It is impossible to pass by the famous Bolognese sauce. Perhaps he is the most famous among us, and even those who are not particularly interested in cuisine have heard this cherished word at least once.

However, there is a big mistake here. Many associate Bolognese with a runny tomato sauce for pasta. In fact, the classic Bolognese is nothing more than a stew. Have you seen a thin stew somewhere?) The correct sauce is quite homogeneous and at first glance dry, but as soon as you start mixing it with pasta, the sauce opens up. The pasta is saturated with the persistent aroma and taste of the sauce, and an excellent dance begins.

First, let's prepare the vegetables. Finely chop the onion, celery and carrots (I grated).

This trinity has the Italian name soffrito, and in French - mirepois. Used in other sauces, soups and other dishes.

Saute vegetables until soft and set aside.

Let's get to the meat part. We take the meat in half (pork and beef). A big mistake is when you add minced meat to vegetables and fry it there. For a rich, strong taste, you need to caramelize the meat, in other words, fry to a crust. Minced meat is well kneaded with a spatula so that there are no large lumps of meat.

First, the meat will be stewed in its own juice. Gradually, you will hear that it is no longer gurgling, but fried. No need to burn the meat, just brown it a little, like this:

It's time to cook the pasta.

Rule 1110

The Italian rule for cooking pasta is called 1110 for short. Easy to remember and important to follow - for every 100 grams of pasta, 1 liter of boiling water and 10 grams of salt are prepared. Then cook according to the instructions on the package.

While the pasta is cooking, mix the meat with vegetables, add our tomatoes with juice and cook over low heat for forty minutes to an hour. In the classic recipes, the stew is cooked up to 4-6 hours, but we will not be so pedantic) At the very end, add garlic.

In no case should you mix the sauce with pasta immediately. It’s better to do it already in a plate, it’s tastier!

• Pasta - 300 gr.
• Onion - 1 pc.
• Celery - 1 stalk
• Carrot - 1 pc.
• Minced beef - 200 gr.
• Minced pork - 200 gr.
• Tomatoes in juice - 1 can.
• Garlic - 3 cloves

Does the recipe say eggs at room temperature? There is no need to prepare for this in a few hours. Simply dip a cold egg into a bowl of warm water. It will quickly come to room temperature.

Looking for a place to put a bowl of yeast dough to make it rise better? Turn on the oven to 180 degrees, after 3 minutes turn off the oven and put the bowl with the dough in it. The heat will be great for the dough to rise.

For a brighter and greener pesto, soak the basil in boiling water for 30 seconds and then into an ice bath. Everything else is according to the recipe. You will be surprised what a nice color pesto will be even in pasta.

Don't have a citrus juicer? Squeeze citrus fruits with your hands, but cut them in half lengthwise (from spout to spout), I swear - this will squeeze out more juice. Well, a bonus, fewer seeds will fall into the cup.

It turns out that the older the egg, the easier it will be to clean it after cooking. If you love boiled eggs, just set aside a few from each new purchase just for this purpose. And use fresher ones in baking or for omelettes.

Have you noticed that homemade ice cream is covered with ice crystals after a couple of days in the freezer? Try replacing the glass mold with a plastic one. Most likely, the fact is that the glass cools faster than the ice cream inside, creating a temperature imbalance.

If the recipe calls for creating steam in the oven, they usually say put a bowl of water on the bottom shelf. Instead, take a cupcake pan and fill each cup with water. With this form, it is much easier to manage, you will not spill anything and will not burn yourself.

Whenever you use a very liquid dough or filling for baking, pour them into a mold that is already installed in the oven (slightly pull the baking sheet or grate out). This way you won't spill anything as you carry the mold to the oven.

When cooking pasta with sauces, you always want to get less dirty dishes. Instead of using a colander, simply place a large knife over the pot. It will perfectly drain the water, holding back the paste. Especially effective when you cook only 2-3 servings.

Get a big ziplock bag. Put the leftover vegetables in it and store in the freezer. When it has accumulated decently, bring water to a boil in a large saucepan, put all the vegetables from the bag and cook for an hour and a half. Strain and get a great homemade broth.

The cleanest and easiest way to get the seeds out of a pomegranate is to cut it in half and put each half in a zip lock bag. Place the bag in the palm of your hand so that the half rests flat on it. With each hit with a wooden spoon, you will receive separated seeds. And thanks to the package, everything around will remain clean.

Store bananas separately from all other foods. They release substances that contribute to the rapid deterioration of products, and in addition, they sometimes unpleasantly flavor bakery products.

To bring the butter to room temperature faster, cut it into small cubes and arrange them on a plate, the larger the surface of the butter will interact with warm air, the faster it will heat up.

An easy way to clean your microwave. Pour half the water into the cup, cut the lemon, squeeze the juice into the bowl and throw the halves into the same place. Heat at maximum power for 3 minutes. Let stand for another 5 minutes, and then open the lid and wipe the walls inside with paper towels, all the dirt will be perfectly washed off.

Sometimes we overexpose the cakes in the oven. Don’t worry, just cut off the burnt parts, and then grease the cake with a simple syrup - it will return moisture and aroma to it, and if you make such a syrup in advance and flavor it with herbs and spices, it will be even tastier.

Do you know how easy it is to clean the blender bowl after use? Pour warm water into it and add a couple of drops of soap, cover and beat for 30 seconds. Steam and soap will do all the dirty work.

Have you noticed that on the second day the pasta dries out when you heat it in the microwave? And try steaming it a little - add a couple of tablespoons of water / broth to a plate, and cover it with a special dome lid or just cling film on top. Then everything is as usual.

Nothing separates people like taste and unites people like appetite.

Boris Krutier

Everything you see I owe to spaghetti.

Sophia Loren

Warhol's images of Campbell soup are a brilliant satire of culture, and the soup itself is a brilliant satire of food.

Craig Kilburn

My friend Lily can identify 157 different types of cheese just by looking at the label.

Caroline Ahern

Whoever divides gets the last piece.

Mrs Rawson

Hunger tames even a lion.

Daniel Defoe

Health is much more dependent on our habits and nutrition than on the art of medicine.

Today we open the backstage Italian cuisine. What is the first thing that comes to your mind when you hear about Italy? Many will agree with me that the hallmark of this country is pasta, and the ideal companion for this dish is bolognese sauce. This meat sauce comes from Bologna, a province in northern Italy, which is how it got its characteristic name. There is an officially recommended recipe for making bolognese sauce, but it tends to change depending on the regions where it had the opportunity to take root. For example, pasta with bolognese sauce classic recipe cooking with a photo, we will do without pancetta, red wine and milk, but we will experiment with spices and fresh herbs. Take a new, undoubtedly improved version of pasta with bolognese sauce!

Ingredients for pasta bolognese sauce

Step by step cooking pasta bolognese sauce

When serving, put spaghetti on a dish, sauce on top and sprinkle everything with grated cheese. You can decorate with greenery. Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pasta is a classic Italian dish known all over the world. We traditionally call it pasta. According to researchers of Italian cuisine, there are at least 300 types of pasta in Italy, and the number of recipes based on them is in the many thousands. Do you want to learn how to cook one of the best pasta recipes - a la bolognese?

What is pasta bolognese

Pasta a la bolognese is one of the well-known versions of the Italian dish loved by many. In popularity, this recipe can be compared with. Bolognese sauce was invented by chefs from Bologna, this recipe is considered classic and includes a strictly defined set of ingredients: ground beef, tomato paste, broth, parmesan, wine.

Recipe options at home

In addition to the classic, there are other options for cooking pasta with sauce. In Italy, bolognese sauce is often prepared not according to the classic recipe, but with tagliatelle pasta and lasagna. Some Italians eat this sauce with mashed potatoes, and outside of Italy it is served with rice and even buckwheat porridge. Sauce a la bolognese is not just a sauce for pasta, but also a great option for a second course with a side dish. We offer several original recipes for cooking dishes.

With minced meat and tomato paste

We will need:

• Minced beef - 0.5 kg.
• Olive oil - 50 grams.
• Pasta (medium-sized or spaghetti) - 1 pack 400-450 grams.
• Tomato paste - 1 can of 450 grams.
• Garlic - 3 cloves.
• Basil - a bunch.
• Tomatoes - 5 pieces.
• Parmesan - 100 grams.
• Bulb - 1 piece.
• Salt pepper.

Cooking:

1. Cut into cubes and fry the onion in olive oil.
2. Add minced meat to the pan, simmer it under a closed lid for about 20-30 minutes until cooked.
3. Salt, pepper, fry for another five minutes.
4. Remove the skin from the tomatoes, cut them into cubes.
5. Fry garlic and basil, add tomatoes and natural ketchup to the pan. Fry the mass for 15 minutes, stirring constantly, until a thick consistency is obtained. Excess liquid should evaporate.
6. Combine the tomato mass with minced meat, simmer the mixture over low heat for 15-20 minutes.
7. Boil pasta (according to instructions).
8. At the last stage, put the gravy on pasta, decorate with grated cheese.

With cream

We will need:

• onions, carrots, celery (stalk) - 1 each;
• red wine - 50 g;
• tomatoes - 0.75 kg;
• ground beef - 0.75 kg;
• cream - 150 g;
• olive oil - 40 g;
• parmesan - 100 g;

Cooking:

1. Heat up olive oil in a saucepan.
2. Cut the vegetables into smaller pieces, simmer for 4-6 minutes until softened.
3. Add minced meat to soft vegetables, mix the ingredients better with a wooden spoon. Add wine to the saucepan, after boiling, reduce the fire.
4. After the wine boils away, add the tomatoes cut into cubes, simmer the meat for another one and a half hours.
5. Add cream to the dish as soon as the meat reaches a high degree of readiness, after which the sauce is stewed for another 10 minutes.
6. After cooking, sprinkle the sauce with grated parmesan.

We will need:

• homemade canned tomatoes - 400 g;
• mushrooms (champignons) - 400 g;
• vegetable broth - one glass;
• vegetable oil - 60 g;
• ketchup - 40 g;
• spaghetti - package 450 g;
• garlic - 2 cloves;
• parsley, basil, salt, pepper.

Cooking:

1. Cut the garlic cloves into thin plates, and the onion into half rings. Fry garlic and onion in oil until golden brown.
2. Cut into large slices 300 grams of champignons, add to onion frying, mix, fry for about 10 minutes.
3. Add ketchup, herbs, fry for a few more minutes.
4. Remove the skin from the tomatoes, add them to the vegetable mixture.
5. Pour in the broth, the remaining 100 grams of finely chopped mushrooms.
6. The broth should boil, after which it should languish for another half hour.
7. While the mushrooms are cooking, you need to cook the spaghetti.
8. After cooking, put the spaghetti in a colander, they should be dry.
9. Put the gravy on the pasta, serve the dish on the table after 5 minutes, garnish with a sprig of basil.

How to cook pasta bolognese in a slow cooker

We will need:

• minced beef - 1 kg;
• one bulb;
• two tomatoes;
• pasta - 0.25 kg;
• tomato sauce, olive oil - 2 tablespoons each;
• garlic - 2 cloves.

Cooking:

1. Cut the onion into half rings, pour the oil into the bottom of the bowl, put the onion. In the “Baking” mode, fry the onion for 30 minutes.
2. Add garlic, passed through a press, to the onion, fry with onions for another 10 minutes.
3. Cut the tomatoes into cubes, add to the bowl along with the tomato sauce.
4. Mix all ingredients.
5. Put the minced meat, mix again, fry for 10 minutes.
6. Boil spaghetti separately (according to instructions).
7. Mix the sauce and spaghetti, heat for 5 minutes (using the “Heating” mode)

Classic Italian bolognese pasta recipe with photo

Pasta a la bolognese is a traditional side dish with many options. But if you have never cooked it, we advise you to make it for the first time according to the classic recipe, the way the culinary experts from Bologna conceived it. Pasta a la bolognese is a great option for a second course for lunch or dinner. If a large amount of spices is not used during cooking, children of any age are willing to eat it. The calorie content of the dish is moderate.

We will need:

• olive oil - 40 g;
• tomato sauce - 800 g;
• red wine - half a bottle;
• ground beef - 500 g;
• beef broth - 500 g;
• sugar - 10 g;
• celery (stalk), onion, carrot - 1 each;
• garlic - 2 cloves;
• parsley, parmesan - 400 grams each;
• pasta (butterflies, shells) - 0.5 kg;
• salt - 5 g.

Cooking:

1. Finely chop the parsley and chop the vegetables into cubes.
2. Pour olive oil into the pan, heat it, load the vegetables, simmer over low heat for 4-6 minutes until the food is soft.
3. Add minced meat, mix well with vegetables.
4. Add the rest of the ingredients except pasta and parmesan. Bring the mixture to a boil, simmer for an hour and a half, stirring.
5. While the mixture of vegetables and minced meat is stewing, prepare the pasta (according to package instructions).
6. After preparing the sauce, pour it over the pasta, garnish with parmesan. Pasta "Bolognese" [Bon Appetit Recipes] Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!

Authentic Italian Bolognese sauce can be made at home very simply. Your spaghetti, pasta, lasagna will acquire a unique taste with it!

Bolognese - the sauce is very tasty and rich, it can be served not only with spaghetti or tagliatelle, they cook lasagna and pizza with it, and the Mediterranean neighbors of Italians - the Greeks, add it to the national dish - moussaka. Every cook, every Italian grandmother or a simple housewife must have her own little secrets of making bolognese sauce.

• Minced meat - 300 gr.
• Tomatoes - 1 pc.
• Tomato paste or ketchup - 2-3 tbsp.
• Onion - ½ pc.
• Parsley - 3 sprigs
• Olive oil (for frying) - 5-6 tbsp.
• Salt, black pepper, basil - to taste

Finely chop the tomatoes, do not pour out the juice from them, we will need it.

Pour finely chopped tomatoes into the pan (along with juice), add a couple of tablespoons of olive oil, finely chopped parsley and basil with ketchup. Simmer over low heat for 7-12 minutes until the liquid has evaporated or until the tomato mixture thickens.

We put the tomato part of the Bolognese sauce aside and proceed to the preparation of the meat part: cut the onion into half rings and fry in the same olive oil until golden brown.

Add minced meat to the fried onion, salt and pepper it, fry until cooked for about 20 minutes.

Add the tomato mixture to the prepared minced meat and bring the sauce to readiness (evaporate the remaining liquid), seasoning with your favorite spices.

This à la Bolognese sauce is a great addition to pasta, homemade noodles or homemade lasagne.

Recipe 2: Bolognese - Minced Spaghetti Sauce

Bolognese sauce is a meat stew with vegetables that is typical of Italian cuisine. There are many recipes for this dish, and I offer you my own version, adapted to local products and the tastes of our family. Bolognese is served with pasta, and is also used in the preparation of lasagna. I want to note right away that this is not a classic Bolognese sauce recipe, but a variation on a theme.

• minced meat - 500 gr
• water - 500 ml
• carrots - 100 gr
• onion - 50 gr
• stem celery - 50 gr
• tomato paste - 2 tbsp
• vegetable oil - 2 tbsp.
• table salt - 0.5 tsp
• sugar - 0.5 tsp
• pepper mixture - 1 pinch
• bay leaf - 1 pc.

For stewing, we need a wide and deep frying pan (I have a diameter of 26 centimeters) or some kind of thick-walled dish, into which we pour a couple of tablespoons of refined vegetable oil (I use sunflower oil). We put the dishes on a slow fire and, while the oil is warming up, quickly prepare the vegetables (the weight is indicated in the already peeled form). We clean the carrots and onions, then cut them into small-small cubes and send them to the already hot oil. Then we cut (do not forget to wash, of course) the same small cube of a juicy stalk of celery and add to the rest of the vegetables.

Fry the vegetables over medium heat, stirring occasionally, until nicely browned and half cooked. You don't need to blush too hard.

At the next stage of preparing the Bolognese sauce, lay the minced meat to the semi-finished vegetables. Regarding the choice of product: you can use the one you like best. For example, from one type of meat or a mixture - in my case it is pork and chicken in equal proportions. In addition, beef, veal, rabbit are perfect (definitely not my option). We spread the minced meat in a pan and on a fire above medium (with constant stirring with a spoon or spatula), lightly brown it.

Next comes the time for the tomato component of the future Bolognese sauce. Here you can safely experiment: I use homemade tomato paste, but in general, chopped canned tomatoes without skin (250-300 grams), your favorite tomato sauce (about 100 grams) or just fresh tomatoes (5-6 medium-sized pieces) are perfect. In the latter case, they need to be kept for a couple of minutes in boiling water (after making a cross-shaped incision on the side opposite the stalk), then remove the skin and finely chop the flesh. Do not forget to flavor meat with vegetables with bay leaves.

Pour 500 milliliters of water into the pan (preferably directly with boiling water so as not to stop the heat treatment of the products). Of course, many will say that you need to use wine (white or dry red) in the original, but personally in our family this option is not particularly welcome, so I add plain drinking water.

Mix everything thoroughly, cover the pan with a lid and make the smallest heating. In this form, our Bolognese sauce will be stewed for at least 1.5 (and preferably 2 or more) hours. It should not seethe much - ideally, tremble. Be sure to stir the contents of the dish several times.

After about 1.5 hours from the start of the stew (after adding water), the Bolognese sauce will be ready. Or rather, for spaghetti, for example, it is already ready, but it is still watery for lasagna. Salt and pepper the sauce to taste, adding a little sugar to balance the acidity of the tomato paste. We throw away the bay leaf - it has given up its aroma and is no longer needed. We serve the sauce for pasta immediately, and for lasagna we cook without a lid, stirring for about half an hour to evaporate excess moisture.

Meat sauce is ready - it can be served with pasta.

Recipe 3, step by step: Italian bolognese sauce

• Minced meat - 400 g
• Onion - 1 small
• Carrot - 1 small
• Tomato - 1 small
• Garlic - 3 cloves
• Tomato paste / ketchup - 2-3 tbsp.
• Salt - to taste
• Spices - to taste
• Pasta (pasta) (wide noodles, spaghetti, etc.)

To begin with, fry the chopped onion and grated carrots until they are soft.

Further, it is very important: put the vegetables out of the pan (or just take another pan) and fry the minced meat there. This is done to preserve the meaty taste of minced meat. Add salt and spices to it to taste. Fry until a light blush, so that it is not very dried, but not raw.

Cook the Bolognese sauce over low heat for at least 1 hour. Then the stuffing will be soft. And at the very end, add the squeezed garlic. Serve Bolognese sauce with boiled pasta (eg spaghetti). Bon appetit!

Recipe 4: Bolognese - Red Wine Sauce (with photo)

• 2 pcs. Carrot
• 1 PC. Bulb
• 2 pcs. Celery
• 1 PC. Garlic 4 cloves
• 400 gr. Ground beef
• 1 tbsp Thyme fresh
• 3 tbsp tomato paste
• 2 pcs. Bay leaf
• 1 st. Cream
• 1 st. Red wine
• 1 pack tomato puree
• Salt, pepper to taste

First of all, to prepare the Bolognese sauce, you need to prepare the vegetables. To do this, cut the carrots and onions into small cubes. We also cut the celery into small cubes or half rings, and chop the garlic.

Add olive oil to the pan, heat a little and pour the vegetables cut into small cubes into it.

Fry the vegetables until they start to become soft, after which you can add a little crushed red pepper. Immediately after that, add the ground beef to the vegetables and mix all the ingredients thoroughly.

As soon as the meat is fried, add fresh thyme leaves, a couple of bay leaves and 2-3 tablespoons of tomato paste to the future Bolognese sauce in the pan.

Mix all the ingredients again and continue to cook the Bolognese sauce for another 2-3 minutes.

Immediately after that, add 1 cup of cream or milk to the meat with vegetables and leave the sauce to simmer for 10 minutes. During this time, the cream will have to soak into the meat and vegetables, and evaporate a little.

As soon as this happens, add 1 cup of red wine to all the ingredients for the Bolognese sauce and again continue to simmer the sauce for 10 minutes over medium or low heat.

As the final ingredient for the Bolognese sauce, we will use tomato puree, which needs to be added only in the last step. As soon as you add the tomato puree to the almost ready sauce, mix all the ingredients well again and leave the sauce to simmer for 1-2 hours, stirring the sauce every 20 minutes.

Of course, you can not simmer the sauce for 2 hours, but limit yourself to 20-30 minutes, it all depends on the free time that you have.

As soon as you take the sauce off the heat, add some salt and ground black pepper to it, mix all the ingredients again and taste the finished Bolognese sauce. Bring the sauce to the right degree of saltiness and generously season the pasta with it!

While the Bolognese sauce is being prepared, do not forget to boil the spaghetti or pasta so that you have something to add this very sauce with a unique taste!

Recipe 5: Bolognese sauce with meat broth

When preparing the sauce, you can use non-mashed tomatoes, but prepare a bolognese with tomato paste. By the way, you can take a whole liter for cooking, don’t worry, there won’t be much. Adjust the thickness of the Bolognese sauce with plain water.

• ground beef - 0.5 kg. You can take a mix: pork with beef, 250 gr. It is desirable to take the meat with veins, so that during the cooking process it becomes soft and as a result the desired structure is obtained;
• meat broth - 150 ml;
• carrots - 1 pc.;
• onion - 1 pc.;
• olive oil - 30 ml;
• celery - two stalks;
• dry red or white wine - 100 ml;
• black pepper to taste;
• salt to taste;
• mashed tomatoes - from 300 to 500 ml. The number of tomatoes affects the thickness of the sauce.

Cut carrots and celery into small cubes. Add them to the pre-fried onions.

We also add meat to vegetables and stew.

Add wine and broth. Simmer for 30 minutes.

At the end, we need to add tomatoes and leave everything to stew under the lid.

The total cooking time is a maximum of 1.5 hours.

To achieve the maximum taste of the sauce, you can let it brew for about 6 hours.

We boil our pasta and serve them with a delicate Bolognese sauce.

Recipe 6: Sauce with Smoked Brisket and Herbs

• Minced beef - 500 g
• Smoked brisket (pancetta, smoked bacon) - 200 g
• Canned tomatoes - 600 ml
• Tomato paste - 60 g
• Onion - 200 g
• Carrots - 200 g
• Stem celery - 150 g
• Garlic - 4 cloves
• Olive oil - 70 ml
• Dry red wine - 2 cups
• fresh green basil - bunch
• Fresh thyme - 3 sprigs
• Fresh oregano - 2 sprigs
• Salt, pepper, sugar - to taste

Dice the brisket, onion, carrot and celery. Add chopped garlic and fry in hot olive oil for 7 minutes, stirring occasionally.

Add ground beef. Constantly kneading the minced meat with a fork or spatula, cook for another 5 minutes without interfering.

Then add the tomato paste, stir and fry for another 7-8 minutes.

Transfer the fried vegetables and minced meat to a thick-walled pan. Add chopped herbs, salt, pepper, canned tomatoes and wine.

If the liquid does not cover the rest of the ingredients with a layer of a couple of centimeters, add a little water or broth.

Bring the sauce to a boil and simmer over low heat for 1 hour or more. Taste for salt and pepper as you go. If the tomatoes were sour, add sugar to taste.

After an hour, the bolognese sauce is usually ready! Use it to prepare your favorite meals. Bon appetit!

Recipe 7: Tomato Bolognese Sauce for the Winter (Step by Step)

• Ripe peeled tomatoes - 7 kg.
• Peeled onion - 1 kg.
• Tomato paste - 400 gr.
• Garlic - 1 head (8 large cloves)
• Olive oil - 70 ml.
• Parsley and basil - in a large bunch.
• Salt - 3 tbsp. lies. with a small slide (adjust to your taste)
• Cane sugar - 200 gr.
• Ground black pepper - 1 tsp. without top.
• Cayenne pepper (chili) - 1 teaspoon topless
• Dried oregano - 1 pack (7 gr.)
• Sweet paprika - 2 tablespoons with a slide.
• Wine red vinegar - 10 tbsp.

The sauce turned out really delicious!

Spaghetti bolognese is a classic Italian recipe that pairs pasta with bolognese sauce. It cannot be said that this is a fast food dish - according to the recipe, the classic bolognese is only stewed for at least an hour. The dish is simple and at the same time exquisite, and this is the merit of the sauce.

Traditionally, pancetta and red wine are added to the sauce, which give the sauce that touch of sophistication and distinction. Spaghetti bolognese can be served at any time of the day, no one will ever refuse this Italian dish that has won recognition around the world.

So let's get ready!

To prepare spaghetti bolognese according to a classic Italian recipe, take the products from the list.

Clean and finely chop the vegetables. If you have a stalk of celery - it will be absolutely not superfluous here. Vegetables can even be grated - at the end they will have to boil, unless you want to keep their integrity for beauty.

Cut the bacon into small cubes.

Lightly fry the prepared vegetables in oil, then add the bacon and fry until all the fat is rendered from it.

Prepare spaghetti, boil them when the sauce is almost ready.

Add minced meat to vegetables with bacon, fry, breaking it with a spatula.

Pour in the wine, evaporate it completely. Add tomato paste, broth or water and simmer covered for at least an hour.

Arrange pasta on plates and top with bolognese sauce.

Serve classic Italian spaghetti bolognese immediately hot, sometimes served separately with olive oil.