If we don’t have time or desire to stand by the stove for a long time, we prepare pasta for lunch or dinner. There are an incredible number of species: noodles, vermicelli, spaghetti, horns ... We put it in salted water, in which there is a spoonful of vegetable oil, and cook for as long as indicated on the package. Even a child of primary school age will cope with this . Another thing - with what you can cook pasta. After all, just like that, with butter, they are fresh. Here we will talk about the sauce for this dish - Bolognese sauce, or Bolognese.
It was invented not in the big city of Bologna in the north of Italy, as is commonly believed, but in the eponymous town in the south of the country. Interestingly, at the beginning it was served with a completely different dish - fettuccine, for which flour and egg are simply mixed. But the huge success of the bolognese lies in the fact that this sauce is suitable for all without exception flour dishes - and even for lasagna and pizza. Now let's talk about how to cook pasta with this gravy. After all, it’s not enough just to take and mix the vermicelli with the fried minced meat - so, we will probably come up with the Soviet dish “navy pasta”. First, you need to take Italian noodles - from hard varieties of flour. Such products after cooking will not turn into porridge or one thick lump. And so that they do not stick together, add a couple of spoons of vegetable oil to boiling water.
Bolognese pasta or Bolognese sauce
Recipe number 1
Vermicelli (preferably spirals, horns, feathers or shells) are boiled and thrown into a colander, washed with warm water. 200 grams of smoked bacon, cut into small cubes and fry until you get cracklings in vegetable oil. Two Three carrots on a coarse grater, add to the bacon and fry for another 5 minutes. Then we attach to their company cut two onions and two stalks of celery. We pass the vegetables until cooked. At the end we add scalded and free from skins tomatoes - about 250 grams (they can be replaced with ketchup or tomato paste). We fry a little more until the juice from the tomatoes evaporates a little. Add to this mixture a pound of ground beef and 3 minced cloves of garlic. So fry, stirring constantly, for another ten minutes. After that, pour a glass of red dry wine into the pan, turn off the heat and close the lid so that the mixture absorbs the smell. After ten minutes, add the cooked vermicelli, stir and heat. Ready Pasta Bolognese sprinkle with grated parmesan and fresh herbs (basil or oregano).
Recipe number 2
It differs from the first in a large number of tomatoes - you need about 400-500 grams of tomatoes. We, as in the first recipe, scald them and peel them. Next, we need a refractory saucepan - stainless steel or special glass - because we will cook pasta bolognese in the oven. So, in this dish we pour vegetable (preferably olive) oil and heat it well. In this deep-frying fry the bacon, and then add the minced meat. Fry the garlic in a pan and vegetables, the same as in recipe No. 1 (the order of their bookmark is identical). When they are completely ready, attach them to the stuffing. We pour a glass of red wine. We heat the oven to 180 C and send our sauce there for an hour (in this case, do not cover the saucepan with a lid). Do not forget from time to time to get a saucepan and stir the contents. When the liquid has evaporated, put the spaghetti in the sauce and send them to bask in the turned off oven. As in the previous recipe, pasta Bolognese must be sprinkled before serving with grated cheese.