Pasta Bolognese is a famous Italian dish made from pasta, minced meat, vegetables and tomatoes. It is simple and similar to our famous naval macaroni.
In fact, every Italian housewife has her own recipe for this dish. Today we will try to prepare a bolognese pasta with minced meat close to the classic version. The most important thing in preparing this dish is the sauce, it should not be liquid, but, on the contrary, resemble a stew in consistency. The main vegetables in it are: onions, carrots, celery stalk, and, of course, tomatoes in their own juice, which I do not recommend replacing with tomato paste. Minced meat is mainly used beef, sometimes mixed. You can choose any pasta, but most often they take spaghetti. The main thing is to cook correctly, following strict instructions, because very few people will like overcooked pasta.
In Italy, the sauce is stewed for 4-6 hours over very low heat. I don't have time for such a long cooking process, but if you have it, then give it a try. Bolognese sauce can be prepared in advance, it can be safely stored in the refrigerator for 3-4 days, it is often even frozen, so it lasts up to a month or more.
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Ingredients:
Spaghetti - 250 grams
Carrots - 1 pc.
Onions - 1 pc.
Celery stalk - 1 pc.
Minced beef - 400 grams
Olive oil - 2 tbsp. l
Tomatoes in their own juice - 420 grams
Garlic - 3 cloves
Parmesan - 50 grams
Basil - 1 sprig
Step by step recipe:
Prepare all the required ingredients according to the list.
Peel the onions, carrots and celery stalk and cut into small cubes.
Fry vegetables in a skillet, after pouring one tablespoon of olive oil into it, until soft. Do not fry them too much, but only slightly simmer them to become soft.
Fry the minced meat separately in the remaining olive oil. Here again, you should not fry it until crusty, just lightly brown it.
At this stage, we combine vegetables with minced meat, add tomatoes in our own juice. Salt, pepper and simmer on slow heating for 30-40 minutes.
Stir the sauce while cooking to prevent it from burning. If it burns, then add half a glass of boiled water. Add finely chopped garlic at the very end of cooking.
Meanwhile, while the sauce is cooking, cook the spaghetti. It is very simple to do this and no special skills are required. The main thing is to remember that for 100 grams of any paste you need: 1 liter of boiling water and 1/4 teaspoon of salt. And of course, cook for as many minutes as indicated on the package. I always cook 1 minute less.
I do not recommend mixing bolognese sauce with spaghetti. Serve the pasta straight away on a platter, add the sauce to the center, sprinkle with Parmesan and garnish with a basil leaf.
Enjoy your meal!
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