How to make pasta bolognese. Little tricks for cooking spaghetti Bolognese

Authentic Italian Bolognese sauce can be made at home very simply. Your spaghetti, pasta, lasagna will acquire a unique taste with it!

Bolognese is a very tasty and rich sauce, it can be served not only with spaghetti or tagliatelle, they also cook lasagna and pizza with it, and the Mediterranean neighbors of the Italians, the Greeks, add it to their national dish - moussaka. Every cook, every Italian grandmother or simple housewife always has her own little secrets for making Bolognese sauce.

Minced meat – 300 gr.
Tomatoes – 1 pc.
Tomato paste or ketchup – 2-3 tbsp.
Onions – ½ pcs.
Parsley – 3 sprigs
Olive oil (for frying) – 5-6 tbsp.
Salt, black pepper, basil - to taste

Finely chop the tomatoes, do not pour out the juice, we will need it.

Pour finely chopped tomatoes (along with juice) into a frying pan, add a couple of tablespoons of olive oil, finely chopped parsley and basil with ketchup. Simmer over low heat for 7-12 minutes until the liquid evaporates or until the tomato mixture thickens.

Set the tomato part of the Bolognese sauce aside and start preparing the meat part: cut the onion into half rings and fry in the same olive oil until golden brown.

Add minced meat to the fried onion, salt and pepper it, fry until tender for about 20 minutes.

Add the tomato mixture to the finished minced meat and bring the sauce to readiness (evaporate the remaining liquid), seasoning with your favorite spices.

This Bolognese sauce will be an excellent addition to pasta, homemade noodles or homemade lasagna.

Recipe 2: Bolognese - sauce for spaghetti with minced meat

Bolognese sauce is a meat and vegetable stew that is typical of Italian cuisine. There are many recipes for this dish, but I offer you my own version, adapted to local products and the tastes of our family. Bolognese is served with pasta and is also used in lasagna. I would like to note right away that this is not a classic recipe for Bolognese sauce, but a variation on the theme.

minced meat - 500 gr
water - 500 ml
carrots - 100 gr
onion - 50 gr
stalk celery – 50 g
tomato paste - 2 tbsp.
vegetable oil - 2 tbsp.
table salt - 0.5 tsp.
sugar - 0.5 tsp.
pepper mixture - 1 pinch
bay leaf - 1 pc.

To stew, we need a wide and deep frying pan (mine is 26 centimeters in diameter) or some thick-walled dish into which we pour a couple of tablespoons of refined vegetable oil (I use sunflower). We put the dishes on low heat and, while the oil warms up, quickly prepare the vegetables (the weight is indicated in already peeled form). We clean the carrots and onions, then cut them into small, small cubes and place them in already hot oil. Next, cut the juicy celery stalk (don’t forget to wash it, of course) into the same small cube and add it to the rest of the vegetables.

Fry the vegetables over medium heat, stirring, until nicely browned and half cooked. There is no need to blush too much.

At the next stage of preparing Bolognese sauce, add minced meat to the semi-finished vegetables. Regarding the choice of product: you can use the one you like best. For example, from one type of meat or a mixture - in my case it is pork and chicken in equal proportions. In addition, beef, veal, rabbit are perfect (definitely not my option). Place the minced meat in a frying pan and over medium heat (while constantly stirring with a spoon or spatula), lightly brown it.

Next comes the time for the tomato component of the future Bolognese sauce. Here you can safely experiment: I use homemade tomato paste, but in general, chopped canned tomatoes without skin (250-300 grams), your favorite tomato sauce (about 100 grams) or just fresh tomatoes (5-6 medium-sized pieces) are perfect. In the latter case, they need to be kept in boiling water for a couple of minutes (after making a cross-shaped cut on the side opposite the stalk), then remove the skin and finely chop the pulp. Don’t forget to flavor the meat and vegetables with bay leaves.

Pour 500 milliliters of water into the frying pan (preferably directly with boiling water, so as not to stop the heat treatment of the products). Of course, many will say that in the original you need to use wine (white or red dry), but personally in our family this option is not particularly welcome, so I add simple drinking water.

Mix everything thoroughly, cover the pan with a lid and turn on the lowest heat possible. In this form, our Bolognese sauce will simmer for at least 1.5 (and preferably 2 or more) hours. It shouldn’t seethe too much—ideally, it should tremble. Don't forget to stir the contents of the dish several times.

After about 1.5 hours from the start of stewing (after adding water), the Bolognese sauce will be ready. Or rather, for spaghetti, for example, it is already ready, but for lasagna it is still a bit runny. Salt and pepper the sauce to taste, add a little sugar to balance the acidity of the tomato paste. We throw away the bay leaf - it has lost its aroma and is no longer needed. Serve the sauce immediately with the pasta, and cook for lasagna without a lid, stirring, for about half an hour to evaporate excess moisture.

The meat sauce is ready and can be served with pasta.

Recipe 3, step by step: Italian Bolognese sauce

Minced meat – 400 g
Onion - 1 small
Carrots - 1 small
Tomato - 1 small
Garlic - 3 cloves
Tomato paste/ketchup - 2-3 tbsp.
Salt - to taste
Spices - to taste
Pasta (wide noodles, spaghetti, etc.)

Start by frying the chopped onion and grated carrots until soft.

Next, it is very important: put the vegetables out of the frying pan (or just take another frying pan) and fry the minced meat there. This is done to preserve the meaty taste of the minced meat. Add salt and spices to it to taste. Fry until lightly browned, so that it is not too dry, but not raw.

Cook the Bolognese sauce over low heat for at least 1 hour. Then the minced meat will be soft. And at the very end add the squeezed garlic. Serve Bolognese sauce with boiled pasta (such as spaghetti). Bon appetit!

Recipe 4: bolognese sauce with red wine (with photo)

2 pcs. Carrot
1 PC. Bulb
2 pcs. Celery
1 PC. Garlic 4 cloves
400 gr. Ground beef
1 tbsp. Fresh thyme
3 tbsp. Tomato paste
2 pcs. Bay leaf
1 tbsp. Cream
1 tbsp. Red wine
1 pack Tomato puree
Salt, pepper to taste

First of all, to prepare the Bolognese sauce, you need to prepare the vegetables. To do this, you need to cut the carrots and onions into small cubes. We also cut the celery into small cubes or half rings, and chop the garlic.

Add olive oil to the pan, heat it a little and add finely diced vegetables into it.

Fry the vegetables until they begin to become soft, after which you can add a little crushed red pepper. Immediately after this, add the minced beef to the vegetables and mix all the ingredients thoroughly.

As soon as the meat is fried, add fresh thyme leaves, a couple of bay leaves and 2-3 tablespoons of tomato paste to the future Bolognese sauce in the pan.

Mix all the ingredients again and continue cooking the Bolognese sauce for another 2-3 minutes.

Immediately after this, add 1 glass of cream or milk to the meat and vegetables and leave the sauce to simmer for 10 minutes. During this time, the cream should be absorbed into the meat and vegetables and evaporate a little.

As soon as this happens, add 1 glass of red wine to all the ingredients for the Bolognese sauce and again continue to simmer the sauce for 10 minutes over medium or low heat.

As the final ingredient for the Bolognese sauce, we will use tomato puree, which must be added only in the last step. As soon as you add the tomato puree to the almost finished sauce, mix all the ingredients well again and leave the sauce to simmer over low heat for 1-2 hours, stirring the sauce every 20 minutes.

Of course, you don’t have to simmer the sauce for 2 hours, but limit it to 20-30 minutes, it all depends on the free time you have.

As soon as you remove the sauce from the heat, add a little salt and ground black pepper, mix all the ingredients again and taste the finished Bolognese sauce. Bring the sauce to the desired level of saltiness and generously season the pasta with it!

While the Bolognese sauce is preparing, do not forget to boil the spaghetti or pasta so that you have something to add this very sauce with a unique taste!

Recipe 5: Bolognese sauce with meat broth

When preparing the sauce, you can use not pureed tomatoes, but prepare bolognese with tomato paste. By the way, you can take a whole liter of it for cooking, don’t worry it won’t be too much. We adjust the thickness of the Bolognese sauce with plain water.

minced beef – 0.5 kg. You can take a mix: pork and beef, 250 grams each. It is advisable to take the meat with veins so that during the cooking process it becomes soft and as a result gets the desired structure;
meat broth – 150 ml;
carrots – 1 pc.;
onion – 1 pc.;
olive oil – 30 ml;
celery - two stalks;
dry red or white wine – 100 ml;
black pepper to taste;
salt to taste;
pureed tomatoes - from 300 to 500 ml. The number of tomatoes affects the thickness of the sauce.

Cut carrots and celery into small cubes. Add them to the pre-fried onions.

We also add the meat to the vegetables and simmer.

Add wine and broth. Simmer for 30 minutes.

Finally, we need to add the tomatoes and leave everything to simmer under the lid.

Total cooking time is maximum 1.5 hours.

To achieve maximum taste of the sauce, you can let it sit for about 6 hours.

Boil our pasta and serve it with a gentle Bolognese sauce.

Recipe 6: Smoked Brisket and Herb Sauce

Minced beef – 500 g
Smoked brisket (pancetta, smoked bacon) - 200 g
Canned tomatoes – 600 ml
Tomato paste - 60 g
Onions - 200 g
Carrots – 200 g
Stem celery – 150 g
Garlic - 4 cloves
Olive oil – 70 ml
Dry red wine - 2 glasses
Fresh green basil - a bunch
Fresh thyme - 3 sprigs
Fresh oregano - 2 sprigs
Salt, pepper, sugar - to taste

Dice the brisket, onion, carrots and celery. Add chopped garlic and fry in heated olive oil for 7 minutes, stirring.

Add ground beef. Constantly kneading the minced meat with a fork or spatula, cook for another 5 minutes without disturbing.

Then add tomato paste, stir and fry for another 7-8 minutes.

Transfer the fried vegetables and minced meat into a thick-walled pan. Add chopped herbs, salt, pepper, canned tomatoes and pour in the wine.

If the liquid does not cover the remaining ingredients by a couple of centimeters, add a little water or broth.

Bring the sauce to a boil and simmer over low heat for 1 hour or a little longer. Taste for salt and pepper as you go. If the tomatoes were sour, add sugar to taste.

After an hour, the Bolognese sauce is usually ready! Use it to prepare your favorite dishes. Bon appetit!

Recipe 7: tomato bolognese sauce for the winter (step by step)

Ripe peeled tomatoes - 7 kg.
Peeled onions - 1 kg.
Tomato paste - 400 gr.
Garlic - 1 head (8 large cloves)
Olive oil - 70 ml.
Parsley and basil - a large bunch each.
Salt - 3 tbsp. lie with a small slide (adjust to your taste)
Cane sugar - 200 gr.
Ground black pepper - 1 tsp. without top.
Cayenne pepper (chili) - 1 tsp. without top
Dried oregano - 1 package (7 g.)
Sweet paprika - 2 heaped tablespoons.
Red wine vinegar - 10 tbsp.

The sauce turned out really delicious!

Ready-made Bolognese pasta.

Pasta can easily be called the product that even the smallest household inhabitants prefer more than others, including those who are capricious, picky and do not want to eat adult food.

It is pasta that attracts children both with its appearance and taste, and no matter how you prepare it, lunch will be a great success. But if you want to not only feed your kids, but also give their growing bodies all the necessary microelements, prefer Bolognese pasta, which contains tomatoes, carrots, various herbs, and meat.

Ingredients:

400 g pasta
1/2 kg ground beef
2 carrots
1 small onion
1 sprig of celery
1/2 liter tomato paste
olive oil
basil
parsley

If the dish is intended for adult eaters, then the list of ingredients can also include:

white table wine
black pepper

How to cook pasta with Bolognese mince

1. Chop the onion and cut the carrots into small pieces, and then fry them in a deep frying pan or saucepan with a little olive oil.

2. If only the adults in the household are going to dine, then it’s time to add a little white table wine to the contents of the frying pan and mix everything.

3. When the vegetables are golden, add tomato paste and basil, and then leave it all on low heat for 10 minutes.

4. Meanwhile, cook pasta according to package directions. In most cases this will take you about 8-10 minutes. Don't forget that undercooked pasta has a less pronounced taste and resembles chewing gum when eaten. If they are overcooked, they become too soft and also lose their taste. If you don’t have the proper experience, but want to get pasta with the best consistency, just try the pasta as often as possible while cooking.

5. Drain and rinse the cooked pasta.

6. Take the minced meat, salt it and, if younger family members are not expected at the table, pepper it, and also add any spices to taste.

7. Fry the minced meat in a frying pan with olive oil, and when the meat is ready, add it to the tomato sauce obtained earlier. Mix the sauce with the meat and leave to brew for 5 minutes.

8. Place the frying pan with the sauce on low heat, add the pasta and mix everything thoroughly.

This classic spaghetti bolognese recipe will come in handy in any situation: whether you are preparing a holiday dinner or on a regular weekday. This pasta will appeal to both the male half and the fair sex, which is why I am publishing the recipe on the eve of Valentine's Day. Have a romantic candlelit dinner in Italian style! And the main thing is that this pasta is prepared very easily and quickly, which will not distract you from the holiday...

Ingredients for 2 servings:

For a larger number of servings, increase all ingredients in equal parts if necessary!

200 g minced beef
300 grams of tomatoes in their own juice
2 tbsp tomato paste
1 stalk of celery
0.5 medium sized carrots
1 medium onion
1 clove of garlic
2-3 sprigs of parsley
2-3 sprigs of fresh basil (dry can be used in winter)
Italian seasoning mix
ground black pepper
olive oil (or any flavourless vegetable oil)
200 g spaghetti
salt
grated Parmesan for serving (optional)

Cooking method:

Pour water into a small saucepan and bring it to a boil. Add a little salt and immerse the spaghetti in water, boil until tender.
Meanwhile, very finely chop the onion, celery stalk and garlic. Grate the carrots on a fine grater. Remove the skins from the tomatoes and mash them with a fork in a separate bowl.
Make bolognese sauce. To do this, heat a deep frying pan/pan with a thick bottom with a spoon of olive (vegetable) oil. First, fry the onion, carrots, celery and garlic. Cook over moderate heat for about 6-8 minutes until softened. Then add the minced meat and fry everything together for 3-4 minutes, stirring until the minced meat changes color.
Add tomatoes along with juice, 2 tablespoons of tomato paste. Season with pepper, add dried herbs and finely chopped herbs (if you have fresh basil, leave 2-3 leaves for serving, add the rest to the Bolognese sauce). Scoop 1 ladle of pasta water and add this water directly to the sauce in the pan. Stir, cover and simmer over low heat for about 20-25 minutes.
The spaghetti is cooked, drain it in a colander and rinse with cold water to stop the cooking process. Drizzle a little oil over the spaghetti and toss to coat. Leave until the sauce is ready.
When the Bolognese sauce is ready, add the spaghetti directly to it and mix well so that all the pasta is coated with the sauce. Warm for 1 minute and remove from heat.
Serve the spaghetti with Bolognese sauce, top with grated Parmesan and garnish with a fresh basil leaf (or any other herb). Enjoy your meal!

Bolognese sauce is a delicious meat condiment for many of your favorite dishes. There was a place in it for juicy tomatoes, minced meat, and aromatic spices. At the same time, preparing the sauce is very simple, especially if you use its simplified version, and do not strive to surpass Italian chefs. For those who are not afraid of complex recipes, classic Bolognese will easily become a signature dish and will earn a lot of admiration from the guests invited to the table.

The traditional Bologna sauce includes quite a few ingredients. These include ground pork and beef, milk or cream, pancetta, carrots, tomato paste, celery stalks, onions, broth and even red wine. In addition, fresh basil and parsley are an essential component of the sauce.

The simplest Bolognese sauce recipe is limited to the meat component of mixed minced meat, tomatoes, onions and garlic. The rest of the products can be added at your discretion, experimenting with different proportions and combinations. In this case, you can take fresh, canned tomatoes, or even replace them with tomato paste.

The preparation of Bolognese sauce begins with frying the vegetables, then adding minced meat and bringing it to readiness. After this, the whole dish is poured with tomato dressing and simmered at a low boil. Depending on the composition of the sauce, the whole process can take from 30 minutes to 3 hours!

Bolognese is served with pasta, spaghetti, pasta, lasagna and even mashed potatoes.

Secrets to making the perfect Bolognese sauce

Bolognese sauce is a unique combination of minced meat and tomatoes that is ideal for all pasta products. With this addition, any dish will sparkle with new colors and become a pleasant discovery for the whole family. A few simple recommendations on how to prepare Bolognese sauce will help novice connoisseurs of Italian cuisine:

Spaghetti with minced meat and bolognese sauce

A simple and quick version of bolognese sauce for home cooking. It is best to fry onions and garlic in butter or olive oil to give the dish a more delicate taste. You can increase the amount of spaghetti if you don't like too much sauce in one serving.

Peel the tomatoes and grate them.
Finely chop the onion and garlic, fry in a frying pan until golden brown.
Add minced meat to the onion and garlic, fry for 5 minutes.
Salt and pepper the minced meat, pour the tomatoes into the pan.
Mix the sauce well and cook for 10 minutes over low heat.
Finely chop the basil and parsley and add to the sauce.
Cook spaghetti in salted boiling water for 10 minutes.
Serve spaghetti with hot sauce.

Pasta with Bolognese sauce in a slow cooker

Bolognese sauce is quite easy to prepare in a slow cooker. If desired, you can add finely chopped herbs and your favorite spices to it. It is better to cook pasta separately. Otherwise, they need to be poured into the almost finished sauce and carefully monitored so that they do not overcook.

200 g pasta;
300 g minced meat;
2 tbsp. l. olive oil;
2 tbsp. l. tomato paste;
3 tomatoes;
3 cloves of garlic;
1 onion;
Salt pepper.

Finely chop the onion into cubes.
Turn on the multicooker in the “Baking” mode and set the time to 35 minutes.
Grease the multicooker pan with olive oil and add the onion.
Fry the onion until slightly translucent and add finely chopped garlic.
Peel the tomatoes, mash them into pulp or chop them finely.
Pour the tomato dressing into the slow cooker, stir and cook for another 5 minutes.
Add tomato paste and mix everything again.
Cook the sauce for 3 minutes with the lid closed.
Open the lid and pour minced meat into the multicooker.
Mix everything thoroughly and add a small amount of hot water.
Season the bolognese with salt and pepper to taste and cook until signal.
Leave the dish in the “Warming” mode for 5 minutes.
Boil the pasta in salted water until tender, mix with the sauce.

Pasta with classic Bolognese sauce

This recipe will require a lot of time and dedication, but for true connoisseurs of Italian cuisine, such a dish will be a real gift. It is better to determine the amount of pasta yourself, depending on the proportions in which you prefer to combine pasta and sauce. It is important to chop the vegetables very finely so that they completely dissolve during stewing.

250 g minced pork;
250 g minced beef;
1 onion;
25 g butter;
2 cloves of garlic;
1 carrot;
85 g pancetta;
300 ml milk;
2 tsp. mixtures of herbs (dried basil, thyme, marjoram);
300 ml dry red wine;
800 g canned tomatoes;
3 black peppercorns;
1 tbsp. l. olive oil;
3 bay leaves;
2 tbsp. l. tomato paste;
1 stalk of celery;
Parmesan;
Spaghetti or pasta;
Salt pepper.

Very finely chop the carrots, pancetta, onion, garlic and celery.
Melt the butter in a deep saucepan and add all the chopped ingredients.
Fry vegetables for 10 minutes, stirring occasionally.
Place the minced pork and beef into the pan, breaking up any lumps well with a wooden spoon.
Mix all the contents and increase the heat.
Pour milk into the pan, bring to a boil, cook for 15 minutes.
When the milk is completely absorbed into the minced meat, add wine to it.
Cook without reducing heat for another 15 minutes.
Place tomato paste and canned tomatoes in a saucepan, and add juice to the sauce.
Bring the sauce to a boil, then reduce the heat to low.
Simmer everything under a closed lid, stirring occasionally, for 2 hours.
Add seasonings to the finished sauce and mix again.
Boil the pasta in salted water, adding bay leaf, olive oil, salt and pepper.
Serve the pasta with the sauce, sprinkled with grated cheese.

Homemade lasagna bolognese with béchamel sauce

What could be more delicious and more Italian than lasagna? Together with two traditional sauces, this dish turns out surprisingly tender and at the same time satisfying. Some lasagna sheets need to be boiled a little before cooking. This is usually indicated on the packaging. It is recommended to cut the lasagna into portions when it has cooled slightly.

9 sheets of lasagne;
250 g tomatoes;
3 onions;
1 tbsp. l. tomato paste;
2 cloves of garlic;
300 g hard cheese;
4 tbsp. l. vegetable oil;
800 ml milk;
3 tbsp. l. flour;
100 g butter;
Lemon juice;
Greenery;
Salt pepper.

Melt 50 g butter in a frying pan.
Finely chop the garlic and onion.
Fry the onion until slightly golden, then add the garlic.
After 2 minutes, place the minced meat in the same frying pan, stir well and fry until cooked.
Add tomatoes and tomato paste, salt and pepper.
Stir again and simmer for 5 minutes.
Add finely chopped herbs to the Bolognese sauce and remove from heat.
In a separate pan, melt the remaining butter and add flour to it.
Fry the flour, stirring lightly, until golden brown.
Pour milk into the pan, breaking up any lumps well.
Add a little salt and lemon juice.
Cook the sauce until thickened, stirring thoroughly.
Line the bottom of the baking dish with lasagne sheets.
Place some of the Bolognese sauce on top of the sheets and spread the bechamel sauce on top.
Alternate layers in the same sequence until you run out of sheets (the last layer should be dough).
Brush the lasagna sheets with bechamel sauce and sprinkle with grated cheese.
Bake for 50 minutes in a preheated oven at 200 degrees.

Now you know how to prepare Bolognese sauce according to the recipe with photo. Bon appetit!

If you decide to treat yourself and your family to Italian cuisine, then try making pasta with Bolognese sauce. This is a fairly simple recipe that does not require the use of specific seasonings and products. Basically, it's a meat gravy with vegetables and tomatoes. Of course, it is unlikely that anyone will undertake to prepare the sauce according to the classic Italian recipe, since the gravy must be simmered over low heat for at least two hours. But the simplified version of the sauce also turns out very tasty.

To prepare the dish, you need to boil the pasta and prepare the Bolognese sauce. You should choose high-quality pasta made from durum wheat. You can choose the shape of pasta according to your taste, but most often, spaghetti is used.

Cook pasta according to package directions. You need to put the pasta in salted boiling water and cook for a strictly defined time (it is indicated on the package). Do not overcook the pasta, this will greatly spoil the taste of the dish.

Interesting facts: In Bologna, that is, the birthplace of Bolognese sauce, they prepare only classic egg pasta - taglielle. Outwardly, it resembles a wide, long, flat noodle.

The basis of the classic Bolognese sauce is ground beef and pancetta - pork belly cured in spices. If you are using a simplified recipe, you can add smoked bacon to the minced meat or just use mixed ground beef and pork.

Another essential element of the sauce is tomatoes - fresh or canned, or tomato paste. And also vegetables - carrots, onions. If desired, you can add garlic. In addition, various spices and aromatic herbs are often added to the sauce.

Pasta with Bolognese sauce: a classic recipe with minced meat

This is a classic recipe with minced meat, adapted to the conditions of our country.

200 gr. minced meat;
50 gr. smoked bacon;
300 gr. tomatoes canned in their own juice;
2 tablespoons of tomato paste;
1 stalk of celery;
½ part medium sized carrot;
1 small onion;
1 clove of garlic;
2-3 sprigs of parsley;
2-3 sprigs of basil;
1 tablespoon Italian herb seasoning;
vegetable oil for frying;
200 gr. spaghetti or other pasta;
salt, ground black pepper to taste;
grated cheese for serving, preferably Parmesan, but you can use another type of hard cheese.

Boil pasta until cooked according to package directions.

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To prepare the sauce, finely chop the onion and celery, the garlic can be chopped, or you can put it through a press. It is best to grate carrots on a fine grater, but you can also cut them into small cubes. Open the can of tomatoes, pour the juice into a separate container, and grind the tomatoes in a blender. Mix the juice with chopped tomatoes.

Heat the oil in a frying pan, pour in a little so that the sauce does not turn out greasy. Fry the prepared vegetables in oil. Fry over moderate heat for about 7-8 minutes. Then add ground beef and chopped finely smoked bacon. Fry, stirring, until the minced meat changes color.

Then pour in the tomato mass, salt, pepper, and add tomato paste. Finely chop the fresh herbs, put them in the sauce, and add seasonings. We dilute the sauce with a small amount of boiling water or broth. Cover with a lid and simmer over low heat for half an hour.

Place the finished pasta on plates and pour over the sauce. If desired, you can sprinkle grated cheese on top and garnish with a fresh basil leaf.

Pasta with ready-made Dolmio sauce

It’s even easier to cook pasta with ready-made sauce (Dolmio Bolognese). It is a sauce made from tomato paste, fresh tomatoes, olive oil and aromatic spices.

350 gr. ground beef;
1 onion;
1 small carrot;
1 clove of garlic;
1 jar Dolmio Bolognese sauce;
spices to taste;
If desired, you can use grated cheese for serving;
250 gr. pasta.

Heat a frying pan with a small amount of oil. Place finely chopped onion in a frying pan and fry it for five minutes. Then add grated carrots and finely chopped garlic, fry until the carrots are soft, stirring.

Then add the minced meat and stir, it should be crumbly and not baked into pieces. As soon as the minced meat changes color, add Dolmio Bolognese sauce from the jar. If necessary, add salt, pepper and your favorite spices. It is recommended to use dried basil and oregano.

Reduce heat to low and simmer the sauce for 30-40 minutes under the lid. If the sauce turns out to be thick, you can add a little boiling water or hot broth.

Boil the pasta according to the instructions on the package. Place the finished pasta on plates and generously pour the sauce over it. You can sprinkle grated cheese on top.

Cooking with vegetables at home

This is a simplified version of the bolognese sauce recipe made with vegetables.

400 gr. minced meat;
2 onions;
3 pods of bell pepper, it is better to take pods of different colors;
1 small carrot;
1 stalk of celery;
3 cloves of garlic;
1 can of chopped peeled tomatoes in their juice (340 g);
salt, black pepper, fresh or dried herbs to taste;
vegetable oil for frying;
350-400 gr. spaghetti or other pasta.

We clean the vegetables. Finely chop the onion and garlic, thinly slice the celery stalk and bell peppers, grate.

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Heat the oil in a frying pan, add chopped onion, fry for 5-7 minutes. Then put the minced meat into the frying pan and fry, stirring until the minced meat is crumbly. As soon as the minced meat changes color, add carrots, bell peppers and celery, fry everything, stirring for about 10 minutes. Then pour the contents of the can of tomatoes into the frying pan.

Advice! Instead of tomatoes in their own juice, you can use fresh tomatoes. You need to peel them and grind them in a blender or just finely chop them.

Add a little water until the sauce reaches the desired consistency. Salt, pepper and add spices to taste. Simmer covered over very low heat for about 30 minutes. Shortly before readiness, add finely chopped fresh herbs.