Spaghetti bolognese is an Italian dishes which got its popularity thanks to a bright combination of tastes, hardiness and simplicity of cooking. Pasta with meat sauce Bolognese may decorate any festive or daily table.
Spaghetti with Bolognese Sauce
There are two basic ways of cooking this meat sauce, which are distinguished by presence of cream or milk. These ingredients make the taste gentler and softer. Sauce with cream has fewer spices and spicy condiments, therefore it is more suitable for people on special diets and for children.
Classical Italian Recipe for Bolognese
Portion of spaghetti with Bolognese sauce and without cream will contain nearly 490 cal. Ingredients for preparation of this dish:
- 250 g of beef;
- 250 g of pork;
- 80 g of pancetta or bacon;
- 2 tablespoon of olive oil;
- 50 g of butter;
- 1 carrot;
- 1 onion;
- 2 slices of garlic;
- 80 g of celery;
- 200 ml of meat bouillon;
- 800 g of tomato paste (fresh or pickled tomatoes);
- 150 ml of red wine.
Slice onion, garlic, celery and grate carrot on a grater. During preparation the Vegetables will become soft after cooking. Therefore the way of slicing is not important, you may do this even in a food processor.
Then butter and vegetable oil must be heated in a frying pan. Onion and garlic must be fried till slightly transparent. Add celery and carrot, then mix and fry on low heat for 5 minutes. It is better to use fresh olive oil of the first spin cycle for sauce. Taste will be pithy and bright. Butter adds some sweetness and tenderness to the sauce.
THE SAUCEPAN MUST BE HIGH ENOUGH WITH A DOUBLE BOTTOM AND THICK WALLS
When components begin to change their color, add sliced pancetta or other bacon, mix and wait until grease melts out.
Use both ground beef and pork for classical bolognese sauce. Beef gives aroma and bright taste. The second component adds a soft consistency and sweetness. It is better to use ground veal for children. Meat must be cleaned from membranes and tendons. Also it must be washed and chopped in a mincer twice.
Brown the ground meat in the saucepan, breaking lumps with the help of paddle. It must be stirred until meat gets light-brown in color. Add 100 ml of red semi-sweet wine. Pour bouillon after evaporation of liquid. You may use meat, vegetable bouillons or even usual water.
You may use fresh, pickled tomatoes or tomato paste for bolognese sauce. If you have chosen fresh tomatoes, it is necessary to clean them from peel and slice. Put tomatoes in boiling water and you will be able to peel them much easier.
Add sliced tomatoes or tomato paste into sauce and stew them under a lid for an hour, stirring constantly. Sauce will be ready when meat and vegetables become soft.
Sauce for Spaghetti Bolognese with Cream
Sauce with cream is distinguished by softer and richer taste. It will be suitable even for children. Calorific value is 475 kcal per 100 g. Such products are required:
- 750 g. of veal mince;
- 2 tablespoons of olive oil;
- 1 onion;
- 1 carrot of a medium size;
- 1 scape of celery;
- 50 g of dry red wine;
- 800 g of tomato paste or tomatoes;
- 150 ml of cream with fat content of 32–33%;
- 100 g of parmesan cheese;
- salt, pepper, nutmeg and greenness.
Saucepan olive oil must be warmed up in a saucepan with a thick bottom. Put in the sliced onion, carrot and celery. Fry it to softness, stirring with a paddle.
Add minced veal and brown it, breaking pieces with a spoon or paddle. Pour red wine, stirring ingredients and increase heat. Balsam vinegar can be used instead of wine.
Peel and slice the tomatoes. Don’t drain a juice, but you may even add more natural tomato juice. Add tomatoes and juice to sauce after evaporation of wine. Also add salt, pepper and nutmeg.
It must be boiled and left on low heat for an hour. Sauce must be stewed for more than two hours. Bolognese sauce is cooked in some Italian restaurants for 3–4 hours. Pour cream and mix it, when meat becomes soft. It must be warmed up for about 5–10 minutes. Finally you may grate cheese on the hot sauce.
BOLOGNESE SAUCE CAN BE STORED IN A FREEZER WITHOUT LOSING SOFT TASTE AND AROMA FOR SEVERAL MONTHS
Italian Spaghetti with Bolognese Sauce
First of all, pour water into a saucepan, add a spoon of olive oil, salt and increase temperature till boiling. Put spaghetti in a saucepan and stir with a spoon when it become wet. Leave it for 6–12 minutes, depending on instructions on package. Spaghetti must be little bit under cooked. Put spaghetti in a colander, add a spoon of olive oil or butter and leave it for several minutes.
Put spaghetti on a plate and add bolognese sauce. Such dish combines well with cucumber, tomato, sweet pepper, olive salad.