Bolognese is more than just a sauce! This is a real meat gravy that is usually prepared with minced meat and served with pasta. If I tell you a secret,

this sauce also goes well with buckwheat and barley, it makes very tasty rice and even our favorite potatoes for Bolognese

simply amazing.

Bolognese with minced meat - general principles of preparation

Ground meat. Typically, bolognese uses beef or a mixture of beef and pork. But you can also take a piece of chicken, lamb, duck,

There are no special rules or restrictions in this. The minced meat is first fried. Only after this is it filled with liquids and stewed.

Vegetables. Traditionally, onions and garlic are used. But there are recipes for Bolognese with carrots, bell peppers, fresh

tomatoes. Vegetables are usually chopped, sometimes chopped with a blender or on a grater, then fried with minced meat or stewed under a lid.

Oil. Bolognese requires olive oil, sometimes butter is used. But you can take the usual sunflower product, in

in this case, odorless. The sauce should not smell like seeds.

Herbs, spices. Bolognese itself turns out to be quite aromatic, since it contains vegetables and sometimes wine. Usually from spices

add ground pepper and Italian herbs. But you can limit yourself to just basil or add parsley, dill, they go perfectly together

with thick gravy.

Bolognese with minced meat and canned tomatoes

To prepare a simple Bolognese sauce with minced meat, you will need canned tomatoes in their juice. They are usually already peeled,

therefore very convenient to use.

Ingredients

150 g onion;

500 grams of minced meat;

800 g of tomatoes in their juice;

Oil, Italian herbs, salt;

Two cloves of garlic.

Preparation

1. Pour oil into a frying pan. It is best to use a mixture of olives and butter, but you can use one or the other. Warming up,

It will take about five tablespoons.

2. Cut the onion into cubes, lay it out and start frying. Stir so that it doesn't burn.

3. As soon as the onion pieces become transparent, add minced meat to them. Cook for about another five or seven minutes.

4. For now, let's prepare the tomatoes. Remove them from the juice and chop them. You can simply twist it with a blender. Add to the minced meat.

5. Cover the frying pan and simmer the sauce for about twenty minutes.

6. Open it, add chopped garlic and some Provençal herbs. A small teaspoon is enough. If you want to get more

liquid gravy, you can add a little boiling water or broth that remains after the pasta.

7. Test for salt; if there is not enough salt in the tomatoes, add it.

8. Simmer the dish for a couple more minutes on the stove, serve with pasta.

Bolognese with minced meat, fresh tomatoes and wine

Classic recipes for Bolognese sauce with minced meat often use wine. They mainly take the drink from white grapes, it is excellent

softens the meat and gives a pleasant taste.

Ingredients

500 g minced meat;

700 g ripe tomatoes;

120 g onion;

0.5 glasses of wine;

2 cloves of garlic;

5 tablespoons of oil.

Preparation

1. Peel the onion heads and cut into small cubes. Pour the oil into a frying pan, add the garlic, cut into several pieces.

Fry, discard. Add the onion to the aromatic oil and start frying.

2. After a couple of minutes, add the minced meat and stir with a spatula to prevent lumps from sticking together. As soon as the meat turns light,

After about a minute, pour wine into it. We wait. Until it completely evaporates.

3. For now, let's take care of the tomatoes. Immerse the tomatoes in boiling water, after making small cuts on the skin. After a minute, take it out

transfer to cold water and remove the thin skin. We chop the pure tomato pulp with a food processor, but you can simply cut it with a knife.

4. Pour the tomato mixture into the minced meat, add a little salt, and cover the pan. Simmer the meat in a tomato for about thirty minutes, turn on the fire

small.

5. Season the Bolognese with herbs, add salt to taste, and you can add a little pepper for spiciness.

Bolognese with minced meat and milk

Bolognese recipe, which is prepared with milk. This dish is especially successful when made with ground beef.

Ingredients

180 ml milk;

600 g minced meat;

2 onions;

800 g of tomatoes in their juice;

40 ml oil;

Salt and pepper;

Garlic, greens.

Preparation

1. Pour oil into a frying pan. Fry 1-2 cloves of garlic, cut in half. Carefully remove and throw away.

2. Add chopped onions to the oil and cook for literally 1.5 minutes.

3. Now you can add the minced meat. Stirring, cook it for about three minutes.

4. It is better to heat the milk, since meat does not like sudden changes. Add to the pan and simmer uncovered over medium heat.

until all the moisture goes away and is absorbed into the meat.

5. Now is the time to chop the tomatoes in your juice. Pour them into minced meat.

6. Now you can lightly add salt to the sauce, cover the vessel, and reduce the heat. Simmer for about half an hour until smooth, light and

tender sauce.

7. Taste it at the end and add more salt. Pepper, add fresh herbs or a little mixture of dry Italian herbs.

Bolognese with minced meat and mushrooms

A variant of a delicate and aromatic Bolognese sauce. In addition to minced meat, you will need fresh champignons. Although, there are recipes with other mushrooms,

sometimes they even use canned food.

Ingredients

400 grams of minced meat;

250 grams of champignons;

30 grams of butter;

20 ml vegetable oil;

120 grams of onion;

120 grams of cream 15%;

700 grams of tomatoes in their juice;

Spices, herbs.

Preparation

1. Chop the onion, put it in a frying pan with heated vegetable oil, fry for a minute.

2. Add minced meat to the onion, stir, continue frying.

3. Place butter in the second frying pan. Place on the stove and let it heat up.

4. Cut the mushrooms into small cubes, place them in butter, and fry for about eight minutes.

5. Chop the tomatoes. Pour the juice into the minced meat and cover the frying pan. After boiling, reduce the heat and simmer for about a quarter

6. Add cream to the mushrooms and add some salt. Steam over medium heat. There should be no moisture left.

7. Transfer the mushrooms in the cream to the frying pan with the minced meat, stir. Add salt, you can also add other seasonings, Italian mixtures.

8. Cover the pan again. Simmer the bolognese for about twenty minutes until done.

Bolognese with minced meat, vegetables and tomato paste

Vegetable version of sauce with minced meat. If any of the ingredients is missing, you can exclude it. Paste is added along with fresh tomatoes,

which will give a vibrant color to the Italian gravy.

Ingredients

500 g minced meat;

2 onions;

1 large carrot;

40 g paste;

3 tomatoes;

300 ml broth or boiling water;

2 stalks of celery;

35 ml oil;

100 ml wine.

Preparation

1. Fry the onion in oil for two minutes, add the carrots cut into small cubes. Cook for a couple more minutes, add celery,

cut into the same pieces as carrots.

2. Cook for another two minutes, then add the minced meat. Fry until lightened. Season the bolognese with wine. Evaporate the alcohol

medium heat.

3. Scald the tomatoes with boiling water or pour them in for a few minutes, remove the skin, cut the pulp into cubes.

4. Cut the bell pepper into cubes.

5. First add pepper to the minced meat sauce, then add tomatoes. Stir. Heat until boiling.

6. Dilute tomato paste with hot broth or boiling water from a kettle. Pour in the sauce.

7. You can immediately add salt and season the dish with other spices so that they reveal their aroma as much as possible.

8. Cover and simmer until fully cooked, about 20-30 minutes. Do not let the Bolognese boil too much.

Bolognese with minced meat and olives

A variant of a very flavorful and truly Italian sauce. If you like more savory flavors, then it is better to use green olives, but

you can add more lemon juice.

Ingredients

600 g minced meat;

Jar of olives;

A pair of bulbs;

Half a small lemon;

A can of tomatoes in its juice;

130 ml wine;

6 tablespoons olive oil;

0.5 tsp. oregano;

A couple of cloves of garlic.

Preparation

1. Flavor the oil. To do this, pour it into a frying pan, heat it, throw in the garlic cloves cut into several pieces and

fry a little. We take out the vegetable and throw it away.

2. Add chopped onion. As usual, fry lightly until translucent.

3. It's time to add the minced meat. Cook it with onions for about three minutes, stir. Pour dry white wine into the frying pan.

We evaporate the moisture. You can use the same amount of milk instead of wine.

4. As soon as the wine has gone, add chopped tomatoes to the bolognese and bring to a boil. Salt, add oregano.

5. Cut the olives into halves. If they are large, then you can make quarters. Add to sauce. Cook for another ten minutes.

6. Cut the lemon, squeeze the juice from one half directly into the frying pan, stir, and turn off the stove after boiling. Optional

add greens to the bolognese sauce.

If you need to dilute the sauce, it is better to use water after cooking the pasta for this purpose.

You can improve the taste of purchased minced meat with the help of spices. Feel free to add sweet ground paprika, suneli hops,

It will be delicious with dry concentrated broth.

If you don’t have enough minced meat, you can add a little chopped lard, chicken breast, sausage or chicken leg to the pan.

Bolognese can be prepared not only from meat or poultry, but also from fish. Such recipes also exist in Italian cuisine. Especially

The sauce with salmon turns out interesting.

Bolognese sauce is a meat stew with vegetables that is typical of Italian cuisine. There are many recipes for this dish, but I offer you my own version, adapted to local products and the tastes of our family. Bolognese is served with pasta and is also used in lasagna.

I would like to note right away that this is not a classic recipe for Bolognese sauce, but a variation on the theme. Some of the products that are part of the original dish are not liked by my family, so I selected the ingredients in such a way that everyone would be full and happy. Read more about this below...

Ingredients:

(500 grams) (500 milliliters) (100 grams) (50 grams) (50 grams) (2 tablespoons ) (2 tablespoons ) (0.5 teaspoon) (0.5 teaspoon) (1 pinch) (1 piece )

Cooking the dish step by step with photos:

To stew, we need a wide and deep frying pan (mine is 26 centimeters in diameter) or some thick-walled dish into which we pour a couple of tablespoons of refined vegetable oil (I use sunflower). We put the dishes on low heat and, while the oil warms up, quickly prepare the vegetables (the weight is indicated in already peeled form). We clean the carrots and onions, then cut them into small, small cubes and place them in already hot oil. Next, cut the juicy celery stalk (don’t forget to wash it, of course) into the same small cube and add it to the rest of the vegetables.

Fry the vegetables over medium heat, stirring, until nicely browned and half cooked. There is no need to blush too much.

At the next stage of preparing Bolognese sauce, add minced meat to the semi-finished vegetables. Regarding the choice of product: you can use the one you like best. For example, from one type of meat or a mixture - in my case it is pork and chicken in equal proportions. In addition, beef, veal, rabbit are perfect (definitely not my option). Place the minced meat in a frying pan and over medium heat (while constantly stirring with a spoon or spatula), lightly brown it.

Next comes the time for the tomato component of the future Bolognese sauce. Here you can safely experiment: I use homemade tomato paste, but in general, chopped canned tomatoes without skin (250-300 grams), your favorite tomato sauce (about 100 grams) or just fresh tomatoes (5-6 medium-sized pieces) are perfect. In the latter case, they need to be kept in boiling water for a couple of minutes (after making a cross-shaped cut on the side opposite the stalk), then remove the skin and finely chop the pulp. Don’t forget to flavor the meat and vegetables with bay leaves.

Ready-made Bolognese pasta.

Pasta can easily be called the product that even the smallest household inhabitants prefer more than others, including those who are capricious, picky and do not want to eat adult food.

It is pasta that attracts children both with its appearance and taste, and no matter how you prepare it, lunch will be a great success. But if you want to not only feed your kids, but also give their growing bodies all the necessary microelements, prefer Bolognese pasta, which contains tomatoes, carrots, various herbs, and meat.

Ingredients:

• 400 g pasta
• 1/2 kg ground beef
• 2 carrots
• 1 small onion
• 1 sprig of celery
• 1/2 liter tomato paste
• olive oil
• basil
• parsley

If the dish is intended for adult eaters, then the list of ingredients can also include:

• white table wine
• black pepper

How to cook pasta with Bolognese mince

1. Chop the onion and cut the carrots into small pieces, and then fry them in a deep frying pan or saucepan with a little olive oil.

2. If only the adults in the household are going to dine, then it’s time to add a little white table wine to the contents of the frying pan and mix everything.

3. When the vegetables are golden, add tomato paste and basil, and then leave it all on low heat for 10 minutes.

4. Meanwhile, cook pasta according to package directions. In most cases this will take you about 8-10 minutes. Don't forget that undercooked pasta has a less pronounced taste and resembles chewing gum when eaten. If they are overcooked, they become too soft and also lose their taste. If you don’t have the proper experience, but want to get pasta with the best consistency, just try the pasta as often as possible while cooking.

5. Drain and rinse the cooked pasta.

6. Take the minced meat, salt it and, if younger family members are not expected at the table, pepper it, and also add any spices to taste.

7. Fry the minced meat in a frying pan with olive oil, and when the meat is ready, add it to the tomato sauce obtained earlier. Mix the sauce with the meat and leave to brew for 5 minutes.

8. Place the frying pan with the sauce on low heat, add the pasta and mix everything thoroughly.

Many world-famous chefs do not consider Italian cuisine to be gourmet, calling it food for the poor. Yes, perhaps this is so, but it was precisely with its simplicity and accessibility, but at the same time with its amazing taste, that it conquered the whole world. Pasta is considered one of the unofficial symbols of Italy, because Italians are the most famous lovers of it all over the world.

They know a lot about their preparation, and each housewife has her own unique recipe and secret hidden. Russia has its own variation of this recipe - naval pasta, but it has nothing in common with the classic recipe, except for the meat it contains.

A little history

Bolognese pasta is combination of pasta with Bolognese sauce. Bolognese is a meat gravy originally from Bologna, an Italian province. It is often called the gastronomic capital of Italy, because it was there that Parmesan, balsamic vinegar, and Parma ham appeared. The first mention of it dates back to 1891.

Exists officially recommended recipe from the delegation from Bologna. It consists of: pancetta (a type of bacon), beef, pork, olive oil, onions, carrots, celery, tomatoes, meat broth, red wine. The ingredients may also include milk or cream.

Traditionally, the sauce is served with tagliatelle – Italian noodles.. Bolognese is also used to make lasagna and is even used to season mashed potatoes. But Spaghetti Bolognese is more famous all over the world. However, Italian chefs claim that this dish has nothing in common with spaghetti, and in its homeland, which is the south of Italy, it is always prepared with tagliatelle.

If you want to try this dish in Italy, look for it under the name “tagliatelle al ragu” or “Ragù alla bolognese”.

How to choose products for cooking?

The original sauce recipe uses pancetta. This is bacon or pork belly cured in spices. The meat is quite fatty, you can replace it with smoked bacon. And also two types of meat are used there.

It's better if it is pork and beef in equal proportions. Pork will add tenderness to the gravy, and beef will add richness and flavor. The original recipe calls for red wine, but you can replace it with white. If you don’t have wine at home, you can do without it, but the gravy will lose a little of its flavor.

Bolognese sauce is a dish that takes a long time to cook. In common recipes, this takes about two hours. But you can simmer it for up to 4 hours, as Italian chefs do.

In a recipe registered in 1982 by the Italian Academy of Cuisine, no spices at all. But no one will forbid you to add a little Italian or Provençal herbs. In the United States, where Italian emigrants brought many of their recipes at the beginning of the 20th century, the sale of this meat gravy in jars is very common.

To prepare pasta you can choose any type of pasta. Tagliatelle is traditional, but you can use horns, spaghetti or any other type of pasta. For cooking you will need a saucepan and a deep frying pan.

If you need a quick recipe, then it is better to choose something else; this masterpiece of Italian cooking loves to simmer for a long time on the stove.

Cooking recipes

Each chef or any Italian grandmother will certainly have her own secrets for preparing this wonderful dish. But there is a classic recipe for making pasta with Bolognese sauce that will allow you to get a little closer to the traditions of Italian cuisine, even at home.

Traditional sauce

Ingredients for classic bolognese pasta:

• 250 g pork;
• 250 g beef;
• 8 medium tomatoes;
• 80 g pancetta (bacon);
• 100 g carrots;
• 100 g onion;
• 100 g celery;
• 200 g meat broth;
• 150 ml red wine;
• 50 g olive oil;
• 500 g pasta.

What do we have to do:

• Heat olive oil in a deep frying pan. Thinly slice the onion, throw it into the pan, and then fry for about 3 minutes until golden brown.
• The carrots are grated on a fine grater, the celery is cut into small pieces. All this is added to the pan with the onions, and then fried for 5 minutes.
• After the vegetables have browned, add pancetta (or any other quality bacon). It needs to be finely chopped and then fried until the fat is rendered.
• To prepare the sauce you need minced meat. You can make it yourself from pork and beef, or you can buy it ready-made.
• The finished minced meat is placed in a frying pan. It's necessary stir constantly, breaking up lumps until light brown. Then you need to add red wine.
• After all the liquid has evaporated, add meat broth. It can be replaced with vegetable broth or water.
• The traditional composition of the gravy contains tomato paste. It's best to cook it yourself. To do this, the tomatoes need to be peeled and finely chopped.
• Add finely chopped tomatoes to the minced meat.
• You need to simmer the sauce at least two hours. It will be ready when the vegetables are boiled and the meat is soft.
• 15 minutes before the gravy is ready, place a pan of salted water on the fire. As soon as it boils, add the pasta. Cook them two minutes less than indicated on the package. Place the finished pasta in a colander.
• Once the sauce is ready, add the paste to it, and then simmer for 2 minutes on low heat.
• You can decorate with grated Parmesan cheese and basil.

The best ones will allow you to constantly surprise your family and guests with new versions of this wonderful Italian dish.

How to make mascarpone cheese at home? Find out from this material:

And you will find a useful recipe for making Italian pasta (pasta) with photos. Cook with pleasure!

Pasta ala Bolognese

Ingredients for a simple recipe for pasta with bolognese sauce with minced meat:

• 450 g minced meat (pork, beef);
• 300 g spaghetti;
• 700 g tomatoes;
• 100 g onion;
• 5 cloves of garlic;
• 30 ml olive oil;
• Parmesan cheese;
• parsley, salt, pepper.

What do we have to do:

• Heat olive oil in a deep frying pan and add finely chopped onion. Fry for about three minutes until golden brown.
• Add minced meat and finely chopped garlic cloves. Mix well to break up any lumps of minced meat.
• Peel the tomatoes, chop finely and add the liquid to the minced meat. Add finely chopped greens there.
• While the gravy is preparing, you need to boil the pasta. To do this, add 300 g of spaghetti or any other pasta to a large amount of salted boiling water.
• Cook pasta 1 minute less than package directions. Place the finished pasta in a colander.
• Mix the pasta with the prepared gravy and simmer over low heat for several minutes.
• You can sprinkle Parmesan cheese and chopped herbs on the finished pasta.

Video recipes

How to cook Bolognese pasta according to the recipe of an Italian chef:

How else can you prepare Bolognese pasta at home - watch the recipe in the video:

How to make Bolognese pasta quickly and vegetarian:

How and with what to serve?

In Italy, pasta is traditionally served not in portions, but on a large platter. The only thing Italians recommend to season Bolognese sauce with is Parmesan cheese. It must be grated and placed in a separate plate next to the main dish.

Since this dish is quite filling, it comes with Salads made from fresh vegetables are great. They can be seasoned with spices and unrefined olive oil. As a drink, dry red wine is perfect for this dish.

Do you love rice and admire Italian cuisine? Then you should find out - please your household! When choosing beef, choose the kind intended for soups, but not the tenderloin or the edge.

The sauce goes well not only with pasta, but with potatoes and vegetables.

You can use a food processor to chop vegetables; all the vegetables will still boil during cooking. You can’t let the sauce sit for too long, it’s necessary stir it constantly every 15 minutes. You don’t have to chop the garlic, but put it through a garlic press.

Pasta needs to be cooked until al dente, that is, undercooked a little. In Italian cuisine there is a rule 1110. It says that on When cooking 100 g of pasta, take 1 liter of water and 10 g of salt.

Italian chefs do not recommend add oil when cooking pasta. If they are made from durum wheat and cooked correctly, they will never stick together. But if you are afraid of this, you can add a little vegetable oil to a pan of water.

Pasta must be purchased only from durum wheat. The quality of the product depends on its class. Do not break spaghetti while cooking. They need to be placed in boiling water, after a minute they will soften and fit perfectly in the pan.

In order for the tomatoes to be easily peeled, they must be cut crosswise and then placed in boiling water for a minute, after which The skin will come off easily from the tomatoes.. Tomatoes are a very important component of gravy, so if you can’t buy tasty tomatoes, it’s better to use tomato paste.

In Italy, all dishes are prepared only in unrefined olive oil (extra virgin); if you don’t have it on hand, you can use vegetable oil, or, in extreme cases, butter.

The kitchen is a huge field for creativity. Experiment, and every time you will get unique and inimitable dishes! Bon appetit!

In contact with

Spaghetti Bolognese is a traditional Italian dish, the name of which is consistent with its place of origin. There, in Bologna, pasta was served with a multi-ingredient sauce, which included minced meat, vegetables, herbs, wine and tomatoes. In order for all the components to exchange aromas, two hours are allotted for cooking, which is fully justified by the taste.

How to cook spaghetti bolognese?

The centerpiece of this popular Italian dish is the rich meat sauce. Before you make Bolognese sauce for spaghetti, you should stock up on quality minced meat, tomatoes, onions, garlic and carrots. The wine will add a special piquancy. More often the sauce is prepared on the basis of meat or vegetable broth, sometimes cream or milk is added.

1. The preparation of the dish begins with frying the vegetables.
2. Next, you should lay out the minced meat and, after slightly sweating, add the tomatoes.
3. The resulting mixture is poured with broth and wine, seasoned with herbs and simmered for three hours.
4. Spaghetti Bolognese is also high-quality pasta, and therefore you should choose pasta made from durum wheat.

Spaghetti Bolognese - a classic Italian recipe

Spaghetti Bolognese is a classic recipe that can be used to master a popular dish. For cooking you will need minced pork and beef, which gives the sauce a thick and tender consistency. Please note that if the meat initially has a shredded structure, then the vegetables must be chopped very finely - this way, they will boil faster and become saturated with aromas.

Ingredients:

• minced beef and pork - 250 g each;
• spaghetti - 350 g;
• clove of garlic - 3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• celery - 80 g;
• canned tomatoes - 650 g;
• wine - 250 ml;
• broth - 250 ml;
• bacon - 75 g;
• cheese - 80 g;
• oil - 30 ml.

Preparation

1. Fry the garlic, carrots, onion, celery and bacon for 10 minutes.
2. Add the minced meat and knead well.
3. Add tomatoes and broth.
4. After 5 minutes, pour in the wine.
5. Simmer the sauce for 2 hours.
6. 10 minutes before the end, cook the spaghetti.
7. Sprinkle bolognese with cheese and serve.

Spaghetti Bolognese with minced meat - recipe

Spaghetti has various cooking options. The classic recipe calls for two types of meat: pork and beef. No worse than minced veal. It is nutritious, low in calories and goes well with all ingredients. This healthy and satisfying dish can diversify not only adults’, but also children’s diets.

Ingredients:

• minced veal - 600 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• cream - 150 ml;
• tomatoes - 650 g;
• spaghetti - 250 g;
• Parmesan cheese - 100 g.

Preparation

1. Saute the onions and carrots.
2. Add minced meat, tomatoes and cream and simmer for 2 hours.
3. Boil the spaghetti.
4. Sprinkle spaghetti with Bolognese sauce before serving.

Spaghetti Bolognese with sausage and mushrooms - recipe

Spaghetti Bolognese with sausage and mushrooms is an alternative to the classic dish. As you know, minced meat is added to the sauce, but by preparing it with mushrooms and sausage, you can be sure that simple products fully reflect the entire flavor spectrum. The peculiarity of the recipe is not only in its appetizing and aroma, but also in its speed, which is important when time is short.

Ingredients:

• sausage - 200 g;
• champignons - 250 g;
• canned tomatoes - 350 g;
• vegetable broth - 250 ml;
• spaghetti - 300 g;
• clove of garlic - 3 pcs.

Preparation

1. Fry mushrooms and garlic.
2. Add tomatoes and broth.
3. After 5 minutes, add the sausage pieces.
4. Simmer for 30 minutes and serve with pasta.

Spaghetti Bolognese with herbs - recipe

Spaghetti Bolognese with herbs will delight lovers of fragrant dishes. When preparing the sauce, it is important to convey the Italian flavor, so fresh basil, parsley or mint are often used. Such herbs are pleasant and appetizing not only fresh, but also dried. Fans of “muted” aromas can use oregano or savory.

Ingredients:

• spaghetti - 450 g;
• minced meat - 500 g;
• wine - 70 ml;
• milk - 120 ml;
• dried mint and parsley - 5 g each;
• fresh basil - a handful;
• tomato juice - 700 ml;
• clove of garlic - 5 pcs.;
• onion - 1 pc.

Preparation

1. Fry onion, garlic and minced meat.
2. Add wine and simmer.
3. Pour in juice and milk.
4. Season with herbs and simmer for 30 minutes.
5. Garnish spaghetti with spicy bolognese with fresh basil.

Spaghetti Bolognese with chicken

Spaghetti will acquire a delicate and light taste if you use chicken fillet instead of minced meat. For all its versatility, chicken meat dries out quickly. To avoid such an incident, the fillet is cut into pieces and fried along with bacon. The latter nourishes lean meat with fat and makes it juicy and soft.

Ingredients:

• chicken fillet - 400 g;
• spaghetti - 250 g;
• bacon - 80 g;
• tomatoes in their own juice - 500 g;
• dry basil - 5 g;
• onion - 2 pcs.

Preparation

1. Fry the fillet pieces with bacon and onions.
2. Add the tomatoes in their own juice, season and simmer for 25 minutes.
3. Serve the dish traditionally.

Spaghetti Bolognese - recipe with tomato paste

Spaghetti Bolognese is a recipe thanks to which the dish can easily end up on the home table, because along with the classic recipe, there are also more simplified options. One of them is with tomato paste. The latter is very convenient to use, economical and always available, which allows you to prepare the sauce at any time of the year.

Ingredients:

• minced meat - 500 g;
• spaghetti - 400 g;
• tomato paste - 80 g;
• milk - 200 ml;
• onion - 1 pc.;
• basil leaves - a handful;
• clove of garlic - 4 pcs.

Preparation

1. Fry onion, garlic and minced meat.
2. Add pasta and milk.
3. Simmer for 20 minutes.
4. Garnish spaghetti with tomato bolognese with fresh basil.

Spaghetti Bolognese - recipe in a slow cooker

Spaghetti Bolognese in a slow cooker will delight especially busy housewives. Thanks to the gadget, the sauce turns out thick, tender and incredibly fragrant. The peculiarity is that all components reveal their maximum flavor potential due to the gradual decrease in temperature. The result is a dish full of varied flavors.