Bolognese pasta recipe

The classic Bolognese pasta with tomato and meat sauce is a legend of Italian cuisine, beloved by gourmets around the world.

"Site" will share the recipe of this popular dish and tell about the secrets of its aromatic appeal.

Bolognese sauce is certainly not the fastest to cook. But believe me, it is worth taking the time to enjoy an incomparable taste!

Homemade pasta "Bolognese" Ingredients

400g minced meat
150g bacon
1 bulb
1 carrot
2 celery stems
3 cloves of garlic
1 tbsp tomato paste
500-600g tomato puree
0.5 tbsp. red dry wine
250g spaghetti
parmesan
basil
salt and black pepper to taste

Preparation

Let's start by making the sauce. traditional recipe Ragu alla bolognese includes ground beef only, but you can use a mixture of beef and pork or add some bacon for the taste.
Tomato puree can be used ready-made or pour boiling water on tomatoes, remove the skin from them and puree the flesh with a blender.
First of all, finely chop bacon, onions and garlic. Roast to the softness of the onions.
Cut celery stems and carrots in small cubes. Send it to the onion pan.
Roast a few more minutes together.
Now put the mince on the pan. Grind it well with a spatula and mix it with vegetables. Add to taste salt and ground black pepper. Fans of spicy can add chili peppers. In our country, another dish with pasta and minced meat occupies a special place, namely pasta in the fleet. Like any popular dish, delicious pasta in the fleet have their own secrets, which "Site" Will gladly share with readers.
Roast the mince without a lid until it boils out most of the liquid.
Then a tomato paste with a little mince to neutralize its acid.
The next step is to pour the wine and roast the mince, stirring until it completely evaporates. There will be no alcohol in the dish, but there will be an exquisite aroma of red wine.
Pour all the tomato puree, add fresh or dried basil. Stir, cover and mascara sauce on the smallest heat at least 40 minutes, and preferably 2 hours (this is what the Italians do).

During this time, vegetables almost dissolve, and the sauce acquires that bright and rich taste, for which we love it so much.
In the meantime, we start cooking pasta. Translated from Italian pasta is dough. It does not matter: spaghetti or noodles, talliatelle or bucatini ...

The main thing is that the pasta you choose is made of hard wheat and cooked to the state of al dente (Italian: "on the tooth"), when the paste is ready, but it is still quite hard and has not had time to boil.

You should use the Italian rule 1110. It is easy to remember: for every 100 grams of pasta you need to take 1 liter of boiling water and 10 grams of salt. Then prepare according to the recommendations on the package.
Pour off the finished spaghetti water and add some olive oil. Stir it.
Put on the plate pasta and a serving of sauce. Sprinkle grated cheese on top and decorate everything with greenery.
Pasta with bolognese sauce ready. Bon appetit!