Pasta Bolognese with minced meat - 7 recipes for tasty and fragrant dishes

In Russia, nourishing pasta is adored in a naval way, and in Europe the first place on the table is occupied by Bolognese pasta with minced meat, tomatoes, sometimes celery and mushrooms. There are many variations on the preparation of this juicy dish, and we will tell you the recipes for the most popular types of pasta. Read and cook!

Classic Bolognese pasta with minced meat

Classic pasta bolognese with minced meat is prepared from beef and pork. Mixed minced meat harmoniously complements the delicate taste of pasta, goes well with tomatoes and basil - a favorite seasoning of Italians, big fans of pasta of different varieties. Bolognese - a special meat sauce, semi-liquid, semi-thick, fragrant and rich. A pasta is better to use a flat, or spaghetti, whoever likes more.

Since Bolognese is elevated to the rank of national sauce - the property of the city of Bologna (the name of the dish comes from it), there is an official list of ingredients that must be included in the dish. The list was approved by the Academy of Italian Cuisine in Bologna, and academics strongly recommend it to adhere to all the inhabitants of the planet to preserve the Italian traditions intact.

Al-dente pasta is cooked for no more than 5 minutes over medium heat; Do not forget, mixed with hot sauce, it will boil a little more.

What is part of a classic sauce:

• 400 g of minced pork and beef;
• pancetta (bacon with streaks of fat);
• white wine - 150 ml;
• milk 3.5% fat (or cream) - 150 ml;
• meat broth - 250 ml;
• onion - 1 pc.;
• carrot - 1 pc.;
• tomato sauce - 2 tbsp. l;
• salt, pepper, basil - to taste;
• Parmesan - 100 g;
• frying oil.

How to cook:

1. First, fry the minced meat, add the onion chopped into cubes.
2. Peel the carrots from the skin, cut into small cubes.
3. Let’s dissolve the tomato sauce in the broth, pour everything into the meat.
4. Pancetta cut into cubes, fry in a separate pan, combine with meat and simmer all together.
5. Add dry wine, milk or cream.
6. Stir and turn off the fire: otherwise the milk will clot.
7. Salt, pepper, add basil.
8. Boil pasta aldente.

On a large flat plate, combine the pasta, sauce, sprinkle everything with grated Parmesan. We eat, washed down with light Italian young wine, and mentally send thanks to Italy for a wonderful dinner.

Cooking with Celery

In some regions of Italy, pasta is always cooked with minced meat and celery using its cuttings. They are cut into small rings, stewed with sauce. Celery gives the dish a pleasant and peculiar aftertaste. Many people like him very much.

Cut celery as thin as possible: the taste will come out softer, unobtrusive.

The right ingredients:

• 500 g of minced pork and beef;
• white wine - 150 ml;
• cream 35% - 150 ml;
• meat broth - 250 ml;
• onion - 1 pc.;
• carrot - 1 pc.;
• canned tomatoes in own juice - 350 g;
• celery stalk;
• salt, pepper, basil - to taste;
• Parmesan - 100 g;
• frying oil.

Stages of preparation:

1. Fry the minced meat, add the onion and carrot chopped into cubes.
2. Cut celery in circles, add to the sauce.
3. Add tomatoes to meat with vegetables.
4. Pour dry wine, cream here.
5. Salt, pepper, sprinkle with spices.
6. Stew all together.
7. Boil the pasta.

We spread it on a plate, and on top we put a generous portion of sauce. It remains only to sprinkle all the grated cheese and let it melt slightly. We eat with ciabatta, a salad of fresh vegetables, sprinkled with cold-pressed olive oil. This is delicious!

With minced chicken

In Italy, bolognese is prepared from tagliatelle. These are varieties of long, slightly flattened noodles that were first prepared by the inhabitants of the Emilia-Romagna region (how beautiful all Italian names sound!). But cooks are actively experimenting with minced meat. And chicken is used more and more often - bolognese with minced chicken is tender, delicate, melting. We will not add a peculiar celery here so that it does not obscure the taste of minced chicken meat.

You can use minced chicken breast, but still it is better to take meat from the thighs, cut off the legs: then it will come out juicier.

The necessary components:

• 500 g minced chicken;
• white wine - 150 ml;
• cream 35% - 150 ml;
• meat broth - 250 ml;
• onion - 1 pc.;
• carrot - 1 pc.;
• canned tomatoes in own juice - 350 g;
• salt, pepper, basil - to taste;
• Parmesan - 100 g;
• frying oil.

How to cook:

1. Boil the noodles until half cooked.
2. Fry meat with tomatoes, add onion turnips, carrots.
3. We put out the dish in dry wine.
4. When the meat is ready, fill it with cream and simmer until completely soft.
5. Do not forget to season with spices and salt.

Put the pasta on the dish, and pour a large ladle of Bolognese sauce on top. We eat with a baguette, fresh lettuce, and drink sparkling wine. It’s good to cook such a dinner for romantic dates: it is easy, satisfying, and, as you know, the path to the heart of the chosen one lies through the stomach.

The most delicious and fragrant recipe with mushrooms

Mince pork bolognese is often supplemented with mushrooms: the taste is so interesting and rich that people require supplements, eating everything without a trace. The recipe is ideal for the holidays, when all the traditional hot dishes are tired of the order.

To make the sauce tastier, it is important to take mushrooms and meat in a ratio of 1: 1; since mushrooms and tomatoes do not combine too well, you can not add tomato paste, the sauce will turn out thin, very creamy.

The necessary components:

• 500 g of minced chicken (or any other to taste);
• cream 35% - 150 ml;
• meat broth - 250 ml;
• bulb;
• carrot - 1 pc.;
• champignons - 400 g;
• salt, pepper, basil - to taste;
• Parmesan - 100 g;
• frying oil.

Cooking method:

1. Finely chop the mushrooms, fry with minced meat, add onions, carrots.
2. Fill everything with meat broth, cream, simmer until the sauce slightly thickens.
3. Salt, pepper to taste.
4. Boil flat noodles.
5. Combine the noodles, sauce, sprinkle everything with parmesan.
6. Lay out in portions.

This option can be served not with pasta, but with mashed potatoes, rice and buckwheat. It will turn out an unusual version of Bolognese, which can be supplemented with pickles or lightly salted cucumbers - this is very tasty.

Spaghetti Bolognese with minced meat and tomato paste

Spaghetti bolognese with minced meat and tomato paste is also a very common option, popular with housewives. It is economical, quick to prepare: if there is a piece of frozen minced meat in the refrigerator, it is easy to cook a delicious sauce in 15-20 minutes.

The density of the sauce is easy to adjust at your discretion by adding or removing water.

The necessary components:

• 500 g of minced meat;
• tomato paste - 2 tbsp. l;
• 125 ml of sour cream of any fat content;
• onion - 1 pc.;
• carrot - 1 pc.;
• glass of water;
• salt, pepper, spices - to taste;
• any cheese - 100 g;
• frying oil.

Stages of preparation:

1. Minced meat is fried in vegetable oil, add onions, carrots.
2. Fill everything with water, add sour cream, tomato paste, mix.
3. Salt, pepper, sprinkle with spices.
4. Boil the spaghetti.
5. Combine pasta, sauce, sprinkle with grated Parmesan.
6. Lay out in portions.

The sauce is cooked quickly, eaten even faster. It turns out a juicy, moderately spicy dish. If desired, the paste is easy to replace with boiled potatoes or lentils: we promise an unforgettable taste experience.

Cooking in a slow cooker

While the sauce is cooked - the hostess is resting. Under this motto, we will cook up Bolognese in a smart kitchen appliance. The “trick” of the finished sauce is in special tenderness: the meat is slightly languishing, the fibers are softened, which gives the taste a special charm.

We will need:

• 500 g of minced meat;
• white wine - 100 ml;
• meat broth - 250 ml;
• bulb;
• carrot - 1 pc.;
• 3 tbsp. l pasta or ketchup;
• salt, pepper, basil - to taste;
• cheese - 100 g;
• frying oil.

How to cook:

1. At the bottom of the multi-bowl, fry the meat with vegetables.
2. Add dry wine, broth, pasta.
3. Salt, pepper, season with spices.
4. Close the lid, turn on the "Extinguishing" mode, cook all 10-20 minutes.

The sauce is served with mashed potatoes, pasta, rice or buckwheat. Try bolognese with braised green beans: you will see how unusual and easy it is for the stomach. The dish is completely dietary; eat it without fear for the waist.

With fresh tomatoes

In the season of ripe tomatoes, it is simply impossible not to cook pasta with fragrant tomatoes bursting from juiciness. Some recommend scalding them, peeling, blending. But we do it much easier: take a tomato, cut into two parts, three on a coarse grater. The skin will remain in the hands, and we get a thick tomato juice puree. The perfect base for the sauce.

The right ingredients:

• 500 g of minced meat from any meat;
• dry white wine - 100 ml;
• cream 35% - 100 ml;
• meat broth - 250 ml;
• onion - 1 pc.;
• carrot - 1 pc.;
• ripe tomatoes - 2 large copies, you can ripen a little;
• salt, pepper, basil - to taste;
• Parmesan - 100 g;
• odorless frying oil.

How to cook:

1. Grate the tomatoes on a grater to make a thick tomato juice, salt it and pepper.
2. Minced meat is fried in a pan with onions, carrots, which are cut into cubes.
3. Pour all over white wine, put out to evaporate, and the wine aromas remain in the meat.
4. Add tomato juice, again we put out everything and a thin stream of cream.
5. Season with spices.
6. We extinguish so that the sauce is slightly thickened.
7. Boil pasta aldente.

On a large flat dish, put the pasta, on top - a portion of the sauce, add the grated cheese. We eat, washed down with cold sparkling wine. The dish is suitable for a cozy evening in a country house for dinner on the open veranda overlooking the sunset.

Bolognese cooking options are easy to invent on your own. The sauce is made hot by adding finely chopped olives, olives, capers. It comes out a little more bland if you reduce the number of tomatoes.It is used for casseroles, lasagna and eat independently, dipping slices of bread. Do not be afraid of experiments - bring new tastes to life.