Composition / ingredients
Step-by-step cooking
Step 1:
How to make classic Italian bolognese sauce with minced meat? Prepare all the necessary ingredients for cooking. Minced meat can be used pork, beef or pork-beef. I'm going to cook with minced pork. It is best that the minced meat is not frozen. Peel the onion from the husk and rinse in cold water. Wash the leaves of fresh basil and celery. Instead of tomato paste, you can use tomatoes in their own juice.
Step 2:
Put a frying pan of a suitable size on the fire. While it is warming, finely chop the peeled onion and celery. Pour a little olive oil into a hot frying pan and put the chopped vegetables. Fry them, stirring occasionally, until golden brown.
Step 3:
Then add the minced meat to the pan. Mix everything and fry until the minced meat is ready. It will take 7-8 minutes. Do not forget to mix everything so that the minced meat does not start to burn.
Step 4:
During this time, chop the garlic and basil.
Step 5:
Then add tomato paste, crushed garlic and basil to the minced meat in the pan. To taste, add a little salt and sprinkle with ground black pepper. Pour in the dry red wine and mix everything well. Cover the pan with a lid and simmer on low heat for 5-7 minutes.
Step 6:
Our sauce is ready! It should not be too liquid. The consistency is more like a stew. It should be served with pasta, such as tagliatelle, penne or fettuccine. But you can also use regular spaghetti. Boil them until they are ready, according to the instructions on the package.
Step 7:
Put the finished sauce on top of the spaghetti and sprinkle with grated cheese. Grated parmesan is usually used with this sauce. Its unusual taste perfectly harmonizes with the whole dish. Bon appetit!
You can cook this sauce for the future for a few days. It is perfectly stored in the refrigerator for 2-3 days. To use it, you just need to reheat it in a microwave oven. But always use freshly grated cheese for sprinkling.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
