Bolognese is a traditional Italian pasta, the basis of which is the same name thick sauce made of tomatoes and minced meat. The recipe has become popular due to its ease of preparation, heartiness and excellent taste.
History of Italian pasta
Pasta is spaghetti or noodles. Pasta was invented not by Italians, but by the Chinese. Thanks to Marco Polo, who brought word of the product in 1929, today pasta is one of the national dishes of Italy. It is not known precisely when and how pasta started to be made in the country. The rapid spread and development of pasta in Europe dates back to the 12th century. Today we can’t count the number of varieties of pasta.
The first Bolognese was made many years ago in the village of Bologna, which gave it its name.
Bolognese cooking features
To cook Italian pasta Bolognese use noodles or long pasta – spaghetti (preferably with a relief surface). For the sauce masters of “Akira” restaurant use fresh minced meat that makes it rich and nutritious, and pasta – flavoursome and tasty.
To make any pasta, only spaghetti or durum wheat noodles are used. Properly cooked, it is undercooked, which preserves a substantial supply of dietary fiber and complex carbohydrates in the product.
There are many recipes: with seafood, fish, vegetables, etc.
Classic recipe “Bolognese”
Ingredients:
- Ground beef (minced meat) – 250 g.
- Fresh tomatoes – 8 units or tomato – 300 ml.
- 2 garlic cloves.
- Parmesan – 100 gr.
- Red wine (it is recommended to add dry wine) – half a glass.
- Black pepper, basil, oregano. If desired, chili, bay leaf.
- Spaghetti – 250 gr.
Method of preparation
Scald tomatoes with boiling water, remove their skin. Then we cut them into small cubes. Chop garlic. Fry minced beef in olive oil on hot pan. Add red wine, and then mash the lumps. When the liquid evaporates completely, add chopped tomato flesh or poured tomato, salt. Braise the resulting mass for 25-30 minutes. Then we add chopped garlic, basil, oregano and black pepper. Let it stew for 10-13 minutes.
Cook spaghetti in lightly salted water. When ready wash it through a colander.
We serve pasta in a big flat dish with added (without mixing) prepared sauce, grated cheese, for example, Parmesan. It is eaten with a fork. Italians consider it bad form to help with a spoon.
In most restaurants, pasta is served in deep plates and served with a fork and spoon. Apparently, for reasons of common sense and practicality.
Bolognese is matched with an aged dry red wine, which can be replaced with plain water if desired.
Pasta Bolognese is a hearty dish, the best choice for a quick and healthy lunch.