Bolognese sauce. Recipe

The sauce recipe, which came from Bologna (Northern Italy), not only conquered the Italian chefs, but also came to taste the gourmets of the whole world. Bolognese sauce is not only an excellent addition to spaghetti: thanks to its composition it can be considered a very satisfying independent dish. A real Bolognese - a sauce rich in meat and tomato additives, it has enough density to cover completely the spaghetti with which it is served.

In the homeland of the sauce, in Bologna, it is customary to use beef and pork for mincemeat, some cooks also add veal. Beef gives the sauce a flavor and satiety, and pork, in turn, makes it tender and melting. To make minced meat for sauce, you can also use lamb, thereby making your recipe unique and original. To prepare a dietary sauce, you can take poultry meat and combine it with pork, but this will not be the same Bolognese sauce served in Italy.

Prepared sauce can not be used all at once - it is stored well in the refrigerator for three days, and in a special hermetic container it will not deteriorate for three months if kept in a freezer.

To make pasta with Bolognese sauce the result is as close as possible to the original, you will need products that will be listed below. So, the Bolognese sauce consists of the following ingredients:

• Two crushed cloves of garlic;
• Bulb of medium size;
• Crushed stalk of celery;
• Grated carrot on a small grater;
• Olive oil (tablespoon);
• 25-30 grams of butter;
• 85 grams of Italian bacon (pancetta), cut into small cubes;
• 500 grams of stuffing;
• 300 ml of cow's milk;
• 300 ml of dry wine (white or red - it does not matter);
• Tomato paste - two tablespoons;
• A can of canned tomatoes or two of 400 grams;
• Pasta, spaghetti, noodles, pasta (your choice) - 350 grams;
• Grated on a large grater Parmesan;
• Spices to taste.

Cooking process:

1. In a large aluminum or steel pan, fry a mixture of vegetables, pancetta and garlic in creamy and olive oil. Stir constantly until the vegetables are soft. This will take 10-12 minutes.

2. Mince of pork and veal carefully mix, pre-salt and pepper to taste. Add it to the vegetable mixture, fry over high heat until a brown shade is obtained. Do not forget to stir regularly, so that the stuffing does not stick together and mix with the vegetables.

3. When the meat stew is ready, gradually pour the milk into it. For 10-15 minutes, keep the resulting mixture on high heat to allow it to be well-sprinkled. After the milk is completely absorbed, add the previously prepared wine to the mixture. Gently stir the Bolognese sauce.

4. Add the canned tomatoes along with the tomato paste.

5. Add flavorful seasonings, salt and pepper, smash the tomato with a wooden spoon. Stir constantly, bring the dish to a boil. When the sauce starts to boil, turn down the fire, cover the pan with a lid with a steam hole or leave a small gap. Stew Bolognese sauce for two hours, regularly removing the lid and stirring it. When the sauce is ready, let it remain for a while under the closed lid.

Boil the spaghetti or noodles, mix part of the sauce with them, and partly pour the dish on top. Now spaghetti with Bolognese sauce can be served on the table, sprinkled with parmesan on top.