Italian bolognese sauce - how to cook bolognese sauce at home, step by step recipe photos

Bolognese sauce, which has long been considered one of the symbols of Italian cooking in nature and origin, the dish is very democratic, we can say - vulgar. It was so thick sauce of minced meat and vegetables initially watered their pasta simple peasants from the province of Bologna.

Every Italian family has its own proprietary recipe bolognese, but the base that is necessary and sufficient set of products remain unchanged.

For our "bolognese on Siberian" take products from the "mandatory program": vegetable oil, carrots, onions, white roots (celery), tomato, minced meat and red wine. recipe variations allow us to add other vegetables as desired and season, for example, eggplant and bell pepper. Since Siberia - it's a bit off Italy, the vegetables are dried, and the tomato - cream.

How to cook bolognese sauce

While heated vegetable oil, nashinkuem onions, carrots and celery root small cubes. Bolognese - tomato sauce and vegetable with meat, so vegetables should be plenty.

browned roots in a vegetable oil (Italians - olive, Siberian - in sunflower Altaian) to a semi-soft.

For the sauce bolognese not use premium meats, and most ordinary minced meat or, as in this case, the minced boiled meat.

Vegetables survived until half - time to add the meat. If you use the raw beef, then continue frying, stirring constantly, until the meat is not "grab". If the meat is boiled, immediately proceed to the next step.

It is time for the rest of vegetables. In summer you can add finely chopped fresh tomatoes, but in winter is necessary to dispense ice cream or tomato paste. Eggplant and peppers can pour even without soaking - in the process of putting themselves vberut a desired moisture.

The wine - such as an indispensable component of Italian cooking such as olive oil. For red wine sauce bolognese take a red table (dry or semi-sweet).

Add the broth from cooking the meat (if used raw ground beef - simply boiling water), salt, pepper and simmer, covered over medium heat for 10 minutes.

The sauce is almost ready, it remains to enrich its aromas. Italians add to their bolognese plenty of fresh aromatic herbs, we have to make do with dried basil and leek.

The final touch - a little finely chopped garlic.

You're all mixed and immediately bring to the table!

In fact, in Italy the classic Bolognese sauce served spaghetti, but in the winter in Siberia this rich and flavorful sauce will be much tastier with mashed potatoes and pickled vegetables. ????