Cooking Spaghetti Bolognese

Bolognese or Bolognese sauce is considered an ideal addition to pasta. I must say that there are many varieties of this recipe. Even in Italy, every cook has his secrets of cooking this sauce. As for the official version (and there is such, registered in the Italian Academy of cuisine), it includes beef (minced meat), pancetta (a kind of bacon cooked according to the Italian recipe), onion, celadon, carrot, tomato sauce, broth, Thick cream, olive oil and red wine. As you can see, there are no spices in the officially registered recipe.

So, let's start preparing the spaghetti bolognese according to the recipe, which is considered a classic. We heat the spoon of olive oil in a frying pan and pour the diced panchetu. Fry until a crust is formed. Meanwhile, three grated carrots, chop the onion and celery cherub. We send the vegetables to toasted bacon and wess them on low heat, not allowing them to brown.

Then add minced beef (half a kilogram) and continue to fry until the meat has lost its pink color. Now pour into the frying pan one hundred and fifty milliliters of red wine and stew until the liquid evaporates. We pour tomato sauce and broth, cover the frying pan with a lid and leave to stew on a very small fire for at least two hours. Then we dress the sauce with a spoonful of thick cream. We serve spaghetti bolognese, sprinkling the dish on top with grated parmesan and finely chopped basil. The best drink to this dish is red wine.

As already mentioned, this recipe is just a "canvas", on the basis of which it is possible to invent a variety of sauces. For example, many lovers of spicy dishes can not imagine a spaghetti bolognese without oregano and nutmeg. Some people like to add chopped garlic to the finished sauce. Another often used option - the replacement of tomato sauce with fresh tomatoes, from which you need to remove the skin first. Even such an ingredient as ground beef can be replaced by another type of meat. Some Italian chefs prefer to use chicken or rabbit meat for making spaghetti bolognese. Others take as a meat component prosciutto (Italian ham) or mortadella (Bologna sausage). There is even an option for making goose liver sauce with the addition of white mushrooms. In short, this recipe is a space for culinary fantasies.

Tell you how to prepare a Bolognese sauce adapted for Russian conditions. Pancetta is not a frequent visitor on our shelves, so it can be replaced with any bacon, or simply use not ground beef for cooking, but mixed beef, half with pork. And if you want to cook a dish with a lower fat content, then this component can be eliminated altogether.

If you cook a dish, assuming that it will be eaten by children, then you can exclude from the recipe and red wine, the taste of such a cancelation will not be greatly affected. Many do not like petiolate celery, and it is not always possible to buy it in our stores, so this vegetable can be completely replaced by the usual parsley.

So, to prepare a sauce adapted for our conditions, we need three hundred grams of minced meat, one onion and carrot, 3-5 spoonfuls of tomato paste or 2-3 fresh tomatoes, a glass of broth (ideally beef), two tablespoons of chopped parsley, Vegetable oil, salt and, if desired, any spices.

The sequence of preparation differs little from the classical recipe. On two tablespoons of oil you need to fry the vegetables, then add minced meat to them and continue cooking, breaking the formed lumps with a fork or spatula. Then pour in broth, add tomato paste or mashed fresh tomatoes and stew, stirring occasionally, for ten minutes. Then salt and season to taste. Simultaneously with the preparation of the sauce, we boil the spaghetti in a large amount of water with the addition of salt and a spoon of vegetable oil.

Ready spaghetti spread on plates, poured with sauce. From above you can sprinkle with grated cheese and decorate with greens. Our spaghetti with bolognese sauce, prepared according to the adapted recipe, is ready. You can take a sample!