Bolognese, the recipe of which was presented to us by sunny Italy, is strongly associated with the only dish - spaghetti. But this sauce is perfect for other side dishes, it is only worth trying once to cook it according to the classic recipe.
Choosing Products For Bolognese
The recipe for this sauce is striking in the complexity of its composition. Spices, vegetables, meat should be selected with special attention. But that's not all - the cooking process itself requires patience. True, everything compensates for the amazing taste of the sauce, and the ability to use it more than once. So it’s worth opening the curtain over the secrets of mastery.
So, the products
When choosing ingredients for bolognese, special attention should be paid to meat. Yes, for the speed of cooking, you can use minced meat, but it is better to do it yourself by choosing veal and pork. Veal, having a delicate structure, will nevertheless give saturation to the dish. Pork will give the minced meat the necessary fat content, but will not spoil the velvety taste.
Spice
In bolognese, the classic recipe of which will be described in detail below, all spices, with the exception of garlic, are put only dry. In a long extinguishing process (and Italian masters take at least 4 hours to do this) they will fully reveal not only their aroma, but also their taste.
Wine and milk
Wine for bolognese is used exclusively dry and red, giving a light sour taste. Milk, on the contrary, must balance in its qualities on the verge of transition to cream. By the way, milk with its intolerance can be replaced with honey.
Now that the little secrets are revealed, you can begin the process of creation.
Spaghetti bolognese
A recipe with a photo explaining the creation of the Italian culinary miracle will be useful to those who have never cooked it on their own. So let's get started.
To prepare exclusively the sauce you will need:
- 1.1 kg of juicy tomatoes;
- 350 grams of the above stuffing;
- onions weighing 350 grams;
- 60 grams of tomato paste;
- one and a half tablespoons of honey;
- 8 grams of fresh garlic;
- three quarters of a teaspoon of salt, paprika, hot red and black pepper;
- three teaspoons of oregano;
- 80 ml of red wine and olive oil.
The products are cooked, you can begin to create the
Bolognese sauce. The recipe is simple, but requires careful adherence to it. So it all starts with a bow. It is cleaned, cut into rings, then divided in half and chopped into small sticks.
In a saucepan designed to prepare the sauce, pour the entire cooked volume of olive oil and, while it is heated, put the prepared onion. It should be noted that the fire should be strong enough.
Next, put all dry spices in one bowl and mix them thoroughly.
Now comes the crucial moment - adding minced meat.
Carefully mixed, it goes to the pan when the onion begins to acquire a golden hue. Given the strong fire under the pan, then you should constantly grind the resulting lumps of minced meat, achieving a homogeneous mass.
Once the liquid has completely evaporated, add wine and dry spices. To stir thoroughly.
Add grated tomatoes and pasta to this mass, mix thoroughly again and put the garlic and honey passed through the press.
Then the fire is reduced and the mass is allowed to languish for at least two hours. Then you can taste the resulting masterpiece.
Spaghetti for bolognese, the recipe of which was presented above, is prepared simply. They are boiled in a large amount of water, cooled in a colander under cold running water and lightly fried in butter. Then served, covered with cooked sauce.
That's all. Although no, a little advice: if there is a lot of sauce, then you can freeze it in portions and heat it up when you want to treat yourself and your loved ones with this Italian masterpiece.