Bolognese sauce - general principles and methods of cooking
The word “bologna” evokes several associations. This is not only a cloth for sewing raincoats and raincoats. Remember? Bolonev raincoats were incredibly popular in the middle of the last century. The northern Italian city of Bologna (Bologna) gave us another celebrity. The city is not for nothing called the culinary capital of Italy, it was there that was born most of the recipes of the famous Italian pasta. Another “native” is Bolognese meat sauce, traditionally served with broad and long noodles, green lasagna, and vegetables.
A classic sauce must have two types of minced meat (preferably pork and beef), onions, carrots, tomato paste or tomatoes, and dry red wine. Beef and pork complement each other perfectly. The first will give the dish flavor and satiety, the second will make it melting and saturated. Subtle differences in the preparation of the sauce with different types of tomatoes, wine and spices, plus the skill of the cook, give different variations of taste.
Bolognese sauce - product preparation
To prepare the sauce you need to cook and peel the vegetables, chop them as small as possible.
During extinguishing they must completely dissolve. The minced meat is roasted over high heat to get a golden color. Beef and pork warm up so that there are no lumps, even before adding liquid. At this stage, professionals do not advise to rush, and roast the stuffing as much as necessary.
In general, bolognese is a rather time-consuming dish. Real chefs cook it from 2 to 4 hours. A modern working woman is unlikely to allow herself such pleasure often - but the recipe can be perfectly used for preparing food for the future. It is more convenient to store the sauce in packaged form in the freezer. We got a glass, defrosted, boiled pasta - and in a few minutes a chic lunch or dinner is ready. Bolognese sauce - the best recipes
Recipe 1: Classic bolognese sauce with canned tomatoes and cheese
According to this recipe, you are unlikely to start making sauce for the future - it is designed for 4 servings. Increase products as much as you need. Cheese is, of course, Parmesan, but if there is no it, we choose any kind of solid, this is if the sauce is prepared for pasta or noodles. To prepare the dish will need a large deep pan.
Ingredients: garlic (2 cloves), olive oil (1 tbsp. Spoon), butter (25 grams), onion, carrot, celery, pancetta (85 grams), minced pork (250 grams), minced beef (250 grams), milk (300 ml), dry white or red wine (300 m), canned tomatoes (800 grams, 2 jars).
Method of preparation
Peel the garlic and let it through the garlic. Pour the olive oil into the pan, add the butter, stir until it melts. Add sliced vegetables with garlic, pancetta (pork belly) and fry for about 10 minutes. Vegetables should be soft and golden, but not brown.
Add the stuffing, stir well, so that it is sold in a saucepan without lumps. When it is reddened and covered with a brown crust. We pour in the milk, increase the fire and let it boil so that it is absorbed into the meat. If the pieces of milk are curled - do not worry, they will disappear during the cooking process. Pour in the wine and boil again on high heat.
Next comes tomato paste and finely chopped or crushed tomatoes. Fall asleep spices: herbs, pepper, salt. Increase the heat to a boil. All well interfere. Cook now on a small fire under the lid tightly covered. Cook for 2 hours, stirring several times an hour. During this time, the sauce will be brilliant and thick. Insist without fire for about half an hour. You can serve it with pasta, mashed potatoes or vegetables, sprinkled with grated parmesan on top.
Recipe 2: A quick bolognese sauce with fresh tomatoes (40 minutes)
In this recipe, the sauce can be prepared in just 40 minutes, and for a while you will just wait. You can cook noodles or vegetables at this time. From the above ingredients, approximately one and a half liters of sauce is obtained. It can be stored in the refrigerator, packaging in plastic cups.
Ingredients: pork and beef mince (400 grams), onions (2 pcs), garlic (half a small head), sweet green pepper (1 pcs), tomatoes (5 pcs), or tomato paste (3 tablespoons) spoons). Olive oil (50 grams), dry wine (50 grams), salt, dried or fresh herbs (basil), mint.
Method of preparation
Peel the tomatoes from the skin - pour over boiling water and make an incision. Fry minced meat in vegetable oil, finely chopped onion and garlic, add to the mince and continue to fry. Add also green pepper, then tomatoes. Simmer all 10-15 minutes under the lid. Pour in the wine and sypl spices, herbs. Remove the sauce from the heat and let it brew. If you are going to freeze the sauce - cool it and put it in plastic molds or glasses.
There is no guarantee that this option is prepared according to the canons of Italian cuisine. However, the fact that it is delicious is 100% guaranteed!
Sample dishes with bolognese sauce
Recipe 1: Lasagne with Bolognese Chicken Sauce
For lasagna, we have to prepare two sauces - this is a classic bechamel, which is the basis of the dish, and our bolognese.
Ingredients: butter (50 grams), lasagna (semi-finished sheets, 15 pcs.), Dry wine (100 grams), Adygei cheese (300 grams, smoked better), basil and dried oregano, wheat flour ( 50 grams), grated nutmeg (one third of a teaspoon). Onion (2 pieces of medium size), garlic, mushrooms (300 grams), salt, spices, milk (600 ml), tomatoes in own juice (600 grams), parmesan cheese., Sea salt to taste.
Method of preparation Prepare the bolognese sauce according to the quick recipe indicated above. If the sauce is ready - defrost it and mix. Cooking mushroom stuffing. Chop finely and fry the mushrooms, salt, pepper, put spices to taste. Small cubes cut cheese. Boil Béchamel sauce (fry butter, flour for 2 minutes, then pour boiled milk, nutmeg and salt) for 5 minutes.
Dilute the remaining milk so that it is not thick. We boil the water in the pan and drop the lasagne sheets for 2 minutes. We coat with bechamel sauce, sheets, alternate with bechamel sauce, mushroom filling, chicken bolognese. Several layers finish with a plate of lasagna, cover with foil and set in a preheated oven for 40-50 minutes. Bake at 200 degrees, then remove, sprinkle with grated cheese and leave in the oven again for 10-15 minutes until browning.
Recipe 2: Pasta Bolognese
The most wonderful dish that you can think of with sauce. Take a ready-made sauce or cook it according to the classic recipe.
Ingredients: Bolognese sauce (500 grams), long pasta, (350 grams), grated cheese.
Method of preparation
Boil the pasta a little hard. Leave them with a small amount of decoction so that they absorb it and become soft. Put the ready sauce straight in the plates with pasta, sprinkle with grated cheese. Finish is no longer just boiled macaroni, but delicious Italian pasta with Bolognese sauce. It sounds!
Bolognese sauce - useful tips from experienced chefs
When preparing the sauce, wine and milk are best added separately. First, fry the meat in milk to get a delicate taste, contrary to the acidity of tomatoes and wine. Then the wine is poured in and a creamy sauce filled with aroma is obtained.
