The Bolognese sauce is considered one of the symbols of Italian cuisine, along with Parmesan or Parma ham, also born in the gastronomic capital of Italy – Bologna. It emphasizes the taste of traditional pasta, is an indispensable attribute of lasagna, goes well with vegetable side dishes, for example, potatoes.
The recipes for making sauce are extremely simple and accessible, both for the experienced and for the novice chef. Having mastered some of them, everyone will be able to surprise their guests and households with delicious dishes worthy of the attention of the most sophisticated gourmets..
|veal (beef) –||600 g|
|onion –||2 pcs.|
|celery –||3 stalks|
|tomatoes –||5 pieces.|
|carrot –||2 pcs.|
|bacon –||100 g|
|dry wine (red and white) –||150 ml|
|milk –||200 ml|
|meat broth –||200 ml|
|garlic –||5 teeth|
|fresh parsley –||6-7 branches|
|salt, pepper, dry herbs, nutmeg –||taste|
|Time for preparing: 120 minutes||Calories per 100 grams: 185 Kcal|
Consider the classic recipe at home in great detail. Peel garlic and onion, cut into small cubes, finely chop the cleaned carrots, pour boiling water over the tomatoes and cold water, remove the skin and seeds, chop.
Fresh tomatoes, if desired, are replaced with canned. Celery chop with a knife. Beef cut into slices and twist in a meat grinder, cut the bacon into cubes.
Fry bacon in a thick-walled pan to melt the fat. Greaves can be removed, and you can leave. Pork fat can be replaced with a mixture of two spoons of olive and the same amount of butter.
In a fat, bring onions to softness, add carrots and celery. Fry vegetables on medium heat until soft (5 minutes), do not forget to stir it regularly.
Add minced meat to prepared vegetables and cook for 8 minutes with constant stirring. Add chopped garlic, salt, nutmeg, pepper to the pan, pour in the wine, cover and let stand for 15 minutes with minimal boiling.
In the next step, broth (water) and tomato pulp are added to the sauce. It is necessary to reduce the heat to a minimum and stir, ensuring that the sauce barely boils. If necessary, you can add water or broth in small portions..
Half an hour before the readiness, milk is poured in, reducing the sourness that tomatoes and wine give the sauce, dry herbs are added to taste.
Variation of sauce with minced chicken
Chicken mince in the preparation of Bolognese sauce can successfully replace beef. Such a decision will make the dish tender and original. Ingredients used in the preparation of stew based on chicken mince are as follows:
- minced chicken – 300 gr;
- cherry tomatoes – 400 gr;
- carrots – 1 pc;
- celery – 1 stalk;
- onion – 1 pc;
- tomato juice – 50 ml;
- red wine (dry) – 30 ml;
- oil (olive) – 30 ml;
- cream – 30 ml;
- garlic – 3 cloves;
- salt, nutmeg, ground black pepper and other dry spices, thyme, basil and parsley – to taste.
Cooking time fragrant sauce – 1 hour.
Caloric content – 110 kcal / 100 gr.
Prepare vegetables: peel and finely chop the onions and carrots, pour boiling water over the tomatoes, remove the peel and cut the tomatoes into halves, chop the celery, chop the garlic in any convenient way. Heat the butter in a frying pan, sprinkle the chopped onion in it until golden brown, and add the celery with the carrots. Cook vegetables on medium heat for about 7 minutes.
Add minced chicken to the pan, stir and fry for 5 minutes over high heat, stirring constantly. Then wine and tomato juice are poured into the sauce, tomatoes, garlic, herbs and spices are added..
Sauce should be roasted on minimum heat for at least 45 minutes. 2 minutes before ready to pour in the cream.
Vegetarian fast version
Vegetarianism is no reason to deny yourself the pleasure to try the Italian sauce Bolognese. This recipe will be relevant for those who are fasting, but wants to pamper themselves and loved ones with original and tasty dishes. For 4 servings of sauce, the following ingredients should be prepared:
- mushrooms (fresh champignons) – 75 gr;
- carrots – 1 pc;
- onion (red) – 1 pc;
- sweet pepper (red) – 1 pc;
- broccoli – 50 g;
- canned tomatoes (without skin) – 500 g;
- garlic – 1-2 cloves;
- fresh basil leaves – 50 g;
- olive oil – 1 tbsp;
- spices (salt, dried herbs, pepper, nutmeg) – to taste.
Cooking time – 30 minutes.
The calorie content of the vegetarian version Bolognese – 90 kcal / 100 gr.
Chop the peeled vegetables (cut the paprika and onion into cubes, cut the carrots into thin strips, finely chop the garlic). In hot oil, bring onions until soft and golden, add carrots and in a few minutes – sweet pepper.
To the softened vegetables add mushrooms, cut into cubes, and chopped tomatoes, broccoli with basil. Stir and fry the stew for 5 minutes, add the necessary spices, stir for 10 minutes. Chilled gravy can be crushed with a blender.
Secrets of cooking this Bolognese
- Italians believe that the longer the sauce is prepared, or, as it is called in Bologna, the stew, the tastier and richer the dish is, therefore some cooks keep the sauce at minimum heat for up to 4 hours;
- Meat Bolognese can be varied by combining several types of minced meat – beef, pork, veal. Beef and veal make the sauce rich, pork gives the dish softness and tenderness. Beef minced meat is often supplemented with minced lard;
- Vegetarian variations can be cooked with red lentils, tofu, eggplants, etc. When choosing ingredients, you should be guided by your own taste preferences, not forgetting the essential attributes of Italian cuisine – spices and herbs. It is important to bring all the ingredients to a soft state, then the dish will acquire the necessary smooth texture;
- The finished product can be stored in the refrigerator for 3 days without losing its taste. For a real Italian dinner, it is enough to boil spaghetti, pour it with heated Balonise sauce and sprinkle with grated Parmesan;
- Bolognese for about 3 months can be stored in the freezer. This is especially true when unexpectedly the guests came, who want to be pampered with a dish worthy of the attention of any gourmet, spending only a few minutes to cook it;
- Fry vegetables with minced meat and stew in the sauce should be in a deep thick-walled frying pan. A good solution would be the usual cast-iron cauldron;
- Ragu Bolognese can also be cooked in a slow cooker, which saves time, it is only important to observe the order of putting all the ingredients in the cooker;
- The Bolognese sauce fits perfectly with the Béchamel sauce, which is often used in the preparation of various Italian dishes, such as lasagna;
- When boiling spaghetti, which will be served with meat or vegetarian stew, you should follow the manufacturer’s recommendations, which relate to the proportions of water, salt and pasta made from durum wheat. Usually, 100 grams of spaghetti is taken a liter of water and 10 grams of salt.
Observing the simple rules of cooking Bolognese, you can prepare a dish that will appreciate any gourmet. Nourishing, aromatic and rich sauce will surely become one of the favorite culinary delights on your daily and festive table..