables, boil two hundred grams of minced meat and cook 15 quilins. Then add three shredded tomatoes, salt, oregano, dried basil and ground pepper into the frying pan. The sauce is ready in a quarter of a year.

The third stage is bechamel sauce. Heat 25 grams of top oil in a small pot over a small fire. Boil 30 g of beetroot and coat with some of it. Carefully pour in ½ liter of milk, stirring gradually so that the breast does not melt. After that, as the sauce boils, reduce the heat, add a few nutmeg peas, pepper, and salt. Fifteen more people are guessing.

The fourth stage is folded lasagna. In a special straight-cut form, pour a little bit of bechamel sauce (visually divide the pastry mixture into three parts), place a sheet of dough on top (it may be covered with sauce). Evenly spread half of the bolognese sauce onto the dough, sprinkle everything with grated hard cheese, pour the bechamel sauce again and place a layer of dough. On top is another ball of syru and bechamel. Bake for a long time at a temperature of 180 degrees.

The unforgettable lasing bolognese is ready!

When preparing the minced meat, you need to beat it well with a spatula so that there are no breasts.
Vegetables in the sauce are liable to break down, which is why they are very shaky.
Remove the skins from the tomatoes. To make it without any problems, you need to cut a few of them and pour dill into three of them; the skin itself will come out very easily.
The best way to prepare minced meat is to cook it yourself. Once you have added the finished product, add flavor and add spices.
If you like rare sauces, you can add a little tomato juice.
You can change the cooking time by brushing all the ingredients onto the butter, then adding and simmering until ready.

This article contains a selection of classic bolognese recipes with photos. This herb comes out juicy and even more tasty. Delicious!

The regular Italian Bolognese sauce can be prepared at home very simply. Your spaghetti, pasta, lasinna will taste like nothing else!

Bolognese is a sauce that is very tasty and rich, it can be served not only with spaghetti or tagliatelle, with it you can cook lasagna and pizza, and the Mediterranean dishes of the Italians - the Greeks, add it to the national pastry - moussaka. Every cook, every Italian grandma, or just a simple housewife will always share their little secrets in preparing bolognese sauce.

warehouses

Minced meat – 300 gr.
Tomatoes – 1 pc.
Tomato paste chi ketchup – 2-3 tbsp.
Cybula - ½ pcs.
Parsley – 3 drops
Olive oil (for greasing) – 5-6 tbsp.
Salt, black pepper, basil – to taste

Preparation

The tomatoes are cut into pieces, so we can’t pour them out if we need them.
In a frying pan, simmer finely chopped tomatoes (with juice), add a couple of tablespoons of olive oil, finely chopped parsley and basil with ketchup. Simmer over low heat for 7-12 minutes until the mixture is steamed or until the tomato sumish has thickened.
Add the tomato part to the Bolognese sauce and start before preparing the meat part: cut the chicken into slices and brush with the same olive oil until golden brown.
Add minced meat, salt and pepper to the greased tsibula, brush until the khvilin is ready 20.
When the minced meat is ready, add tomato mixture and bring the sauce to readiness (we steam any leftovers), seasoning with your favorite spices.

Recipe 2: bolognese - sauce for spaghetti with minced meat

warehouses

minced meat – 500 gr
water - 500 ml
carrots – 100 gr
tsibul ripchasta - 50 gr
celery stem - 50 gr
tomato paste – 2 tbsp.
Oliya Roslinna - 2 tbsp.
kitchen salt – 0.5 tsp.
tsukor – 0.5 tsp.
sum of peppers - 1 pinch
bay leaf - 1 pc.

Preparation

To cook, we need a wide and deep frying pan (with a diameter of 26 centimeters) or some kind of thick dish, into which we pour a couple of tablespoons of refined olive oil (I use vikorystica).

We put the dishes on a high heat and, while the oil is warming up, we quickly prepare the vegetables (the food is indicated in the already cleaned form). Clean the carrots and cibul, then cut them into crushed cubes and place them in hot oil. Next, cut (don’t forget to remember) with the same small cube, juice the stem of the celery and add until the vegetables are cut.
Coat the vegetables over medium heat, stirring occasionally, until they are golden brown and ready. There's no need to even blush.
At the next stage of preparing the Bolognese sauce, add minced meat before preparing the vegetables. When choosing a product, you can choose the one that is most like you. For example, you can’t go wrong with one type of meat – in my case it’s pork and chicken in equal proportions. In addition, cowhide, veal, rabbit are wonderful (definitely not my option). Place the minced meat in the frying pan and lightly brown it on the fire in the middle (with constant stirring with a spoon or spatula).
During the greasing process (chvilins 5-7), it is important to carefully break up the minced meat with a spatula (or a spoon) so that there are no large glued particles.
Now it’s time for the tomato sauce and Bolognese sauce. Here you can boldly experiment: I use homemade tomato paste, but canned tomatoes without skin (250-300 grams), your favorite tomato sauce (about 100 grams) or fresh ati (5-6 pieces of medium size). To finish, you need to rub a couple of hulls in the dill (after first making a cross-like cut on the outer side of the fruit stem), then remove the skin and finely chop the pulp. Don’t forget to flavor the meat and vegetables with bay leaves.
Pour 500 ml of water into the frying pan (preferably directly with dill, so as not to spoil the thermal processing of the products). Of course, anyone would say that in the original it is necessary to distill the wine (whiter or darker), but especially in our homeland this option is not particularly popular, then I just add hydrating water.
Mix everything carefully, cover the pan with a lid and turn the heat to low. Our Bolognese sauce will take at least 1.5 (or more often 2 or more) years to simmer. Vіn is not guilty of much abuse - ideally, tranquility. Don't forget to mix the dishes several times.
After about 1.5 years on the cob, the Bolognese sauce will be ready (after adding water). More precisely, for spaghetti, for example, the wine is already prepared, but for lasagna it is even rarer. Add salt and pepper to the sauce until it tastes good, add some zucchini to balance the acidity of the tomato paste. The bay leaf is thrown away - it has lost its aroma and is no longer needed. Serve the sauce immediately before the pasta, and prepare the lasagna without the lid, stirring until it's almost half pasta to steam the mixture.

Prepared meat sauce - yogo can be served with pasta virobes. The tender, rich, juicy and rich Bolognese sauce is what you will enjoy in this simple recipe.

Recipe 3, topping: Italian bolognese sauce

warehouses

Minced meat – 400 g
Cybula ripchasta - 1 small
Carrots – 1 small
Tomato - 1 small
Chasnik - 3 cloves
Tomato paste/ketchup – 2-3 tbsp.
The strength behind the relish
Spices - for relish
Pasta (pasta virobi) (wide lokshina, spaghetti then)

Preparation

For the cob, brush the sliced beef and grated carrots until soft.
Next, it’s very important: remove the vegetables from the frying pan (or just take a different frying pan) and coat the minced meat. It’s important to be careful to preserve the taste of the minced meat. Add more salt and spices for relish. Lubricate until lightly blushed, so as not to sag too much.
Next to the minced meat, add the already coated chicken with carrots, sliced tomatoes, tomato paste/ketchup, spices for relish.
Cook the Bolognese sauce over low heat for at least 1 year. Then the minced meat will be soft. And now it’s time to add pressure to the clock. Serve Bolognese sauce with boiled pasta (for example, spaghetti). Delicious!

Recipe 4: bolognese - sauce with red wine

warehouses

2 pcs. Morkva
1 PC. Tsibulina
2 pcs. Selera
1 PC. Chasnik 4 cloves
400 gr. Yalovichi minced meat
1 tbsp. Chebrets fresh
3 tbsp. Tomato paste
2 pcs. bay leaf
1 tbsp. Tops
1 tbsp. Chervone wine
1 pack Tomato puree
Salt and pepper for relish

Preparation

First of all, to prepare the Bolognese sauce, you need to prepare the vegetables. For this you need to cut the carrots and cibul into small cubes. Selera is also cut into small cubes or into slices, and the chasnik is detailed.
Add olive oil to the pan, heat the giblets and pour the vegetables into small cubes.
We oil the vegetables until they begin to become soft, after which you can add a little red pepper. Immediately after this, add the minced veal to the vegetables and carefully mix all the ingredients.
Once the meat has been coated, add fresh thyme leaves, a couple of bay leaves and 2-3 tablespoons of tomato paste to the saucepan until the Bolognese sauce is ready.
Mix all the ingredients again and continue cooking the Bolognese sauce for another 2-3 minutes.
Immediately after this, add 1 bottle of tops or milk to the meat and vegetables and add the sauce to simmer for 10 minutes. During this hour, the tops will be mixed into the meat and vegetables, and the crumbs will be steamed.
As it happens, add 1 glass of red wine to all the ingredients for the Bolognese sauce and simmer the sauce again for 10 minutes over medium or high heat.
As the final ingredient for the Bolognese sauce, we will stir up the tomato puree, which will need to be added to the remaining crust. Once you add the tomato puree to the prepared sauce, mix all the ingredients well again and let the sauce sit for 1-2 years, at which time you need to mix the sauce for 20 minutes.
Of course, you don’t have to simmer the sauce for 2 years, but share 20-30 pieces of bread, all left to rest at the right time, which you prefer.
Once you have removed the sauce from heat, add a little salt and ground black pepper, mix all the ingredients again and taste the prepared Bolognese sauce for taste. Bring the sauce to the required level of saltiness and then season the pasta with it!
While the Bolognese sauce is preparing, do not forget to cook the spaghetti or pasta so that you can add this sauce with unique relish!

Recipe 5: Bolognese sauce with meat broth

When preparing the sauce, you can not grate the tomatoes, but prepare bolognese with tomato paste. Before speaking, you can take a whole liter for cooking, don’t boast too much. The thickness of the Bolognese sauce is regulated with just water.

warehouses

minced cowhide – 0.5 kg. You can take a mix: pork and cowhide, 250 g each. The meat must be removed from the veins so that during the cooking process it becomes soft and as a result the desired structure is obtained;
meat broth – 150 ml;
carrots – 1 pc.;
cibulin – 1 pc.;
olive oil – 30 ml;
celery - two stems;
dry chervone and white wine – 100 ml;
black pepper until relished;
salt for relish;
grated tomatoes - 300 to 500 ml. A lot of tomatoes pour into the thick sauce.

Preparation

Carrots and celery are cut into small cubes. Add it to the previously oiled sirloin.
The meat is also added to the vegetables and stewed.
We add wine and broth. Gashimo 30 hvilin.
To finish, we need to add tomatoes and turn everything off.
The required cooking time is a maximum of 1.5 years.
To achieve maximum savoriness, the sauce can be left to sit for about 6 years.
We boil our pasta and serve it with Bolognese sauce.

Recipe 6: sauce with smoked brisket and herbs

warehouses

Cowberry minced meat - 500 g
Smoked brisket (pancetta, smoked bacon) – 200 g
Canned tomatoes - 600 ml
Tomato paste - 60 g
Cybula ripchasta - 200 g
Carrots – 200 g
Selera stem - 150 g
Chasnik - 4 cloves
Olive oil - 70 ml
Chervone dry wine - 2 bottles
Fresh basil - bunch
Fresh thyme - 3 bottles
Fresh oregano - 2 drops
Salt, pepper, zukor - for relish

Preparation

Dice the brisket, cibul, carrots and celery. Add the sliced chasnik and coat with hot olive oil 7, stirring.
Add yowl minced meat. Gradually mash the minced meat with a fork or spatula and cook for 5 more minutes, without being too heavy-handed.
Then add tomato paste, mix and coat another 7-8 khvilins.
Transfer the greased vegetables and minced meat to a thick saucepan. Add|add| chopped herbs, salt, pepper, canned tomatoes and add wine.
If the broth does not cover the mixture of ingredients in a ball of a couple of centimeters, add a little water or broth.
Bring the sauce to a boil and simmer over low heat for 1 year or a little longer. During the process, taste the pepper for strength. If the tomati are sour, add tsukor to taste.
After about a year, the bolognese sauce is usually ready! Use yoga to prepare your favorite herbs. Delicious!

Recipe 7: tomato bolognese sauce for the winter (pokrokovo)

warehouses

Cleaned tomatoes - 7 kg.
Ripchasta cibul cleaned - 1 kg.
Tomato paste - 400 gr.
Chasnik - 1 head (8 great chaslets)
Olive oil – 70 ml.
Parsley and basil - in a large bunch.
Sil – 3 tbsp. lie with a small pot (adjust to your taste)
Tsukor outlines – 200 gr.
Black pepper - 1 year. without top.
Cayenne pepper (chili) – 1 tsp. without top
Dried oregano – 1 package (7 g.)
Licorice paprika – 2 tbsp with bitters.
Vinny chervony otset – 10 tbsp.

Preparation

Respect the tomatoes after you remove them and clean them. Give it a damn. Place in large capacity. Put on the fire.
When the tomatoes are boiling, change from half to medium. Don't cover it with a lid. You need to cook the tomatoes until the volume of tomatoes has changed by one third. It took me 2.5 years. And, above all, don’t forget to show respect!
While the tomatoes are boiling, prepare the tsibul and chasnik. Cut the cibul into small cubes and brush with olive oil.
Chop the chasnik finely and also coat it with olive oil, but do not dry it out.
Dissolve a small amount of tomato paste from a saucepan and cook the tomatoes so that the paste does not fall to the bottom or burn.
Add some salt and tsukor. Don't pawn everything at once. Add 2/3 of a portion, mix, taste, and then add the remaining portion. You can also work with the spices yourself.
Now add paprika. After skinning, let the sauce simmer for 1-2 minutes.
Now you can add oregano and chopped herbs to the sauce.
Vikladaemo greased the cibul and the clock. Don't forget to stir gently!
Carefully add black pepper and chili.
The rest, whatever you add, will be some wine.
Boil 3 more chickens and change the vogon.
Pour the sauce into the prepared jar.
Place the jars upside down. Leave until completely cooled down. I ended up with 12 liter jars.

The vyishov sauce is really delicious!

Classic Bolognese recipe with minced meat

Bolognese is a savory Italian meat sauce that is ideally served with pasta. We will show you the classic Bolognese recipe and learn about other options for its preparation and serving.

You will need:

tomato paste – 0.2 kg;
minced meat – 0.5 kg;
olive oil – 130 ml;
tsibulya – 650 g;
spaghetti – 1 kg;
two clock cloves;
canned tomatoes – 0.8 kg;
salt for relish;
a small piece of top butter - 90 g;
black pepper for relish.

Cooking method:

Grate the cleaned cibulin onto small pieces.
Heat the olive oil in a frying pan and add the trimmed fillet there.
After 3 minutes, add the minced meat and continue cooking for 6 minutes.
Using a knife, cut the chasnik chaskas and drink the tsibul with minced meat. Remove the skin from the tomatoes, trim the pulp and add to the frying pan next to the saucepan.
Add tomato paste, check until the masa boils, add pepper and salt.
At the same time, cook the spaghetti until tender, add cold water.
Add the lokshina to the sauce in the frying pan and mix.

Serve the savory, aromatic bolognese by the glass, hot to the table. Delicious!

Traditional Italian sauce

List of ingredients for the recipe:

tsibulya – 1 pc.;
meat broth – 0.2 l;
red wine – 150 ml;
bacon – 80 g;
tomato paste – 0.8 kg;
Yalovich meat – 250 g;
Olive oil – 30 ml;
pork – 250 g;
fresh celery – 70 g;
clock clove - 2 pcs.;
carrot – 1 piece;
Oliya Vershkova – 40 g.

How to prepare Bolognese sauce:

Process all the vegetables by peeling and rinsing them. The carrots are cut into cubes, and the celery, tsibula and chasnik chasochki are cut into small scoops.
Place some oil on the top of the frying pan and warm it up. We add a clock with a tsibule and pass it until insight.
We add carrots and celery pieces, and prepare 5 more khvilins.
After that, add the bacon shreds into the frying pan, stir and coat 5 pieces of bacon.
We mince pork and cowhide meat and add it to the ingredients to be cooked.
Sauté until the minced meat is brown in color, and add 100 ml of wine.
After the alcohol evaporates, meat broth is poured out.
Add tomato paste to the sauce, cover the lid and simmer the herbs for a year.
Stir the sauce gradually. When it’s ready, the meat will become soft and the vegetable scraps will be thoroughly boiled.

Vegetarian option with mushrooms

Recipe warehouse:

broccoli – 50 g;
Olive oil – 20 ml;
spaghetti – 0.25 kg;
one red bell pepper;
mushrooms – 80 g;
a chap for the watchmaker;
tomato paste – 500 g;
basil – 10 g;
tsibul chervona – 1 pc.;
carrots – 0.1 kg.

Action algorithm:

Place peeled carrots on thin cloths.
We remove the flesh and droplets from the bell pepper, cutting the pulp into small pieces. Tsibulya with a chasnik with a sharp knife.
Heat the oil in a frying pan and sauté in a new bowl until softened.
After this we hang the carrots and prepare about 5 quilins. Let's add pepper and coat 2 more hvilini.
Rinse the mushrooms in small pieces and place in the pan, adding the tomato paste.
Tear the broccoli and basil into small pieces and simmer until the ingredients have been removed. Cooking all at once for another 6 hvilins
Let's wait until the sauce is cold and in a blender at low speed.
Boil a lokshina. Serve spaghetti Bolognese, a vegetarian-influenced dish, piping hot. Delicious!

With chicken minced meat

This version of the herb is not as fatty as with other types of meat, but rather more tender and soft.

Required ingredients:

tomatoes – 7 pcs.;
chicken fillet – 0.7 kg;
olive oil – 25 ml;
red wine – 55 ml;
salt for relish;
chapels - 4 pcs.;
spices for relish.

Pokrokov's instructions:

Rinse the chicken fillet into medium-sized shreds and pass them through a meat grinder.
Then we add the cleaned chasti to the chasnik - the most aromatic minced chicken.
It has a lot of spices, you can take pepper, black pepper, Italian herbs, etc.
Mix everything well or beat it with a blender and add it to olive oil in a frying pan, cooking over medium heat.
In detail, grate tomatoes without skin. You can perform this process in a blender.
Tomato sauce, which is hot, is added to the minced meat and mixed with it. We add red wine and extinguish 40 khvilins.
Serve lasoshka with boiled pasta, sprinkled with fresh herbs. Delicious!

Spaghetti with Bolognese sauce

What you need to take:

minced meat – 0.6 kg;
chasnik – 2 chastiches;
canned tomatoes – 0.5 kg;
one cibulin;
black pepper for relish;
spaghetti – 0.25 kg;
salt for relish;
syre – 40 g;
mincing fresh parsley;
sweet pepper – 2 pcs.;
oregano and basil for relish;
Olive oil – 30 ml.

How to prepare Bolognese pasta:

We thoroughly clean the chasnik and the tsibul and begin to brush with olive oil.
After 4 minutes, add bell pepper, cut into cubes.
We add minced meat and coat it with vegetables for about 10 minutes.
Grind the tomatoes in a blender and pour the resulting sauce into the frying pan.
We fill up all the spices and salt, extinguish the warehouse of 20 hulls under the lid.
After 10 minutes of cooking on the cob, the spaghetti begins to cook. We do not cook them until they are ready - the stench “dissipates” after the sauce is in the pan. When the pasta is ready, wash it.
I chop fresh parsley and cheese.
We eat the spaghetti that was prepared with Bolognese, criscimo cheese and parsley. Delicious!

At the zucchini and celery

You will need:

minced cowhide – 0.4 kg;
chasnik – 2 cloves;
tomato puree – 0.8 kg;
two zucchini;
salt – 10 g;
one stalk of celery;
black pepper – 6 g;
one cibulin;
syre – 30 g;
Italian herbs – 10 g;
Olive oil – 35 ml.

Preparation option:

Peel the zucchini, cut into cubes, and chop the celery stalk into small pieces. In detail, the cibulin is pressed into the cibulin and carried out through the press cloves.
We prepare the vegetables in a small bowl, pour pepper and salt into it.
The whole mass of vegetables is inspired by the deco spirit. Cover them with foil, add food and cook in the oven for 25 minutes. The oven is heated to 180 degrees.
In a frying pan, mince the minced meat, add tomato puree and Italian spices.
At the same time, prepare the pasta. Once the meat is ready, add meat sauce, baked vegetables and pasta in a saucepan. Let's soak up all the details on the track with sire - relish! Serve the dish hot.

Pasta Bolognese at home

List of ingredients:

nutmeg peas – 1 pinch;
minced meat – 300 g;
olive oil – 20 ml;
one carrot;
salt for relish;
fresh tomatoes – 2 pcs.;
spaghetti packaging;
tsibulya – 2 pcs.;
chalk pepper for relish;
one watch clove;
tomato sauce – 50 g.

Preparation process:

We begin the recipe by frying the cibul, cut into cubes until golden brown.
Grate the carrots and add them to the frying pan after the first ingredient. Paseruemo 3 hvilini.
We add tomato sauce, minced meat and special chasnik. Simmer for 5 minutes, then cut the tomatoes into small pieces and add to the main mass.
Pour water into the frying pan so that it covers the ball of minced meat and vegetables.
Let it sit until all the water has evaporated and the salt, nutmeg and pepper are added.
Cook the spaghetti warmly, place it on plates and pour hot, aromatic bolognese over it. Delicious!