Macaroni Bolognese: a story and two recipes

If we do not have the time or the desire to stand for a long timeplates, we are preparing for dinner or dinner pasta. They exist an incredible number of species: noodles, vermicelli, spaghetti, horns ... We put in salted water, in which there is a spoon of lean oil, and cook for as long as indicated on the package. Even a child of primary school age can cope with this. Another thing is with what you can cook pasta. After all, just like that, with butter, they are stale. Here we will talk specifically about the sauce to this dish - sauce in Bologna, or Bolognese.

Invented it not in the big city of Bologna onnorth of Italy, as it is commonly believed, but in the homonymous town in the south of the country. Interestingly, at first it was served with a different dish - fetuchini, for which the flour and egg are simply kneaded. But in that lies the colossal success of the Bolognese, that this sauce is suitable for all flour dishes without exception - and even for lasagna and pizza. Now let's talk about how tasty to cook pasta under this gravy. After all, it is not enough just to take and mix the vermicelli with roasted minced meat - so we, perhaps, will have a Soviet dish of "pasta in the Navy". First, noodles need to take Italian - from solid varieties of flour. Such products will not turn into porridge or one thick lump after cooking. And so that they do not stick together, add a couple of spoons of vegetable oil to the boiling water.

Macaroni of Bolognese, or Bolognese sauce

Recipe # 1

Vermicelli (preferably spirals, horns, feathers orshells) boil and fold in a colander, rinse with warm water. 200 grams of smoked bacon cut into small cubes and fry until squeezed in vegetable oil. Two carrots three on a large grater, add tobacon and fry for another 5 minutes. Then we attach two bulbs and two celery stalks to their company. Pass the vegetables until done. Finally add the scalded and loaf-free tomatoes - somewhere around 250 grams (they can be replaced with ketchup or tomato paste). Fry a little more until the juice from tomatoes slightly evaporates. Add to this mixture a pound of ground beef and 3 crushed cloves of garlic. So fry, stirring constantly, another ten minutes. After that, pour out a glass of red dry wine into the frying pan, turn off the heat and cover with a lid so that the mixture absorbs the smell. After ten minutes, add the cooked vermicelli, stir and warm up. Ready-made pasta bolognese sprinkle with grated parmesan and fresh herbs (basil or oregano).

Recipe No. 2

It differs from the first in a large numbertomato - it will take about 400-500 grams of tomatoes. We, as in the first recipe, scald and peel them. Next, we need a fireproof saucepan - stainless steel or special glass - after all, we will cook the pasta bolognese in the oven. So, in this dish, we pour the vegetable (preferably olive) oil and heat it properly. In this deep-fried fry bacon, and then add and stuffing. In a frying pan fry garlic and the same as in recipe number 1, vegetables (the order of their bookmarks is identical). When they are completely ready, we attach them to the stuffing. Pour a glass of red wine. The oven is heated to 180 ° C and we send our sauce there for an hour (do not cover the saucepan with a lid). Do not forget to take out a saucepan from time to time and stir the contents. When the liquid evaporates, put it into a spaghetti sauce and send them to bask in the off oven. As in the previous recipe, the Bolognese pasta must be sprinkled before serving with grated cheese.