Bolognese sauce - 3 cooking recipes

Despite the fact that Bolognese sauce was originally born to be added to hot tiliatelle pasta, many housewives (at least in Russia) know it primarily thanks to lasagna. It is an exclusively meat sauce that first appeared in Bologna, where it gets its name. Today it is prepared not only as an addition to others, but also as a completely independent dish, satisfying and very tasty.

The Accademia Italiana della Cucina, the Italian Academy of Cuisine, has issued an official directive that Bolognese sauce recipes can only contain certain ingredients. This is: pancetta, pork or beef

The appearance, aroma and taste of Bolognese sauce depends on many factors: what oil everything is cooked in, what spices are added, whether fresh tomatoes or tomato paste are used, white or red wine, and so on. In Russia, almost all the main ingredients of the sauce can be replaced. That’s why Bolognese is prepared with chicken and rabbit mince, on the tongue, with liver, heart, and stomachs. Add grated cheese, garlic, green onions, wheat flour, butter, mushrooms, mayonnaise, bay leaf, and zucchini.

In almost all cases, the cooking technology is the same: onions and other vegetables are fried in a frying pan with oil. Then minced meat with tomatoes is added. Gradually add liquid (any liquid, including plain water), salt, and spices. And simmer everything until done over low or medium heat.