Bolognese pasta is the perfect combination of pasta with a delicate minced meat sauce. This dish was invented in the Italian city of Bologna, but the recipe quickly spread and fell in love with residents of other countries.
To make the pasta the most delicious, you need to know some of the intricacies of its preparation. Bolognese use both pork and beef in the preparation of the sauce. The first gives it tenderness, and the beef adds a meaty flavor. Along with these ingredients, the presence of veal is also allowed, from this the sauce will turn out to be no worse.
No need to buy ready-made minced meat. Often, along with meat, tendons, offal and even bones are crushed for it.
Better to buy meat and twist it yourself. Soup beef is perfect. In the process of stewing for a long time, it only gets better, but you should not buy a tenderloin or edges.
After you bought beef, pork in the same quantities, twisted them 2 times in a meat grinder, prepare the rest of the ingredients. Bolognese pasta contains the following ingredients:
- 400 g of spaghetti;
- 250 g each pork and ground beef;
- 1 onion;
- 1 carrot;
- 300 ml of dry red wine;
- 300 g of milk or cream;
- 80 g of ham;
- 300 g of tomatoes in their own juice;
- ground black pepper, salt;
- rosemary for decoration;
- grated parmesan to taste;
- 1 bunch of parsley.
Peel the onions and carrots, wash, chop very finely. If you want to prepare a meal faster, grate the carrots using the large holes in the grater. Place vegetables in a skillet with oil.
When the onion pieces become transparent, and the carrots brighten slightly, lay out the minced meat, crush it with a wooden spoon. Cut the ham into pieces, also put in the pan. Fry all this a little, five minutes is enough over medium heat. Do not forget to stir the contents of the pan frequently, and use a spoon to separate the minced meat into small pieces.
Now you need to add liquids. It is better to add wine and cream alternately, this is how they do it in Bologna.
Pour milk into the pan, stir, let it simmer for 10 minutes, then add the wine. It should chill for the same amount of time. Then add pepper, salt and tomatoes in your own juice to meat and vegetables. Bring to a boil, reduce heat, cover the pan with a lid, simmer for 60 minutes.
Italian chefs are confident that the longer the sauce is stewed, the better, so they do it within four hours. If you have time, simmer for 1.5-2 hours on minimal heat.
Lift the lid periodically, stir the sauce. At the end of cooking, it should be shiny and thickened. Put chopped parsley into it 5 minutes before the end of cooking. Turn off the heat, let the sauce rest, while boiling the spaghetti.
Fill the pot with water, but not up to the top. When the liquid boils without breaking, dip the spaghetti into it. Take the fifth part first, dip it in water, in the hot liquid the lower part of the pasta will become more pliable. Click on the top of the spaghetti and place them in the pan in a circle. In the same way, place the rest of the thin noodles in it, stir, let it boil, cook as much as indicated on the package.
Throw the pasta in a colander, place it on a large platter, and spoon on top with a spoon. Pour the sauce on this place, sprinkle with Parmesan, garnish with rosemary leaves. The bolognese is ready.
If you wish, you can replace milk with beef broth, this will be a slightly different pasta recipe.
