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Traditional Bolognese pasta at home. Step by step recipe

Pasta Bolognese is a traditional Italian recipe. It is adored all over the world for its satiety and simplicity: even an inexperienced cook can prepare this dish. We tell you how to create real Bolognese in your home kitchen.

Spaghetti or tagliatelle?

In Italian the name of the dish is “pasta alla Bolognese”. The literal translation is pasta with Bolognese sauce. In other words, Bolognese is specifically a sauce. It received its name in honor of the Italian town of Bologna - it was invented here. By the way, not only him: in gastronomic terms, Bologna is the real culinary capital of the country. People come here to try the canonical lasagna, tagliatelle, and mortadella. And also famous raw smoked and dry-cured sausages.

Almost all Bolognese pasta recipes call for spaghetti. This variation arose after World War II: South American soldiers brought the dish from Italy, but in their homeland they prepared it with spaghetti, as the most common type of pasta.

The canonical version of the dish uses tagliatelle. This is a type of noodle made from egg dough, 5-8 mm wide, flat, with a porous structure. This form is considered ideal for thick meat sauce: it entwines and soaks the pasta.

As for the choice of pasta, any good brand will do - PastaZara, Barilla, Trattoria di Maestro Turatti, Maltagliati. Make sure that the pasta is made from hard types of wheat and belongs to group “A”. The rest is not important.

Secrets of proper Bolognese

Cut vegetables as small as possible. In the sauce they should turn into a completely homogeneous mass.

Knead the minced meat properly when frying. No meat lumps: faithful Bolognese - thick, rich, but homogeneous.

Simmer the sauce for a long time. The longer you keep it on the stove, the more tender it will be. Even if all the products look ready by sight and smell, wait for the time indicated in the recipe.

Do not bring to a boil. The trick of the recipe for Bolognese with minced meat is not to evaporate the liquid completely, but to simmer it for a long, long time over the most leisurely heat. There should be no bubbles on the surface.

Real Bolognese is like borscht: it becomes especially tasty on the second day. You can store it in the refrigerator for two to three days.

Do not stir the sauce and pasta. Boil the tagliatelle, place on a plate and generously pour the bolognese on top - it will soak the pasta.

Regular bolognese recipe

So, let’s prepare Bolognese pasta with minced meat step by step. It will be useful for you:

Tagliatelle – 300 gr;

Minced beef – 200 gr;

Minced pork – 200 g;

Celery – 1 stem;

Garlic – 3 cloves;

Finely chop the onion and celery. Grate the carrots on a large grater. Heat the olive oil in a saucepan and fry the vegetables in it: first the onion, after a minute the celery and after another minute the carrots. Fry until everything is soft. By the way. This combination of goods in Italian cuisine is called soffrito and is considered traditional: it is often used in soups and sauces.

Mix pork with beef. Fry in a separate pan. While frying, stir the meat constantly with a fork to avoid lumps. At first, the minced meat will stew in its own juice. Later the liquid will evaporate evenly. Fry it until caramelized: a light golden crust should form.

Blanch the tomatoes. Pour boiling water over them, remove their skins and puree them in a blender. If you couldn't find juicy tomatoes, you can use canned ones instead of new ones.

Combine the finished meat with vegetables and tomatoes. Simmer the mixture over low heat for at least an hour. In a completely traditional recipe for Bolognese pasta with minced meat, the sauce is simmered for 4 to 6 hours. But this time can be reduced - the main thing is to make sure that it simmers and does not fry. If the liquid boils away, add water or juice from canned tomatoes. At the very end, add finely chopped garlic and ground pepper.

Cook the pasta. For 300 grams of tagliatelle, take at least 3 liters. water and 30 grams of salt. Boil the pasta until al dente - drain the water a couple of minutes after boiling. Don't rinse! They never do this in Italian restaurants. Lightly dry the pasta in a colander, return to the pan and add a knob of butter.

Place the prepared pasta on a plate and generously pour the sauce over it. As we already said, there is no need to stir. If desired, you can sprinkle with grated Parmesan.

Italy at your home

You see, pasta Bolognese at home is completely possible and not even very difficult. The only problem is the long process of making the sauce. From time to time, waiting for several hours is simply unrealistic: guests have arrived or food is needed in the office. In this case, it’s easier to order pasta. One of the Ufa places where the faithful Bolognese is prepared can be called “Gusto”.

They specialize in Italian cuisine - mainly pizza, but pasta is also on the menu. Particular attention is paid to the quality of goods: Italian flour, real Parmesan, extra virgin olive oil. Bolognese is baked in a wood-burning oven under a bread lid. In short, a good option for those who want to eat deliciously here and at the moment.

Pasta with Bolognese sauce – 6 recipes

If you decide to treat yourself and your family to Italian cuisine, then try making pasta with Bolognese sauce. This is a fairly simple recipe that does not require the use of specific seasonings and products. In fact, it is a meat gravy with vegetables and tomatoes. Naturally, it is unlikely that anyone will undertake to prepare the sauce according to the traditional Italian recipe, because the gravy must be simmered over low heat for at least 2 hours. And the lighter version of the sauce turns out very tasty.

How to make bolognese sauce

To prepare the dish, you need to boil the pasta and prepare the Bolognese sauce. You should choose high-quality pasta made from hard wheat. You can choose the shape of pasta according to your own taste, but most often they use spaghetti.

Cook pasta according to package directions. You need to put the pasta in salted boiling water and cook for a strictly defined time (it is indicated on the package). Do not overcook the pasta, this will greatly spoil the taste of the dish.

Noteworthy facts: In Bologna, in other words, the birthplace of Bolognese sauce, only traditional egg pasta is prepared - taglielle. From the outside, it resembles a wide, long, flat noodle.

The basis of the traditional Bolognese sauce is ground beef and pancetta - pork belly cured in spices. If you are using a lighter recipe, you can add smoked bacon to the minced meat or simply use mixed minced beef and pork.

Another essential element of the sauce is tomatoes - fresh or canned, or tomato paste. Also vegetables - carrots, onions. If desired, you can add garlic. In addition, various spices and fragrant herbs are often added to the sauce.

Pasta with Bolognese sauce: traditional recipe with minced meat

This is a traditional recipe with minced meat, adapted to the conditions of our country.

200 gr. minced meat;
50 gr. smoked bacon;
300 gr. tomatoes canned in their juice;
2 tablespoons of tomato paste;
1 celery stalk;
½ part medium sized carrot;
1 small onion;
1 clove of garlic;
2-3 sprigs of parsley;
2-3 sprigs of basil;
1 tablespoon Italian herb seasoning;
vegetable oil for frying;
200 gr. spaghetti or other pasta;
salt, dark ground pepper to taste;
grated cheese for serving, preferably Parmesan, but you can also use another type of hard cheese.

Boil pasta until cooked according to package directions.

To make the sauce, finely chop the onion and celery, the garlic can be chopped, or you can put it through a press. It is best to grate carrots on a small grater, but you can also cut them into small cubes. Open the can of tomatoes, pour the juice into a separate container, and grind the tomatoes in a blender. Mix the juice with crushed tomatoes.

Heat the oil in a frying pan, pour it slightly so that the sauce does not come out greasy. Fry the cooked vegetables in oil. Fry over moderate heat for about 7-8 minutes. Then add ground beef and chopped finely smoked bacon. Fry, stirring, until the minced meat changes color.

Then pour in the tomato mass, salt, pepper, and add tomato paste. Finely chop the freshest greens, put them in the sauce, and add seasonings. We dilute the sauce with a small amount of boiling water or broth. Cover with a lid and simmer over low heat for half an hour.

Place the finished pasta on plates and pour over the sauce. If desired, you can sprinkle grated cheese on top and garnish with a fresh basil leaf.

Pasta with ready-made Dolmio sauce

It’s even easier to cook pasta with ready-made sauce (Dolmio Bolognese). This is a sauce made from tomato paste, new tomatoes, olive oil and fragrant spices.

350 gr. ground beef;
1 onion;
1 small carrot;
1 clove of garlic;
vegetable oil for frying;
1 jar Dolmio Bolognese sauce;
spices to taste;
If desired, you can use grated cheese for serving;
250 gr. pasta.

Heat a frying pan with a small amount of oil. Place finely chopped onion in a frying pan and fry it for 5 minutes. Then add grated carrots and finely chopped garlic, fry until the carrots are soft, stirring.

Then add the minced meat and stir, it should be crumbly and not baked into pieces. As the minced meat changes color, add Dolmio Bolognese sauce from the jar. If necessary, add salt, pepper and your favorite spices. It is recommended to use dry basil and oregano.

Reduce heat to low and simmer the sauce for 30-40 minutes under the lid. If the sauce comes out thick, you can add a little boiling water or hot broth.

Boil the pasta according to the instructions on the package. Place the finished pasta on plates and generously pour the sauce over it. You can sprinkle grated cheese on top.

Cooking with vegetables at home

This is a lighter version of the bolognese sauce recipe made with vegetables.

400 gr. minced meat;
2 onions;
3 pods of bell pepper, it is better to take pods of different colors;
1 small carrot;
1 celery stalk;
3 cloves of garlic;
1 can of chopped peeled tomatoes in actual juice (340 gr.);
salt, dark pepper, fresh or dried herbs to taste;
vegetable oil for frying;
350-400 gr. spaghetti or other pasta.

How to cook pasta bolognese at home

Pasta is a traditional Italian dish known all over the world. In our country it is usually called pasta. According to researchers of Italian cuisine, there are at least 300 types of pasta in Italy, and the number of recipes based on them amounts to almost all thousands. Do you want to learn how to cook one of the best pasta recipes - a la bolognese?

What is pasta bolognese

Pasta a la Bolognese is one of the recognizable versions of the Italian dish beloved by almost everyone. In popularity, this recipe can be compared with French béchamel sauce. Bolognese sauce was invented by chefs from Bologna; this recipe is considered traditional and contains a strictly defined set of ingredients: minced beef, tomato paste, broth, Parmesan, wine.

Recipe options at home

In addition to the traditional one, there are other options for making pasta with sauce. In Italy, Bolognese sauce is often prepared not according to the traditional recipe, but with tagliatelle pasta and lasagna. Some Italians eat this sauce with mashed potatoes, and outside of Italy it is served with rice and even buckwheat porridge. Sauce a la Bolognese is not just a sauce for pasta, but also a good option for a second course with a side dish. We offer several unique recipes for making the dish.

With minced meat and tomato paste

Minced beef – 0.5 kg.
Olive oil – 50 gr.
Pasta (small or spaghetti) – 1 pack 400-450 gr.
Tomato paste – 1 can 450 gr.
Garlic – 3 cloves.
Basil - a bunch.
Tomatoes – 5 pieces.
Parmesan – 100 gr.
Onion – 1 piece.
Salt pepper.

Cut into cubes and fry the onion in olive oil.
Add minced meat to the pan, simmer it under a closed lid for about 20-30 minutes until cooked.
Add salt and pepper and fry for another 5 minutes.
Remove the skins from the tomatoes and cut them into cubes.
Fry garlic and basil, add tomatoes and natural ketchup to the pan. Fry the mixture for 15 minutes, stirring continuously, until a thick mixture is obtained. Excess liquid must evaporate.
Combine the tomato mass with the minced meat and simmer the mixture over low heat for 15-20 minutes.
Cook the pasta (according to the instructions for it).
At the last step, spread the sauce over the pasta and garnish with grated cheese.

With cream

onions, carrots, celery (stem) - 1 piece each;
reddish wine – 50 g;
tomatoes – 0.75 kg;
minced beef – 0.75 kg;
cream – 150 g;
olive oil – 40 g;
parmesan – 100 g;

Heat olive oil in a saucepan.
Cut the vegetables into smaller pieces and simmer for 4-6 minutes until they soften.
Add minced meat to the soft vegetables, stirring the ingredients better with a wooden spoon. Add wine to the saucepan and reduce heat after boiling.
After the wine has boiled away, add the diced tomatoes and simmer the meat for another hour and a half.
Add cream to the dish when the meat reaches the highest degree of readiness, after which the sauce is simmered for another 10 minutes.
After cooking, sprinkle the sauce with grated Parmesan.

Spaghetti Bolognese with mushrooms

home canned tomatoes – 400 g;
mushrooms (champignons) – 400 g;
vegetable broth - one glass;
vegetable oil – 60 g;
ketchup – 40 g;
spaghetti – 450 g pack;
garlic – 2 cloves;
parsley, basil, salt, pepper.

Cut the garlic cloves into thin slices and the onion into half rings. Fry the garlic and onion in oil until golden brown.
Cut 300 grams of champignons into large slices, add to the onion fry, stir, fry for about 10 minutes.
Add ketchup, herbs, fry for a couple more minutes.
Remove the skins from the tomatoes and add them to the vegetable mixture.
Pour in the broth and the remaining 100 grams of finely chopped mushrooms.
The broth should boil, after which it should simmer for another half hour.
While the mushrooms are being made, you need to cook the spaghetti.
After cooking, discard the spaghetti in a colander; they should be dry.
Spread the sauce over the pasta and serve after 5 minutes, garnishing with a sprig of basil.

How to cook Bolognese pasta in a slow cooker

minced beef – 1 kg;
one onion;
two tomatoes;
pasta – 0.25 kg;
tomato sauce, olive oil - 2 tbsp each;
garlic – 2 cloves.

Cut the onion into half rings, pour oil into the bottom of the bowl, and add the onion. In the “Baking” mode, fry the onion for 30 minutes.
Add the pressed garlic to the onion and fry with the onion for another 10 minutes.
Cut the tomatoes into cubes and add to the bowl along with the tomato sauce.
Mix all ingredients.
Add the minced meat, mix again, and fry for 10 minutes.
Boil the spaghetti separately (according to instructions).
Mix the sauce and spaghetti, heat for 5 minutes (use the “Heating” mode)

Traditional Italian Bolognese pasta recipe with photo

Pasta a la Bolognese is a common side dish with a huge number of options. But if you've never made it, we recommend creating it for the first time according to a traditional recipe, the way the cooks from Bologna intended it. Pasta a la bolognese is a good option for a second course for lunch or dinner. If you don’t use a huge amount of spices during production, kids of any age will readily eat it. The calorie content of the dish is moderate.

olive oil – 40 g;
tomato sauce – 800 g;
reddish wine - half a bottle;
minced beef – 500 g;
beef broth – 500 g;
sugar – 10 g;
celery (stem), onion, carrot - 1 piece each;
garlic – 2 cloves;
parsley, parmesan – 400 g each;
pasta (butterflies, shells) – 0.5 kg;
salt – 5 g.

Finely chop the parsley and chop the vegetables into cubes.
Pour olive oil into a frying pan, heat it, add vegetables, simmer over low heat for 4-6 minutes until the food becomes soft.
Add the minced meat and mix it well with the vegetables.
Add other ingredients besides pasta and parmesan. Bring the mixture to a boil, simmer for one and a half hours, stirring.
While the mixture of vegetables and minced meat is stewing, prepare the pasta (according to the directions on the package).
After making the sauce, pour it over the pasta and garnish with Parmesan.

Video: Bolognese pasta with red wine

Gourmets say that real pasta a la Bolognese is prepared only in Italy, in Bologna itself and its surroundings. We hasten to dispel this myth: no matter how experienced a housewife can handle the preparation of this dish perfectly. We recommend watching how a famous chef prepares this pasta: we are convinced that yours will turn out no worse!

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