Classic pasta bolognese recipe. Spaghetti with bolognese sauce. How to make bolognese with minced chicken? A step-by-step recipe will help

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Pasta is a classic Italian dish known all over the world. We traditionally call it pasta. According to Italian cuisine researchers, there are at least 300 types of pasta, and the number of recipes based on them amounts to many thousands. Do you want to learn how to cook one of the best recipes pasta - a la bolognese?

What is pasta bolognese

Pasta a la bolognese is one of known variants a favorite Italian dish. In popularity, this recipe can be compared with French béchamel sauce. Bolognese sauce was invented by chefs from Bologna; this recipe is considered classic and includes a strictly defined set of ingredients: Ground beef, tomato paste, broth, parmesan, wine.

Recipe options at home

In addition to the classic one, there are other options for preparing pasta with sauce. In Italy, Bolognese sauce is often prepared not according to the classic recipe, but with tagliatelle pasta and lasagna. Some Italians eat this sauce with mashed potatoes, and outside of Italy it is served with rice and even buckwheat porridge. Sauce a la Bolognese is not just a sauce for pasta, but also great option second course with side dish. We offer several original recipes cooking.

With minced meat and tomato paste

We will need:

• Minced beef – 0.5 kg.
• Olive oil – 50 grams.
• Pasta (small or spaghetti) – 1 pack 400-450 grams.
• Tomato paste – 1 can 450 grams.
• Garlic – 3 cloves.
• Basil - a bunch.
• Tomatoes – 5 pieces.
• Parmesan – 100 grams.
• Onion – 1 piece.
• Salt, pepper.

Preparation:

1. Cut into cubes and fry the onion in olive oil.
2. Add minced meat to the pan, simmer it under a closed lid for about 20-30 minutes until cooked.
3. Add salt and pepper and fry for another five minutes.
4. Remove the skins from the tomatoes and cut them into cubes.
5. Fry garlic and basil, add tomatoes and natural ketchup to the pan. Fry the mixture for 15 minutes, stirring continuously, until a thick consistency is obtained. Excess liquid should evaporate.
6. Combine the tomato mass with the minced meat and simmer the mixture over low heat for 15-20 minutes.
7. Cook the pasta (according to the instructions for it).
8. At the last stage, spoon the sauce over the pasta and garnish with grated cheese.

With cream

We will need:

• onions, carrots, celery (stem) - 1 piece each;
• red wine – 50 g;
• tomatoes – 0.75 kg;
• minced beef – 0.75 kg;
• cream – 150 g;
• olive oil– 40 g;
• parmesan – 100 g;

Preparation:

1. Heat olive oil in a saucepan.
2. Chop the vegetables into smaller pieces and simmer for 4-6 minutes until they soften.
3. Add minced meat to soft vegetables, mix the ingredients better with a wooden spoon. Add wine to the saucepan and reduce heat after boiling.
4. After the wine has boiled away, add the diced tomatoes and simmer the meat for another hour and a half.
5. Add cream to the dish as soon as the meat reaches a high degree of readiness, after which the sauce is simmered for another 10 minutes.
6. Once cooked, sprinkle the sauce with grated Parmesan.

We will need:

• home canned tomatoes – 400 g;
• mushrooms (champignons) – 400 g;
• vegetable broth - one glass;
• vegetable oil– 60 g;
• ketchup – 40 g;
• spaghetti – 450 g pack;
• garlic – 2 cloves;
• parsley, basil, salt, pepper.

Preparation:

1. Cut the garlic cloves into thin slices and the onion into half rings. Fry the garlic and onion in oil until golden brown.
2. Cut 300 grams of champignons into large slices, add to the onion fry, stir, fry for about 10 minutes.
3. Add ketchup, herbs, fry for a few more minutes.
4. Remove the skins from the tomatoes and add them to the vegetable mixture.
5. Pour in the broth and the remaining 100 grams of finely chopped mushrooms.
6. The broth should boil, after which it should simmer for another half hour.
7. While the mushrooms are cooking, you need to cook the spaghetti.
8. After cooking, drain the spaghetti in a colander; it should be dry.
9. Spread the sauce over the pasta and serve after 5 minutes, garnishing with a sprig of basil.

How to cook Bolognese pasta in a slow cooker

We will need:

• minced beef – 1 kg;
• one onion;
• two tomatoes;
• pasta – 0.25 kg;
• tomato sauce, olive oil – 2 tbsp;
• garlic – 2 cloves.

Preparation:

1. Cut the onion into half rings, pour oil into the bottom of the bowl, and add the onion. In the “Baking” mode, fry the onion for 30 minutes.
2. Add the pressed garlic to the onion and fry with the onion for another 10 minutes.
3. Cut the tomatoes into cubes and add to the bowl along with the tomato sauce.
4. Mix all ingredients.
5. Add the minced meat, stir again, and fry for 10 minutes.
6. Boil spaghetti separately (according to instructions).
7. Mix the sauce and spaghetti, heat for 5 minutes (use the “Keep Warm” mode)

Classic Italian Bolognese pasta recipe with photo

Pasta a la Bolognese is a traditional side dish with many variations. But if you have never cooked it, we recommend making it for the first time according to the classic recipe, the way the cooks from Bologna intended it. Pasta a la Bolognese is an excellent second course option for lunch or dinner. If you do not use a large amount of spices during cooking, children of any age will readily eat it. The calorie content of the dish is moderate.

We will need:

• olive oil – 40 g;
• tomato sauce – 800 g;
• red wine – half a bottle;
• minced beef – 500 g;
• beef broth – 500 g;
• sugar – 10 g;
• celery (stem), onion, carrot - 1 piece each;
• garlic – 2 cloves;
• parsley, parmesan – 400 grams each;
• pasta (butterflies, shells) – 0.5 kg;
• salt – 5 g.

Spaghetti with Bolognese sauce is a classic of Italian cuisine, a dish both well-known and new in its execution. It turns out that you can make pasta Bolognese with or without carrots, use bacon and do without it. But the essential ingredients of this dish are meat (usually mixed), wine, broth, tomatoes, onions and garlic.

Italians cook spaghetti sauce for at least 2 hours, but in my opinion there is no need to cook it that long if the meat is tender and the sauce is reduced properly. In my recipe, I did not grind the meat into minced meat, but simply chopped it very finely when frozen. It turned out no worse.

So, to prepare the dish, we will need the following products:

Heat butter and vegetable oil in a saucepan. Fry chopped garlic and chopped onion in it. Fry until a garlic smell appears and the onion is translucent.

Add minced meat or finely chopped meat. Fry everything together for 15 minutes until the meat acquires a pleasant reddish tint.

Then pour in the wine and keep on the fire until the alcohol evaporates.

At this time, chop the tomatoes. Chopped tomatoes from cans are well suited for this purpose. If there are none, then you can take tomato paste or sauce. I had fresh tomatoes and tomato paste.

Once the alcohol has evaporated, you can add the beef broth, tomatoes and tomato paste. Leave on the heat until completely reduced, about 30-40 minutes.

Add herbs and spices, salt to taste. If the acidity is strong, add a pinch of sugar.

Grate Parmesan cheese on a fine grater.

The sauce will be ready when all the liquid in it has evaporated by half and the minced meat has become soft.

Boil durum wheat spaghetti in salted water with a drop of oil as directed on the package. Cook until al dente, do not overcook.

Then drain the water. The spaghetti can be mixed with Bolognese sauce, or you can simply place the sauce on top of the spaghetti.

Sprinkle with chopped parsley and cheese. Bon appetit!

Serve immediately.

Bolognese cannot be categorized quick recipes, it requires a long simmer, but the result is worth it. You can surprise your guests with classic Bolognese. It is also perfect for a romantic dinner.

A true classic bolognese recipe

Traditionally, the recipe for Bolognese sauce at home includes beef. Apparently, for this reason it is often called meat sauce or stew. This bolognese sauce goes well with a wide variety of pastas. For example, penne, fettuccine. We often use spaghetti, but Italians consider this a bad idea, because spaghetti does not “hold” the sauce well.

Subtleties and tricks

It is important to comply step by step recipe Bolognese sauce with minced meat, because if you change the sequence of adding ingredients, the taste will differ significantly from the original. For example, you should never add milk and wine at the same time. Many housewives prepare this sauce for the winter; it turns out very tasty and appetizing. There are many recipes, these can be found on Wikipedia.

What other subtleties of preparation are there?

• Dishes. Bolognese dishes should have a thick bottom and a good non-stick coating. It doesn't have to be a frying pan; a saucepan will do. You can also cook bolognese in a slow cooker.
• Cooking time. Balanise with ous should be cooked for at least two hours, ideally three. It is in this case that the desired consistency of the sauce is obtained.
• Storage. How long to store the finished sauce in the refrigerator is up to you. Of course, it can be reheated and used as needed, but freshly prepared is much tastier. The optimal period is up to five days.
• Amount of liquid. Throughout the entire cooking process, it is important to ensure that there is liquid in the container, otherwise the meat will dry out.
• Constant stirring. Don't go too far from the stove, Bolognese loves attention. Stir it so that it does not burn, otherwise the whole dish will spoil.
• Quiet fire. The sauce should simmer slightly, that is, it is not advisable to allow huge bubbles.
• Consistency. Ready bolognese proper preparation, will not be liquid. Homemade sauce Bolognese has a dense consistency, but it should not be too thick.
• Color. Ready dish if you followed the recipe correctly Italian sauce Bolognese should be deep red.

Cooking instructions

What you will need:

• beef - 300 g;
• onions, carrots - one piece each;
• celery - two or three stalks;
• parsley - five to six sprigs;
• tomatoes - four pieces;
• bacon or brisket - 50 g;
• garlic - two cloves;
• dry white and red wine - 100 ml each;
• milk - 100 ml;
• spices (pepper, salt, nutmeg, provencal herbs) - to taste.

What to do

1. Chop the peeled onions and carrots as finely as possible (the carrots can be chopped using a fine grater).
2. Pass the beef through a meat grinder, preferably twice.
3. Remove skins and seeds from tomatoes. Grind thoroughly.
4. Cut the brisket or bacon into very small cubes.
5. Heat bacon in a high frying pan, remove cracklings. We will prepare the sauce using the remaining fat.
6. Fry the onion in rendered bacon fat until soft. It is very important not to overcook the onion, otherwise the taste will be completely different. Light golden hue - excellent condition.
7. Add chopped celery stalks and carrots. Fry the vegetables for six minutes, stirring them continuously.
8. Now you can add the ground beef to the vegetables. After it gets into the pan, you need to mix it well (using a spatula or other convenient utensil) with the vegetables, as if chopping it. The meat and vegetable mass should be homogeneous. Fry for another eight minutes, stirring continuously.
9. Add finely chopped garlic cloves, salt and add spices to taste.
10. According to the recipe, meat sauce Bolognese needs to be poured with a mixture of wines.
11. Simmer over low heat with a lid. Time - 15 minutes.
12. Add finely chopped parsley, tomatoes and a glass of water.
13. Simmer over the lowest possible heat, stirring occasionally. Bolognese with ous should simmer, but not burn. The longer the sauce simmers, the tastier the end result will be. If the liquid evaporates, you can add water or broth.
14. About half an hour before the end of cooking, pour the milk into the sauce. Mix well and simmer until done.

If you don’t have fresh tomatoes at home, you can use canned ones. own juice. If the option of cooking with rendered fat does not suit you, then take two tablespoons of butter and olive oil and cook with this mixture.

Diet option

Bolognese, like most recipes, has undergone many changes in kitchens. And really, how to make Bolognese sauce for pasta if you are on a diet or a vegetarian? It is precisely such non-standard situations that usually lead to the creation of various variations of the dish.

The dietary version of the sauce is not much different from the original. You just need to reduce your caloric intake as much as possible. Instead of fatty beef, use tender veal, instead of fat - olive oil. You can add chili pepper to spice up the dish. In addition, hot seasonings help speed up metabolism. And this is exactly what a person who is losing weight needs.

You can use your favorite seasonings according to your preference. For example, basil complements Bolognese well (as in the photo). Fans of Provençal seasonings are advised to add a pinch of dried herbs ten minutes before the end of cooking. Do the same with greens.

Substituting Ingredients

Many people change the composition of the ingredients to their taste. You won't always have all the ingredients you need on hand. Therefore, you have to improvise.

• Instead of tomatoes. If you don't have tomatoes, you can make Bolognese sauce with tomato paste. Although, pasta is sometimes used instead of milk.
• Instead of milk. For lovers more creamy taste A suitable option for making sauce with cream. Simply replace the milk with cream in the recipe. For a richer taste, you can add grated cheese at the end of cooking. Or sprinkle cheese on the dish when serving.
• Instead of meat. Vegetarians need a meatless bolognese recipe. In this case, you can prepare a dish with mushrooms.

If you need lean Bolognese, then you just need to replace the prohibited products with the permitted ones. For example, use mushrooms instead of meat, vegetable oil instead of bacon, or even abandon it altogether. You will also have to replace wine and milk with water.

A simple recipe for Bolognese sauce can help out the hostess both when entertaining guests and when dinner at home. With tomatoes juicy minced meat Prepared with your own hands, the sauce will become one of your favorite dishes on your table. And you, as the hostess, will receive the most rave reviews.

Reviews: “Tastier than navy pasta”

I also make this sauce. And in winter, by the way, I often add tomato paste, dilute it with water (about 70 g of paste, 3 tablespoons of water) and add all sorts of different spices. You can also sprinkle grated cheese on top. Yum Yum!

dOlia, http://forum.say7.info/topic2965-25.html

In the USSR there was naval pasta... For them, minced meat with onions was fried and added to the pasta. The minced meat was usually boiled meat) and it was delicious too! And now the Bolognese sauce =) It makes the pasta juicy and even tastier!!!

1 Svetlana, http://life-good.com.ua/blog/sous_boloneze/2015-04-12-945

But I had an Italian friend at the course, just from Bologna, and the conversation turned to this sauce. I ask, does spaghetti (!!) Bolognese come from Bologna? to which she began to laugh... it turns out that only tourists call it spaghetti bolognese, but in fact it’s just a sauce that can be served with any pasta and is called pasta bolognese..

Jenya_Berlin, http://forum.say7.info/topic25770.html

Recipes with pasta, spaghetti, macaroni

Would you like to cook something original for lunch? Take it on board classic recipe spaghetti bolognese - cooked with step by step photos and video!

40 min

170 kcal

5/5 (4)

Spaghetti, or pasta with bolognese sauce, is one of the most widely known Italian dishes. Even those who have little interest in foreign cuisine are unlikely to have heard of the famous dish, glorified in dozens of poems and plays. It would be wrong not to get acquainted with this product - not only for general culinary development, but also to please your loved ones with the wonderful taste and aroma of the dish. Moreover, I just got a classic Italian recipe cooking spaghetti with Bolognese sauce at home, which my friend took from one famous cookbook, which includes a detailed description of the process with a photo of the finished product. This dish is so popular all over the world that there is even a Taiwanese version of spaghetti bolognese! So let's get started without wasting a minute.

Kitchen utensils

To make your product truly Italian and very tasty, prepare the necessary utensils and utensils for its preparation:

• a frying pan or saucepan with a Teflon non-stick coating with a diagonal of 24 cm;
• several bowls with a capacity of 250 to 600 ml;
• the sharpest knife in the kitchen;

• cutting board (preferably wooden);
• measuring utensils (scales);
• spatula for mixing ingredients.

To reduce the cooking time, you can use a food processor with special attachments, which will help you quickly grind the ingredients.

You will need

How to choose the right ingredients

Even modern cookbooks dedicated to Italian cuisine recommend preparing the sauce for this dish for approximately three hours. However, few people can spend so much time cooking what looks like in the photo. plain pasta with tomatoes, so today we will implement a step-by-step simplified version of the classic recipe for pasta with Bolognese sauce, adapted for cooking at home. Bolognese sauce at home is usually made with the best tomato paste, but in season it can be made with fresh tomatoes without skin. If you are not satisfied with this, check out the detailed guide, which is entirely dedicated to answering the question.

Some other tips for choosing the perfect ingredients for our dish are below.

• For the sauce, it is better to choose real tomatoes in their own juice, which are presented in the departments of supermarkets dedicated to Italian dishes. If they are not available, then use high quality tomato paste.
• Vegetables must be ripe and fresh, without signs of rot. Also, do not use soft, rotten onions.
• To cook excellent dish, it’s better to take both beef and minced pork. If this is not possible, give preference to beef. However, do not use ground chicken under any circumstances.
• Choose pasta according to the markings on the package: the best manufacturers indicate which spaghetti is specifically intended for this dish.

Cooking sequence

Preparation

First stage of preparation

1. Pour a few drops of sunflower oil into the frying pan and set the dishes to warm over low heat.
   
   
2. As soon as the oil sizzles, pour the prepared onion into the frying pan.
   
   
3. After a minute, add the grated carrots and mix the mixture a little.
   
   
4. Cook the fry for about three minutes, then add the celery and garlic.
   
   
5. Fry the mixture, stirring frequently with a spatula, for about five minutes.
   
   
6. Next, lay out the meat, rub it with a spatula in the pan to remove lumps.
   
   
7. Fry minced meat with vegetables until it turns brownish in color.
   
   
8. After this, pour the wine and tomatoes into the juice (or tomato paste) and mix.
   
   
9. Add seasonings to your taste and table salt, simmer the mixture for about five more minutes.
   
   
10. As soon as you see that the wine has evaporated, turn off the stove and cover the pan with a lid.
11. Let's leave our unimaginable delicious sauce Infuse, meanwhile let's make the pasta.

Did you know? Not only this type of sauce can be prepared for spaghetti; pasta also goes well with other fillings. If you are interested in Italian cuisine, be sure to cook it, which is no less tasty and nutritious. You will also definitely like the classic one, famous for its indescribable aroma and mouth-watering appearance. For the lazy and always busy, I recommend it, which, with all its simplicity, will perfectly complement any unpretentious dish.

Second stage of preparation

1. We remove the spaghetti from the packaging, sort through it and remove any that are broken or blackened.
2. Pour water into a saucepan and set it to boil over medium heat.
   
   
3. Place the pasta in boiling water and cook for approximately seven minutes.
   
   
4. After this, place the mixture in a colander and allow the excess liquid to drain.
   
   
5. Place the hot spaghetti on plates and place the meat sauce on top.
   
   
6. Sprinkle with dried basil and serve immediately.
   
   

Made! Amazingly delicious pasta with Bolognese sauce will turn the head of even those who have just had a hearty lunch with its aroma. However, do not store this dish for a long time - it is not as tasty cold as “piping hot”.

Bolognese is a delicious Italian meat sauce usually served with pasta. We will show you a classic Bolognese recipe and talk about other options for its preparation and serving.

You will need:

• tomato paste – 0.2 kg;
• minced meat – 0.5 kg;
• olive oil – 130 ml;
• onion – 650 g;
• spaghetti – 1 kg;
• two garlic cloves;
• canned tomatoes – 0.8 kg;
• salt to taste;
• piece butter– 90 g;
• black pepper to taste.

Cooking method:

1. Chop the peeled onions into small pieces.
2. Heat olive oil in a frying pan and add chopped onion.
3. After 3 minutes, add the minced meat to the onion and continue cooking for 6 minutes.
4. Chop the garlic cloves with a knife and pour into the onion and minced meat. Remove the skin from the tomato, chop the pulp and add to the pan after the garlic.
5. Spread the tomato paste, wait until the mixture boils, add pepper and salt.
6. At the same time, cook the spaghetti until tender, treat with cold water.
7. Add the noodles to the sauce in the pan and stir.

We serve delicious, aromatic Bolognese immediately to the table hot. Bon appetit!

Traditional Italian sauce

List of recipe ingredients:

• onion – 1 pc.;
• meat broth - 0.2 l;
• red wine – 150 ml;
• bacon – 80 g;
• tomato paste – 0.8 kg;
• beef meat – 250 g;
• olive oil – 30 ml;
• pork – 250 g;
• fresh celery – 70 g;
• garlic clove – 2 pcs.;
• carrot – 1 pc.;
• butter – 40 g.

How to make Bolognese sauce:

1. Process all vegetables by peeling and washing them. Chop the carrots into cubes, and cut the celery, onion and garlic cloves into small slices.
2. Place both types of oil on the surface of the frying pan and heat them. Add garlic and onion and sauté until transparent.
3. Add carrots and celery pieces and cook for another 5 minutes.
4. After this, pour the bacon pieces into the pan, stir and fry for 5 minutes.
5. We make minced meat from pork and beef and add it to the ingredients being prepared.
6. Sauté until the minced meat turns brown and add 100 ml of wine.
7. After the alcohol has evaporated, pour in the meat broth.
8. Add tomato paste to the sauce, close the lid and simmer the dish for an hour.
9. Stir the sauce constantly. It will be ready as soon as the meat is soft and the vegetable pieces are completely cooked.

Vegetarian option with mushrooms

Recipe Ingredients:

• broccoli – 50 g;
• olive oil – 20 ml;
• spaghetti – 0.25 kg;
• one bell pepper red;
• mushrooms – 80 g;
• a clove of garlic;
• tomato paste – 500 g;
• basil – 10 g;
• red onion – 1 pc.;
• carrots – 0.1 kg.

Algorithm of actions:

1. Cut the peeled carrots into thin slices.
2. Remove the seeds and caps from the bell pepper and cut the pulp into small pieces. Finely chop the onion and garlic with a knife.
3. Heat the oil in a frying pan and saute the pieces of onion and garlic in it until softened.
4. After this, add the carrots and cook for about 5 minutes. Add pepper and fry for another 2 minutes.
5. Cut the washed mushrooms into slices and place them in a frying pan, add tomato paste.
6. Tear the broccoli and basil into small pieces and add to the rest of the ingredients. Cook everything together for another 6 minutes
7. Let's wait until the sauce cools down a little and grind it with a blender at low speed.
8. Cook the noodles. Serve the vegetarian-inspired spaghetti Bolognese hot. Bon appetit!

With minced chicken

This version of the dish is not as fatty as with other types of meat, but more tender and soft.

Required ingredients:

• tomatoes – 7 pcs.;
• chicken fillet – 0.7 kg;
• olive oil – 25 ml;
• red wine – 55 ml;
• salt - to taste;
• garlic cloves – 4 pcs.;
• spices to taste.

Step by step instructions:

1. Washed chicken fillet chop into medium-sized pieces and pass them through a meat grinder.
2. Next, add the peeled garlic cloves - you get aromatic minced chicken.
3. Pour salt and spices into it, you can take parika, black pepper, Italian herbs, etc.
4. Mix everything well or beat with a blender and place in heated olive oil in a frying pan, cook at medium heat.
5. Grind tomatoes without skin on a grater. You can do this process in a blender.
6. Pour the resulting tomato sauce into the minced meat and mix with it. Add red wine and simmer for 40 minutes.
7. Serve the delicacy with boiled pasta, sprinkling everything with fresh herbs. Bon appetit!

Spaghetti with Bolognese sauce

What to take:

• minced meat – 0.6 kg;
• garlic – 2 cloves;
• canned tomatoes – 0.5 kg;
• one onion;
• black pepper to taste;
• spaghetti – 0.25 kg;
• salt to taste;
• cheese – 40 g;
• a handful of fresh parsley;
• sweet pepper – 2 pcs.;
• oregano and basil to taste;
• olive oil – 30 ml.

How to prepare Bolognese pasta:

1. Finely chop the peeled garlic and onion and start frying with olive oil.
2. After 4 minutes, add the bell pepper, cut into cubes.
3. Add minced meat and fry it with vegetables for about 10 minutes.
4. Grind the tomatoes in a blender and pour the resulting sauce into the frying pan.
5. Pour in all the spices and salt, simmer the mixture for 20 minutes under the lid.
6. 10 minutes after the start of stewing, we start cooking the spaghetti. We do not boil them until fully cooked - they will “cook” later, in a frying pan with sauce. We wash the finished pasta.
7. Finely chop fresh parsley and cheese.
8. Combine the prepared spaghetti with Bolognese, crumble cheese and parsley on top. Bon appetit!

With zucchini and celery

You will need:

• minced beef – 0.4 kg;
• garlic – 2 cloves;
• tomato puree – 0.8 kg;
• two zucchini;
• salt – 10 g;
• one stalk of celery;
• black pepper – 6 g;
• one onion;
• cheese – 30 g;
• Italian herbs – 10 g;
• olive oil – 35 ml.

Cooking option:

1. We cut the peeled zucchini into cubes, chop the celery stalk into small pieces. Chop the onion into crumbs and pass the garlic cloves through a press.
2. Combine the prepared vegetables in a common bowl, add pepper and salt.
3. The entire mass of vegetables is placed on baking sheets. Cover them with foil, add food and cook them in the oven for 25 minutes. The oven should be heated to 180 degrees.
4. Process the minced meat in a frying pan, add tomato puree and Italian spices.
5. At the same time, prepare the pasta. Once they are ready, combine the meat sauce, roasted vegetables and pasta in a saucepan. We fill everything with cheese crushed on the track - yummy! Serve the dish hot.

Homemade Bolognese pasta

List of ingredients:

• nutmeg – 1 pinch;
• minced meat – 300 g;
• olive oil – 20 ml;
• one carrot;
• salt to taste;
• fresh tomatoes – 2 pcs.;
• spaghetti packaging;
• onions – 2 pcs.;
• ground pepper to taste;
• one garlic clove;
• tomato sauce – 50 g.

Cooking process:

1. We start the recipe by frying the diced onion until golden.
2. We grate the carrots and add them to the pan after the first ingredient. Sauté for 3 minutes.
3. Add tomato sauce, minced meat and chopped garlic. Simmer the dish for 5 minutes, then cut the tomatoes into small pieces and add to the main mass.
4. Pour water into the pan so that it covers the layer of minced meat and vegetables.
5. Let's wait until all the water has evaporated and add salt, nutmeg and pepper.
6. Separately, cook the spaghetti, place it on plates and pour hot, aromatic Bolognese over it. Bon appetit!