Macaroni Bolognese: history and two recipes

If we do not have the time or the desire to stand at the stove for a long time, we prepare macaroni for dinner or dinner. 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 - with what you can cook pasta. After all, just like that, with butter, they are bland. Here we will talk specifically about the sauce for this dish - sauce in Bologna, or Bolognese.

It was invented not in the big city of Bologna in the north of Italy, as it is commonly believed, but in the same 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 mixed. 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 delicious to cook pasta under this gravy. After all, it's not enough just to take and mix the vermicelli with roasted minced meat - so we, perhaps, will have a Soviet dish "pasta in a Fleet way". 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 Bolognese, or Bolognese sauce

Recipe # 1

Vermicelli (preferably spiral, horns, feathers or seashells) is boiled and thrown into a colander, washed 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 to the bacon and fry 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 fire 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 # 2

It differs from the first with a large amount of tomato - it will take about 400-500 grams of tomatoes. We, as in the first recipe, scald and peel them. Next, we need a refractory 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 in 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.