How to cook Bolognese from minced meat with seasoning. How to make Bolognese pasta at home. How to prepare pasta Bolognese

Bolognese cannot be classified as a quick recipe; it requires a long simmer, but the result is worth it. You can surprise your guests with classic Bolognese. It is also perfect for a romantic dinner.

A true classic bolognese recipe

Traditionally, the recipe for Bolognese sauce at home includes beef. Apparently, for this reason it is often called meat sauce or stew. This bolognese sauce goes well with a wide variety of pastas. For example, penne, fettuccine. We often use spaghetti, but Italians consider this a bad idea, because spaghetti does not “hold” the sauce well.

Subtleties and tricks

It is important to follow the step-by-step recipe for bolognese sauce with minced meat, because if you change the sequence of adding ingredients, the taste will differ significantly from the original. For example, you should never add milk and wine at the same time. Many housewives prepare this sauce for the winter; it turns out very tasty and appetizing. There are many recipes, these can be found on Wikipedia.

What other subtleties of preparation are there?

Dishes. Bolognese dishes should be thick-bottomed and have a good non-stick coating. It doesn't have to be a frying pan; a saucepan will do. You can also cook bolognese in a slow cooker.
Cooking time. Balanise with ous should be cooked for at least two hours, ideally three. It is in this case that the desired consistency of the sauce is obtained.
Storage. How long to store the finished sauce in the refrigerator is up to you. Of course, it can be reheated and used as needed, but freshly prepared is much tastier. The optimal period is up to five days.
Amount of liquid. Throughout the cooking process, it is important to ensure that there is liquid in the container, otherwise the meat will dry out.
Constant stirring. Don't go too far from the stove, Bolognese loves attention. Stir it so that it does not burn, otherwise the whole dish will spoil.
Quiet fire. The sauce should simmer slightly, that is, it is not advisable to allow huge bubbles.
Consistency. Ready-made Bolognese, if prepared correctly, will not be runny. Homemade Bolognese sauce has a firm consistency, but it shouldn't be too thick.
Color. The finished dish, if you followed the Italian Bolognese sauce recipe correctly, should turn out rich red.

Cooking instructions

What you will need:

beef - 300 g;
onions, carrots - one piece each;
celery - two or three stalks;
parsley - five to six sprigs;
tomatoes - four pieces;
bacon or brisket - 50 g;
garlic - two cloves;
dry white and red wine - 100 ml each;
milk - 100 ml;
spices (pepper, salt, nutmeg, Provençal herbs) - to taste.

What to do

Chop the peeled onions and carrots as finely as possible (the carrots can be chopped using a fine grater).
Pass the beef through a meat grinder, preferably twice.
Remove skins and seeds from tomatoes. Grind thoroughly.
Cut the brisket or bacon into very small cubes.
Heat bacon in a high frying pan, remove cracklings. We will prepare the sauce using the remaining fat.
Fry the onion in rendered bacon fat until soft. It is very important not to overcook the onion, otherwise the taste will be completely different. Light golden tint - excellent condition.
Add chopped celery stalks and carrots. Fry the vegetables for six minutes, stirring them continuously.
Now you can add the ground beef to the vegetables. After it gets into the pan, you need to mix it well (using a spatula or other convenient utensil) with the vegetables, as if chopping it. The meat and vegetable mass should be homogeneous. Fry for another eight minutes, stirring continuously.
Add finely chopped garlic cloves, salt and add spices to taste.
According to the recipe, Bolognese meat sauce needs to be poured with a mixture of wines.
Simmer over low heat with a lid. Time - 15 minutes.
Add finely chopped parsley, tomatoes and a glass of water.
Simmer over the lowest possible heat, stirring occasionally. Bolognaise with ous should simmer, but not burn. The longer the sauce simmers, the tastier the end result will be. If the liquid evaporates, you can add water or broth.
About half an hour before the end of cooking, pour the milk into the sauce. Mix well and simmer until done.

If you don’t have fresh tomatoes at home, you can use canned ones in their own juice. If the option of cooking with rendered fat does not suit you, then take two tablespoons of butter and olive oil and cook with this mixture.

Diet option

Bolognese, like most recipes, has undergone many changes in kitchens. And really, how to make Bolognese sauce for pasta if you are on a diet or a vegetarian? It is precisely such non-standard situations that usually lead to the creation of various variations of the dish.

The dietary version of the sauce is not much different from the original. You just need to reduce your caloric intake as much as possible. Instead of fatty beef, use tender veal, instead of fat - olive oil. You can add chili pepper to spice up the dish. In addition, hot seasonings help speed up metabolism. And this is exactly what a person who is losing weight needs.

You can use your favorite seasonings according to your preference. For example, basil complements Bolognese well (as in the photo). Fans of Provençal seasonings are advised to add a pinch of dried herbs ten minutes before the end of cooking. Do the same with greens.

Substituting Ingredients

Many people change the composition of the ingredients to their taste. You won't always have all the ingredients you need on hand. Therefore, you have to improvise.

Instead of tomatoes. If you don't have tomatoes, you can make Bolognese sauce with tomato paste. Although, pasta is sometimes used instead of milk.
Instead of milk. For those who like a creamier taste, the option of making sauce with cream is suitable. Simply replace the milk with cream in the recipe. For a richer taste, you can add grated cheese at the end of cooking. Or sprinkle cheese on the dish when serving.
Instead of meat. Vegetarians need a meatless bolognese recipe. In this case, you can prepare a dish with mushrooms.

If you need lean Bolognese, then you just need to replace the prohibited products with the permitted ones. For example, use mushrooms instead of meat, vegetable oil instead of bacon, or even abandon it altogether. You will also have to replace wine and milk with water.

A simple recipe for bolognese sauce can help out the hostess both when entertaining guests and when dining at home. With tomatoes, juicy minced meat, prepared with your own hands, the sauce will become one of the favorite dishes on your table. And you, as the hostess, will receive the most rave reviews.

Reviews: “Tastier than navy pasta”

I also make this sauce. And in winter, by the way, I often add tomato paste, dilute it with water (about 70 g of paste, 3 tablespoons of water) and add all sorts of different spices. You can also sprinkle grated cheese on top. Om-Nom-nom!

dOlia, http://forum.say7.info/topic2965-25.html

In the USSR there was naval pasta... For them, minced meat with onions was fried and added to pasta. The minced meat was usually boiled meat) and it was delicious too! And now the Bolognese sauce =) It makes the pasta juicy and even tastier!!!

1 Svetlana, http://life-good.com.ua/blog/sous_boloneze/2015-04-12-945

But I had an Italian friend at the course, just from Bologna, and the conversation turned to this sauce. I ask, does spaghetti (!!) Bolognese come from Bologna? to which she began to laugh... it turns out that only tourists call it spaghetti bolognese, but in fact it’s just a sauce that can be served with any pasta and is called pasta bolognese..

Jenya_Berlin, http://forum.say7.info/topic25770.html

Bolognese sauce was created in the city of Bologna, the capital of Italy. It was in Bologna that many exquisite dishes were born, which, thanks to their incomparable taste, made Italian chefs famous throughout the world. The undoubted calling card of Italian cuisine is pasta, which would not exist without the most delicious and mouth-watering sauces.

In Italy there is even a saying that goes something like this: “The first rule of Italy is if you don’t know what to say, say “pasta.” It is interesting that almost all flour products are classified as pasta, because this sonorous word is translated into Russian as “dough”.

Spaghetti, lasagna, cannelloni - all these are the most diverse types of pasta that everyone should really try at least once in their life. Their size depends on what letter combinations the Italian names of the “pasta” family end with. Thus, a large pasta has the ending -oni, a medium-sized pasta has an ending -ette, and the smallest ones have an ending -ini.

It is noteworthy that the “correct” pasta should be made only from durum wheat; during the preparation process it is customary not to cook it and eat it in a state of semi-preparedness (“aldente”) along with the sauce. In Italy, Bolognese sauce is served as a first course, as well as before main courses.

To make the sauce as pureed as possible, you will have to learn to grind the ingredients patiently; a blender will only ruin such a sauce. Bolognese simmers on the fire for at least an hour, ideally up to 4 hours under the watchful supervision of the cook so that it does not burn. During this time, the minced meat will have time to absorb the aromas of basil and vegetables.

The finished delicacy is stored in the refrigerator for 3 days, and every day the smell and taste of Bolognese will become brighter and richer. Bolognese has more than one recipe for its preparation. Below is a step-by-step recipe for Bolognese, which is easy to make at home, and also describes the most popular dishes with this sauce.

Traditional bolognese sauce recipe

chopped meat;
spaghetti;
bacon;
red wine;
tomatoes (tomato paste);
carrots, onions, garlic;
greens, Parmesan cheese, salt, pepper to taste;
olive oil.

Cooking method:

How to prepare the sauce? Tomatoes must be placed in boiling water and then immediately in cold water. Peel the tomatoes and chop (in extreme cases, you can use a meat grinder). A delicious gravy is made with Dolmio tomato paste. Next, add finely chopped onions and carrots and lightly fry in a frying pan over low heat.
Add tomatoes, minced meat and simmer for about 10-15 minutes. Salt and pepper to taste.
Before adding wine, turn up the heat. Add chopped bacon to the wine, vegetables and meat and wait 20 minutes.
Add the garlic cut into small cubes and chopped herbs and keep on the fire for at least another 5 minutes. Voila, the gravy is ready.
To prepare traditional Italian spaghetti, you need to pour water into a pan, add pasta, add salt and bring to a boil over medium heat. Cook the spaghetti for about 10 minutes. Then pour the flour into a colander and leave the water to drain.
Place the spaghetti on a plate, season with the prepared sauce, and season with grated Parmesan.

Bolognese pasta for homemade spaghetti (quick recipe)

Set of required ingredients:

half a kilo of minced meat;
500 g tomatoes;
onion, 1 medium head;
garlic, 1 clove is enough;
oregano, on the tip of a knife;
20 percent fat cream, 1 cup;
salt to taste.

Cooking method:

The whole process takes 40 minutes - 1 hour.

Fry chopped onion in a frying pan in vegetable oil.
Fry the minced meat, add salt, pepper and spices. Stir the mixture constantly to keep it crumbly.
Add sliced tomato and finely chopped garlic to the minced meat and keep the dish on low heat until it boils.
Add 1 glass of cream, add a little oregano for piquancy and wait until it boils again.
Drain the cooked bolognese in a colander and place on top of the pasta (spaghetti).

Lasagna Bolognese

A set of necessary ingredients (for 10 servings):

200 g lasagna sheets;
600 g minced meat;
1 glass of dry white wine;
2 tomatoes or 1 glass of tomato sauce;
1 onion;
1 carrot;
1 liter of milk;
100 g butter;
100 g flour;
300 g hard cheese;
2 tablespoons vegetable oil;
salt, pepper to taste.

Cooking method:

Place chopped onions and carrots in a frying pan and fry in 2-3 tbsp. l. vegetable oil.
Add the minced meat to the vegetables, add salt and pepper, simmer for at least 20 minutes, stirring constantly.
Add wine. Grate the previously peeled tomatoes and pour into the frying pan. Can be replaced with 1 glass of tomato juice.
Mix 3 tbsp with minced meat. milk and simmer the resulting mixture for 5 minutes.
To prepare the required bechamel sauce, melt the butter and mix with the flour.
Slowly and without stopping stirring, pour in the milk and boil. Bechamel sauce should be lightly salted, add a couple of pinches of crushed nutmeg or garlic cloves.
Lasagna consists of several layers, which should be folded in the following order:
- first (bottom layer) – purchased lasagna sheets (which may require cooking, read the instructions on the label);
- second layer - rolled out third part of minced meat;
- third - the minced meat is covered with 1/3 of the prepared bechamel sauce;
- grated hard cheese is laid out as the fourth layer. The presented combination of laying out layers of lasagna can be repeated several times. The top layer is brushed with the remaining amount of gravy and sprinkled with hard white cheese. Then you need to place the lasagna in the oven, setting the operating mode to 200 degrees. Bake until golden brown, which usually takes up to half an hour.

Vegetarian bolognese sauce

Set of required ingredients (4 servings):

olive oil, 1 tbsp. l.;
garlic, 1 clove is enough;
red onion, 1 piece;
carrots, 100 grams;
fresh mushrooms, 75 grams;
bell pepper, 1 piece;
half a kilo of tomato paste;
broccoli cabbage, 50 grams;
a third cup of basil leaves;
a quarter kilogram of spaghetti;

Bolognese is a delicious Italian meat sauce usually served with pasta. We will show you a classic Bolognese recipe and talk about other options for its preparation and serving.

You will need:

tomato paste – 0.2 kg;
minced meat – 0.5 kg;
olive oil – 130 ml;
onion – 650 g;
spaghetti – 1 kg;
two garlic cloves;
canned tomatoes – 0.8 kg;
salt to taste;
a piece of butter – 90 g;
black pepper to taste.

Cooking method:

Chop the peeled onions into small pieces.
Heat olive oil in a frying pan and add chopped onion.
After 3 minutes, add the minced meat to the onion and continue cooking for 6 minutes.
Chop the garlic cloves with a knife and pour into the onion and minced meat. Remove the skin from the tomato, chop the pulp and add to the pan after the garlic.
Spread the tomato paste, wait until the mixture boils, add pepper and salt.
At the same time, cook the spaghetti until tender, treat with cold water.
Add the noodles to the sauce in the pan and stir.

We serve delicious, aromatic Bolognese hot to the table right away. Bon appetit!

Traditional Italian sauce

List of recipe ingredients:

onion – 1 pc.;
meat broth - 0.2 l;
red wine – 150 ml;
bacon – 80 g;
tomato paste – 0.8 kg;
beef meat – 250 g;
olive oil – 30 ml;
pork – 250 g;
fresh celery – 70 g;
garlic clove – 2 pcs.;
carrot – 1 pc.;
butter – 40 g.

How to make Bolognese sauce:

Process all vegetables by peeling and washing them. Chop the carrots into cubes, and cut the celery, onion and garlic cloves into small slices.
Place both types of oil on the surface of the frying pan and heat them. Add garlic and onion and sauté until transparent.
Add carrots and celery pieces and cook for another 5 minutes.
After this, pour the bacon pieces into the pan, stir and fry for 5 minutes.
We make minced meat from pork and beef and add it to the ingredients being prepared.
Sauté until the minced meat turns brown and add 100 ml of wine.
After the alcohol has evaporated, pour in the meat broth.
Add tomato paste to the sauce, close the lid and simmer the dish for an hour.
Stir the sauce constantly. It will be ready as soon as the meat is soft and the vegetable pieces are completely cooked.

Vegetarian option with mushrooms

Recipe Ingredients:

broccoli – 50 g;
olive oil – 20 ml;
spaghetti – 0.25 kg;
one red bell pepper;
mushrooms – 80 g;
a clove of garlic;
tomato paste – 500 g;
basil – 10 g;
red onion – 1 pc.;
carrots – 0.1 kg.

Algorithm of actions:

Cut the peeled carrots into thin slices.
Remove the seeds and caps from the bell pepper and cut the pulp into small pieces. Finely chop the onion and garlic with a knife.
Heat the oil in a frying pan and saute the pieces of onion and garlic in it until softened.
After this, add the carrots and cook for about 5 minutes. Add pepper and fry for another 2 minutes.
Cut the washed mushrooms into slices and place them in a frying pan, add tomato paste.
Tear the broccoli and basil into small pieces and add to the rest of the ingredients. Cook everything together for another 6 minutes
Let's wait until the sauce cools down a little and grind it with a blender at low speed.
Cook the noodles. Serve the vegetarian-inspired spaghetti Bolognese hot. Bon appetit!

With minced chicken

This version of the dish is not as fatty as with other types of meat, but more tender and soft.

Required ingredients:

tomatoes – 7 pcs.;
chicken fillet – 0.7 kg;
olive oil – 25 ml;
red wine – 55 ml;
salt - to taste;
garlic cloves – 4 pcs.;
spices to taste.

Step-by-step instruction:

Shred the washed chicken fillet into medium-sized pieces and pass them through a meat grinder.
Next, add the peeled garlic cloves - you get aromatic minced chicken.
Pour salt and spices into it, you can take parika, black pepper, Italian herbs, etc.
Mix everything well or beat with a blender and place in heated olive oil in a frying pan, cook at medium heat.
Grind tomatoes without skin on a grater. You can do this process in a blender.
Pour the resulting tomato sauce into the minced meat and mix with it. Add red wine and simmer for 40 minutes.
Serve the delicacy with boiled pasta, sprinkling everything with fresh herbs. Bon appetit!

Spaghetti with Bolognese sauce

What to take:

minced meat – 0.6 kg;
garlic – 2 cloves;
canned tomatoes – 0.5 kg;
one onion;
black pepper to taste;
spaghetti – 0.25 kg;
salt to taste;
cheese – 40 g;
a handful of fresh parsley;
sweet pepper – 2 pcs.;
oregano and basil to taste;
olive oil – 30 ml.

How to prepare Bolognese pasta:

Finely chop the peeled garlic and onion and start frying with olive oil.
After 4 minutes, add the bell pepper, cut into cubes.
Add minced meat and fry it with vegetables for about 10 minutes.
Grind the tomatoes in a blender and pour the resulting sauce into the frying pan.
Pour in all the spices and salt, simmer the mixture for 20 minutes under the lid.
10 minutes after the start of stewing, we start cooking the spaghetti. We do not boil them until fully cooked - they will “cook” later, in a frying pan with sauce. We wash the finished pasta.
Finely chop fresh parsley and cheese.
Combine the prepared spaghetti with Bolognese, crumble cheese and parsley on top. Bon appetit!

With zucchini and celery

You will need:

minced beef – 0.4 kg;
garlic – 2 cloves;
tomato puree – 0.8 kg;
two zucchini;
salt – 10 g;
one stalk of celery;
black pepper – 6 g;
one onion;
cheese – 30 g;
Italian herbs – 10 g;
olive oil – 35 ml.

Cooking option:

We cut the peeled zucchini into cubes, chop the celery stalk into small pieces. Chop the onion into crumbs and pass the garlic cloves through a press.
Combine the prepared vegetables in a common bowl, add pepper and salt.
The entire mass of vegetables is placed on baking sheets. Cover them with foil, add food and cook them in the oven for 25 minutes. The oven should be heated to 180 degrees.
Process the minced meat in a frying pan, add tomato puree and Italian spices.
At the same time, prepare the pasta. Once they are ready, combine the meat sauce, roasted vegetables and pasta in a saucepan. We fill everything with cheese crushed on the track - yummy! Serve the dish hot.

Homemade Bolognese pasta

List of ingredients:

nutmeg – 1 pinch;
minced meat – 300 g;
olive oil – 20 ml;
one carrot;
salt to taste;
fresh tomatoes – 2 pcs.;
spaghetti packaging;
onions – 2 pcs.;
ground pepper to taste;
one garlic clove;
tomato sauce – 50 g.

Cooking process:

We begin the recipe by frying the diced onion until golden.
We grate the carrots and add them to the pan after the first ingredient. Sauté for 3 minutes.
Add tomato sauce, minced meat and chopped garlic. Simmer the dish for 5 minutes, then cut the tomatoes into small pieces and add to the main mass.
Pour water into the pan so that it covers the layer of minced meat and vegetables.
Let's wait until all the water has evaporated and add salt, nutmeg and pepper.
Separately, cook the spaghetti, place it on plates and pour hot, aromatic Bolognese over it. Bon appetit!

A variety of bolognese recipes are based on meat tomato sauce. By adding different types of minced meat, new herbs, spices, seasonings, you can get many variations of this dish. It is prepared for one time or several servings at once, which are easily stored in the freezer for three days. Served with a variety of pasta, in the classic recipe it is spaghetti or Italian pasta.

The five most commonly used ingredients for bolognese are:

To prepare a classic version of Bolognese, prepare the following products:

durum wheat pasta;

minced pork and beef;

tomatoes or tomato paste;

vegetables - celery, carrots, onions;

spices - garlic, salt, pepper;

milk;

wine;

meat broth;

olive oil.

Take the hard variety of pasta, this will allow you to get a traditional dish and fully reveal the taste of the sauce. Minced beef will make it nourishing and aromatic, and pork will make it tender, melting in your mouth. Sometimes other types of minced meat are added, for example, veal.

Bolognese takes a long time to prepare, but most of the time is spent on stewing - at least two hours. The products themselves are added in the following sequence.

Fry finely chopped carrots and onions in olive oil, add crushed and chopped garlic.

Place the minced meat and knead it intensively, frying at the same time so that there are no lumps. Fry until a golden crust forms on the minced meat.

Add milk and wait until it is completely absorbed into the meat and excess moisture evaporates.

Add wine in the same way.

Add tomato paste or chopped tomatoes.

Pour in the broth; it should cover the minced meat by a couple of centimeters.

Cover with a lid and simmer over low heat for at least two hours.

The readiness of the sauce is determined by its appearance. The Bolognese should become thick, smooth and shiny.

Five fastest bolognese recipes:

A few cooking secrets:

cut the vegetables smaller so that they dissolve during the stewing process;

add milk and wine strictly one by one, wait until the milk is completely dissolved in the sauce, only then add wine;

Sprinkle the finished dish with grated Parmesan - it tastes better.

Bolognese sauce is the perfect addition to pasta, lasagna and many other dishes that would not be as tasty without this delicious filling. It's easy enough to do it yourself.

The classic recipe is used most often, goes well with pasta, and is easy to prepare.

one onion and carrot;
spices to your taste, it is advisable to use dry herbs;
0.25 liters of milk;
half a kilogram of minced meat;
two tablespoons of olive oil and a spoonful of butter;
a glass of dry white wine;
four canned tomatoes;
two stalks of celery.

Cooking process:

Wash the onion, carrots, celery, put it in a blender and chop.
Place these vegetables in a frying pan with heated butter and olive oil, fry for five minutes until golden brown.
Add the minced meat, knead it, sprinkle with the selected spices, pour in the milk and keep on the stove until it completely evaporates.
Cut the tomatoes into small pieces, add them to the rest of the ingredients, pour in the wine, reduce the heat and simmer the sauce without a lid for two hours. If necessary, add a little water.

Bolognese sauce for lasagna is simply an irreplaceable ingredient. It is this that gives the dish its unique taste.

Required Products:

20 milliliters of red wine;
0.7 kg tomato;
a spoonful of olive oil and the same amount of butter;
0.3 kg minced meat;
onion and carrot;
spices to taste and one bay leaf.

Cooking process:

Peel the onion, cut into small pieces, remove the skin from the carrots and grate.
Pour boiling water over the tomatoes and easily remove the skin from them, then cut into cubes.
Fry the chopped onion in a mixture of two oils, add carrots, and simmer the vegetables over low heat.
We put the minced meat on them, knead so that there are no lumps, season with spices and simmer for about 15 minutes.
Pour in the wine, wait for it to evaporate, add the tomatoes to the frying pan, stir and cook for about another 30 minutes until done.

Usually bolognese sauce with minced meat is made from beef, but it will turn out just as good if it is made with chicken.

Required Products:

spices to your taste;
two tablespoons of olive oil;
six tomatoes;
two cloves of garlic;
0.7 kg chicken fillet or prepared minced meat.

Cooking process:

Wash the chicken fillet, cut into pieces, turn into minced meat using a blender or meat grinder. If you already have ready-made minced meat, then you can skip this step. Add crushed garlic, spices and mix.
Heat the oil in a frying pan, add the minced meat and fry, remembering to stir it constantly.
Remove the skins from the tomatoes, cut into pieces or puree in a blender, add to the sauce and cook over low heat for another 10-15 minutes.

Lenten cooking option

Required Products:

spoon of olive oil;
one onion, carrot and bell pepper;
spices to your taste;
garlic clove;
0.5 kg of tomato paste;
70 grams of mushrooms.

Cooking process:

We wash, peel and thinly cut all these vegetables into strips.
Heat the oil in a frying pan and add the prepared vegetables one by one, frying them for several minutes, then add the chopped mushrooms and tomato paste. Season with spices and keep on fire until the vegetables become soft.
Transfer the resulting mass to a blender, beat, but not too much, and you can serve it with spaghetti.

With tomatoes in their juice

It is possible to prepare the sauce with canned tomatoes in their juice. Then it will turn out more saturated.

Required Products:

400 grams of minced meat;
spices to your taste;
800 grams of tomato in its own juice;
150 milliliters of dry wine;
one onion and a clove of garlic;
spoon of olive oil and butter.

Cooking process:

Heat the oil in a frying pan, add chopped garlic, fry it a little and remove.
Place chopped onion in a frying pan and simmer for a couple of minutes.
Place the minced meat there, remember it so that there are no lumps, season with spices and pour in wine. Keep it on low heat until it evaporates completely.
Chop the tomatoes in their own juice or puree them in a blender, add them to the sauce, stir and cook for about another 30 minutes.

Dolmio Bolognese sauce

Dolmio sauce is a great option for those who are in a hurry but want to enjoy a delicious dish.

Required Products:

400 grams of minced meat;
a jar of ready-made Dolmio sauce;
spices to taste;
spoon of olive oil.

Cooking process:

Place the oil in a frying pan, heat it up, then the minced meat, stir well.
Season it first with spices and then add Dolmio. A whole jar will be a lot, add a few spoons, taste, and add more if necessary, based on your taste preferences.
Simmer over medium heat for about 15 minutes and then serve.

With the addition of champignons

Required Products:

150 grams of champignons;
spices to taste;
half a kilogram of minced meat;
six tomatoes;
150 milliliters of dry wine;
onion and carrot.

Cooking process:

Place the chopped onion in the frying pan, fry it, then slice the mushrooms, keep on the stove for about five minutes.
Add the minced meat there, knead it, sprinkle with seasonings. Then add carrots, cut into small pieces and peeled tomatoes.
Pour in the wine, turn the heat to low and cook for about 60 minutes.

With zucchini and celery

Required Products:

onion and carrot;
two stalks of celery;
0.3 kg tomato;
seasonings to taste;
400 grams of minced meat;
one small zucchini.

Cooking process:

Chop the onion, fry in a frying pan, then combine with chopped zucchini and continue to cook over medium heat. After a couple of minutes, add the celery pieces.
Add the minced meat, mix the contents, season with spices and simmer for several minutes.
We remove the skins from the tomatoes, twist them or blend them in a blender, and pour the resulting juice into the ingredients.
Cover the pan with a lid, reduce the heat and cook for 30 minutes.