Pasta with minced meat is a popular dish and there are countless recipes for it, the same classic “naval macaroni”.
Long Italian spaghetti with minced meat and tomato sauce is called “spaghetti bolognese” and can also be prepared in many different ways.
Spaghetti bolognese - general cooking principles
• Regardless of which way and what dish you decide to make from spaghetti bolognese, first of all, you will need spaghetti and bolognese sauce.
• To spaghetti during cooking not boiled soft and not stuck together, it is recommended to take only the highest quality pasta made of flour prepared from durum wheat. Such spaghetti have a light cream or dark yellow color.
• In order to cook spaghetti properly, they should be dipped only in boiling water, and after boiling water should be drained, discarding spaghetti in a colander. The cooking time of each type of this product is always indicated on the packaging.
• Bolognese sauce - minced meat tomato sauce.
• Classic Italian bolognese sauce is prepared with minced beef and pork, with the obligatory addition of wine and long stewed over a slow fire, usually for at least two hours.
• There are many recipes that allow you to prepare such a sauce, without spending a lot of time. For example, if you use the seasoning special macaroni seasoning “Maggi”, it will take no more than half an hour to cook spaghetti bolognese.
• First, fry the minced meat on a low heat with oil added until golden brown, then add the vegetables and stew everything until softened.
• In the cooked sauce there should be no lumps of meat and therefore, when roasting minced meat, the resulting clots knead.
• Tomatoes are added as a puree and only after the vegetables are fully cooked. But if you still want to feel slices of tomatoes in the sauce, they can be very finely cut with a knife. After the sauce is stewed until thickened or specified in the recipe. • Vegetarian sauce is prepared without meat, its absence is perfectly compensated by mushrooms.
Classic Italian Spaghetti Bolognese
Ingredients:
• 500 grams of minced meat, pig-beef;
• 150 grams of bacon;
• 450 grams of ripe tomatoes;
• large sweet onion;
• one juicy sweet carrot;
• celery root;
• 200 ml of red, non-acidic wine;
• 150 gr. cheese, in the original - “Parmesan”, but any other will do;
• 50 grams of unleavened tomato puree;
• three large garlic cloves;
• 250 ml of pasteurized milk or 11% cream;
• a mixture of “Italian herbs”;
• 450 grams of spaghetti;
• pure olive oil - a small spoon;
• 1.5 table. spoons of ghee.
Cooking Method:
1. Remove the stem from the tomato and, making a cross-cut from the bottom, place them in boiling water. After one minute, remove and lower in cold, preferably ice water. After they have cooled to room temperature, remove the skin and beat the blender into mashed potatoes.
2. Chop as much as possible and place bacon, onion, celery and garlic in different containers or plates. Carrot grate the smallest grater.
3. In a large skillet with high sides, and preferably with a thick bottom, put on warming up on average heated olive oil.
4. Add the cream and, after waiting for it to melt, put the chopped bacon in the pan. Roast, not letting burn, five minutes.
5. Sprinkle the onions and carrots, stir and continue to fry for ten minutes, until they are completely softened and acquire a light amber color.
6. Lay the mince and fry together with vegetables for about ten minutes. The stuffing should not dry out or burn, it should be lightly browned. When you begin to fry the mince, crush the meatballs formed during frying, they should not be. This can be done with a fork, lightly pressing it on each ball.
7. Add milk or cream and boil the contents of the pan for about fifteen minutes. During this time, half of the milk should evaporate, and another part of it should be absorbed into the stuffing. Do not be alarmed if during the process of boiling flakes characteristic of coagulated milk appear in the sauce, they will disappear in the future. 8. Now pour in the wine and boil for about a quarter of an hour.
9. Then mix the sauce with tomato puree and chopped tomatoes blender, add “Italian Herbs”, 0.5 tsp. coarse salt and pepper slightly.
10. When it boils, set the minimum heat and simmer the sauce, slightly opening the lid, stirring for about two hours, every half hour or twenty minutes, so that it does not burn.
11. After cooking, lay the garlic on, turn off the stove, close the pan firmly, put a damp cloth on the side of the lid, and let the sauce stand.
12. Arrange the spaghetti cooked according to the rules in plates, pour over the sauce and sprinkle abundantly with finely chopped cheese.
“Spaghetti bolognese,” vegetarian style
Ingredients:
• 250 grams of dry spaghetti;
• 400 grams of tomato paste;
• a small clove of garlic;
• medium carrot;
• 100 grams of champignons (fresh or frozen);
• large peppermint sweet pepper;
• head of red onion;
• 100 grams of broccoli;
• a small bunch of basil.
Cooking Method:
1. Prepare peeled and water-washed vegetables. Chop carrots, champignons and bell peppers finely with straws, chop the onion and garlic.
2. Fry, adding a little olive oil, onion with garlic until the onion is transparent and the garlic softens, they should not change color, but only soften a little.
3. Then put the carrot in the pan and continue to fry, after mixing for about six minutes.
4. Add the chopped Bulgarian pepper, stir and fry for another three minutes.
5. After that, put broccoli in the pan to the roasting vegetables, chopped fresh basil leaves, mushrooms, tomato paste and mixed well, cook until the newly added vegetables soften, it will take about four minutes.
6. Remove the pan from the stove, cool slightly and beat with a blender. The sauce at the same time should not turn into a puree, but only acquire a delicate texture. 7. Transfer the lightly shredded sauce back to the pan and heat well, it should be warm when served.
8. Spaghetti, boiled in water with oil added to it, put on a colander.
9. When all the water has gone, transfer them to the saucepan in the frying pan and mix well.
10. Dietary spaghetti bolognese ready.
Spaghetti bolognese in pots
Ingredients:
• 300 grams of whole thin spaghetti;
• 400 grams of beef, pulp;
• one and a half heads of sweet onions;
• 300 grams of tomato puree;
• 2 tbsp. l tomato paste;
• three eggs;
• 250 grams of cheese;
• 60 grams of ground white breadcrumbs;
• 2 table. spoons of softened sweet cream butter;
• 1.5 tsp. sugar sand;
• 200 grams of sour cream 15%;
• 200 ml of mayonnaise 67%;
• fresh curly parsley, a few stems;
• nutmeg powder.
Cooking Method:
1. Grind the meat freed from the films in a meat grinder with large holes in the grill. Add salt, gently, checking for taste, pepper and knead the minced meat well.
2. Save the sliced onions in olive oil until transparent, add the cooked mince and continue to fry until the meat turns red, do not overdry. Quarter-hour is enough for roasting.
3. Mix tomato paste with tomato puree, add sugar, finely chopped parsley and pour into a frying pan with roasted meat. Simmer for ten minutes and then cool.
4. In the cooled sauce pour in a loose egg in a separate bowl with grated cheese, season with pepper, if necessary, with salt and mix.
5. Mix the mayonnaise with sour cream, add the two remaining eggs, add the nutmeg and mix all the ingredients thoroughly.
6. Grease the inside of the clay pots with butter and lightly rub with breadcrumbs.
7. Spread the portions of boiled spaghetti into the prepared pots. Put the sauce on them and cover with the remaining boiled spaghetti. 8. Pour the creamy mayonnaise mixture into the pots and cook in the oven for one hour. The air temperature in the oven should not be below 180 degrees.
Spaghetti bolognese in a slow cooker
Ingredients:
• 250 grams of pasta, spaghetti;
• any minced meat - 300 grams;
• three small slices of peeled garlic;
• four ripe tomatoes;
• small sweet onion;
• 50 grams of tomato sauce or pasta;
• 60 grams of oil, preferably olive.
Cooking Method:
1. On the multicooker panel, set the “Baking” mode for half an hour and pour all the finely chopped onions into the brewing container. Stir periodically so as not to burn.
2. When the onion is transparent, add crushed garlic and continue cooking until light amber color.
3. Smooth the tomatoes and peel them. After killing them with a blender, you can finely chop with a knife. Transfer the chopped tomatoes into the cooking bowl, add the tomato and, stirring, cook for five minutes, closing the slow cooker.
4. Then put mince into the sauce and, constantly stirring and breaking the meatballs formed when frying the mincemeat, cook another 7-8 minutes.
5. Pour a glass into the sauce, you can use a little less hot boiled water, pour in your favorite spices, pepper and, adding salt to your taste, stir the sauce in the same mode for another three minutes.
6. Boil in a separate container on the plate of spaghetti, discard in a colander, pour in boiling water and transfer to the saucepan in the cooking container.
7. Stir and leave cooked spaghetti balonese, in the disconnected multicooker, for six minutes.
8. Serve to the table, decorating with grated raw and chopped greens.
Spicy spaghetti bolognese with chili
Ingredients:
• 500 gr. fresh minced veal;
• two large cloves of garlic;
• 75 ml of preferably balsamic vinegar;
• one liter of tomato puree; • 250 ml of broth, preferably chicken;
• two teaspoons of dried thyme;
• 1/3 tsp. chili peppers;
• one juicy onion;
• 150 grams of “Parmesan”, perfectly can be replaced by “Russian”;
• 350 grams of spaghetti of the highest quality flour.
Cooking Method:
1. Crush the peeled garlic cloves with a knife, chop the sweet onions finely.
2. In a thick-walled speed pour a little refined oil. Add ground thyme, add garlic and fry for a couple of minutes.
3. Then pour onion with chili pepper and continue to fry for another ten minutes until the onions are rosy.
4. Pour in the chicken broth, combined with balsamic vinegar and tomato puree, let the mixture boil and reduce the heat to minimum for fifteen minutes.
5. Then, opening the lid of the pan, simmer the sauce until thickening for 10 to 15 minutes.
6. While the sauce is stewing, boil spaghetti in salted water, according to the cooking time on the package, spaghetti should not be overcooked. Let the water drain from the cooked spaghetti, throwing them in a colander, and then transfer them to the sauce in a frying pan.
7. Mix everything well and, spreading hot on plates, sprinkle each portion with grated cheese and finely chopped basil.
Spaghetti Bolognese Casserole
Ingredients:
• 400 grams of pasta, spaghetti;
• a pound of ground beef;
• small onion;
• one third of the head of garlic;
• 300 grams of tomato paste;
• 250 ml of pasteurized milk 3.2%;
• 80 ml of red table wine;
• a glass of beef broth;
• a mixture of "Italian herbs";
• 300 grams of cheese “Mozzarella”, “Parmesan”, can be replaced with “Kostroma”.
Cooking Method:
1. In salted boiling water, lower the spaghetti and cook until semi-ready. Putting cooked pasta in a colander, wait until all the water flows and put them back into the pan. Add two spoons of warm sweet cream butter and mix gently, this will protect the cooked pasta from sticking. 2. In a skillet, mix the minced meat with chopped onion and garlic and put to cook on medium heat. Do not forget to stir.
3. When the mince changes color (it should turn white), put the tomato paste and simmer for three minutes with the addition of wine.
4. Then pour the milk, broth and sprinkle everything with a mixture of Provencal herbs. Cook for twelve minutes.
5. Grease the heat resistant section with butter or margarine, sprinkle with semolina or white breadcrumbs and place half of the spaghetti on the bottom of the form.
6. Top with an even layer of the sauce, rub a little less than half of the cooked cheese and lay out a layer of spaghetti again.
7. Pour the remaining sauce over again, and rub the remaining cheese on the sauce and put in the oven for half an hour.
8. Bake at 180 degrees.
Spaghetti bolognese in twenty minutes
Ingredients:
• 500 grams of spaghetti;
• half a kilo of mixed beef, can be replaced with chicken;
• four small ripe tomatoes;
• two white bulbs;
• pack Maggi “Bolognese” - “pasta in tomato and meat sauce”;
• fresh basil.
Cooking Method:
1. Grind white onions in a meat grinder and scroll through the already prepared mince. Pepper a little, mix the ground beef and onion thoroughly with your hands and put on a slow fire in a high-quality olive oil. If not olive, you can substitute refined sunflower oil.
2. When the meat is lightly browned, add a pack of “Bolognese”, pour in a glass of boiled chilled water and, boiling, stew for 15 minutes.
3. Spaghetti, boiled and dried in a colander, put in a separate frying pan, add three tablespoons of the butter melted in a microwave and mix well, warm for three minutes.
4. Finished spaghetti, laying on the plates, pour over the sauce and sprinkle with finely chopped basil.
Spaghetti Bolognese - Tricks and Tips
• When making a sauce with wine and milk, do not pour both ingredients at once. First, pour in one, simmer for some time and only then add another, otherwise the taste of the dish will be distorted.
• You can cook more than one sauce prepared for spaghetti bolognese bolognese. Of course, it’s impossible to keep it in the fridge for a long time, but in the frozen state it will stay in the freezer for a long time, and you can get it at any time and, having defrosted it, quickly cook spaghetti bolognese. The taste of the sauce at the same time will not suffer.
• When boiling spaghetti, add a few spoons of any butter to the boiling water pot and then they will not stick together.
• It is also possible to avoid gluing of already cooked spaghetti, if, after water has been drained, add a little melted thick cream (butter) to them and mix well.
