Two approaches: classic Italian spaghetti bolognese. Bolognese sauce is the perfect complement to pasta

Classic bolognese recipe

Traditionally, the recipe for Bolognese sauce at home includes beef. Apparently, for this reason it is often called meat sauce or stew. Wide types of pasta go well with this sauce. For example, penne, fettuccine. We often use spaghetti, but Italians consider this a bad idea, because spaghetti does not “hold” the sauce well.

Subtleties and tricks

It is important to follow the step-by-step recipe for bolognese sauce with minced meat, because if you change the sequence of adding ingredients, the taste will differ significantly from the original. For example, you should never add milk and wine at the same time. What other subtleties of preparation are there?

• Dishes. Bolognese dishes should be thick-bottomed and have a good non-stick coating. It doesn't have to be a frying pan; a saucepan will do. You can also cook bolognese in a slow cooker.
• Cooking time. The sauce should be cooked for at least two hours, ideally three. It is in this case that the desired consistency of the sauce is obtained.
• Storage. How long to store the finished sauce in the refrigerator is up to you. Of course, it can be reheated and used as needed, but freshly prepared is much tastier. The optimal period is up to five days.
• Amount of liquid. Throughout the cooking process, it is important to ensure that there is liquid in the container, otherwise the meat will dry out.
• Constant stirring. Don't go too far from the stove, Bolognese loves attention. Stir it so that it does not burn, otherwise the whole dish will spoil.
• Quiet fire. The sauce should simmer slightly, that is, it is not advisable to allow huge bubbles.
• Consistency. Ready-made Bolognese, if prepared correctly, will not be runny. Homemade Bolognese sauce has a firm consistency, but it shouldn't be too thick.
• Color. The finished dish, if you followed the Italian Bolognese sauce recipe correctly, should turn out rich red.

Cooking instructions

What you will need:

• beef - 300 g;
• onions, carrots - one piece each;
• celery - two or three stalks;
• parsley - five to six sprigs;
• tomatoes - four pieces;
• bacon or brisket - 50 g;
• garlic - two cloves;
• dry white and red wine - 100 ml each;
• milk - 100 ml;
• spices (pepper, salt, nutmeg, Provençal herbs) - to taste.

What to do

1. Chop the peeled onions and carrots as finely as possible (the carrots can be chopped using a fine grater).
2. Pass the beef through a meat grinder, preferably twice.
3. Remove skins and seeds from tomatoes. Grind thoroughly.
4. Cut the brisket or bacon into very small cubes.
5. Heat bacon in a high frying pan, remove cracklings. We will prepare the sauce using the remaining fat.
6. Fry the onion in rendered bacon fat until soft. It is very important not to overcook the onion, otherwise the taste will be completely different. Light golden hue - excellent condition.
7. Add chopped celery stalks and carrots. Fry the vegetables for six minutes, stirring them continuously.
8. Now you can add the ground beef to the vegetables. After it gets into the pan, you need to mix it well (using a spatula or other convenient utensil) with the vegetables, as if chopping it. The meat and vegetable mass should be homogeneous. Fry for another eight minutes, stirring continuously.
9. Add finely chopped garlic cloves, salt and add spices to taste.
10. According to the recipe, Bolognese meat sauce needs to be poured with a mixture of wines.
11. Simmer over low heat with a lid. Time - 15 minutes.
12. Add finely chopped parsley, tomatoes and a glass of water.
13. Simmer over the lowest possible heat, stirring occasionally. The sauce should simmer, but not burn. The longer the sauce simmers, the tastier the end result will be. If the liquid evaporates, you can add water or broth.
14. About half an hour before the end of cooking, pour the milk into the sauce. Mix well and simmer until done.

If you don’t have fresh tomatoes at home, you can use canned ones in their own juice. If the option of cooking with rendered fat does not suit you, then take two tablespoons of butter and olive oil and cook with this mixture.

Preparation

It's time to finally figure out how to make Bolognese sauce with your own hands! Italian cuisine is quite complex and multifaceted - culinary experts have finely honed the recipe for centuries to achieve a rich palette of tastes. But even we, in an ordinary kitchen, can cope with preparing Bolognese sauce - the main thing is to follow the recipe and not give up any of the ingredients on the list! So, let's put the products we need on the table and measure out the proportions.

Also recommended: Unagi sauce

Ingredients

• Veal (or pork + beef) – 0.5 kg;
• Pancetta or smoked bacon – 100 grams;
• Cream – 100 ml;
• Parmesan cheese – 150 gr;
• Onion head;
• 2-3 cloves of garlic;
• One carrot;
• Celery stalk;
• 3 tablespoons olive oil;
• A tablespoon of butter;
• 300 ml dry red wine;
• 2 tablespoons of tomato paste;
• 0.8 liters of tomatoes in their own juice;
• Salt, black pepper, basil, oregano and thyme to taste.

Are all the ingredients ready? Arm yourself with a high-sided frying pan, a wooden spatula, a cutting board and knives and get to work!

Food preparation

• Cut the bacon or pancetta into thin little strips;
• Pass the meat through a meat grinder or chop finely with a knife. You can use a food processor to keep the juices inside the meat fibers;
• Chop the carrots, onions, celery and garlic with a knife - as finely as possible - there should be no pieces of vegetables in the finished dish;
• Warm the wine and milk slightly to room temperature;
• Open cans of tomatoes - by the way, you can buy them at any large store;
• Wash the basil, oregano and thyme if using fresh herbs and dry the leaves.

The preparatory stage is over! Now you can definitely make Bolognese sauce at home - take out the dishes and continue the process of preparing a delicious dish.

Cooking process

• Place the frying pan on the fire and heat two types of oil;
• Add slices of pancetta or bacon and fry quickly on both sides;
• Place the chopped vegetables in a container and fry them until softened. Be careful not to burn anything;
• Now add the minced meat to the vegetables and mash it thoroughly with a spatula to avoid the formation of lumps in the gravy;
• After the meat is completely fried, you can add cream - do not forget to mix the contents of the pan thoroughly;
• Only after the cream has been completely absorbed into the meat can you add wine;
• Reduce heat to medium and stir the base until the liquid evaporates;
• Add tomato paste and crushed tomatoes, salt and pepper the contents of the pan;
• Cover the container with a lid and leave to simmer over low heat for at least 2 hours.

Also recommended: Kimchi sauce

Very important! The longer the dish is stewed, the tastier the final result will be - you can increase the cooking time up to six hours. You should stir the bolognese every half hour at least!

This is not the end of our recipe for Bolognese sauce at home – there are still finishing touches that we can’t do without, because so far we have only prepared the tomato base.

• Grate the cheese;
• Remove a couple of sprigs of fresh basil for garnish;
• Boil water in a saucepan and add a packet of spaghetti (or other pasta).

The finished Bolognese should sit for at least 45 minutes, only after which you can add the sauce to the pasta.

We also recommend that you watch the video recipe:

You worked so hard and were able to figure out how to make Bolognese sauce! Now let's move on to serving - this is very important if you want to preserve the Italian spirit of the meal.

• Serve the dish in a deep bowl with a knife and fork;
• Be sure to put balsamic vinegar, olive oil and a grinder with peppercorns on the table;
• Serve a glass of wine left over from preparing the Bolognese - it will perfectly complement the taste of the pasta;
• Place the pasta on plates, place a smooth, thick dressing on top and sprinkle with grated Parmesan and garnish with a basil leaf!

We also recommend: Mustard salad dressing

Now you understand how to make Bolognese sauce and you can surprise your family! We have given a recipe using spaghetti - but don’t stop there, let’s discuss what other dishes go perfectly with the dressing!

Diet option

Bolognese, like most recipes, has undergone many changes in kitchens. And really, how to make Bolognese sauce for pasta if you are on a diet or a vegetarian? It is precisely such non-standard situations that usually lead to the creation of various variations of the dish.

The dietary version of the sauce is not much different from the original. You just need to reduce your caloric intake as much as possible. Instead of fatty beef, use tender veal, instead of fat - olive oil. You can add chili pepper to spice up the dish. In addition, hot seasonings help speed up metabolism. And this is exactly what a person who is losing weight needs.

You can use your favorite seasonings according to your preference. For example, basil complements Bolognese well. Fans of Provençal seasonings are advised to add a pinch of dried herbs ten minutes before the end of cooking. Do the same with greens.

Substituting Ingredients

You won't always have all the ingredients you need on hand. Therefore, you have to improvise.

• Instead of tomatoes. If you don't have tomatoes, you can make Bolognese sauce with tomato paste. Although, pasta is sometimes used instead of milk.
• Instead of milk. For those who like a creamier taste, the option of making sauce with cream is suitable. Simply replace the milk with cream in the recipe. For a richer taste, you can add grated cheese at the end of cooking. Or sprinkle the dish with cheese when serving.
• Instead of meat. Vegetarians need a meatless bolognese recipe. In this case, you can prepare a dish with mushrooms.

If you need lean Bolognese, then you just need to replace the prohibited products with the permitted ones. For example, use mushrooms instead of meat, vegetable oil instead of bacon, or avoid it altogether. You will also have to replace wine and milk with water.

A simple recipe for bolognese sauce can help out the hostess both when entertaining guests and when dining at home. With tomatoes, juicy minced meat, prepared with your own hands, the sauce will become one of the favorite dishes on your table. And you, as the hostess, will receive the most rave reviews.

Use of the ingredient in cooking

The classic recipe for the famous sauce has gone through a long process of modernization. Accademia Italiana della Cucina defines the traditional Bolognese recipe and limits the composition to the following ingredients:

• beef;
• pork;
• pancetta (one of the types of bacon. Consists of a massive fatty piece of pork belly. Salt, Italian spices and herbs are added to pancetta, sage and rosemary are most often used);
• fresh carrots;
• onion;
• celery;
• tomatoes;
• broth based on fatty meat;
• White wine;
• milk.

Italians traditionally combine sauce with pasta. The type of pasta depends on the characteristics of the region and the preferences of the local population. As soon as the whole world learned about Bolognese, the list of its gastronomic combinations increased sharply. The sauce can be added not only to Italian pasta, but also to regular buckwheat, wheat or barley groats. The list of combinations can be endless and depends solely on the imagination of the cook.

Preparing the sauce takes a lot of time, so the chefs came up with a little life hack. Freshly prepared bolognese must be quickly frozen in portioned molds. A sealed product can be stored in the freezer for several months. It is important that the sauce will not lose either nutritional value or amazing taste if you approach the preparation process responsibly. Defrosting the sauce is also not difficult. Just place the frozen sauce puck into a hot frying pan and wait 1-2 minutes.

Eggplant bolognese sauce recipe

We will need:

• onion – 70 gr;
• carrots – 60 gr;
• eggplant – 150 gr;
• mushrooms – 50 g;
• tomato – 250 gr;
• durum wheat pasta – 450 g;
• celery – 60 gr;
• garlic – 2 cloves;
• tomato paste without flavor enhancers (it is recommended to crush the tomatoes yourself) – 40 g;
• fresh rosemary – 10 g;
• fresh basil – 10 g;
• olive oil – 2 tablespoons;
• filtered water – 100 ml;
• salt/spices to taste.

Preparation

Chop onions, carrots, mushrooms, garlic, eggplant and celery. The ideal cube/slice size is 1.5-2 centimeters. Place a pot of water on the fire; you will need it later to prepare the pasta. Prepare a deep frying pan: heat vegetable oil in it for frying, simmer the onion and garlic (no more than 1 minute), then add carrots, celery, after another minute add eggplant and mushrooms. Each new portion of vegetables should be fried for about 1 minute, stirring occasionally to prevent the food from burning. Add tomatoes, tomato paste and a little filtered liquid. Cover the vegetable mixture with a lid and leave to simmer for about 10-15 minutes.

Place pasta in boiling water and cook according to instructions. Chop rosemary, basil, and leave a few sprigs of plants for decoration. Add herbs and favorite spices to the vegetable frying pan, mix thoroughly and remove from heat. Drain the finished pasta in a colander, pour it back into the pan, add the sauce and mix thoroughly. Let the pasta sit for 5-7 minutes to allow the spicy flavors to permeate the pasta and create a unique, rich duo. Serve the pasta immediately after cooking, garnished with basil and rosemary leaves.

Classic recipe with minced meat

You will need:

• tomato paste – 0.2 kg;
• minced meat – 0.5 kg;
• olive oil – 130 ml;
• onion – 650 g;
• spaghetti – 1 kg;
• two garlic cloves;
• canned tomatoes – 0.8 kg;
• salt to taste;
• a piece of butter – 90 g;
• black pepper to taste.

Product calculator

Nutritional Information Serving Size (serving)

Go to your food diary NUTRIENT BALANCE Most foods cannot contain a full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Find out the content of vitamins and minerals in your menu

Composition and calorie content of Bolognese sauce

Every housewife in Italy has her own Bolognese, but what can I say, and Russian connoisseurs of Italian cuisine prepare the sauce very differently. Fantasy is not forbidden here, however, we will analyze the content of useful components in the product using the example of a classic recipe, which includes minced beef, carrots, onions and green onions, tomatoes, tomato paste, fresh basil, olive oil, salt and pepper.

Calorie content of Bolognese sauce is 116 kcal per 100 grams, of which:

• Proteins - 9.106 g;
• Fats - 7.086 g;
• Carbohydrates - 4.575 g;
• Dietary fiber - 0.978 g;
• Water - 78 g.

In addition to being well-balanced in BJU and low in calories, Italian sauce boasts a rich content of vitamins and minerals.

Macroelements per 100 g:

• Potassium - 397.38 mg;
• Calcium - 22.06 mg;
• Magnesium - 25.23 mg;
• Sodium - 145.95 mg;
• Sulfur - 89.67 mg;
• Phosphorus - 99.5 mg;
• Chlorine - 171.68 mg.

Microelements per 100 g:

• Boron - 68.4 mcg;
• Vanadium - 1.9 mcg;
• Iron - 1.733 mg;
• Iodine - 1.26 mcg;
• Cobalt - 3.554 mcg;
• Manganese - 0.1467 mg;
• Copper - 135.48 mcg;
• Molybdenum - 4.769 mcg;
• Selenium - 6.862 mcg;
• Fluorine - 12.31 mcg;
• Chromium - 2.91 mcg
• Zinc - 2.1313 mg.

Vitamins per 100 g:

• Vitamin A, RE - 152.7 mcg;
• Beta carotene - 0.98 mg;
• Vitamin B1 - 0.058 mg;
• Vitamin B2 - 0.104 mg;
• Vitamin B4 - 36.57 mg;
• Vitamin B5 - 0.44 mg;
• Vitamin B6 - 0.236 mg;
• Vitamin B9 - 11.086 mcg;
• Vitamin B12 - 0.833 mcg;
• Vitamin C - 8.3 mg;
• Vitamin E - 1.034 mg;
• Vitamin H - 0.684 mcg;
• Vitamin K - 12.9 mcg;
• Vitamin RR, NE - 2.7411 mg.

Bolognese sauce also contains useful organic acids in the amount of 0.289 g per 100 g of product.

Recipe 1, classic: Bolognese meat sauce

Bolognese is a very tasty and rich sauce, it can be served not only with spaghetti or tagliatelle, they also cook lasagna and pizza with it, and the Mediterranean neighbors of the Italians, the Greeks, add it to their national dish - moussaka. Every cook, every Italian grandmother or simple housewife always has her own little secrets for making Bolognese sauce.

• Minced meat – 300 gr.
• Tomatoes – 1 pc.
• Tomato paste or ketchup – 2-3 tbsp.
• Onions – ½ pcs.
• Parsley – 3 sprigs
• Olive oil (for frying) – 5-6 tbsp.
• Salt, black pepper, basil - to taste

Finely chop the tomatoes, do not pour out the juice, we will need it.

Pour finely chopped tomatoes (along with juice) into a frying pan, 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 liquid evaporates or until the tomato mixture thickens.

Loading…

Set the tomato part of the Bolognese sauce aside and start preparing the meat part: cut the onion into half rings and fry in the same olive oil until golden brown.

Add minced meat to the fried onion, salt and pepper it, fry until tender for about 20 minutes.

Add the tomato mixture to the finished minced meat and bring the sauce to readiness (evaporate the remaining liquid), seasoning with your favorite spices.

This Bolognese sauce will be an excellent addition to pasta, homemade noodles or homemade lasagna.

Recipe 2: Bolognese - sauce for spaghetti with minced meat

Bolognese sauce is a meat and vegetable stew that is typical of Italian cuisine. There are many recipes for this dish, but I offer you my own version, adapted to local products and the tastes of our family. Bolognese is served with pasta and is also used in lasagna. I would like to note right away that this is not a classic recipe for Bolognese sauce, but a variation on the theme.

• minced meat - 500 gr
• water - 500 ml
• carrots - 100 gr
• onion - 50 gr
• stalk celery – 50 g
• tomato paste - 2 tbsp.
• vegetable oil - 2 tbsp.
• table salt - 0.5 tsp.
• sugar - 0.5 tsp.
• pepper mixture - 1 pinch
• bay leaf - 1 pc.

To stew, we need a wide and deep frying pan (mine is 26 centimeters in diameter) or some thick-walled dish into which we pour a couple of tablespoons of refined vegetable oil (I use sunflower). We put the dishes on low heat and, while the oil warms up, quickly prepare the vegetables (the weight is indicated in already peeled form). We clean the carrots and onions, then cut them into small, small cubes and add them to the already hot oil. Next, cut the juicy celery stalk (don’t forget to wash it, of course) into the same small cube and add it to the rest of the vegetables.

Fry the vegetables over medium heat, stirring, until nicely browned and half cooked. There is no need to blush too much.

At the next stage of preparing Bolognese sauce, add minced meat to the semi-finished vegetables. Regarding the choice of product: you can use the one you like best. For example, from one type of meat or a mixture - in my case it is pork and chicken in equal proportions. In addition, beef, veal, rabbit are perfect (definitely not my option). Place the minced meat in a frying pan and over medium heat (while constantly stirring with a spoon or spatula), lightly brown it.

Recipe 3, step by step: Italian Bolognese sauce

• Minced meat – 400 g
• Onion - 1 small
• Carrots - 1 small
• Tomato - 1 small
• Garlic - 3 cloves
• Tomato paste/ketchup - 2-3 tbsp.
• Salt - to taste
• Spices - to taste
• Pasta (wide noodles, spaghetti, etc.)

Start by frying the chopped onion and grated carrots until soft.

Next, it is very important: put the vegetables out of the frying pan (or just take another frying pan) and fry the minced meat there. This is done to preserve the meaty taste of the minced meat. Add salt and spices to it to taste. Fry until lightly browned, so that it is not too dry, but not raw.

Next, add already fried onions and carrots, chopped tomatoes, tomato paste/ketchup, and spices to taste to the minced meat.

Cook the Bolognese sauce over low heat for at least 1 hour. Then the minced meat will be soft. And at the very end add the squeezed garlic. Serve Bolognese sauce with boiled pasta (such as spaghetti). Bon appetit!

Traditional bolognese sauce recipe

Set of required ingredients:

• chopped meat;
• spaghetti;
• bacon;
• red wine;
• tomatoes (tomato paste);
• carrots, onions, garlic;
• greens, Parmesan cheese, salt, pepper to taste;
• olive oil.

1. How to prepare the sauce? Tomatoes must be placed in boiling water and then immediately in cold water. Peel the tomatoes and chop (in extreme cases, you can use a meat grinder). A delicious gravy is made with Dolmio tomato paste. Next, add finely chopped onions and carrots and lightly fry in a frying pan over low heat.
2. Add tomatoes, minced meat and simmer for about 10-15 minutes. Salt and pepper to taste.
3. Before adding wine, turn up the heat. Add chopped bacon to the wine, vegetables and meat and wait 20 minutes.
4. Add the garlic cut into small cubes and chopped herbs and keep on the fire for at least another 5 minutes. Voila, the gravy is ready.
5. To prepare traditional Italian spaghetti, you need to pour water into a pan, add pasta, add salt and bring to a boil over medium heat. Cook the spaghetti for about 10 minutes. Then pour the flour into a colander and leave the water to drain.
6. Place the spaghetti on a plate, season with the prepared sauce, and season with grated Parmesan.

Recipe 4: bolognese sauce with red wine (with photo)

• 2 pcs. Carrot
• 1 PC. Bulb
• 2 pcs. Celery
• 1 PC. Garlic 4 cloves
• 400 gr. Ground beef
• 1 tbsp. Fresh thyme
• 3 tbsp. Tomato paste
• 2 pcs. Bay leaf
• 1 tbsp. Cream
• 1 tbsp. Red wine
• 1 pack Tomato puree
• Salt, pepper to taste

First of all, to prepare the Bolognese sauce, you need to prepare the vegetables. To do this, you need to cut the carrots and onions into small cubes. We also cut the celery into small cubes or half rings, and chop the garlic.

Add olive oil to the pan, heat it a little and add finely diced vegetables into it.

Fry the vegetables until they begin to become soft, after which you can add a little crushed red pepper. Immediately after this, add the minced beef to the vegetables and mix all the ingredients thoroughly.

As soon as the meat is fried, add fresh thyme leaves, a couple of bay leaves and 2-3 tablespoons of tomato paste to the future Bolognese sauce in the pan.

Mix all the ingredients again and continue cooking the Bolognese sauce for another 2-3 minutes.

Immediately after this, add 1 glass of cream or milk to the meat and vegetables and leave the sauce to simmer for 10 minutes. During this time, the cream will have to be absorbed into the meat and vegetables and evaporate a little.

As soon as this happens, add 1 glass of red wine to all the ingredients for the Bolognese sauce and again continue to simmer the sauce for 10 minutes over medium or low heat.

As the final ingredient for the Bolognese sauce, we will use tomato puree, which must be added only in the last step. As soon as you add the tomato puree to the almost finished sauce, mix all the ingredients well again and leave the sauce to simmer over low heat for 1-2 hours, stirring the sauce every 20 minutes.

Of course, you don’t have to simmer the sauce for 2 hours, but limit it to 20-30 minutes, it all depends on the free time you have.

As soon as you remove the sauce from the heat, add a little salt and ground black pepper, mix all the ingredients again and taste the finished Bolognese sauce. Bring the sauce to the desired level of saltiness and generously season the pasta with it!

While the Bolognese sauce is preparing, do not forget to boil the spaghetti or pasta so that you have something to add this very sauce with a unique taste!

How to make Bolognese sauce?

Even the most inexperienced housewife can cope with the Bolognese sauce recipe, as it is very easy and simple to prepare:

1. Pour olive oil into a frying pan, heat it slightly and add minced meat (400 grams), fry until dark.
2. Peel the carrots and onion. Grate the first one, finely chop the second one and place it in a frying pan to sauté in olive oil.
3. After 5-7 minutes, add chopped tomatoes (3 pieces), simmer for a couple of minutes, add tomato paste (2 tablespoons), close the lid and leave to simmer over low heat, stirring occasionally, for 15 minutes.
4. Chop the green onions and basil (20 grams each), add to the frying pan, add salt and pepper to taste, cover with a lid and turn off the heat almost immediately.

This is the easiest way to prepare Bolognese sauce at home, often it is supplied with many other additional ingredients - garlic, red wine, milk, parsley, various spices. However, we recommend starting with a basic recipe, and then adding your own individual notes to it by adding one or another component.

A real Bolognese sauce is not complete without pancetta - this is a typical product of Italian cuisine, which is pork belly fried in spices. So if you want to recreate the true taste, add this meat to the ground beef in your bolognese.

In addition, in Italian sauce the main emphasis is on tomatoes; they add a lot of them, but on the contrary, they are not zealous with spices, limiting themselves to salt, pepper and nutmeg.

Recipe 5: Bolognese sauce with meat broth

When preparing the sauce, you can use not pureed tomatoes, but prepare bolognese with tomato paste. By the way, you can take a whole liter of it for cooking, don’t worry it won’t be too much. We adjust the thickness of the Bolognese sauce with plain water.

• minced beef – 0.5 kg. You can take a mix: pork and beef, 250 grams each. It is advisable to take the meat with veins so that during the cooking process it becomes soft and as a result gets the desired structure;
• meat broth – 150 ml;
• carrots – 1 pc.;
• onion – 1 pc.;
• olive oil – 30 ml;
• celery - two stalks;
• dry red or white wine – 100 ml;
• black pepper to taste;
• salt to taste;
• pureed tomatoes - from 300 to 500 ml. The number of tomatoes affects the thickness of the sauce.

Recipe 6: Smoked Brisket and Herb Sauce

• Minced beef – 500 g
• Smoked brisket (pancetta, smoked bacon) - 200 g
• Canned tomatoes – 600 ml
• Tomato paste - 60 g
• Onions - 200 g
• Carrots – 200 g
• Stem celery – 150 g
• Garlic - 4 cloves
• Olive oil – 70 ml
• Dry red wine - 2 glasses
• Fresh green basil - a bunch
• Fresh thyme - 3 sprigs
• Fresh oregano - 2 sprigs
• Salt, pepper, sugar - to taste

Dice the brisket, onion, carrots and celery. Add chopped garlic and fry in heated olive oil for 7 minutes, stirring.

Add ground beef. Constantly kneading the minced meat with a fork or spatula, cook for another 5 minutes without disturbing.

Then add tomato paste, stir and fry for another 7-8 minutes.

Transfer the fried vegetables and minced meat into a thick-walled pan. Add chopped herbs, salt, pepper, canned tomatoes and pour in the wine.

If the liquid does not cover the remaining ingredients by a couple of centimeters, add a little water or broth.

Bring the sauce to a boil and simmer over low heat for 1 hour or a little longer. Taste for salt and pepper as you go. If the tomatoes were sour, add sugar to taste.

After an hour, the Bolognese sauce is usually ready! Use it to prepare your favorite dishes. Bon appetit!

Bolognese pasta with minced meat: recipe

• chicken fillet – 250 g
• red onion – 2 pcs.
• paprika – 1 pc.
• carrots – 2 pcs.
• green beans – 6 pods
• milk – 70 ml
• wine – 70 ml
• oregano, cilantro, basils
• oil (grape/olive) – 4 tbsp.
• tomatoes – 6 pcs.
• mushrooms (champignons) – 5 pcs.
• spaghetti – 300 g

How to cook bolognese pasta with minced chicken:

1. Finely chop the fillet. Chop red onion, paprika and young carrots, peeled mushrooms.
2. Peel and chop the beans.
3. Mash the garlic cloves and brown them in a hot frying pan. Add chopped mixed vegetables to them. Simmer for 5-7 minutes.
4. Add chopped minced meat.
5. Crush the tomatoes and mix with olive oil. Mix chopped herbs with tomatoes. Add sauce to meat. Pour in wine and fresh milk, stir. Simmer for 15-17 minutes.
6. Boil pasta in salted water with a few drops of olive oil.
7. Drain the spaghetti. Place a bunch of pasta on a plate. Place fried minced meat in the middle. Pour sauce on top and garnish with chopped herbs.

The calorie content of Bolognese pasta with minced chicken is no more than 250 kcal per serving. You can be sure that this hearty dish will not add extra pounds to you. Try another, no less dietary Italian masterpiece - pasta with minced chicken and cheese sauce. You will be pleasantly pleased with the exquisite taste and sophistication of the dish.

Ingredients:

• Minced beef – 350 grams
• Tomato – 4 pieces
• Mushrooms – 6 pieces
• Carrots – 1 piece
• Shallots – 2 pieces
• Tomato paste – 80 grams
• Garlic – 1 clove
• Oregano – 1 teaspoon
• Sugar - 2 teaspoons
• Basil, leaves – 10 pieces
• Parmesan – 100 grams
• Vegetable oil - 4 tbsp. spoons
• Salt - To taste
• Ground black pepper - To taste
• Tomato puree - 300 Milliliters

Number of servings: 4-6

How to cook Pasta Bolognese

1. Crush the garlic. Finely chop the carrots, onions and celery
2. Melt butter, add olive oil. Place the chopped vegetables in a frying pan and fry for 10 minutes.
3. Fry the minced meat, stirring occasionally, for 10 minutes, kneading so that there are no lumps. Add minced meat to vegetables.
4. Pour in the milk and stir, then increase the heat slightly and cook until the minced meat absorbs the milk (10-15 minutes).
5. Pour in the wine and cook until the minced meat absorbs it.
6. Add tomato paste. Peel the canned tomatoes and pour them into the pan along with the juice. Salt and add spices to taste. Bring to a boil, then simmer over low heat for 2 hours, stirring constantly (the sauce should become thick).
7. Boil the pasta, add the sauce and stir.

The pasta turns out tasty and satisfying, but also high in calories. If you don't drink alcohol at all, you can do without wine. You can also add grated cheese, for example Parmesan.

Bon appetit! Ingredients for the Pasta Bolognese recipe:

• Minced meat (pork + beef) – 500 gr.
• Spaghetti – 300 gr.
• Milk – 300 ml.
• Dry wine (white or red) – 300 ml.
• Onion (medium) – 1 pc.
• Carrots (medium) – 1 pc.
• Celery stalk – 1/4 pcs.
• Garlic – 2 teeth.
• Tomato paste – 2 tbsp.
• Pickled tomatoes (canned) – 400 gr.
• Olive oil – 1 tbsp.
• Butter – 10 gr.
• Salt (to taste) – 2 gr.
• Seasoning (spices to taste) – 2 gr.

Nutritional value per 100 grams.

Calories:148.1 kcal.

Proteins: 6.8 g.

Fats: 6.5 gr.

Carbohydrates: 12.9 g.

Number of servings: 8 Main courses Lunch Dinner Stovetop More than 2 hours Calories: Pasta Bolognese - step-by-step recipe with photos

Ingredients and calorie content of the Pasta Bolognese recipe

(calorie content and nutritional value are calculated approximately, excluding boiling and frying)

Sources

• https://woman365.ru/recipes/sous-boloneze/
• https://attuale.ru/boloneze-klassicheskij-retsept-i-6-variantov-prigotovleniya/
• https://health-diet.ru/table_calorie_users/962319/
• https://finecooking.ru/recipe/sous-boloneze-v-domashnih-usloviyah
• https://beregifiguru.ru/%D0%9F%D1%80%D0%BE%D0%B4%D1%83%D0%BA%D1%82%D1%8B/%D0%9A%D0%B0% D0%BB%D0%BE%D1%80%D0%B8%D0%B9%D0%BD%D0%BE%D1%81%D1%82%D1%8C/%D0%BF%D0%B0%D1 %81%D1%82%D0%B0-%D0%B1%D0%BE%D0%BB%D0%BE%D0%BD%D1%8C%D0%B5%D0%B7%D0%B5-165540
• https://www.eat-me.ru/20170724/sous-boloneze.htm
• https://povar.ru/recipes/sous_boloneze_klassicheskii-55394.html
• https://www.calorizator.ru/recipes/19440

Bolognese sauce

Lenten Spaghetti with Tomato Sauce.
More Nutritional Information on Spaghetti. Pasta with Meat Sauce. Lasagna with Meat. Lenten Pasta with Tomato Sauce. ABC of Taste of Spaghetti Bolognese. Grow Food Bolognese with Spaghetti and Cheese. Greenbox Spaghetti Bolognese. Moo Moo Spaghetti Bolognese.

The pasta turns out tasty and satisfying, but also high in calories. If you don't drink alcohol at all, you can do without wine. You can also add grated cheese, for example Parmesan. Click on the card to enlarge. Pasta Bolognese.

Calories per km Calories per km calculator determines how many calories you burn when running and walking at different speeds. Pulse during exercise The calculator of different pulse zones determines at what pulse level fat burning, endurance development, and training of the heart and respiratory system occur. Maximum heart rate The maximum heart rate calculator determines the maximum heart rate taking into account gender, age, and level of training.

Maximum oxygen and calorie consumption The maximum oxygen consumption and energy consumption calculator shows how much you can maximum spend calories and oxygen, this indicator can be improved and spend more energy. Step Length A person's step length calculator helps determine the step distance when walking and running.

Fitness calculators Fitness calculators help calculate the correct heart rate and other indicators, knowledge of which contributes to more effective exercise.

Consumption calculators. Weight calculators.