Pasta "Bolognese"
Bolognese meat sauce is not quick and rather challenging to prepare. Although there isn’t an extensive preparation or processing process, it still demands careful attention and a systematic approach. The pasta turns out distinctive with its thick, spice-rich, and aromatic sauce. You’ll need quality ground meat and juicy tomatoes, along with a mix of Provencal herbs and celery, a bit of onion, patience, and time. Following the classic recipe, your pasta with Bolognese sauce is ready!
Bolognese meat sauce is not quick and rather challenging to prepare. Although there isn’t an extensive preparation or processing process, it still demands careful attention and a systematic approach. The pasta turns out distinctive with its thick, spice-rich, and aromatic sauce. You’ll need quality ground meat and juicy tomatoes, along with a mix of Provencal herbs and celery, a bit of onion, patience, and time. Following the classic recipe, your pasta with Bolognese sauce is ready!
Use
Use
Ingredients
400 g
Butter
60 g
Fresh white onion
1
Garlic
2 cloves
Celery (stalk)
1
Fresh carrot
1
Smoked ham
50 g
Beef
500 g
Dry red wine
200 ml
Meat broth
2 glasses
Tomato paste
2 tablespoon
Tomatoes
800 g
Salt, papper, oregano
to your taste
Parmesan cheese
60 g
Method of preparation
1
To begin, melt the butter: take a deep saucepan or skillet with a thick bottom and add the diced product. Add finely chopped onions and garlic and sauté until golden
2
Grate celery and carrots using a coarse grater and add them to the vegetables on the heat. Gently mix and keep on the heat for a couple more minutes
3
For the Bolognese sauce, it’s better to choose ground meat, but if you have a piece of meat, grind it in a blender and add a bit of fat, spices, and smoked ham. It’s tastier if the smoked ham is diced finely, but you can also grate or chop it into strips. Sauté everything together for 5 minutes to let the juices absorb into the meat for added juiciness
4
Combine wine and broth (you can use cream with a fat content of 10% instead of broth), tomato paste, and tomato pulp without skin. Add salt, a bit of sugar, and spices. Simmer the sauce covered for about 1.5 hours, stirring every 10 minutes. After that time, remove the lid and continue cooking for another 40-50 minutes, stirring the sauce occasionally
5
Cook the spaghetti for the sauce according to the instructions on the package until they’re al dente. Drain them and place them in a deep pot
6
The dish is ready! Serve it in portions: pour Bolognese sauce over the spaghetti and garnish with basil leaves and grated Parmesan cheese
Share the recipe on social media. Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
