If you are partial to Italian cuisine, or even if you just love the pasta, the pasta with Bolognese sauce should you like. This dish is somewhat reminiscent of the familiar to us pasta with goulash. Still, it's not just pasta and not goulash. This is a real Italian dish that is very popular among Aboriginal and gaining popularity in our country.
However, in order to cook authentic Italian pasta with bolognese sauce, it is necessary, first, to buy the "right" of spaghetti, and secondly, should be able to cook them properly. And, of course, you must properly prepare itself bolognese sauce. Try?
Choose and cook spaghetti
Taste and quality is determined spaghetti wheat varieties from which they are cooked. For the production of this Italian spaghetti (which will not recover) use only durum wheat. Russian manufacturers are marked spaghetti group A. In addition to the structure of this pasta contains only water and flour. Of course, to determine the authenticity indicated on the packaging of flour durum possible only in laboratory conditions. Therefore, we believe in the word of domestic producers.
However, selecting group A spaghetti, still pay attention to some nuances. Firstly, these noodles are sold only pre-pack. Second, they differ in appearance. These pasta pleasant amber color, translucent with visible on the surface of patches of dark spots. They are not boiled soft, and the water is clear after them.
So, choosing spaghetti, we have to properly boil. Take a large pot and pour water into it from the calculation: one hundred grams of spaghetti - one liter of water. Now put the pot on the fire (maximum) and wait until the water has boiled. To boil it quickly in a saucepan add a few pinches of salt. Then, boiling water is slowly lowered spaghetti, so that they would fit in the pan, and wait until the water boils again, and then diminish the fire (to the middle).
Cook the spaghetti, stirring constantly (to watch the cooking time on the package). When the noodles are almost ready, we throw out them from the pot into a colander and give to drain excess water. Immediately served at the table, watering or mix with the sauce. Therefore, the sauce at this point has to be prepared.
Classic Bolognese sauce
Prepare a classic sauce in our reality is problematic because it includes pancetta (Italian bacon), which we find difficult (if not impossible). Nevertheless, the need for such a sauce following ingredients:
300 g of minced pork and beef (crude);
100g Italian bacon
1 stalk of celery;
1 cup milk or cream;
1 glass of red table wine;
800 g tomatoes, canned in own juice;
30 g butter;
3 garlic cloves;
2 tablespoons olive oil;
Sachet spicy Italian herbs;
Pepper, salt and nutmeg (ground).
My vegetables and clean and then finely chop them. Also crushed and pancetta. Then pour into a saucepan the olive oil and butter and fry the bacon and vegetables (about ten minutes). Then add in the fried minced meat and continue to fry for another ten minutes, then pour the milk in a saucepan and simmer the sauce already on low heat. When the milk is absorbed into the ground meat, add to the sauce of red wine and continue to cook until our dish thickens. All this time, do not forget to stir the sauce.
The next step will be the preparation of the sauce addendum tomatoes and spices. Tomatoes mash to a pulp, mix with all provisions of the recipe spices (add them to your liking) and spread in a saucepan. Then we diminish the heat to minimum, cover the skillet with a lid and leave the sauce stew for two hours. How long? But it is necessary for the recipe. If the sauce is too time to thicken, then pour in a little hot water.
In fact, after this time the Bolognese sauce is considered ready. And you can serve it with spaghetti.
Adapted from bolognese sauce
In any country overseas each recipe must pass a period of adaptation. That is, over time it becomes perfectly acceptable for the people of this country look, and its ingredients are replaced by the usual products or disappear completely from the recipe. Was no exception and Bolognese sauce recipe is adapted to Russian mistress own taste and possibilities.
300 g of ground beef;
1 head of onions;
4 tablespoons of tomato paste;
1 cup beef broth;
3 tablespoons chopped parsley;
2 tablespoons vegetable oil;
Salt and spices.
To prepare the sauce bolognese better use svezheperekruchenny or just chilled beef, but not frozen. And instead of the beef broth is not forbidden to take the bouillon cube and dissolve it in half a glass of hot water. So, my carrot, clean, rub on a grater and passeruem (on low heat) in a frying pan with vegetable oil. Note that we just passeruem carrot rather than fry, that is, do not let it brown.
When the half-cooked carrots, add to the pan, finely chopped onion and continue to sauté all together. Once the vegetables are soft, spread the stuffing in the pan. We add heat and fry the beef, breaking it up into the grains and making sure it does not stick together in large clumps. When the stuffing is ready, put in a pan and add the herbs in broth diluted tomato paste. Cover with a lid and simmer the sauce for at least half an hour (but longer is better). Pour prepared sauce hot cooked pasta just and serve spaghetti with Bolognese sauce.
To bring some clarity to our understanding of the traditional Italian cuisine, we note that:
Italians scrupulously serving this sauce with tagliatelle exclusively (a kind of Italian noodles). Spaghetti - this is our interpretation of Italian pasta with bolognese sauce.
This sauce is also used for the preparation of the famous Italian lasagna bolognese.
To prepare this sauce bolognese any important detail: the value of cut products, and the temperature quenching, and the sequence of tabs ingredients.
Professional chefs spend on cooking Bolognese sauce at least four hours. As a result, all components of the sauce (except stuffing) in it, as it were dissolved.
Even for classic Bolognese sauce milk is considered an optional ingredient. It is often replaced with beef broth.
For Italian pasta with Bolognese sauce served separately grated parmesan cheese.
The name of the sauce was at the place of "invention", which is the city of Bologna.
The recipe for the classic Bolognese sauce is officially recommended by the composition, and it is recommended Bolognese delegation Accademia Italiana della Cucina (Italian Academy of Cuisine).
Here's an interesting sauce! Cook with them Italian pasta, cook our favorite spaghetti, cook with pleasure. Enjoy your appetite and creative mood!
We strongly recommend to read: How to cook spaghetti bolognese
Spaghetti with meatballs miniature
Seafood pasta with garlic - milk sauce
"Pasta" agree that sounds like something sad and clearly not appetizing. Not that, for example: "Let's prepare spaghetti! ". From this even drools, and immediately some reason you want to quickly run into the kitchen and start cooking this Italian cuisine. If you want to get away for a while from the routine and regale yourself, your favorite, and your loved ones with something delicious and exotic, offer to cook pasta at home. We will help you do it quickly and correctly! These recipes will be able to master every woman. No special skills or abilities you do not need, the main thing - a set of products and the desire to cook.
This simple recipe for pasta with the addition of chicken. A word of advice: do not rush to cook the sauce for it because until cooked spaghetti, you have time to do everything slowly. So, go for it!
250 grams of wholemeal spaghetti (not pasta, and special products for the pasta)
2 large pink tomato
bunch fresh basil
150 grams of chicken or chicken fillet
Pinch of sea salt
Refined olive oil
garlic - 4 cloves are not large
First, boil the pasta: Bring almost to a boil the water and add a pinch of rock salt, then sprinkle in to a specified portion of pasta in the recipe.
At the same time prepare the sauce. To do this, cut into medium slices fresh pink tomatoes, then simmer in a pan in olive refined oil as long as the whole mass begins to boil (turn on low heat).
Chop finely fresh basil, garlic and grind together with fresh chicken meat to the pan to send the tomatoes. Not sure how to add a little pepper and salt. Let your sauce languishing for 10 minutes. To find out if he would try to taste.
To properly cook pasta and delicious home, understand the rule - should make spaghetti al dente, that is slightly Dowar. Remove them from heat for about 2 minutes until cooked (time can be found on the packaging). Then mix with the hot sauce. Let sit for about a minute. Voila, your pasta is ready! Before the meal, a dish, sprinkle with Parmesan.
Try to master this simple recipe, and you'll be surprised how tasty and satisfying dish is derived from the Italian pasta. Eat to your health!
Spaghetti with meatballs miniature
The Italians sure know how to cook a delicious pasta dish or it would not gained such popularity throughout the world. We offer to cook a delicious and hearty pasta from Italian pasta with meat miniature meatballs. This option is ideal even true conservatives, who are not accustomed to and do not want to eat anything other than Russian or other Slavic cuisine. If there are any in your family, surprise them with his culinary masterpiece! The recipe is designed for 6 people.
1 kg minced beef
500 grams of Italian pasta (spaghetti)
100 grams of bread crumbs
Special ready spaghetti sauce - 250 grams
0, 5 cups of pasteurized milk
2 eggs chicken
rock salt and black pepper at your discretion
2 small heads of garlic
a little freshly cut parsley
For tasty and properly cook pasta, you can use special ready-made sauces to it (for example, vegetable carrot, bell peppers, tomatoes, etc.). This will significantly reduce the time spent by you in the kitchen, but did not worsen the taste quality dishes.
We now proceed directly to the preparation of the paste. For starters make meatballs for this soak in pasteurized milk breadcrumbs for 8 minutes. Stuffing mix with the pre-whipped egg chicken, season with salt at its discretion and sprinkle with pepper, then add the bread crumbs and knead well. Form of the finished mince small balls, place them on a baking sheet (cover it with parchment) and place in the oven for 20 minutes. Meatballs should be prepared at a temperature of 175 degrees.
In a frying pan over medium heat, heat the olive oil, add the crushed garlic and fry it until golden hue, and then throw (you no longer need). Now, in the same dish, pour prepared sauce for pasta, add a little warm up and ready-made meatballs. Simmer for 15 minutes.
While meat balls reach the oven, boil 500 grams of Italian pasta (spaghetti), then pour the remaining water.
The paste is a beautiful place on a plate and on top - the meatballs and sauce to it. To dish "began to play", sprinkle with chopped fresh parsley, you can also add cheese expensive varieties such as Parmesan.
Pasta sauces are varied, so if you often cook this dish, experiment with recipes, then spaghetti each time will be different taste. Good luck!
Seafood pasta with garlic milk sauce
If you still do not know how to cook pasta at home properly, then you've come to the right place. Our recipes do not require special skills and do not take up much time. So, for those who like shrimp do offer "sea" paste. Sauces to it varied, but our choices - garlic and milk dressing.
250 grams of Italian pasta (spaghetti can be used, butterflies or other)
Garlic - 4 small cloves
¼ kilo of shrimp ice cream shop
100 grams is not very heavy cream (homemade is best not to use it)
1 tablespoon melted butter
3 big roller coaster without a spoon of flour
Boil in slightly salted water 250 grams of Italian pasta. For cooking pasta spaghetti is not brought to full readiness - remove from heat for 2 minutes until their final preparations.
Meanwhile, fry the chopped garlic cloves on refined olive oil for 2 minutes. In the same pan, add the prawns cooked in advance, butter, wheat flour and low-fat cream. When filling out a very thick, it is better to dilute it with water.
Pasta sauce stir over a low heat until a thick consistency (it takes about 3 minutes), then place on top of a large plate of spaghetti. If you want to add pasta brightness and visual appeal, it sprinkle cheese or herbs, such as basil or fresh arugula. Correctly and beautifully decorated dish - is half the battle!
We hope these recipes will win the hearts of your loved ones. Try our masterpieces and prove all that pasta dishes can be varied. Bon Appetit!
We strongly recommend to read: How to cook the pasta carbonara