Classic pasta sauce. Bolognese and Bechamel Recipe

โ€œI love pasta. I burn with heavenly love for them, โ€is sung in one Italian folk song. Macaroni is loved by everyone and in all countries. The dish of boiled pasta itself is very simple and primitive. They love pasta for a variety of sauces that contain a variety of ingredients and that give these products original, sometimes very savory tastes. The most famous, classic sauces are, of course, bechamel, bolognese and pesto. Without them, it is impossible to cook lasagna or classic pasta with Parma ham and Parmesan cheese. Actually, these sauces are the basis for numerous experiments, which consist in replacing one ingredient with another or adding some other spices and products to obtain new taste sensations. What you need to know to make pasta sauce? The recipe for classic Bolognese, bechamel or pesto sauces , which are easy to complement with various ingredients and get new tastes.

Bolognese is the most classic and most famous pasta sauce. The recipe for its preparation was invented in Bologna - the city of Italian gourmets, from where all the favorite Italian dishes began their triumphal procession. How to cook this amazing pasta sauce? The recipe is simple and complex at the same time. Simple, because the components of this sauce can be easily varied, something to remove, and something to add - it is completely optional to strictly follow the recipe. Itโ€™s difficult because if you prepare this delicious pasta sauce in accordance with the classical canon, you will have to tinker with it and stock up many different products.

We will describe the preparation of a classic bolognese. So, you will need the following products: butter and olive oil, onions (it is possible onions, but preferably leeks), carrots, stem celery, minced meat (a mixture of pork and beef), tomato paste and fresh tomatoes, milk, dry wine, salt, pepper, thyme, basil, garlic and oregano (in our opinion, oregano herb). Now we heat the mixture of butter and olive oil in a pan, add ground garlic, lightly fry it in oil, and then remove from the pan. Add coarsely grated carrots, celery and chopped onions. Fry everything a little, then put the minced meat in the pan. After the minced meat is slightly fried, add tomato paste, after 10 minutes of periodic stirring, pour the wine into the pan and after a few minutes - two glasses of broth (meat or vegetable). After that, slowly pour a glass of milk into the pan, then after a few minutes add finely chopped tomatoes without skin, herbs. Once again, we mix everything well, reduce the heat, and simmer the whole mixture over three hours over low heat, stirring occasionally and covering with a lid, but not tightly. If the sauce is too thick at the end of the stew, it must be diluted with broth. Thus prepared bolognese sauce is also an indispensable basis for lasagna and various pasta casseroles.

Another classic recipe is pasta with bechamel sauce. What is bechamel sauce? This is a base of butter and flour, fried in a pan, into which milk, cream is added, it happens that the egg, as well as vegetable or meat broth, salt, various herbs. This is also the main classic pasta sauce , the recipe of which is easy to modify and add to it, for example, pieces of chicken, ham or mushrooms. To prepare bechamel sauce, fry the flour with butter in a pan (butter and flour should be taken in a 2: 1 ratio) to a dark golden hue. Then, continuously stirring with a wooden spatula, warm milk is added to the butter-flour mixture in a thin stream. Knead the mixture well over low heat until smooth and add various spices, salt and pepper.

Before serving, spread pasta on a dish or on serving plates, and put sauce on top and sprinkle the whole dish with grated cheese.


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