photo: Pasta Bolognese

Pasta Bolognese

During Italian month it is impossible to pass by famous Bolognese sauce. Perhaps, it is the most famous dish among us, and even those who are not particularly interested in cooking – I have heard this cherished word at least once. However, there is a big mistake here. Many associate Bolognese with the liquid tomato sauce to the pasta. In fact, the classic Bolognese is nothing more than a stew. Have you seen a liquid stew somewhere?) The right sauce is fairly homogeneous and at first glance dry, but it's worth starting to mix it with pasta and the sauce is opened. The pasta is steeped in the persistent aroma and flavor of the sauce; an excellent dance begins.


  • Pasta
    300 g
  • Onion
    1 pcs
  • Carrot
    1 pcs
  • Celery
    1 pcs
  • Minced beef
    200 g
  • Minced pork
    200 g
  • Tomato - canned
    200 g
  • Garlic
    3 clove


  • 1. First, prepare vegetables. Finely chop the onions, celery and carrots (I rubbed them).
  • 2. Then in a saucepan fry vegetable in olive oil. First, onions, a minute later celery, in another 2 – carrots.
  • 3. This trio has the Italian name soprito, and in French – mirpu. Used in other sauces, soups and other dishes.
  • 4. Fry the vegetables until soft and set aside.
  • 5. Proceed to the meat. Take the meat in half (pork and beef). A big mistake is when they add minced meat to vegetables and fry it there. For a rich strong taste, you need to caramelize the meat, in other words, toast to a crust. Mash forcemeat well the scapula, so that there are no large clots of meat.
  • 6. First, the meat will be stewed in its own juice. Gradually you will hear that it no longer flips, but is fried. Do not burn meat, just brown it a little.
  • 7. It's time to cook the pasta.
  • 8. The Italian rule of cooking pasta is called short 1110. It is easy to remember and it is important to follow – for every 100 g of pasta prepare 1 liter of boiling water and 10 g of salt. Next, follow the recommendations on the package.
  • 9. While pasta is brewed, mix meat with vegetables, add tomatoes with juice and cook on slow fire for forty minutes or so. In classic recipes, stews are cooked up to 4-6 hours, but we will not be so pedantic. At the very end, add the garlic.
  • 10. Do not mix sauce with pasta at once. It is better to do this in a plate, so tasty!