How to cook a pasta bolognese: a step-by-step recipe with a photo

Bolognese is a sauce based on minced meat and tomato puree, which is served most often with pasta (pasta, lasagna, spaghetti). Bolognese sauce can be served, the recipe with the photo of which we offer you, also to vegetable purees. The dish has come to us from Italy and has already managed to get fond of many thanks to its exquisite taste and aroma. How to cook a bolognese? There are several ways. We offer you a recipe for an Italian bolognese sauce, which is sure to please your household and guests.

Necessary ingredients:

• paste - 250 g
• ground beef - 100 g
• minced pork - 150 g
• onion - 1 pc.
• carrots - 1 pc
• green celery or parsley - 2-3 sprigs
• Butter - 50 g
• olive oil - 50 g
• broth beef - 250 ml
• tomatoes - 2-3 pcs (or tomato puree)
• white wine (dry) - 150 ml
• Parmesan - 50 g
• milk - 100 ml
• pepper black ground, nutmeg, salt - to taste.

Cooking method

The main thing in making spaghetti bolognese is that the sauce is thick, fragrant and completely covers the paste. Experienced cooks recommend using for its preparation several grades of minced meat (pork, beef, pancetta). If the first two types of meat can be easily bought in our stores, then with panchetta (Italian bacon), difficulties may arise. Therefore, we propose to manage only beef and pork.

Pasta Bolognese because of the presence in his recipe of a tomato and dry wine will have a sour taste. To remove it, milk is used. The main thing is not to add it with wine. The Bolognese sauce is cooked for a very long time - more than 2 hours, only then it will have a homogeneous "glossy" consistency and will be well combined with the paste.

Under the sauce is better to go a wide paste. Although perfectly combined and bows, spaghetti and even lasagna from the Bolognese. You can search for photos of these dishes on our website. We advise you to give preference to Italian pasta.

Step-by-step recipe for the Bolognese with a photo:

1. clean, wash and finely chop the onion. Carrots should also be cleaned, washed and grated. Chop the celery and garlic. Stir onion and garlic and save them in a heated pan with a mixture of cream and olive oil until it is transparent. Then add there celery and carrots, then stew everything else on medium heat for 5 minutes, stirring regularly;


2. on the second heated frying pan with an insignificant amount of olive oil put the stuffing. If you use bacon in the recipe, you should first fry it, and then fry the stuffing obtained from it;


3. when the meat loses a pinkish color, add dry wine to the pan;


4. in a frying pan with ground beef pour the beef broth, put the tomatoes or tomato puree;



5. add spices. Pour milk into the mass and mix thoroughly. Continue cooking the spaghetti bolognese on a very small fire under the lid for 1 hour, while stirring occasionally. If the moisture boils out, you can add broth or water;


6. until the Bolognese sauce is cooked, boil the pasta to the "al-dante" state, that is, after 1-2 minutes. Throw them in a colander to make the glass water and place in a large bowl.


7. Half of the Bolognese sauce is mixed thoroughly with the paste, then put on the plates. Top with the rest of the sauce.

Spaghetti with bolognese sauce should be served hot. From above it is recommended to sprinkle them with Parmesan, grated on a fine grater. Bon Appetit!