Pasta Bolognese - Taste Italy! Recipes pasta Bolognese with vegetables, mushrooms, in a slow cooker

Pasta Bolognese - Taste Italy! Recipes pasta Bolognese with vegetables, mushrooms, in a slow cooker

Pasta, or as they are called in Italy, pasta is the favorite dish of Italians, which is complemented by various sauces. Bolognese was first

cooked in the city of Bologna, hence the name.

Bolognese pasta - the basic principles of cooking

Bolognese sauce - meat gravy based on tomato, flavored with lots of spices and aromatic herbs.

The classic sauce includes ground beef, carrots, cream or milk, tomato sauce or pasta, onions, meat broth, as well as fresh

parsley or basil greens.

A simple recipe includes minced meat, onions, garlic and tomatoes. The remaining ingredients are added at their discretion.

Tomatoes can be fresh, canned, or they can be replaced by tomato sauce or pasta.

First of all, fry the vegetables, then add the minced meat to the vegetable frying and continue cooking until it is ready. Now everything is poured

tomato, or add sliced ​​tomatoes. All stew on low heat for half an hour.

Pasta from durum wheat is boiled until half cooked. They spread it in sauce, stirred and braised for another ten minutes. Or

spread the finished pasta on a plate and pour the sauce.

Recipe 1. Pasta Bolognese


a pack of pasta;





black pepper;

100 g pancetta;

drain oil - 35 g;

beef and pork mince - 300 g each;

olive oil - 60 ml;

dry red wine and milk - 30 ml;

garlic - two cloves;

tomatoes in their own juice - 800 g;

celery stalk;

Italian herbs.

Method of preparation

1. Vegetables clean, wash and chop into small pieces. Pancetta cut in a similar way. Put cream and olive oil in a saucepan.

Put in it pancetta and vegetables. Fry, stirring continuously, for seven minutes.

2. Add pork and ground beef to roasted vegetables, increase the heat and continue to fry, continuously stirring with a spatula to no lumps formed. Cook another ten minutes.

3. Pour in the milk, stir and simmer until it is completely absorbed. Add the wine and cook, stirring, until the sauce thickens.

4. Put the tomatoes with the juice from the jar in a bowl and knead using tolkushki. Add to the tomato paste Italian herbs, spices

and salt. Stir and pour into a saucepan. Stir, cover with a lid, twist the fire to a minimum and simmer for two

hours As soon as the sauce becomes too thick, add hot water.

5. Boil the pasta as indicated in the package instructions. Fold in a colander. Spoon the plates. In the center lay out


Recipe 2. Pasta Bolognese with Cheese


500 g ground beef;

four leaves of basil;

600 grams of tomatoes in their own juice;


100 g Parmesan cheese;

five fresh tomatoes;

black pepper;

80 ml of olive oil;

two branches of celery;

100 ml of cream 12%;


Method of preparation

1. Release the onion from the skin, wash and chop into small pieces.

2. We put the pan with olive oil on the fire, warm it well and lay out the onion. Fry until soft, constantly stirring.

3. Put canned tomatoes from the jar into the pan with onions. Stir. We also send shredded celery twigs here

and basil leaves.

4. Pour cream into the sauce, salt, season with pepper and mix.

5. In a separate pan, fry the minced meat in olive oil, constantly stirring with a spatula so that there are no lumps.

6. Put ready-made tomato sauce to the mince. Stir. Rinse the tomatoes, cut into slices and send to the pan. Stew

until soft tomatoes.

7. Boil the pasta, following the instructions on the package. Fold back on a sieve and spread in a frying pan with sauce. Stir,

warm up a couple of minutes. Spread on a plate and sprinkle liberally with grated Parmesan.

Recipe 3. Bolognese pasta in a slow cooker

Ingredients onion head;

macaroni - 200 g;


minced meat - 300 g;

ground pepper;

olive oil - 60 ml;

garlic - three slices;

tomato paste - 60 g;

three fresh tomatoes.

Method of preparation

1. Peel the onion head, rinse and shred in small pieces.

2. We launch the slow cooker to the “baking” mode and set the time to 35 minutes.

3. Capacity of the device we grease with olive oil. Spread chopped onion in it. Fry it until transparent. Garlic cloves

peel and cut into thin slices. Ship it to the bow.

4. Pour the tomatoes with boiling water, remove the thin skin, cut into chunks and mash to puree.

5. Put the tomato paste in the bowl of the device and cook, stirring for five minutes. Add tomato paste and mix again.

Close the lid and cook the sauce for another three minutes.

6. Put the minced meat in the container of the device, mix well and pour in some hot water. Pepper, salt and cook until

sound signal. Leave the sauce for five minutes in the “heating” mode.

7. Boil until done pasta, throw them back on a sieve and put it in a container with the sauce. Stir.

Recipe 4. Pasta Bolognese with vegetables in the oven


30 ml of olive oil;

ground black pepper;


60 grams of hard cheese;

600 g minced meat;

bunch of parsley;

two cloves of garlic;


100 g of eggplants;

500 ml of tomato sauce;

60 g tomato paste;


Method of preparation

1. Heat the oven to 180C. Baking form is covered with parchment.

2. Peeled onion finely crumbled and spread in a pan with heated olive oil. Fry, stirring intensely, to


3. Add the minced meat to the onions and continue cooking, kneading the lumps with a spatula until the mince is light.

4. Clean the garlic. Zucchini and eggplant peel clean. Cut eggplant into small pieces, salt and leave for ten minutes. Then

wash and wring out.

5. Squeeze garlic through a press in a frying pan with minced meat, add eggplants and coarsely grated zucchini. Cooking, stirring, five minutes, until the softness of vegetables.

6. Add tomato paste and sauce. Stir. We bring it to boiling, twist the fire and simmer another 15 minutes, until the sauce thickens.

7. Boil pasta in salted water, adhere to the recommendations on the package. Fold back into a sieve and shift to a deep

the dishes. Add the sauce, chopped parsley and half the cheese chips. Stir.

8. We put everything in shape, level the surfaces and get the remaining cheese chips. We put in the oven and bake 45 minutes to


9. Leave the finished cake for 20 minutes in the form. Then take out and cut into portions.

Recipe 5. Pasta Bolognese with Canned Corn


macaroni - 200 g;

cheese - 50 g;

canned cabbage - can;



dry Maggi broth - 10 g;

three large carrots;

tomatoes in their own juice - 500 g;


Pork and ground beef - 250 g;

vegetable oil - 30 ml.

Method of preparation

1. Macaroni boil until half ready. We drop them on a sieve and leave to glass all the liquid.

2. Open the jar of corn, pour the marinade from it. Carrot clean, wash and grind grated. Peeled onions shred small


3. Heat olive oil in a pan. We put in it the mixed mince, pepper, salt and fry, kneading the lumps until it

will not change color. Add the prepared vegetables and continue cooking for a few minutes. Tomatoes in our own juice, knead with a fork and

put it in the pan.

4. Dilute the broth in a glass of water and pour the resulting mixture into the sauce. Stir. Stew ten minutes from the moment of boiling on

moderate fire. Season everything with spices and add corn.

5. Pasta macaroni lay in a baking dish, pour the sauce and sprinkle with cheese chips. We put in the oven for 20 minutes. We bake at


Recipe 6. Bolognese pasta with mushrooms


pasta - 400 g;

onion head;

minced pork - 350 g; large carrots;

Parmesan cheese;

champignons - 200 g;

dry broth Knorr - 30 g;

olive oil - 60 ml;

tomato ketchup - 60 g;

a mixture of herbs - 5 g;

fresh tomatoes - 400 g

Method of preparation

1. Peel carrots, wash and crumble into small pieces. Similarly, grind the peeled onion. Rinse the champignons,

dry and cut into thin slices.

2. Heat olive oil in a deep pan. Put in her carrots and onions and fry for about ten minutes, often stirring, until

soft onions. Add minced meat and mushrooms. Continue frying for a few more minutes, stirring vigorously.

3. Pour some boiled water into a saucepan, add sliced ​​tomatoes, dry broth, herbs and ketchup. Good

stir Pepper and salt. Cover and simmer for about ten minutes. Excess moisture should evaporate, and the mixture will acquire a viscous

consistency. Add the mushroom broil and simmer for a couple of minutes.

4. Boil the pasta, fold it on a sieve and arrange on plates. Put the sauce on top and abundantly tuck in cheese chips.

Bolognese Pasta - Tips and Tricks

Before using fresh tomatoes, peel them off by scalding with boiling water.

If you mix pasta with sauce, boil them to the state of al-dente.

For sauce, it is better to use mixed beef.

The taste of the sauce will be even richer if you add more fresh herbs.

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