Bolognese is not just sauce! This is real meat sauce, which is usually cooked with minced meat, and served with pasta. If you say a secret,
this sauce also goes well with buckwheat and pearl barley, it produces very tasty rice and even our favorite potato near Bolognese
just amazing.
Bolognese with minced meat - general principles of preparation
• Stuffing. Usually for bolognese, beef or its mixture with pork is used. But you can also son-in-law part of the chicken, lamb, duck,
there are no special rules and restrictions in this. Stuffing is first fried. Only after that it is filled with liquids and stewed.
• Vegetables. Traditionally used onions, garlic. But there are recipes for bolognese with carrots, bell peppers, fresh
tomatoes. Vegetables are usually chopped, sometimes chopped with a blender or grater, then fried with minced meat or stewed under a lid.
• Butter. For bolognese, you need olive oil, sometimes butter is used. But you can take the usual sunflower product, in
this case is odorless. The seeds should not smell like sauce.
• Greens, spices. Bolognese itself turns out to be quite fragrant, since vegetables go into it, sometimes wine. Of spices usually
ground pepper and Italian herbs are added. But you can limit yourself only to basil or add parsley, dill, they are perfectly combined
with thick gravy.
Bolognese with minced meat and canned tomatoes
To prepare a simple Bolognese sauce with minced meat, you will need canned tomatoes in your juice. They are usually already peeled,
therefore very convenient to use.
Ingredients
• 150 g of onion;
• 500 grams of minced meat;
• 800 g of tomatoes in its juice;
• oil, Italian herbs, salt;
• two cloves of garlic.
Cooking
1. Pour the oil into the pan. It is best to use a mixture of olives and butter, but you can take one. Warm up
about five tablespoons will take.
2. Cut the onion into cubes, spread it and start frying. We stir so that it does not burn.
3. As soon as the onion slices become transparent, add the minced meat to them. Cook for another five or seven minutes.
4. For now, prepare the tomatoes. We take them out of the juice, cut. You can just twist the blender. Add to the stuffing.
5. Cover the pan, simmer the sauce for about twenty minutes.
6. Open, put chopped garlic and some herbs of Provence. Enough incomplete teaspoon. If you want to get more
liquid sauce, you can add a little boiling water or a decoction that remained after the paste.
7. We try on salt, if it is not enough in tomatoes, then add.
8. Tomim the dish a couple of minutes on the stove, serve with pasta.
Bolognese with minced meat, fresh tomatoes and wine
In classic recipes for Bolognese sauce with minced meat, wine is often used. They mostly take a drink from white grapes, it’s great
softens the meat and gives a pleasant taste.
Ingredients
• 500 g of minced meat;
• 700 g ripe tomatoes;
• 120 g of onion;
• 0.5 glasses of wine;
• spices;
• 2 cloves of garlic;
• 5 tablespoons of oil.
Cooking
1. We clean the onion heads, cut into small cubes. Pour the oil into a pan, spread the garlic, cut into several parts.
Fry, discard. Pour onion into the aromatic oil, start frying.
2. After a couple of mines, put the minced meat, stir with a spatula to prevent the lumps from sticking together. As soon as the meat is light,
after about a minute, pour wine to him. We wait. Until it is completely evaporated.
3. For now, let's get tomatoes. Immerse the tomatoes in boiling water, after making small cuts on the skin. Take out in a minute,
transfer to cold water and remove the thin skin. We chop the clean tomato pulp with a combine, but you can just cut it with a knife.
4. Pour the tomato mass into the minced meat, add a little salt, cover the pan. Stew meat in tomato for about thirty minutes, make fire
small.
5. We fill the bolognese with herbs, add salt to taste, for the sake of sharpness, you can add a little pepper.
Bolognese with minced meat and milk
Bolognese recipe, which is prepared with milk. This dish is especially successful obtained from ground beef.
Ingredients
• 180 ml of milk;
• 600 g of minced meat;
• 2 onion heads;
• 800 g of tomatoes in its juice;
• 40 ml of oil;
• salt and pepper;
• garlic, herbs.
Cooking
1. Pour the oil into the pan. Fry on it 1-2 cloves of garlic, cut in half. Carefully remove, discard.
2. Add chopped onions to the oil, cook literally 1.5 minutes.
3. Now you can lay the stuffing. Stirring, cook it for about three minutes.
4. It is better to warm the milk, since the meat does not like sudden changes. Add to the pan and evaporate without a lid over medium heat,
until all moisture is gone and absorbed into the meat.
5. It's time to chop the tomatoes in your juice. Pour them into minced meat.
6. Now you can slightly add salt to the sauce, cover the dish, reduce heat. Simmer for about half an hour until smooth, light and
tender sauce.
7. We taste in the end, still salt. Pepper, add fresh herbs or a little mixture of dry Italian herbs.
Bolognese with minced meat and mushrooms
A variant of a delicate and fragrant Bolognese sauce. In addition to minced meat, fresh champignons will be needed. Although recipes are found with other mushrooms,
sometimes they even use canned foods.
Ingredients
• 400 grams of minced meat;
• 250 grams of champignons;
• 30 grams of butter;
• 20 ml of vegetable oil;
• 120 grams of onions;
• 120 grams of cream 15%;
• 700 grams of tomatoes in its juice;
• spices, herbs.
Cooking
1. Cut onions, put in a pan with warmed vegetable oil, fry for a minute.
2. Add minced meat to the onion, stir, continue to fry.
3. Put butter in the second pan. We put on the stove, let it heat.
4. Cut the mushrooms into small cubes, spread in butter, fry for about eight minutes.
5. Grind the tomatoes. Pour over the minced meat with the juice and cover the pan. After boiling, reduce the heat, simmer about a quarter
hours.
6. Add cream and salt to the mushrooms. Evaporate over medium heat. Moisture should not remain.
7. We shift the mushrooms in cream into a skillet for minced meat, stir. Add salt, you can other seasonings, Italian mixes.
8. Again, cover the pan. We extinguish the bolognese for about twenty minutes until ready.
Bolognese with minced meat, vegetables and tomato paste
Vegetable version of the sauce with minced meat. If any of the ingredients is not available, then you can exclude it. Together with fresh tomatoes, pasta is added,
which will give a bright color to Italian gravy.
Ingredients
• 500 g of minced meat;
• 2 onions;
• 1 large carrot;
• 2 peppers;
• 40 g of pasta;
• 3 tomatoes;
• 300 ml of broth or boiling water;
• 2 stalks of celery;
• 35 ml of oil;
• 100 ml of wine.
Cooking
1. Fry the onion in oil for two minutes, add the carrot cut into small cubes. Cook a couple more minutes, add celery,
cut in the same slices as carrots.
2. Cook for another two minutes, then put the minced meat. Fry until lightened. We fill the bolognese with wine. We evaporate alcohol on
medium heat.
3. Scalp tomatoes with boiling water or pour for several minutes, remove the skin, cut the pulp into cubes.
4. Cut the bell pepper into cubes.
5. First, put the pepper in the minced meat sauce, then put the tomatoes. Stir. Warm up until boiling.
6. We part tomato paste with hot broth or boiling water from a teapot. Pour the sauce.
7. Immediately you can salt and flavor the dish with other spices so that they reveal their aroma as much as possible.
8. Cover, simmer until cooked for about 20-30 minutes. We do not give Bolognese much boil.
Bolognese with minced meat and black olives
A variant of a very fragrant and truly Italian sauce. If you like more piquant tastes, it is better to use green olives, but
You can add more lemon juice.
Ingredients
• 600 g of minced meat;
• can of olives;
• a pair of onions;
• half a small lemon;
• a can of tomatoes in its juice;
• 130 ml of wine;
• 6 tablespoons of olive oil;
• 0.5 tsp oregano;
• a couple of cloves of garlic.
Cooking
1. Aromatize the oil. To do this, pour it into a frying pan, heat it, throw garlic cloves cut into several parts and
fry a little. We take out and throw out the vegetable.
2. Lay the chopped onion. As usual, lightly fry until transparent.
3. It's time to lay the stuffing. Cook it with onions for about three minutes, stir. Pour white dry wine into the pan.
Evaporate the moisture. You can use the same amount of milk instead of wine.
4. As soon as the wine leaves, lay the chopped tomatoes in the bolognese, bring to a boil. Salt, put oregano.
5. Cut the olives in half. If they are large, then you can make quarters. Add to the sauce. Cooking another ten minutes.
6. Cut the lemon, squeeze the juice from one half immediately into the pan, stir it, turn off the stove after boiling. Optional
add greens to the Bolognese sauce.
Bolognese with minced meat - useful tips and tricks
• If you need to dilute the sauce, it is best for this purpose to use water after cooking pasta.
• You can improve the taste of purchased minced meat with spices. Feel free to add sweet ground paprika, hops-suneli to it,
it will turn out deliciously with dry concentrated broth.
• If there is not enough minced meat, then you can add a little chopped lard, chicken breast, sausage or ham to the pan.
• Bolognese can be prepared not only from meat or poultry, but also from fish. Such recipes are also in Italian cuisine. Special
interesting is the salmon sauce.
