7 best step-by-step recipes for preparing bolognese sauce for the winter
The tomato is an irreplaceable food that must be consumed every year. Delicious rolls are obtained from it, which contain an even greater amount of useful properties. One of the blanks is a bolognese sauce, you should definitely prepare it for the winter. Gravy is easy to prepare, and a novice hostess can handle it.
The history of the sauce
Bolognese is a meat gravy. She comes from Bologna. In 1981, the first recipe was published, which was called Bolognese. In a simple way, it was called a stew.
What side dishes are served
In Italy, it is customary to use gravy with pasta, but it should not be spaghetti. Also, bolognese is used as a supplement to one of the varieties of noodles - tagliatelle.
Other side dishes are served with gravy. Sometimes it is prepared for mashed potatoes, but it is also added to various cereals and vegetables.
Famous recipes and secrets of making bolognese sauce
There are many variations in the preparation of the dish, which can be chosen according to your taste.
The classic way
Cooking process:
- Cut into cubes 200 gr. pork belly, 150 gr. celery stalk, 200 gr. carrots and onions. 4 cloves of garlic are finely chopped.
- The ingredients are fried in 70 ml of olive oil for 7 minutes.
- Added 500 gr. minced meat, fried for 5 minutes.
- Introduced 60 gr. tomato paste, the sauce is mixed and fried for 7 minutes.
- The contents of the pan are sent to a saucepan with a thick bottom. Add pepper, salt to taste, 600 gr. tomatoes, chopped herbs (basil, thyme, oregano, 10 g each).
- 400 ml of red wine is poured in. The mass should be covered with wine by 2 cm. If there is not enough wine, add water, broth.
- The bolognese is brought to a boil, the fire is reduced. The gravy is stewed for about an hour.
Cooking in a multicooker
How to prepare for pasta:
- A small onion is peeled and cut into pieces.
- 2 tbsp is poured into the bottom of the bowl. l. olive oil, onions are laid out. The baking mode is set for 35 minutes. Stir the onions.
- Garlic (3 cloves) is passed through a press, sent to the onion.
- 3 tomatoes are added. After 5 minutes - 2 tbsp. l. tomato paste.
- Everything gets mixed up. At 1/20 hour, the multicooker lid closes.
- 300 gr is laid out in the bowl. minced meat.
- A little water is boiled and poured into a bowl. Salt, pepper, spices are added.
Making preparations for the winter
Ingredients for the gravy:
- Tomatoes - 3.5 kg.
- Onions - 500 gr.
- Tomato paste - 200 gr.
- Brown sugar - 100 gr.
- Salt - up to 2 tbsp. l.
- Ground paprika - 1 tbsp l.
- Oregano, black, cayenne pepper - ½ tspl.
- Garlic - 4 cloves.
- Parsley, basil - half a bunch.
- Red wine vinegar - 5 tbsp l.
- Olive oil.
Tomatoes are finely chopped, put on fire. When it boils, boil until it decreases in volume by 1/3.
Finely chopped onion and garlic are fried separately.
After that, tomato paste, salt, sugar, spices, herbs, onion with garlic, vinegar are introduced to the tomatoes. After each introduction of the product, it is necessary to boil for 1/20 hour. The finished billet is poured into cans, covered before cooling.
Recipe with vegetables and smoked meats
How to do:
- Carrots, onions and celery are diced and fried for 10 minutes.
- Three cloves of garlic are chopped and together with 75 gr. bacon goes to vegetables.
- Minced meat (50 gr.), 650 gr. canned tomatoes, 250 ml of broth is added to the ingredients. The mass is stewed for ¼ hour over low heat. After that, 250 ml of dry red wine is poured.
- Cook the bolognese sauce for 2 hours.
With herbs
Bolognese sauce preparation process:
- Three cloves of garlic are chopped, fried in 3 tbsp. l. olive oil 7 minutes. The fried garlic is removed, leaving the oil.
- Carrots, celery, onions, pancetta (90 gr). fried for 1/8 hour.
- Minced meat (50 gr). goes to the vegetables.
- Pour in 300 ml of medium fat milk. The fire is increasing. The sauce is boiled for 4 minutes. After it is stewed for ¼ hour over low heat.
- Pour in 300 ml of dry wine. The process is repeated, as with milk.
- Tomatoes (400 gr.) Are cut and sent to the gravy.
- Herbs and spices are poured in. The sauce is brought to a boil, then stewed for 2 hours under a closed lid.
Bolognese sauce for pasta
To prepare the bolognese sauce, finely chop the onion and fry for 5 minutes. Chop 2 bell peppers, chop 2 garlic cloves.
Grind the tomatoes with a blender and add to 600 gr. minced meat. Add spices, seasonings. Simmer the dish on low gas for 1/3 hour.
Bolognese sauce for lasagna
Minced meat (500 gr.) Is fried on low gas for 10 minutes. Tomatoes (300 gr.) You need to grind with a blender, combine with 2 tbsp. l. tomato juice. Add spices. Cook for 1/8 hour with the lid closed.
How to store a dish correctly
The workpiece is stored both in a sterile container and frozen. Store the gravy in a dark, dry, cool place until the next harvest of tomatoes. In the freezer - about 3 months.
