The recipe for the Bolognese pasta

Pasta Bolognese is a traditional Italian dish that consists of dry or freshly prepared pasta (pasta in our way) and bolognese sauce. I must say that the Italians are very fond of cooking different sauces, so the pasta in Italy is served in every institution without exception, the differences consist only in the fact that each cook cooks sauces in his own way, and the best chefs have their own branded sauce. But the recipe for the Bolognese pasta is known to every Italian.

We, without further ado, cook at home one of the most famous sauces, which now is also very fashionable here, the Bolognese sauce.

The recipe for the Bolognese pasta.

For preparation we need the following ingredients:

- minced pork meat (250 g.)

- minced beef (250 g.)

- pancetta (100 g.), In our opinion, a piece of bacon

- 300 ml of milk

- 300 ml of dry wine (red or white does not matter)

- two tablespoons of tomato paste

- two cans of canned tomatoes

Two cloves of garlic

- 25 g of butter

- olive oil

- onion 1 pc.

- carrot 1 pc.

- celery 1 stem

- two teaspoons of fragrant herbs (choose to taste)

- Parmesan cheese

- 400 g of Italian paste (if suddenly there was no Italian pasta at hand, then you can use the pasta of the domestic producer, it turns out not worse).

So, now, more on how to make a pasta Bolognese, a recipe for the Bolognese pasta.

We take a large saucepan, put it on the fire, pour one tablespoon of olive oil, add butter and wait until it dissolves. Next, we put there finely chopped vegetables (carrots, celery, garlic). Vegetables should be so finely chopped that, when they are fried and fried, dissolved in the sauce, and only their taste remains. Add the pancetta and gradually stir until the vegetables become soft.

After that, put in our sauce mincemeat in turn, first one, then the second. Meat should be well roasted until pink, but not boiled. It is important! Another thing: minced meat should be well kneaded. You can use a wooden spoon to get rid of clots.

The next stage we need to add liquids, this milk and wine. This is also done separately and gradually. In general, it is important not to rush in sauces preparation. It often takes a long time, but since you have taken to make a sauce, do it right. The recipe for the Bolognese pasta takes about 3 hours.

So, we add milk. Fire must be reduced, pour in the milk, then increase the heat and allow the mixture to boil. When the milk is absorbed into the meat, you can add wine. In the same way, we increase the fire and let it boil.

Then weaken the fire, add two tablespoons of tomato paste and canned tomatoes (be sure to clean them before that from the skins). Mix everything well, tomatoes are mashed to a homogeneous mass, add water (400 ml) and spices. All this gradually stir and bring to a boil.

After that, make a very small fire and cook the sauce for another two hours, stirring occasionally and slightly opening the lid to release steam. As a result, almost all water is digested and a thick, homogeneous fragrant sauce remains.

And while your sauce is brewed, you can start cooking the paste itself. In a large pot of water put on the fire and bring to a boil, add salt to taste and put the pasta. So that they do not stick together, you need a sufficient amount of water and constant stirring, especially until they begin to boil. After boiling, you can make fire less and leave them to cook for another 15 minutes (the time depends on the type of pasta).

Then let the pasta through the colander, remove the water, and put the macaroni in a saucepan with sauce. All you mix is good, so that all the pasta turns pink. Spread out in plate portions and decorate with a twig of green. Pasta with Bolognese sauce is ready. Bon Appetit!