Bolognese is a recipe for mild pleasure

Bolognese, the recipe of which gave us a sunny Italy, firmly associated with the only dish - spaghetti. But this sauce perfectly fits well with other side dishes, it is only necessary to try it once in a classic recipe.

Choosing products for the Bolognese

The recipe for this sauce strikes the complexity of its composition. Spices, vegetables, meat should be picked up with special attention. But this is not all - the process of preparation requires patience. However, all compensates for the amazing taste of the sauce, and the opportunity to use it more than once. So it is necessary to open the curtain over the secrets of skill.

So, products

When choosing ingredients for bolognese, special attention should be paid to meat. Yes, for the speed of cooking you can use minced meat, but it is better to make it yourself, choosing veal and pork. Veal, having a delicate structure, will nevertheless give a saturation to the dish. Pork, however, will give the stuffing the necessary fat content, but it will not spoil the velvety taste.

Spice

In the Bolognese, whose classic recipe will be described in detail below, all spices, except garlic, are placed only dry. In the long process of extinguishing (and Italian masters spend no less than 4 hours on this) they will fully disclose not only their aroma, but also their taste.

Wine and milk

Wine for Bolognese is used exclusively dry and red, giving off a slight sour taste. Milk, on the contrary, should be balanced by its qualities on the verge of transition to cream. By the way, milk with its intolerance can be replaced with honey.

Now that the little secrets are revealed, you can begin the process of creation.

Spaghetti bolognese

The recipe with a photo, explaining the order of creation of the Italian culinary miracle, is useful to those who have never prepared it on their own. So let us proceed.

To prepare the sauce only, you will need:

• 1.1 kg of juicy tomatoes;
• 350 grams of the above minced meat;
• Onion weighing 350 grams;
• 60 grams of tomato paste;
• One and a half tablespoons of honey;
• 8 grams of fresh garlic;
• Three-quarters of a teaspoon of salt, paprika, hot red and black pepper;
• Three teaspoons oregano;
• 80 ml of red wine and olive oil.

The products are prepared, you can start creating a bolognese sauce. The recipe is simple, but requires careful follow-up to it. So, it all starts with a bow. It is cleaned, cut with rings, after which it is divided in half and shredded into small blocks.

In the saucepan, for preparing the sauce, pour the entire cooked volume of olive oil and, while it is warmed, put the prepared onion. It should be noted that the fire should be strong enough.

Further in one bowl lay out all the dry spices and mix them thoroughly.

Now comes the crucial moment - the addition of minced meat.

Thoroughly mixed, it goes to the pan when the onion starts to acquire a golden hue. Given the strong fire under the pot, then you should continuously crush the minced minced beans, achieving a homogeneous mass.

As soon as the liquid completely evaporates, you need to add wine and dry spices. To stir thoroughly.

In this mass should be added ground tomatoes and pasta, again carefully mix and put the garlic and honey passed through the press.

Then the fire is reduced and the mass is allowed to languish for at least two hours. Then you can taste the masterpiece.

Spaghetti for the Bolognese, the recipe of which was presented above, is prepared simply. They are boiled in large quantities of water, cooled in a colander under cold running water and lightly fried in butter. Then serve, covering with cooked sauce.

That's all. Although not, a little tip: if the sauce is very much, then it can be frozen portionwise and heated, when you want to pamper yourself and loved ones with this Italian masterpiece.