Pasta with minced meat is a popular dish and there are countless recipes for it, the same classic "navy-style pasta".
Long Italian spaghetti with minced meat and tomato sauce are called "spaghetti bolognese" and can also be prepared in many different ways.
Spaghetti Bolognese - general principles of preparation
• No matter what way and what kind of dish you decide to make spaghetti bolognese, first of all, you need spaghetti and bolognese sauce.
• To prevent spaghetti from boiling and sticking during cooking, it is recommended to take only the highest quality pasta made from durum wheat flour. Such spaghetti have a light cream or dark yellow color.
• To properly cook spaghetti, you need to lower them only in boiling water, and after boiling, drain the water by discarding the spaghetti in a colander. The cooking time for each type of this product is always indicated on the packaging.
• Bolognese sauce - tomato sauce based on minced meat.
• Classic Italian Bolognese sauce is prepared with minced beef and pork, with the obligatory addition of wine and simmers for a long time over low heat, usually at least two hours.
• There are many recipes that allow you to cook such a sauce without spending a lot of time. For example, if you use seasoning with special Maggi pasta, then cooking spaghetti bolognese will take no more than half an hour.
• First, saute the minced meat over low heat with the addition of butter until golden, then add the vegetables and stew everything until they are completely softened.
• There should be no meatballs in the prepared sauce and therefore, when frying the minced meat, the resulting clots are kneaded.
• Tomatoes are added as mashed potatoes and only after vegetables are fully cooked. But if you still want to feel slices of tomatoes in the sauce, you can cut them very finely with a knife. After the sauce, stew until thickened or the time specified in the recipe.
• Vegetarian sauce is prepared without meat, its absence is perfectly compensated by mushrooms.
Classic Italian Spaghetti Bolognese
Ingredients:
• 500 grams of minced meat, pork and beef;
• 150 grams of bacon;
• 450 grams of ripe tomatoes;
• large sweet onion;
• one juicy sweet carrot;
• celery root;
• 200 ml of red, non-acidic wine;
• 150 gr. cheese, in the original - "Parmesan", but any other will do;
• 50 grams of undigested tomato puree;
• three large cloves of garlic;
• 250 ml of pasteurized milk or 11% cream;
• a mixture of "Italian herbs";
• 450 grams of spaghetti;
• pure olive oil - a small spoon;
• 1.5 table. tablespoons of melted butter.
Cooking method:
1. Remove the stalk from the tomato and, making a cross-shaped incision from below, place them in boiling water. After one minute, remove and dip in cold, preferably ice-cold water. After they have cooled to room temperature, remove the peel and beat with a blender in mashed potatoes.
2. Grind and place the bacon, onion, celery and garlic in different containers or plates as small as possible. Grate the carrots with the finest grater.
3. In a large frying pan with high sides, and preferably with a thick bottom, set olive oil to warm on medium heat.
4. Add the cream and, having waited when it melts, put the chopped bacon into the pan. Fry for five minutes without letting it burn.
5. Pour onions with carrots, stir and continue to fry for ten minutes, until they are completely softened and acquire a light amber color.
6. Put the minced meat and fry together with vegetables for about ten minutes. Stuffing should not overdry or burn, it should be slightly browned. When you start to fry the minced meat, crush the meatballs formed during frying, they should not be. This can be done with a fork, gently pressing it on each lump.
7. Add milk or cream and give and boil the contents of the pan for about fifteen minutes. during this time, half of the milk should evaporate, and the other part soak in minced meat. Do not be alarmed if flakes appearing during the boiling process in a sauce characteristic of curdled milk appear in the future.
8. Now pour in the wine and also boil for about a quarter of an hour.
9. Then mix the sauce with tomato puree and tomatoes chopped with a blender, pour in “Italian herbs”, 0.5 tsp. coarse salt and a little pepper.
10. When it boils, set the minimum heat and simmer the sauce, slightly opening the lid, about two hours, stirring every half hour or twenty minutes so that it does not burn.
11. After cooking, lay the garlic, turn off the stove, tightly close the pan, putting a damp cloth on the edge of the lid, and let the sauce brew.
12. Spaghetti cooked according to the rules, put on plates, pour sauce and sprinkle abundantly with finely grated cheese.
Spaghetti Bolognese, Vegetarian
Ingredients:
• 250 grams of dried spaghetti;
• 400 grams of tomato paste;
• a small clove of garlic;
• medium-sized carrots;
• 100 grams of champignons (fresh or frozen);
• large pepper sweet bell pepper;
• head of red onion;
• 100 grams of broccoli;
• a small bunch of basil.
Cooking method:
1. Prepare peeled and water-washed vegetables. Thinly chop the carrots, mushrooms and bell peppers, chop the onion and garlic.
2. Fry, adding a little olive oil, onions with garlic until the onions are transparent and the garlic softens, they should not change color, but only soften a little.
3. Then put the carrots in the pan and continue to fry, after mixing, for about six minutes.
4. Add finely chopped bell pepper, mix and fry for another three minutes.
5. After this, add broccoli to the frying pan to the roasting vegetables, finely chopped fresh basil leaves, mushrooms, tomato paste and mix well, cook until the newly added vegetables soften, this will take about four minutes.
6. Remove the pan from the stove, cool a little and beat in a blender. The sauce should not turn into a puree, but only acquire a delicate texture.
7. Transfer the slightly chopped sauce back into the pan and warm it well, it should be warm when serving.
8. Spaghetti, boiled in water with oil added to it, lay on a colander.
9. When all the water has come down, transfer them to a saucepan in a pan and mix well.
10. Dietary spaghetti bolognese ready.
Potted Spaghetti Bolognese
Ingredients:
• 300 grams of whole thin spaghetti;
• 400 grams of beef, pulp;
• one and a half heads of sweet onions;
• 300 grams of tomato puree;
• 2 tbsp. l tomato paste;
• three eggs;
• 250 grams of cheese;
• 60 grams of ground white breadcrumbs;
• 2 table. tablespoons softened sweet cream butter;
• 1.5 tsp granulated sugar;
• 200 grams of sour cream 15%;
• 200 ml of mayonnaise 67%;
• fresh curly parsley, a few stems;
• nutmeg powder.
Cooking method:
1. Grind the meat freed from the films in a meat grinder with large holes in the grill. Add salt, carefully, checking for taste, pepper and knead the minced meat well.
2. Sasser the chopped onion in olive oil until transparent, add the cooked minced meat and continue to fry until the meat is brown, do not dry. Quarter an hour is enough for roasting.
3. Mix tomato paste with tomato puree, add sugar, chopped parsley and pour into a skillet with fried meat. Simmer for ten minutes and then refrigerate.
4. Pour the egg in a separate bowl with grated cheese into the cooled sauce, season with pepper, salt if necessary and mix.
5. Mix the mayonnaise with sour cream, add the two remaining eggs, add the nutmeg and mix thoroughly all the ingredients.
6. Clay pots well lubricate the inside with butter and lightly rub in breadcrumbs.
7. Arrange a portion of boiled spaghetti in the pots prepared in this way. Put the sauce on them and top with the remaining boiled spaghetti.
8. Pour the sour cream-mayonnaise mixture into the pots and cook in the oven for one hour. The air temperature in the oven should not be lower than 180 degrees.
Spaghetti Bolognese in a slow cooker
Ingredients:
• 250 grams of pasta, spaghetti;
• any minced meat - 300 grams;
• three small cloves of peeled garlic;
• four ripe tomatoes;
• a small sweet onion;
• 50 grams of tomato sauce or pasta;
• 60 grams of oil, preferably olive.
Cooking method:
1. On the panel of the multicooker, set the “Baking” mode for half an hour and pour all the oil into the cooking container, spasser the finely crushed onions. Stir periodically so as not to burn.
2. When the onion becomes transparent, add crushed garlic and continue cooking until light amber.
3. Flush tomatoes and peel them. After interrupting them with a blender, you can finely chop with a knife. Transfer the chopped tomatoes into the cooking bowl, add the tomato and, after mixing, cook for five minutes, closing the slow cooker.
4. Then put the minced meat in the sauce and, constantly stirring and breaking the meatballs that are formed when the minced meat is cooked, cook another 7-8 minutes.
5. Pour a glass into the sauce, you can slightly less hot boiled water, pour in your favorite spices, pepper and, adding salt to your taste, stir the sauce in this mode for another three minutes.
6. Boil in a separate bowl on a plate of spaghetti, discard in a colander, pour over boiling water and transfer to a cooking bowl for the sauce.
7. Stir and leave the cooked spaghetti balonese in a disconnected multicooker for six minutes.
8. Serve to the table, garnishing with grated cheese and chopped greens.
Spicy Spaghetti Bolognese with Chili Peppers
Ingredients:
• 500 gr. fresh minced veal;
• two large cloves of garlic;
• 75 ml of preferably balsamic vinegar;
• one liter of tomato puree;
• 250 ml of broth, preferably chicken;
• two teaspoons of dried thyme;
• 1/3 teaspoon chili peppers;
• one juicy onion;
• 150 grams of "Parmesan", perfectly replaceable with "Russian";
• 350 grams of spaghetti from the highest quality flour.
Cooking method:
1. Crush the peeled cloves of garlic with a knife, chop the onions finely.
2. Pour some refined oil into thick-walled containers. Add ground thyme, add garlic and fry for a couple of minutes.
3. Then pour onions with chili peppers and continue to fry for another ten minutes until the onions are brown.
4. After pouring in the chicken stock connected with balsamic vinegar and tomato puree, let the mixture boil and, after reducing the heat to a minimum, simmer for fifteen minutes.
5. Then, opening the lid of the pan, simmer the sauce until thickened for 10 to 15 minutes.
6. While the sauce is stewing, cook spaghetti in salted water, according to the cooking time on the packaging, the spaghetti should not be digested. Let the cooked spaghetti drain to the water, throwing them in a colander, and then transfer them to the saucepan in a pan.
7. Mix everything well and, spreading hot on plates, sprinkle each portion with grated cheese and finely chopped basil.
Spaghetti Bolognese Casserole
Ingredients:
• 400 grams of pasta, spaghetti;
• a pound of minced meat;
• small onion;
• a third of the head of garlic;
• 300 grams of tomato paste;
• 250 ml of pasteurized milk 3.2%;
• 80 ml of red table wine;
• a glass of beef broth;
• mix "Italian herbs";
• 300 grams of Mozzarella cheese, Parmesan, can be replaced with Kostroma cheese.
Cooking method:
1. Dip spaghetti in salted boiling water and cook until half cooked. After laying the cooked pasta in a colander, wait for all the water to drain and transfer them back to the pan. Add two tablespoons of warm sweet cream butter and mix gently, this will prevent cooked pasta from sticking together.
2. In a saucepan, mix the minced meat with chopped onions and garlic and set to cook on medium heat. Do not forget to stir.
3. When the minced meat changes color (it should turn white), put the tomato paste and simmer for three minutes with the addition of wine.
4. Then pour milk, broth and sprinkle everything with a mixture of Provence herbs. Cook for twelve minutes.
5. Grease a heat-resistant split mold with oil or margarine, sprinkle with semolina or bread crumbs a little and lay half of the spaghetti on the bottom of the mold.
6. On top, spread evenly part of the sauce, grate a little less than half the cooked cheese, and again lay out a layer of spaghetti.
7. Pour the remaining sauce again, and grate the remaining cheese on the sauce and put in the oven for half an hour.
8. Bake at 180 degrees.
Spaghetti Bolognese in twenty minutes
Ingredients:
• 500 grams of spaghetti;
• half a kilogram of mixed minced meat, can be replaced with chicken;
• four small ripe tomatoes;
• two white onions;
• a pack of Maggi "Bolonez" - "pasta in tomato and meat sauce";
• fresh basil.
Cooking method:
1. Grind onions in a meat grinder and scroll again the already prepared forcemeat. Pepper a little, mix the minced meat with the onion thoroughly with your hands and put it in a frying pan in a frying pan in high-quality olive oil. If there is no olive, you can replace the refined sunflower oil.
2. When the meat is lightly browned, add a packet of “Bolonezhn”, pour a glass of boiled chilled water and, bringing to a boil, simmer for 15 minutes.
3. Transfer the spaghetti boiled and dried in a colander into a separate pan, add three tablespoons of the butter melted in the microwave and mix well, warm for three minutes.
4. Ready spaghetti, laying on plates, pour sauce and sprinkle with finely chopped basil on top.
Spaghetti Bolognese - Tips and Tricks
• When making wine and milk sauce, do not pour both ingredients at once. Pour one first, simmer for a while and only then add another, otherwise the taste of the dish will be distorted.
• The sauce prepared for spaghetti Bolognese can be cooked more than once. Of course, you can’t store it in the refrigerator for a long time, but in the frozen form it will lie in the freezer for a long time, and you can get it out at any time and, after defrosting, quickly prepare spaghetti bolognese. The taste of the sauce will not suffer at all.
• When boiling spaghetti, add a few spoons of any oil to a pot of boiling water and then they will definitely not stick together.
• It is also possible to avoid sticking together already cooked spaghetti if, after the water has been drained, add a little melted thick cream (butter) to them and mix well.
