Sauce Bolognese: recipes with a photo at home. How to prepare Bolognese sauce: a simple video recipe.
Sauce Bolognese was born in the Italian provinceBologna. Local people have long been preparing it with green lasagna and fresh tagliatelle. Then a hearty dish was served with pasta, spaghetti, carrots or lasagna. Separate cooks began to garnish Bolognese with mashed potatoes and rice, however, the main side dish to the dish was still the classic pasta.
How to cook a real Italian Bolognese: a classic recipe with a photo
This is how they prepare the famous sauce in his historic homeland - in the province of Bologna. This method is rather laborious and requires a lot of time.
Necessary ingredients:
olive oil - 30 ml
Butter - 70 gr
white onions - 1 pc.
carrots - 3 pcs
garlic - 4 prongs
forcemeat from veal - 1 kg
Chardonnay wine 250 ml
milk fat - 1/2 l
tomatoes in own juice - 1 can of 800 g
Beef broth - 250 ml
pancetta (dried bacon) - 125 gr
stalks of celery - 3 pcs
salt
black pepper
Step-by-step instruction
Olive oil and creamy warm in a saucepanon average fire. When all is melted, pour the diced onions, carrots and celery, add chopped garlic, add salt and fry for 5 minutes, stirring frequently. Put the pancetta cut into squares and cook for another 10 minutes.
Make a strong fire and in three stages lay out the entire volume of minced meat, constantly mixing the mass so that there are no lumps. Leave to stew for 15 minutes.
Reduce heat, pour in white wine and mix well. If pieces of minced meat are stuck to the bottom, gently scrape off their scapula.
Add milk, chopped tomatoes along withjuice, beef broth, salt and black pepper. Bring to a boil and then greatly reduce the heat and simmer, half covering with a lid, for 4 hours. Stir 1-2 times per hour.
If the sauce starts to thicken too much, thenReduce heat and add a little broth or water. Before the end of cooking, seasonings should be put and mixed well, so that they are distributed evenly.
Immediately before serving, decorate with a laurel leaf.
How to cook Bolognese sauce at home: recipe from Julia Vysotskaya
A popular TV hostess offers her own versionBolognese with a minced meat of two kinds. In addition, the structure includes vegetables, spices, milk and wine. The prepared dish turns out to be satisfying and has a bright, exquisite aroma. If you want to slightly reduce the calorie content of the sauce, you can replace the minced chicken fillet.
Necessary ingredients:
garlic - 2 prongs
onion - 2 pieces
stalks of celery - 2 pcs
olive oil - 1 tbsp
carrots - 1 pc
Butter - 25 gr
ground beef - 250 gr
minced pork - 250 gr
semisweet white wine - 300 ml
milk 2.5% - 300 ml
tomato paste - 2 tbsp
Tomatoes - 900 gr
salt
a mixture of Italian herbs
Step-by-step instruction
Both kinds of oil to heat on high fire inthick-walled saucepan. When the mass begins to hiss, reduce heat and pour finely chopped onions, carrots, garlic and celery. Stirring, cook for at least 10 minutes.
Add beef and pork forcemeat, stir well and fry with vegetable weight for another 8-10 minutes.
Pour the entire volume of milk, slightly increase the heat and fizzle 10-15 minutes, so that the liquid is absorbed into the meat mass as much as possible.
Then add the wine and boil the sauce for another 10 minutes over medium heat.
Put tomato paste and tomatoes, grated.
Salt and sprinkle with spices and black pepper. Bring to a boil and 5 minutes to heat on high heat. Stir all the time to keep the dish burning.
Put the dishes with the sauce on the smallest burner and turn on the minimum fire. Cover with a lid, leaving a hole for the steam exit on the side.
In this mode, cook the sauce for 2 hours. Every 20 minutes, lift the lid and mix the mass.
The prepared dish should be thick and shiny.
Serve Bolognese meat sauce with pasta and fresh salad.
How to prepare Bolognese sauce with mushrooms: a simple step-by-step recipe
This variant of preparation can be calledVegetarian, because instead of meat, mushrooms are used here. There are other significant differences: wine, for example, is replaced with vinegar, and all vegetables are cut not finely, but large.
Necessary ingredients:
olive oil - 1/4 tbsp
onions white - 1 pc
apple vinegar - 150 ml
water 150 ml
garlic - 4 prongs
stalk of celery - 1 pc.
carrots - 1 pc
mushrooms - 1 kg
Tomatoes - 700 gr
parsley - 1 beam
basil - 8-10 branches
salt
ground pepper
Step-by-step instruction
At the bottom of the sauté pan, pour out the oil and burn it well on high heat.
Reduce the warming up to medium and pour large chopped carrots, celery, garlic and onions. Fry for 15 minutes.
Put the diced mushrooms, stir and continue cooking for 5-7 minutes.
Pour in water and vinegar, increase the heat slightly and boil the vegetable mass for 10 minutes, stirring all the time.
Salt, pepper, add tomatoes rubbed on a large grater and on very slow fire to extinguish from 40 minutes to 1 hour.
Ready to dress with greenery.
We prepare the Bolognese sauce for the winter
In order to enjoy delicious Bolognese on cold winter days, you need to roll up a tomato base in the cans, which is obligatory for cooking.
Necessary ingredients:
tomatoes, chilled - 3,5 kg
tomato paste - 200 gr
onions - 1/2 kg
garlic - 1 head
sugar - 100 gr
olive oil - 35 ml
parsley - 1/2 beam
basil - half a beam
salt - 1.5 tbsp with a slide
cayenne pepper - 10 g
black pepper - 10 gr
Oregano Dried - 1 tsp
red wine vinegar - 5 tbsp
paprika - 2 tbsp
Step-by-step instruction
Tomatoes finely chopped, folded into a high pot and put on a plate to warm up.
When the vegetables boil, reduce the heat to medium and cook, stirring regularly, until the amount of liquid decreases by one-third.
Onion and garlic chopped into small cubes and fry in a skillet in olive oil.
Tomato paste diluted with liquid, separated from the tomato, and pour into vegetables.
In turn, add sugar and salt, then season with spices to taste.
Pour the paprika and boil the sauce for 2-3 minutes.
Put the oregano and cook for 3 more minutes.
Add chopped greens, lay onion-garlic mass, black and cayenne peppers.
Gently mix everything and pour in the wine vinegar. Boil another 3 minutes, remove from heat, pour over glass jars and roll.
Turn upside down and leave in the kitchen until completely cooled. Then put it in a cool place.
Bolognese sauce: video cooking recipe in a multivariate
Among the famous chefs on television,prepared the sauce Bolognese, you can identify the following persons: Julia Vysotskaya, Belonika, Anastasia Skripkina, and among the websites worth noting Afisha-Food. The video-instruction will teach you to quickly prepare a popular Italian sauce in a multivariate. These video recipes are not inferior to similar recipes for tele-brewers and are interesting in that instead of white wine red is used, due to which the taste is more saturated.
