The recipe for the Bolognese pasta
Pasta Bolognese is a traditional ItalianA dish that consists of dry or freshly prepared pasta (pasta in our way) and a Bolognese sauce. I must say that Italians are very fond of cooking various sauces, so the pasta in Italy is served in every institution without exception, the differences are only that each cook in his own way prepares sauces for pasta, and the best chefs have their own branded sauce. But the recipe for the Bolognese pasta is known to every Italian.
We, without further ado, cook at home one of the most famous sauces, which now we also have a very fashionable, bolognese sauce.
The recipe for the Bolognese pasta.
For preparation we need the following ingredients:
- minced pork meat (250 g.)
- minced beef (250 g.)
- pancetta (100 g.), in our opinion, a piece of bacon
- 300 ml of milk
- 300 ml of dry wine (red or white does not matter)
- two tablespoons of tomato paste
- two cans of canned tomatoes
- two cloves of garlic
- 25 g of butter
- olive oil
- onion 1 pc.
- carrot 1 pc.
- celery 1 stalk
- two teaspoons of scented herbs (pick to taste)
- Parmesan cheese
- 400 g of Italian pasta (if suddenly there was no Italian pasta at hand, then you can use the pasta of the domestic producer, it turns out not worse).
So, now, more on how to prepare pasta bolognese, the recipe for the Bolognese pasta.
We take a large saucepan, put it on the fire, pour itthere is one tablespoon of olive oil, add butter and wait until it dissolves. Next, put there finely chopped vegetables (carrots, celery, garlic). Vegetables should be so finely chopped that, when they are fried and fried, dissolved in the sauce, and only their taste remains. Add pancetta and gradually stir until the vegetables are soft.
After that, put in our sauce minced by turns,first one, then the second. Meat should be well roasted until pink, but not boiled. It is important! Another thing: minced meat should be well kneaded. You can use a wooden spoon to get rid of clots.
The next stage we need to addliquid, it's milk and wine. This is also done separately and gradually. In general, in preparing sauces, it is important not to rush. It often takes a long time, but once you have started to prepare the sauce, then do it right. The recipe for the Bolognese pasta takes about 3 hours.
So, we add milk.Fire must be reduced, pour in the milk, then increase the heat and allow the mixture to boil. When the milk is absorbed into the meat, you can add wine. In the same way, we increase the fire and let it boil.
Then the fire is weakened, we add two dining roomsspoons of tomato paste and canned tomatoes (be sure to clean them before that from the skins). Mix everything well, tomatoes are mashed to a homogeneous mass, add water (400 ml) and spices. All this is gradually stirred and brought to a boil.
After that, we make a very small fire and cooksauce for another two hours, stirring occasionally and slightly opening the lid to release steam. As a result, almost all water is digested and a thick, homogeneous fragrant sauce remains.
And while your sauce is brewed, you can proceedpreparation of the paste itself. In a large pot of water put on the fire and bring to a boil, add salt to taste and put the pasta. So that they do not stick together, you need a sufficient amount of water and constant stirring, especially until the moment when they boil. After boiling, you can make fire less and leave them to cook for another 15 minutes (the time depends on the type of pasta).
Then you pass the finished pasta through a colander,remove the water, and put the macaroni in a saucepan with sauce. All you mix is good, so that all the pasta turns pink. Spread in a portioned plate and decorate with a twig of green. Pasta with Bolognese sauce is ready. Bon Appetit!