I am giving you the recipe for the most famous Italian sauce. The bolognese sauce with minced meat in the home minds is even easier to make, if you want and zazhada for a good hour. Preparing a spravzhny bolognese can't stand the haste.
However, even if you love pasta or lasagne bolognese, but if you don’t cook the sprat for cooking the sauce, it’s not a reason to look at your beloved. You can beat the Italian practice of preparing a glass of rich sauce and freezing it in portions. Then prepare, home-style savory bolognese sauce, right at hand.
Today, we will make such a quantity of sauce, such as to stick on one great lasagne bolognese or on 6-7 servings of pasta bolognese.
I posted this recipe on the Italian site, stuck it in my kitchen :), secured pokrokovimi photo And now I'm going to give you a recipe for bolognese with minced meat at home. Classical sauce with red wine, ham, petiole selera and basil. To make sure you have the right, rich and fragrant bolognese sauce with minced meat at home, do not stock up on these ingredients. Everything else is easy to find in your posts :)).
Otzhe, what is necessary to come before him, how to prepare bolognese with minced meat.
| Products for the recipe "Bolognese sauce recipe at home with minced meat" |
|---|
| Ground meat |
400 grams |
| Tsibulya |
1 large head (150 grams) |
| carrot |
1 piece (100 grams) |
| Chasnik |
2 large cloves |
| Celer |
2 stems |
| Tomatoes |
2-3 pieces (400 grams) |
| Shinka (behind the bazhannyam) |
100 grams |
| Chervone wine (for bajannyam) |
200 ml |
| Olive oliya |
3 tablespoons |
| Strength |
for relish |
| Black pepper chalking |
for relish |
| Milk (for a bag) |
200 ml |
| Basil greenery |
half a small bundle |
How to cook bolognese with minced meat pokrokovy recipe
Dribno narizaemo chasnik and tsibula.
Seler is washed under cold water and a vegetable peeler can see hard threads. We cut the seler with crushed cubes, and we cut the peeled carrot either with a thin straw, or we rub it on a great third.
Tomatoes are sprung over the cross and lowered into a crepe for 5 strands. If we take the skin, we can see it is now.
Tomato pulp is chopped into small cubes or finely chopped with a blender. The fee can be replaced with fresh tomatoes canned in wet juice.
For minced meat, add a tablespoon of olive oil and mix it.
Shinku is cut into small cubes.
Two tablespoons of olive oil are poured into the frying pan, if the olive heats up, we can hang the cibula and the hourglass. Help, watch, until the cibula becomes a seer.
We add carrots and seler to the cubula and smear the sprat of quills.
We add minced meat to the vegetables and continue to cook, the minced meat docks are not freshly cooked. It’s even more important, so that the minced meat is lightly smeared, so to enhance the aroma and relish of the finished sauce. Under the hour, the minced meat is smeared with a spatula, breaking the breasts.
As soon as the minced meat is smeared, add a sliced shank and smear 2-3 more fines with fast mixing.
Now we pour in a bottle of pure wine, mix it up and extinguish it, the wine does not evaporate.
Let's add tomatoes, let's mix.
Pour in 2-3 bottles of water or yalovich broth, bring to a boil. Now we fasten the fire to a crisp, heat the pan with a lid and stew the sauce until ready, stretching for 2-2.5 years. Periodically reverbiryaemo that dodaemo in a frying pan dill. For example, to soften the sour relish, you can pour a bottle of milk into the sauce, then salt, pepper, add finely chopped green basil and re-vaporize the excess radini.
Pain sauce, or, as it often seems, stew - a thick meat sauce with the addition of fresh vegetables and tomatoes. One of the most favorite meat sauces for Italian pasta. To his own adventures, the sauce is the head of the city of Bologna - the center of the province in Italy, with such a name. A place with the best life for Italy, the iron industry, and the production of important trade routes on the periphery. Bologna is considered the culinary capital of Italy. Batkivshchina pasti (tagliatelle), tortellini, salsiccha and bolognese sauce.
Bolognese sauce is traditionally served with fresh tagliatelle or reserved for cooking. Often and less traditionally, stew bolognese is served with pasta and other types of pasta. Also, the vipadki are served mashed potatoes or couscous.
Over 30 years ago, the city of Bologna received notarial certifications classic recipe bolognese sauce. The delegation of Bologna at the Italian Academy of Culinary submitted an application to the Chamber of Commerce and Industry and the recipe was fixed. Tsey krok having allowed the official recipe to be spread, in order to secure the lead to the gastronomic tradition of Bologna in Italy and the world.
It is important that the classic bolognese sauce recipe includes yalovichina and pancetta, cibula and carrot, selera, tomato-paste, meat broth, as well as red wine and milk.
Prote, a classical musical tvir, written by the great Paganina, is hardly classical in the viconan's other musician. Also, at the preparation of the bolognese sauce, as if it were any other stravy, it is said, the cream of the cook is smart, the ice is more powerful, as the leather sauce is unique. Varto say that the bolognese is similar to the other, if you want to store different things with them.
Bolognese sauce. Pokrokovy recipe
Ingredients (for 2-4 portions of pasta)
- Yalovichina 300 g
- Qibulya 1 pc
- Morquin 1 pc
- Celera Chereshkova 2-3 stems
- Bacon (brisket, pancetta, pork) 50 g
- Parsley 5-6 gіlochok
- Tomatoes 3-4 pcs
- Watchmaker 1-2 cloves
- Chervone dry wine 100 ml
- White dry wine 100 ml
- Milk 100 ml
- Muscat pea, sil, black pepper for relish
- It is important that the bolognese wijschov sauce is fragrant, thick and well blended with pasta and priming on the surface. It is recommended to Italians to prepare sauce from different varieties of meat: yalovichini, pork, pancetta (Italian bacon). Ale, as a rule, is surrounded by yalovichina, smeared with melted pancetta fat. For my relish, yalovichina is better for the sauce, lower is young veal. Then the sauce will come out more rich and richer.
Yalovichina and bacon for bolognesi
- The presence of milk in sauces to kill yoga trochs is taken for relish and less sour. Always give sour wine and tomatoes. It is important not to add milk and wine at the same time. І, singly, naissladnishe - bolognese sauce is ready for a long time. Minimum 2:00. Ale is better, if the sauce becomes uniform, glossy, miraculously blends with pasta.
- The preparation of the bolognese sauce is a trival and smoky process. So, back to back, varto is prepared. Well, first of all, buy groceries. I think that all the components are. The problem can be blamed, if it's with petiole seler. Even if it's not the season - yoga just can't be sold. Sometimes, like such a flurry, you can, at a great stretch, replace the petioles of celery with 2 tbsp. l. finely chopped green parsley and a piece of finely grated celeriac root.
Vegetables for bolognese sauce
- Clean the vegetables. Tsibulina is even cut with a knife. Grate carrots on a coarse grater. Yalovichina podrіbniti m'yasorubkoy - dvіchі, schob viyshov. Scald the tomatoes, take the skin off and remove it. Duzhe drіbno narіzat. Fresh tomatoes can be replaced with canned tomato pulp.
- Bacon or a piece of pork belly, pancetta, cherevina - cut into small cubes. At a deep frying pan, grease the sliced pork, so that the fat is melted. Cracklings can be eaten with bread, or left out, then the bolognese sauce will be with fried pork pieces. As if for some reason, the choice of pork fat is not acceptable, you can play the sum of the tops and the olive oil, taking 2 tbsp each. l.
At the frying pan, grease the pork, so that the fat is melted
- If the preparations are fat, grease on a new cibul until soft. Do not varto re-oil the cibula, otherwise the sauce will be suttevim prismak. Enough for the cibula to lightly become golden without a sign of darkening.
Grease the cut cibula with fat until soft
- Add grated carrot and trimmed stalks of seler to the greased cibulus. Coat the vegetables for 5-6 mins, constantly stirring.
Add carrots and petiole selera to the greased cubule
- Add minced meat to the vegetables, resolutely mix, carefully trim the breasts of the minced meat, so that the sum of the vegetables becomes uniform. Prodovzhuvati obsmazhuvati, postiyno pomishyuchi, more 7-8 min.
Add minced meat to the vegetables
- Add a finely narrated clockwork. Salt the sauce with a pinch of salt, add | add | black chalking pepper and grated nutmeg. Ino, to improve the taste of the sauce, I add 0.5 tsp. tsukru, to rob Yogo with sour-licorice, we call trohi licorice.
Add finely chopped chasnik and spices
- They gave me a sum of white and red dry wine.
- Keep quenching for 15 mins on a small fire under the roof, and less than a second, add chopped parsley.
Extinguish under the roof and add greenery
- Add the pulp of tomatoes and close the flask to the broth and water. Mix it up and continue extinguishing it on the smallest fire that you can secure. Literally, the sauce is guilty of nudity. Even more obov'yazkovo periodically stir, sobi does not grow and does not stick to the frying pan.
Add tomato and broth
- The more bolognese sauce is stewed, the better. As soon as the water boils, you can add meat broth (or water) in small portions. The sauce is the last to be boiled for a long time.
- For five years before the end of cooking, pour milk into the sauce. For bajannyam, you can add 2-3 pinches of dry herbs (oregano, basil, mint, savory). Stir, cover with a lid and simmer on a small fire until the sauce is ready.
Pasta or lazinnya with bolognese sauce - italian grass. Yogo can be prepared even in our minds, changing the ingredients a little. In general, for a piece, homemade bolognese sauce tastes like the original one, but when it comes out, it is savory, fragrant and will definitely give you the feeling of an Italian vacation.
classic bolognese sauce recipe
Bolognese sauce is traditionally prepared with minced meat. It is better to choose pork sumish (70%) and yalovichini (30%), so that the meat is not overly fat or overly dry. According to the preparation of the bolognese sauce with minced meat, you will guess the savory pasta in a navy way, but with it, the strain is more likely to need to be in the frying pan.
List of ingredients:
- Tomatoes - 800 g.
- Minced meat - 750 g.
- Spaghetti - 500 g.
- Sir parmesan - 200 g.
- Chervone wine - 200 ml.
- Tops of fat - 100 ml.
- Carrot - 1 pc.
- Cibulya ripchasta - 1 pc.
- Celery stalk - 1 pc.
- Olive oil - 2 tbsp.
- Strength - 2 tsp.
- Black pepper chalking - tsp
- Gorіh nutmeg chalking - 1/8 tsp
How to make bolognese sauce at home:
- Heat a large chavun frying pan with olive oil.
- Tsibulya, carrots and selera are roughly chopped, put into a saucepan. Smear with a stretch of 10 minutes, periodically stirring the vegetables with a wooden spatula.
- Minced defrost, salt. Rozim'yati with a fork, sob vіn becoming soft.
- Transfer the minced meat to the vegetables. Lubricate 7-10 mins until the erysipelas color is acquired.
- Add a bottle of red wine, bring to a boil.
- Dribno cut tomatoes (pick it in the kitchen, don’t wiggle). Add everything to the saucepan. Stir the tomatoes and crush them until the pulp comes out.
- Add salt | salt |, nutmeg, chalking pepper. Mix everything, so that the spices are step by step spread across the frying pan. Bring the sauce to a boil and reduce the gas to a minimum.
- Extinguish the bolognese sauce on a full fire for 1 year. For 10-15 minutes until ready, pour trochs of fat tops into the saucepan, so that the sauce is wiyshov lower.
Dodatkovo call spaghetti. Macaroni is guilty of being trochic undercooked, so that the grass was right, blue, appetizing. Top with sauce and sip with grated parmesan. Serve hot. You can embellish with a small amount of finely chopped greens: parsley, croup, cilantro.
Bolognese sauce with minced meat
Pasta with minced meat bolognese sauce is one of the most popular Italian dishes. Just do it in your home minds and please yourself with a small piece of Italy.
- Minced meat - 400 g.
- Cibulya - 1 pc.
- Carrot - 1 pc.
- Tomato - 1 pc.
- Tomato paste or ketchup - 3 tbsp.
- Clockmaker - 3 cloves.
- Strength / spices for taste.
Cooking method:
- Peel the tsibulya and carrots, thoroughly clean them. Cut the cibula into pieces, grate the carrots on a fine tert. Coat the vegetables with a small amount of olive oil.
- Minced defrost, salt.
- Transfer the vegetables to a bowl of glassware, wash the frying pan. Brush the minced meat until cooked, add spices to taste. Minced meat is guilty of pіdrum'yanitisya, but not to come too dry.
- Narizati tomatoes, trying to save more of the juice. Add to minced meat, vegetable obmazhuvannya. Put 3 spoons of ketchup and tomato paste. Mix everything up.
- Change the gas to the minimum. Extinguish the future sauce with a closed lid for 1 year. Minced meat is guilty of good steaming and becoming soft.
- The watchmaker was crushed under pressure. Add yoga to the dish for example.
Serve the finished sauce with cooked spaghetti or pasta (more "Russian" option). Above you can sip greenery or chalky peas.
Get ready at the multicooker
The traditional Bolognese sauce is ready to be finished for a long time, in Italy it is accepted to trim the fire for at least 3 years. To save time and energy, savory Italian grass can be prepared at the multicooker. Vaughn allows the gentlemen not to stand for the stove, but simply add the ingredients in the required sequence.
Needed for cooking:
- Meat minced meat (better take sumish pork and yalovichini) - 500 g.
- Stigli tomatoes - 1 kg.
- Tomato juice or tomato paste - 1 bottle.
- Cibulya ripchasta - 2 pcs.
- Carrot - 1 pc.
- Clockmaker - 3 cloves.
- A bunch of herbs (rosemary, thyme, basil) or a sum of dried herbs.
- Black pepper chalking - 1/2 tsp
- Strength ½ tsp
Cooking method:
- Cleanse the cibula, drench it with fine cups. Throw in a saucepan with boiling water, add a spoonful of olive oil. Boil until full transparency of the cybuli.
- Cover the bottom of the multicooker with olive oil. Set the panel to the “Gushinnya” mode.
- Skip the clock through the press, transfer to the multicooker. Brush until a golden fleck appears. Constantly stir with a wooden spatula, so that the watchmaker does not burn. Guilty to see the aroma of Chasnikov's oil. Discard the leftover pulp.
- Clean the carrots, grate. Add to the slow cooker and mix with the cibula. Extinguish in multivartsі 5-7 min.
- Minced defrost, salt. Rozim'yati saw that the meat became soft. Move the bowl of the multicooker. Break the breasts with a wooden spatula. The minced meat is guilty of being covered with a golden veil and poking around the horny veil.
- Top pour tomato juice but pasta. Add finely chopped tomatoes, crush the pulp with a fork.
- Tie the herbs with a thread and put the animal on a dish that is being prepared. Like dried herbs, just sip them in the sauce.
- Set the extinguishing mode on the multicooker panel for 1 year. Following a signal about readiness, carefully open the lid (so as not to be scalded) and see a bunch of herbs. Top with fresh pepper, salt. Mix everything well.
Serve with spaghetti. From above we grate sir with peas.
Bolognese sauce for the winter
Bolognese sauce for the winter the perfect recipe for quiet, who wants to enjoy fragrant sheep grass wind up in the cold season of rock.
List of ingredients:
- Tomato paste and thick tomato sik - 400 g.
- Zukor - 200 rubles
- Red wine ocet - 200 ml.
- Tomatoes - 7 pcs.
- Cibulya ripchasta - 1 pc.
- Little olive - 70 ml.
- Clockmaker - 3 cloves.
- Greens (basil, thyme) - 100 g.
- Sil - ½ p.
- Black pepper chalking - 1/2 tsp
Steps of cooking:
- Tomatoes are kindly washed, you can see the tails, that poshkodzhennya. Narizati with small cubes and transfer to a saucepan. Fill it with water so that all the pulp is covered with motherland. Extinguish on full fire for 2.5 years, periodically stirring.
- Clean the cibula, cut into small cubes. Brush in a frying pan until golden brown appears.
- Let the watchmaker pass through the press, add to the tsibulі and obsmazhuvat sprout khvilin.
- Pour the tomato paste into a thick bowl in a bowl. Move the tomatoes there. Add strength, zukor, spices, herbs. Cook for 2-3 min.
- Add oil to the cibula, the watchmaker, mix everything. Trimati on the fire 5-7 min.
- For a sprat of khvilin until ready, pour in a wine score, add | add | a pinch of pepper. Bring to a boil and dry on strong gas for 3-4 minutes.
- Zazdalegіd prepare and sterilize jars. Pour the prepared sauce into it, roll up the lids tightly.
- Turn the jars upside down and wrap them in a warm blanket, towel. Survive with a natural path.
Keep the bolognese sauce in the refrigerator. Vіdkrivati less for consumption. Once again, the sauce needs to be spiced, otherwise the bolognese can be spiced.
Recipe with vegetables and smoked meats
The main ingredients of the traditional Italian bolognese sauce are minced meat, dry red wine and spicy herbs. Sob the grass swelled more sieve, add vegetables to it: cibula, carrot, bell pepper, watchmaker.
For an extraordinary taste, you can prepare bolognese sauce with vegetables and smoked meats. For example, with bacon.
List of ingredients:
- Canned tomato - 650 g
- Minced meat (bazhano sumish pork and yalovichini) - 500 g.
- Spaghetti - 350 g.
- Chervone wine - 250 ml.
- Broth - 250 ml.
- Sir - 80
- Bacon - 75 g.
- Cibulya - 1 pc.
- Carrot - 1 pc.
- Celery root - 1 pc.
- Clockmaker - 3 cloves.
- Sil/pepper for relish.
Cooking method:
- Peel the carrots, the cubula and the root of the celery, cut into small cubes. Lubricate in a frying pan 7-10 minutes.
- Pass the chasnik through the press, at once transfer the bacon to the pan.
- Defrost minced meat, salt (the more salt, the meat will be more thawed). Rozim'yati with a fork, sob vіyshov m'yakshim.
- Add minced meat to the pan. Then carefully introduce tomati and broth.
- Extinguish on a povіlny fire 10-15 min, after which add dry wine.
- Trimati on the fire for 1.5-2 years.
Boil spaghetti. Pour sauce over the animal. Serve with grated cheese and greens.
Sauce with herbs
Bolognese sauce with herbs and wine is a classic Italian sauce recipe. At the mist, de sauce has appeared, the growth of a large number of fragrant and succulent herbs, to add relish to any grass.
List of ingredients:
- Minced meat (sumish yalovichini and pork) - 500 g.
- Whole tomatoes - 400 g.
- Medium fat milk - 300 ml.
- Dry white chi red wine - 300 ml.
- Pancetta rizana - 90 g.
- Carrot - 1 pc.
- Cibulya ripchasta - 1 pc.
- Celery stalk - 1 pc.
- Clockmaker - 3 cloves.
- Oliya olive - 3 tbsp.
- Tomato paste - 2 tbsp.
- Sumish herbs - 2 tsp.
- Strength, pepper - 1/2 tsp each.
- For a sip, take some parmesan syrah.
Cooking method:
- Let the clock pass through the press or rub it on the dribniy tertzi. Smear in a frying pan with olive oil 5-7 min. The watchmaker is guilty of being covered with a golden scribble. If you need the pulp, you can use it: for the preparation of the bolognese sauce, you need only a little aromatic oil, which was used.
- Tsibulya, carrots and seler should be washed, peeled, cut into small cubes. Transfer everything to the pan, add | add | pancetta. Mix and smear 7-10 min. The vegetables are covered with a ruddy veil, but don't burn it.
- Minced defrost, salt and rose with a fork for pulp. Transfer to the pan to the vegetables. The mustache of the breasts is neatly rozim'yati.
- Carefully pour in the milk, increase the gas to the maximum. Boil the sauce for 3-4 min.
- Add wine and repeat the same procedure as with milk.
- Tomatoes are cut into great pieces. At once add tomato paste to the future sauce.
- Posipati herbs, add strength and pepper. Increase the fire and bring the bolognese sauce, which is being prepared, to a boil. Cover it with a cap and put it out for 2 years. Skin 20 mins, lift the lid and stir the sauce with a wooden spatula so that nothing burns.
Give the finished sauce to infuse. For an hour, cook pasta and spaghetti. Serve hot. From above we grate sir with peas.
Pasta bolognese sauce
Bolognese sauce sizzle served with pasta. Getting ready is just as easy.
To prepare pasta bolognese sauce, you need:
- Minced meat (sumish pork and yalovichini) - 600 g.
- Tomatoes - 500 g.
- Sir of hard varieties (preferably parmesan) - 100 g.
- Bulgarian pepper - 2 pcs.
- Olive oil - 2 tbsp.
- Clockmaker - 2 cloves.
- Sil/pepper 1/2 tsp each
- Herbs to taste.
Cooking method:
- Clean the cibula, cut into cubes. Smear on olive oil 3-5 min.
- Detail the bell pepper.
- Pass the clock through the press.
- Defrost minced meat, salt, rose with a saw and saw the breasts.
- Grind the tomatoes in a blender, add minced meat and mix everything. Salt, pepper. Top with dried herbs: oregano, basil, thyme.
- Extinguish on a weak fire for 15-20 minutes, stirring regularly with a wooden spatula.
Pour sauce over cooked pasta. From above we grate the parmesan and greens: cilantro, parsley, krop.
Bolognese sauce for lasagne
To prepare bolognese sauce for lasagne, you need:
- Minced meat (sumish pork and yalovichini) - 500 g.
- Tomatoes - 300 g.
- Oliya olive - 3 tbsp.
- Tomato paste or thick tomato sik - 2 tbsp.
- Sil/pepper for relish.
Cooking method:
- Minced defrost and salt. Lubricate on a weak fire with a stretch of 10 min.
- Pick up tomatoes from a blender, grind with tomato juice. Add salt | salt |, pepper. Cook 5-7 mins and close with a lid.
- Change the gas to the minimum. Trim on the fire 1:00 until ready.
In contact with
What can be tastier pasta bolognese, cooked according to the right recipe, with perfectly balanced proportions? Only pasta bolognese, cooked at home! For the help of our recipes, it is no longer necessary to go to a cafe, you can enjoy your beloved pasta at home.
The Italian pasta bolognese on the floor is delicious, which you can inspire at the Radian hour, if there was an armored wall between our lands, mothers already prepared pasta in a naval way for us. We were loved! To that it is rich, fragrant, and calm, and you can eat with a spoon and even a day.
Today, we deservedly love Italian pasta, because we appreciated the mastery of Italians in preparing homemade pasta. As a receptionist, as from an egg, tight dough, lokshina is cut and freshly thrown into okrip, and on a frying pan, meaty tomatoes with minced meat are smeared.
Do you know how you can cook spaghetti bolognese sauce at home, like in an Italian restaurant? We will command you a recipe and not one, but a sprat. You can create a delicious culinary masterpiece at home!
What is bolognese? This is a thick sauce, as it is made up of freshly puréed tomatoes, minced meat, lubricated cibules and tops.
Recipes for this sauce can be supplemented with herbs and spices, mustard and Bulgarian pepper, chili and other components for a stronger taste. Minced meat can be pork, veal or mixed. Good sumish of chicken and minced pork.
This thick meat sauce is ideal for pasta, especially for spaghetti. Sounds good italian recipe transferring the preparation of spaghetti from the dough right there on the spot, but it’s not necessary, it’s enough to buy hard varieties of yakіsnu pasta from supermarkets and cook budinki. And how to cook bolognese sauce correctly - we have a detailed report from this article.
How to choose products for cooking
Bolognese sauce
First, start cooking pasta bolognese with sauce, you need to choose the ideal ingredients. Even if we make grass from such products, to lay down її relish and yakіst, aroma and appetizing. So don't hesitate to choose the ingredients carefully.
Pasta can be already prepared, bought from a supermarket. There is a banal principle here: what is more expensive is more beautiful. This principle of “dіє” is far from being established, but there are a hundred vіdsotkіv in vipadku with pasta virobs. It's still possible to buy fresh pasta (frozen with a low savings term), it would be better. Ale, you can buy dried spices, but choose spaghetti from the best spear, not the cheapest one.
Tomati is the main chord of the stravi. The stench is guilty of being meaty, great, so succulent, chervonim, they overtook. You can take a few trochs overtaken. So do not go to the salad - even soft, ale is ideal for pasture. They didn’t reach, they didn’t fit hard.
Minced meat is prepared more independently from fresh meat, in which case it will not be big fat, alive and shkiri, and other non-essential parts. At minced meat, add cibuli, chasnik, black pepper and salt.
Other components - for gusto. Golovna, that everything was fresher, more natural and yakіsne. And then the pasta viide is the most delicious!
Secrets of making the perfect bolognese sauce for pasta.
Look, but everything is more ingeniously simple, to instill in the Italian cuisine. The first secret of a perfect bolognese is at the hour of preparation.
For example, weed cooked on swedish hand, will be more similar to pasta "naval", and even if it will be savory, ale to the Italian mouth of mother in the middle. The main characteristic of bolognese in the form of naval pasta is for those who have vishucana pasta ready for a long time and need a weak fire. And macaroni, in a naval way, scurry on the great fire of our nashvidkuruch.
Another secret: instead of tomato paste, take fresh tomatoes. It’s important to change the taste, the consistency of that yakist stravy, and let’s take a little more than an hour, but there’s more than that. Yakіst stravi zbіshitsya a hundred times.
Homemade bolognese sauce with minced meat for spaghetti
Bolognese sauce with minced meat
Tsya simple podlivka become a secret broєyu lord: with її help you can infuriate at home and greet guests.
Added calorie content - 189 kcal.
Take a cibulka and smear yogo on a frying pan, add Syrian minced meat and seriously smash, smashing breasts, so that a uniform mass comes out. Add a chasnik, greens and favorite spices, for example, Italian herbs.
For example, put tomato sauce - homemade eggplant, you can mix homemade tomato puree chi sik. You can make yoga on the meat - just twist the tomatoes on the meat cutters. Gasify the sum and water the spaghetti in the bowl. The first secret is to serve less at a freshly prepared look!
Recipe for spaghetti bolognese sauce
Spaghetti with bolognese
Rozberemo now there are more vishukans that folding recipe, which will bring us closer to authentic Italian cuisine. Tse spravzhnіy bolognese, ale cook yogo under the power of be-yakіy lord.
Calorie content of the product viyde 190 kcal.
Prepare the ingredients:
- Minced meat - 500 gr.;
- Cibulya ripchasta - 1 pc.;
- Tomati got big - 4 pcs.;
- Chasnik - 3 prongs;
- Fresh green basil - 5 leaves;
- Tops - 2 tablespoons;
- Oliya olive - 2 tablespoons;
- Sil|salt|, black pepper;
- Sir Parmesan- 100 gr.;
- Italian herbs - 1 tbsp. without a girka.
Gotuemo Bolognese Pokrokovo:
- Take a deep frying pan, pour olive oil.
- Cut the cibulin and smear it.
- Add mince. Fire in the middle, so that the meat does not screech and sizzle. Respect, smashing breasts with a spatula.
- Peel the tomatoes from the skins and twist them through a meat grinder. You can also use a blender, but do not puree it too much, otherwise the texture will be lost.
- If the minced meat is smeared, salt and pour in the tomato puree. Let it boil.
- Add tops, a bowl, black pepper and herbs.
- On the arc of a weak fire, cook sumish 15 chills|minutes|, help a little.
When serving, sip some grated parmesan and add a couple of basil leaves. Enjoy!
How to cook pasta with bolognese sauce
pasta bolognese
Now let's learn to work on the full flavor of Italian cuisine: spaghetti bolognese! The cicavi process and the dazzling result will please you.
The calorie content of the strain becomes 240 kcal.
Warehouse lines:
- Spaghetti spicy - 250 gr.;
- Minced meat - 400 gr.;
- Cibulina - 1 pc.;
- Tomati with wet juice - 400 gr.;
- Bulgarian pepper - 1 pc.;
- Chasnik - 3 cloves;
- Italian herbs - 2 tsp;
- Tsibulya is green - a feast for serving;
- Sir parmesan - 100 gr.;
- Oliya olive - 2 tablespoons;
- Sour cream - 1 tbsp.
- Sil, black pepper - to the relish.
Ready pokrokovo:
- Pour olive oil onto a frying pan. We add to the wounded cibulus and smear it.
- We add a finely cut pepper, grease the vegetables at once.
- We put minced meat, relatively rozmіshuєmo. Robimo weak fire and gasimo minced meat 10-15 quills, often overwhelmed, so that there were no breasts. Subsoluemo.
- Tomati can be added to wet juice, you can use meat cutters, use a blender to wind it with a knife. At once from the juice we wilted them to minced meat.
- Let's add sour cream, a teapot, Italian herbs and black pepper. Gasimo masu more 10 quills on a weak fire.
- We take a large saucepan and put the water to boil, subsistence.
- When it boils, throw in spaghetti, let it cook until ready and let go.
We put spaghetti on plates and put bolognese sauce on the beast, grate it with Parmesan cheese and throw three pieces of trimmed green cibulka. Golovne - serve once after cooking. Savory!
Spaghetti with bolognese sauce short recipe
Bolognese for a short recipe
If it is necessary to prepare savory and sour grass nashvidkuruch, then you can ask for the recipe. Bude all the same appetizing and tasty!
Viide calorie content 280 kcal.
Take:
- Spaghetti - 250 gr.;
- Minced be-yaki - 400 gr.;
- Roslinna oliya - 2 tablespoons;
- Tomato paste or sauce - 3 tbsp.
- Water chi broth - 100 gr.;
- Sour cream, yogurt chi tops - 1 tbsp;
- Strength, greens, spices - to the taste.
Ready for our vidkuruch:
- On a frying pan, brush the minced meat, salting it and stirring it up to a homogeneous mass without breasts.
- Add tomato paste, tops (sour cream and yogurt), water or broth. Mix it up.
- Salt, season and stew 5-7 quills.
- Cook spaghetti and pour sauce over minced meat.
Shvidko is delicious!
Pasta with classic bolognese sauce
Classic bolognese pasta
The classic Bolognese pasta is a traditional tradition from Bologna, and the Italians jealously protect the correct recipe. We have learned how to prepare this grass, but now let's remember the sprat of cunning that joy:
- Choose a paste of durum wheat varieties - it's more curvy, tastier and better texture, not sticky and not rotting.
- Try to cook spaghetti on your own in Dozville z|іz| dough, you will see that taste.
- To collect minced meat on the weekends - more, so that when you have a distance from the freezer, shmatochok and our vidkuruch cook savory. Minced meat shop can be loaded with low quality, low homemade.
- Nebov'yazkovo kupuvat spaghetti, meat sauce come in handy with other types of pasta. Penne, farfalle or bows, navit zvichayny "rіzhki" or "turtles" - with the classic bolognese sauce, it will be so delicious, so hurry up - don't go to the store for spaghetti, cook with tim, є.
Trohi of fantasy and culinary craftsmanship, that classic Bologna Strava on your table!
Visnovok
Like Bachimo, there is nothing foldable in the prepared classic pasta of bolognese. Vaughn doesn’t get too excited about pasta, which is familiar to us in a navy way, but more vishucana, and more respect for the cooking process.
Cook for pleasure, and let your table be bright and savory, cooked with love!
In Italy, pasta is called pasta and served with various sauces. Especially savory stravi go out from meaty flavor, as well as rice, potatoes and buckwheat. Proponuemo the best simple recipes bolognese with minced meat. Do not be afraid to experiment - it will help you to grow your unforgettable evening.
Classic bolognese recipe with minced meat
If you want to bring your family new savory grass, then cook bolognese with minced meat. Sauce to embellish your meal and turn banal macaroni into a culinary world.
Ingredients:
- minced meat - 600 g of yalovichi;
- Italian herbs - 5 g;
- pasta - 600 g;
- sil - 10 g;
- tsibula - 160 g;
- olive oil - 60 ml;
- canned tomatoes - 900 g;
- chasnik - 3 teeth;
- tomato paste - 250 ml.
Cooking method:
- Dzhe dribno shake cibulin and eat with minced meat. To warm up the oil and lubricate, constantly changing, 7 hvilin in the middle half-moon.
- Narizati on small cubes of hourly cloves and sip to meat.
- From tomatoes, take the skin and cut it with small pieces. Shift to solve the components.
- Natomiti sumish 3 quills and pour in the tomato paste. If the masa is boiled, salt and soak up Italian herbs.
- Try pasta, following the recommendations of the virobnik. Golovna umova - do not digest. Mix with dressing.
Recipe for cooking minced chicken
Spaghetti with minced meat comes out lower, delicate and sinks at the mouth. Minced meat with chicken stegon and gomilki comes out richly juiced, lower from the breast.
Ingredients:
- minced meat - 600 g chicken;
- parmesan - 130 g;
- white wine - 170 ml;
- roslinna oliya;
- basil;
- spaghetti - 600 g;
- tops - 170 ml (35%);
- pepper;
- meat broth - 300 ml;
- strength;
- tsibula - 160 g;
- tomato in wet juice - 370 g;
- carrot - 130 g.
Cooking method:
- Vіdvariti spaghetti, zgіdno zіnstruktsієyu, vzkachenu on the package. Rinse with water.
- Remove the peel from tomatoes, cut and mix with minced meat. Lubricate 7 quills at the warmed olive.
- Shatkuvat tsibulina and grate carrots. Correct to the meat. Lubricate the vegetables until soft. Fill with wine. Natomite a quarter of the year, without closing the lid, on the minimum fire.
- Pour in the tops. Drink sill and spices. Prepare 7 khvilin under the filled krishka.
- Viklasti macaroni with hot water on a dish, pour the sauce over the beast.
With wine
Alcoholic drink to kill m'yaso m'yakshim and give you a special, receiving taste.
Ingredients:
- minced meat - 600 g;
- oliya - 60 ml refined;
- strength;
- fresh tomatoes - 700 g;
- chasnik - 3 teeth;
- tsibula - 140 g;
- spices;
- wine - 120 ml.
Cooking method:
- Narizat cibulin with crushed cubes. Cut the cloves on the part of the chapel and cut them off at the hot olive. Lubricate that vikinuti watchmaker.
- Nasipati tsibula and prepare until a ruddy vіdtinka. Add mince. Prepare gradually mixing with a silicone spatula. The breasts are not guilty of sticking together. If the meat brightens, pour wine. Dochekatisya povnogo viparyuvannya.
- Sprinkle the tomato with sprinkles and remove the skin. Detail at the blender bowl. Pour to mincemeat. Posipati sіllu|salt|. Prepare pivgodini under the krishkoy on the minimum mode of the burner.
- Sip on spices and mix.
Tasty with minced meat and tomato paste
A simple variation of cooking is suitable for culinary-cooks.
Ingredients:
- minced meat - 350 g;
- sil - 10 g;
- pasta - 600 g;
- olive oil - 20 ml;
- tomato paste - 30 ml;
- sir - 70 g;
- chasnik - 3 teeth;
- tsibula - 160 g;
- carrot - 130 g.
Cooking method:
- At the bakery oil | oil | place minced meat and grease 7 chills|minutes| constantly shifting.
- Add finely polished cloves to the cibula. After 5 quills, I will add a carrot to the great third.
- Pour in the tomato paste. Pіdsolity and lubricate to the softness of all components.
- Add boiled pasta. Mix it up. Posipati rub with cheese and prepare 2 hvilini.
At the multicooker
At the priladі m'yaso to indulge, so the grass comes out especially lower and fragrant.
Ingredients:
- minced meat - 450 g;
- ketchup - 50 ml;
- olive oil;
- white wine - 120 ml;
- sir - 120 g;
- strength;
- meat broth - 230 ml;
- basil;
- tsibula - 120 g;
- pepper;
- carrot - 120 g.
Cooking method:
- Pour olive oil into the bowl and add minced meat. Set up the Garinnya mode and prepare 5 khvilin.
- Add the minced cibulin and trim the carrot on the third. Natomist on the same mode 7 hvilin.
- Pour in the wine, sweat the broth and ketchup. Stick with spices and sill. Mix it up.
- Switch to "Gasinnya". Timer - 20 minutes.
Bolognese with minced meat and mushrooms
This variant will be enjoyed by all lovers of forest gifts. At the recipe, it is recommended to use vicorist ovens, but at the discretion of the authorities, you can replace them with mushrooms, if you like.
Ingredients:
- cibulin - 130 g;
- strength;
- tomato sauce - 30 ml;
- carrot - 130 g;
- sir - 70 g;
- spices;
- roslinna oliya;
- pasta - 260 g;
- bakery - 300 g;
- minced meat - 450 g.
Cooking method:
- Cibulya and morquins are needed with small pieces. Sip into a roasted pan with olive oil and lubricate until soft, ruddy.
- Narizat pecheritsa with skewers and straighten them to vegetables. Add minced meat and sip with spices. Pidsolity. Peremishyuyuchi lubricate on a weak half-moon 12 hvilin|minutes|.
- Pour in the tomato sauce and cook 3 hvilini.
- Divide the pasta and put it on a dish. Pour the sauce over the top and grate the syrup with syrup.
- If we thicken the wiyshov sauce too much, you can dilute it with water, which is left after cooking pasta.
- If you buy the minced meat with juiciness, add spices to the warehouse: paprika licorice, hops-suneli, zira, barberry.
- The sauce can be prepared in reserve and stored in glassy containers under a tightly closed lid for 3-4 days. Having insisted, the sauce becomes more savory.
- For the sake of more taste, we added more to the help, for example, the preparation of chopped fresh greens.
- Sauce can be prepared with vikoristannyam not less than minced meat, but fish. Particularly savory is the salmon.
