bolognese sauce recipe


  • Almost a classic Bolognese sauce
  • Simple Bolognese sauce
  • Bolognese sauce with Italian herbs

Imagine that we went on a culinary journey through Italy. The kitchen of this country is widely known and loved far beyond its borders. Everyone loves pizza, spaghetti, mozzarella, and other tasty Italian cuisine and products. One of the most popular dishes is pasta with Bolognese sauce - it is prepared everywhere.

And, as often happens, the authentic recipes of its distance from the borders of the country to which the author of a particular dish, subjected to a pretty significant distortions. Sometimes they just change beyond recognition. However, in fairness it should be noted that in Italy, there are recipes Bolognese sauce than a dozen. Which one is considered a classic, I do not know, probably nobody.

That is why we offer recipes that can become a kind of base for the preparation of meat sauce to any kind of pasta: spaghetti, fetuchchini etc. etc. There are quite complex recipes to prepare, primarily due to the large number of ingredients, and because of time-consuming. The fact that the classic sauce is not easy to do: it must prepare for several hours on very low heat. During quenching, or rather - of longing, it becomes thick and shiny. According to experts, it is exactly what should look like a real Bolognese sauce.

It is clear that the modern working woman can not afford to spend long hours in the kitchen. So we suggest you try to prepare a simple sauce recipe, which can be, and does not meet the strict canons of high cuisine, but has quite a decent taste. And it can make even novice mistress, moreover, that the composition of proluktov included in the sauce, it is available.

And if you somehow decide to take a culinary feat, and cook the sauce over all the rules, then take note of the following: bolognese can be stored in the refrigerator for several days. This is the first. And the second. It can be prepared and freeze more portions. This blank can be used as required within three months. Clearly, this advice is not gourmet - these gentlemen frozen foods do not recognize the principle.

 bolognese sauce recipe

Almost a classic Bolognese sauce


  • 500 grams of minced meat (can be a mixture of pork and beef)
  • 1 onion
  • 1 carrot
  • tablespoon olive oil
  • tablespoon butter
  • 2 stalks celery
  • 2 cans of Italian tomatoes, canned in own juice
  • 100 grams of pancetta (or bacon can be used ham)
  • 100-150 ml cream
  • a glass of dry wine (white or red)
  • clove
  • tablespoon Italian herbs
  • salt and pepper to taste


Chop the garlic, onion and celery finely chopped, grate the carrots. Getting prepared as follows: In a deep pan pour a spoonful of olive oil, in a minute or two, add the butter and when it melts, download the prepared vegetables and diced pancetta. Fry, stirring all the time, vegetables should protomai and become soft.

The next step - add to the pan the stuffing. Fry and stir constantly so the meat is not going to lumps - ideally our sauce should be practically uniform. When the meat progotovitsya, pour the cream and simmer for about 15 minutes.

Now comes the turn of wine - simmer together until the wine is completely absorbed in all of our sauce ingredients. Add the mashed tomatoes, salt, pepper to taste. If the sauce is too thick, you can add hot water or hot as a vegetable broth.

After that it is necessary to cover the pan with a lid and cook, rather, simmer the sauce over a very low heat for at least two hours. Professional chefs prepare him for four hours, but, according to experts, two hours later, he was acquiring the desired consistency and flavor.

Notes. If you find that the sauce is too thick, then before serving, you can add a little water in which the cooked spaghetti.

If desired, sprinkle the dish with Parmesan cheese.

Meat, unlike vegetables, should be prepared on a fairly high heat - it must be fried, but not stew. Suppression mode starts after adding the cream.

Simple Bolognese sauce


  • 250 grams of minced meat
  • small onion
  • small carrot
  • clove garlic
  • celery
  • Bank of tomatoes in their own juice
  • 100 ml of dry wine
  • 30 ml of olive oil
  • salt and pepper to taste


All vegetables wash, dry and finely chop, carrots rub. Fry in olive oil until soft. Add minced meat and continue frying, stirring all the time, not to mince was not going to lumps. Pour the wine and put out all together for 20 minutes.

Add chopped tomatoes, salt and pepper cover and then another 20 minutes. During this time, you just have time to cook spaghetti.

 bolognese recipe

Bolognese sauce with Italian herbs


  • 500 grams of minced meat
  • 150 grams of bacon or bacon
  • 1 large onion
  • 1 large carrot
  • 2 garlic cloves
  • 2 stalks celery petiolar
  • 2 cans of tomatoes in their own juice
  • a glass of dry wine
  • 2 tablespoons olive oil
  • Italian herbs
  • salt and pepper to taste


Breast fry in olive oil with garlic, chopped onion, celery and grated carrot.

Add mince and fry all together and pour wine. Cover the pan with a lid and stew for 20 minutes, stirring occasionally, to the contents of the pan is not burnt. Pour the wine, bring the sauce to a boil, add salt and pepper to taste. Remove from heat. Leave the lid on for 15-20 minutes.

Note. You can slightly change the method of preparation: after all the ingredients are added to sauce put in the oven for 30-40 minutes.

Classic Italian food suggests that the bolognese sauce served with tagliatelle or fetuchchini (a broad noodles). But, believe me, will not sin if you file with the spaghetti sauce, pasta, in a word, any pasta. The main requirement - they must be made of high-quality flour. And such a meal made exclusively from durum wheat.

And, of course, all the Italian pasta lightly nedovarivat - in this case, you can get what the Italians (and they are foodies) called "al dente." Overcooked pasta with the point of view of the gourmet - the product is hopelessly flawed. This crudeness, which we are always afraid, you will not feel as spaghetti, macaroni, tagliatelle we put hot sauce, so that the paste "comes".

We tried to pick the most interesting recipes of famous Italian sauce and hope that you will like them.

Cook with pleasure! And Bon Appetit!

 Best sauces of Italian cuisine: Bolognese sauce - recipe

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 Caesar salad dressing


  • Classic Caesar dressing
  • Worchester sauce
  • Honey sauce
  • The sauce of raw eggs
  • Sauce based on mayonnaise
  • Sauce with tofu

Probably salad "Caesar" - one of the most elegant salad from our kitchen. This high-ranking foreign guest still has not become habitual for us everyday dish and still expensive restaurant dish. Of course, we are talking about this "Caesar", and not about the surrogates with chicken, mayonnaise, which are prepared in cooking and sold portioned plastic boxes. The original recipe for "Caesar" includes very rare (to our kitchen) component - Worcestershire sauce.

Actually, it was Caesar salad dressing makes this dish an unusual, refined and "elegant." And if the recipe of the salad is known to almost everyone, is the "correct" gas station for a few people know. Those who prepare this salad at home in the old seasoned it with mayonnaise or in pursuit of originality in salads or spicy anchovy fillets sprat. However, even a home version of the sauce "Caesar" can try to bring to this. That's what we try to do - pick up the sauce recipe, which is as close as possible to its original taste, "Caesar's."

Classic Caesar dressing

Deeply mistaken one who believes that the recipe for the classic salad "Caesar" include anchovies. The specific taste of the original salad due to the presence of fish in it (Worcester) sauce, but in a modern interpretation of the classic American "Caesar" is considered a salad with anchovies, not with chicken or bacon. But the option of making this salad so much that can be hoarse arguing about which of them are true. Today Salad "Caesar" is prepared with fish and chicken, and shrimp, and bacon and sauces for him to use the most improbable. But the original sauce recipe is very simple and consists of the following ingredients:

  • Egg - 1 pc;
  • Olive oil - 2 tablespoons;
  • Lime - 1 piece;
  • Worcestershire sauce - half a teaspoon.


Prepare the dressing is not so easy, even with a bottle of the Worcestershire sauce. First you need to get the hand to cook an egg. Raw eggs (in the shell) should be put in boiling water for one minute, remove and immediately break and pour into a bowl. Then add the juice of one fresh lime or lemon, olive oil and all mix well. At the end you need to pour into a mixture of half a teaspoon of Worcester (Worcestershire) sauce and stir again. The sauce is ready, and you can fill the salad.

 sauce Caesar salad with chicken

Worchester sauce

This exotic cook at home, is also possible. So if you get the vast expanses of the modern supermarkets ingredient you did not succeed, I would venture to cook it yourself.


  • Soy sauce - half cup;
  • Onion - 1 onion;
  • Garlic - 2 cloves;
  • Fresh ginger root - 1 piece;
  • The buds cloves - 1 teaspoon;
  • Mustard seeds - 3 tablespoons;
  • Cardamom - 1 teaspoon;
  • Black pepper - 1 tsp;
  • Water - half cup;
  • Curry - half a teaspoon;
  • Red pepper - half a teaspoon;
  • Cinnamon sticks - 2 cm;
  • Balsamic vinegar - 2 cups;
  • Tamarind - 50 g;
  • Sugar - half cup;
  • Salt - 3 tablespoons;
  • Anchovies - 2 pieces.


Garlic, onion and ginger root should be cut into pieces and wrap them in cheesecloth with mustard seeds, cloves, cardamom and cinnamon. Gauze tie into a bag and put it on the bottom of the pan. In the same pan you want to add the pulp of tamarind tamarind and sugar, pour the soy sauce, vinegar and boil everything on low heat. Next, boil the mixture for another forty minutes.

The next step you need to cook anchovies. They should be cut into small pieces, add to it salt and curry, pour cold water, stir and pour into the fire preparing the sauce. Boil all together for another five minutes, remove the pan from the heat and drain the contents into a glass bottle or jar. The sauce should be insisted in a cool place for at least two weeks, after which it is removed from the bag with the spices, and the sauce is poured into bottles. Store it in the refrigerator and is shaken before use.

It would seem, nothing complicated. However, to prepare this sauce is still problematic. For example, where you procure exotic tamarind tamarind? At best, you will be able to purchase a paste out of it. So we offer you to choose an alternative sauce recipe for the salad "Caesar".

Honey sauce

This sauce recipe will fit almost any version of "Caesar": chicken, shrimp or bacon. To prepare it, we need these ingredients:

  • 2 eggs;
  • juice of half a lemon;
  • 1 teaspoon of liquid honey;
  • 10 teaspoons (50 mL) of olive oil;
  • 1 pinch of salt;
  • 1 teaspoon sweet mustard;
  • 1-2 cloves of garlic.


Raw eggs in shell omitted for one minute in boiling water, remove and cool at room temperature. Then shred the eggs with the help of a blender, add to them all the ingredients in addition to olive oil and stir. At the end pour the oil in a thin stream.


To eggs do not burst when immersed in boiling water, they can be pre-hold in a warm salted water about half an hour.

 sauce Caesar Salad

The sauce of raw eggs

This recipe is also suitable for "Caesar" with chicken or shrimp.


  • 2 eggs;
  • 2 teaspoons lemon juice;
  • 1 teaspoon French mustard;
  • 3 tablespoons olive oil;
  • Salt, garlic and pepper - to your taste.


This sauce is very easy to cook. It is necessary to whisk the egg yolks, add to them all the remaining ingredients and mix well all the time and beat lightly.


To prepare a sauce of varying degrees of density, it is necessary to increase or decrease the amount of vegetable oil. By the way, this sauce can not only fill the salad "Caesar", but spice it boiled or roasted chicken breast or submit to any dish with chicken.

Sauce based on mayonnaise

Prepare the sauce "Caesar" is possible and on the basis of the usual for us with the addition of mayonnaise is quite affordable Parmesan cheese and anchovies. However, for the chicken salad recipe, this is unlikely to be called the best, but the "Caesar" with shrimp they can be charged.


  • 150 g of mayonnaise;
  • 50 g parmesan cheese;
  • 1 tablespoon anchovy;
  • 3 tablespoons lemon juice;
  • 2 cloves of garlic.


The recipe of this sauce over simple. For him to mix the mayonnaise with the grated cheese and lemon juice, then add the finely threaded anchovies and crushed garlic into mush.

Sauce with tofu

This sauce recipe with soy cheese. Incidentally, a perfect substitute for cheese mayonnaise in different sauces for salads.


  • 1 lemon;
  • 8 cloves of garlic;
  • 2 tablespoons sweet grainy mustard;
  • 4 black olives, pitted;
  • 6 tablespoons olive oil;
  • 2 anchovy;
  • 450 grams of tofu;
  • Salt and pepper to your liking.


First lightly fry the garlic in vegetable oil, then spread it (and oil) into the blender. Add the anchovy fillets, olives, mustard, lemon juice, tofu and make homogeneous puree. Continuing to whisk, pour the remaining oil (thin stream or drops) and put spices.


When the sauce recipe (except for Worcester) include anchovies, then it comes to canned fish. In a pinch, you can substitute anchovies spicy salted anchovies and fresh anchovies - anchovy.

As you can see, Caesar salad dressing can be prepared by the classic version, but you can dream up on this topic. In the end, there is always the impromptu place in the kitchen. By the way, a salad "Caesar" - is also an impromptu recognized culinary classics. So cook with pleasure! Enjoy your appetite and successful impromptu.

 Caesar salad dressing - from classical to Impromptus

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