Bolognese pasta with minced meat
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I recently visited Italy and finally tried many Italian traditional dishes. Pasta Bolognese was definitely one of these dishes. I love Italians for their openness, willingness to communicate and share. I asked for this recipe for Bolognese pasta at the restaurant where I tried it. The restaurant is small, the cook, who is also the owner, personally came out to ask whether we liked the food we ordered. That's when I bombarded him with questions.
It was from him that I learned that usually Bolognese sauce is not bright red like tomatoes, because according to the old recipe, red wine is added to the sauce, which changes the color of the entire sauce. The ratio of ground beef and pork should be in favor of beef 1:3. You can add Provençal herbs or special spices for Bolognese sauce, of which you can find a huge amount in Italy. The sauce should simmer over low heat for at least an hour, and its readiness is determined by the softness of the minced meat and the vegetables being completely boiled in the sauce.
The pasta must be made from durum wheat and cooked Al Dente (slightly undercooked). Well, that’s all the wisdom, all that remains is to prepare Bolognese pasta with minced meat at home, taking into account all the recommendations of the Italian chef.
So, let's prepare all the products according to the list.
Ингредиенты
Ground beef - 350 g
Minced pork - 150 g
Celery - 2 stalks
Carrots - 1 pc.
Garlic - 2 cloves
Onions - 1 pc.
Red wine - 100 ml.
Vegetable broth - 300 ml.
Tomatoes in their own juice - 400 ml.
Olive oil - 2 tbsp. l.
Bacon - 50 g
Provencal herbs mixture - 10 g
Greens - to taste
Spaghetti - 300 g
Рецепт
1. Since vegetables must be completely boiled during the cooking process, they should be cut as finely as possible. Cut the onion, garlic and celery into small cubes, and grate the carrots on a fine grater.
2. You can immediately prepare the sauce in a saucepan or saucepan with a thick bottom. I usually overcook all the ingredients and simmer the sauce in a saucepan. Pour olive oil into a frying pan and fry all the vegetables in it until soft for 4-6 minutes. Add bacon or brisket cut into thin strips and fry until golden brown.
3. Place a mixture of two minced meats in a frying pan; I immediately ask the butcher shop to make mixed minced meat. Using a fork, break up the lumps of minced meat very carefully. Fry the minced meat with vegetables, stirring, until the minced meat turns grayish in color.
4. After this, pour in the wine and simmer all the ingredients in the pan until the wine has completely evaporated.
5. Now we need vegetable or meat broth. I make it with bouillon cubes, if you don't have bouillon or aren't a fan of bouillon cubes, just pour boiling water into the sauce instead of bouillon.
6. Pour broth into the pan.
7. Add tomatoes in their own juice and a little tomato puree or paste. If your tomatoes are sour, add a little sugar to the sauce. Salt the sauce to taste, add Provençal herbs. Reduce the heat to low and cook the sauce for about 1 hour, stirring the sauce constantly, IT MAY BURN if you don't do this.
8. 20 minutes before the sauce is ready, boil the pasta according to the instructions on the package, without just cooking for a couple of minutes, do not forget to salt the water before cooking. Place the pasta in a colander and let the water drain. There are two options for serving Bolognese pasta: either put the pasta in the sauce, mix everything thoroughly and serve the pasta already in the sauce to the table, or you can put the pasta in a portioned plate, and put the Bolognese sauce on top and just before eating, mix all the ingredients, add Parmesan cheese and basil greens.
Homemade Bolognese pasta is ready for tasting!
9. I don’t know a single person who is indifferent to this dish! Thick, delicately textured sauce complements rich pasta, while basil and a mixture of herbs will immerse you in the world of Italian cuisine!
Bon appetit!