Classic sauce for pasta. Recipe for Bolognese and Béchamel

"I love the pasta. I love them with unearthly love ", is sung in one folk Italian song. Macaroni like everything in all countries. The dish of boiled macaroni is very simple and primitive. They love pasta for various, interesting to taste, containing a lot of ingredients, sauces, which give these products original, sometimes very piquant tastes. The most famous, classic sauces are, of course, béchamel, bolognese and pesto. Without them, it is impossible to prepare lasagna or classic pasta with Parma ham and Parmesan cheese. Actually, these sauces are the basis for numerous experiments that consist in replacing one ingredient with another or adding some other spices and products to get new taste sensations. What do you need to know to make sauce for pasta? A recipe for classic bolognese sauces, béchamel or pesto, which are easy to supplement with various ingredients and get new flavors.

Bolognese is the most classic and most famous pasta sauce. The recipe for its preparation was invented in Bologna, the city of Italian gourmets, from where all the most beloved Italian dishes began their triumphal procession. How to cook this amazing sauce for pasta? The recipe is simple and complex at the same time. Simple, because the ingredients of this sauce can easily be varied, something to clean, and something to add - it is absolutely not necessary to strictly follow the recipe. Difficult, because if you cook this delicious pasta sauce with the observance of the classical canon, you will have to tinker and drop many different products.

We will describe the preparation of the classic Bolognese. So, the following foods will be needed: cream and olive oil, onion (can be onion, but better onion), carrots, cauliflower celery, minced meat (pork and beef mixture), tomato paste and fresh tomatoes, milk, dry wine, salt, Pepper, thyme, basil, garlic and oregano (in our opinion, the ore of oregano). Now we warm up a mixture of creamy and olive oil in the frying pan, add the ground garlic, lightly fry it in oil, and then remove it from the frying pan. Add the grated carrots, celery and chopped onions. All a little fry, then put the stuffing in the frying pan. After the mince is lightly fried, add the tomato paste, after 10 minutes of intermittent stirring, pour the wine into the frying pan and after a few minutes - two glasses of broth (meat or vegetable). After that, slowly pour a glass of milk into the pan, then after a few minutes add finely chopped tomatoes without skin, spicy herbs. Once again, everything is well mixed, reduce the heat, and on low heat, the entire mixture is stewed for three hours, stirring occasionally and closing with a lid, but not tightly. If the sauce is too thick at the end of quenching, it should be diluted with broth. The bolognese sauce prepared in this way is also an indispensable base for lasagna and various pasta.

Another classic recipe is pasta with béchamel sauce. What is béchamel sauce? This is the basis of butter and flour, fried in a frying pan, which adds milk, cream, it happens that the egg, as well as vegetable or meat broth, salt, various spicy herbs. This is also the main classic pasta sauce , the recipe of which is easy to modify and add to it, for example, pieces of chicken, ham or mushrooms. To make béchamel sauce, roast the flour with butter in a frying pan (butter and flour should be taken in a 2: 1 ratio) to a dark golden hue. Then, continuously stirring with a wooden spatula, warm butter is added to the oil-flour mix with a thin trickle. Stir well the mixture on low heat until homogeneity and add various spices, salt and pepper.

Before serving, the pasta is laid out on a dish or on a serving plate, and the sauce is placed on top and the whole dish is sprinkled with grated cheese.