For any housewife, the ability to cook tasty and nutritious dishes, moreover, hearty and very diverse. This happens not only because no family celebration or friendly party can do without home-made delicacies. Homemade dishes are prepared, as a rule, with love and unforgettable warmth, and this is appreciated all over the world.
But for this, it is simply necessary to constantly improve your culinary skills, constantly look for something new and treat cooking as a truly creative process, and not just as cooking. Indeed, dishes made with love can create an atmosphere of trust, love and respect in the house, sometimes bringing together such different people ...
One of the means of decorating any dish and giving it an element of originality and even exclusivity is traditionally considered sauces, of which many are known in culinary, both European and Eastern. But there are, among the whole variety of sauces, those that have outgrown the boundaries of one or another ethnic group and have become widely spread throughout the world.
One of these sauces bears the beautiful foreign name Bolognese or, in another spelling, Bolognese. This sauce is considered a wonderful and traditional addition to Italian cuisine. Moreover, it’s very difficult to imagine lasagna or carbonar without the famous gourmet bolognese.
The recipe for bolognese sauce was invented in the Italian city of Bologna, the same city that gave the world Parmesan cheese and Parma ham. In general, the recipe for bolognese sauce is not so simple, much more complicated than the no less famous bechamel sauce. Nevertheless, if you put a little effort and effort, you can cook it even at home, because the products that go into its preparation are not so difficult to get.
But if the conversation is about how to cook bolognese, then you need to keep in mind that you only need to start working on the condition that the hostess has enough free time, because the sauce itself is prepared for a long time. But nevertheless, the result of the efforts spent will justify all expectations.
So, here is the recipe for bolognese sauce. First of all, you need to heat a mixture of olive and butter in a saucepan with thick walls on a good fire. When the mixture hiss, gradually the fire should be reduced to medium. Fry the pancetta - this should be done no more than three minutes. If anyone forgot, recall that pancetta is an Italian bacon. Now add carrots, celery and onions and cook for another ten minutes, until the vegetables are browned. Then add the minced meat and cook with stirring for another ten minutes, drain the excess fat, add the tomato paste and cook for another two minutes, stirring also. Add the wine and cook until all the liquid has evaporated - it will take about seven to eight minutes. Add six glasses of broth, slowly pour a glass of milk, add tomatoes, thyme and lavrushka, bring everything to a boil and reduce the heat. After that, slightly open the lid and cook over low heat for three and a half hours. If it turns out too thick, add the broth.
It was a recipe for bolognese sauce in its, so to speak, classic version. As you can see, cooking it is not easy, and it’s not the fact that the sauce will turn out the first time the same as that of Italian culinary masters, but still, knowing the recipe for bolognese sauce and some rules for its preparation, you can achieve good results.
A good sauce should be thick and have a very rich taste. Further. In Bologna, where they know how to cook bolognese, they use pork with beef - this should also be borne in mind if you want the sauce to look like Italian. Two types of meat complement each other well: pork gives tenderness, and beef - nutrition and flavor. Wine and milk are added only in turn, and in no case together.
And, of course, to prepare any dish with Bolognese, even if it is just pasta with Bolognese sauce, you need enough time, because, as you can see, it will not work to leave the plate and sit down for embroidery ...