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Pasta Balognese

In fact, in Italy, dishes with minced meat and stewed vegetables in tomato sauce (balognese) are never combined with spaghetti, only with egg noodles. However, this fact does not prevent you from recreating a real gastronomic masterpiece at home - a fragrant rich pasta bolognese.


  • beef (flesh) - 500 g
  • onion - 2 pcs.
  • celery - 1 stalk
  • large carrots - 1 pc.
  • tomato paste - 80 g
  • red dry wine - 100 ml
  • olive oil - 30 ml
  • dry Italian herbs - 0.5 tsp.
  • salt, pepper - to taste
  • spaghetti - 400 g


1. Let's start with the choice of minced meat: you can use only beef, as in the classic recipe, you can make a mix of beef and pork 50 to 50, you can add to the minced meat a small portion of dried pork brisket. As you can see, you can experiment and invent the best option for your taste. When choosing meat, make a choice in favor of the leg, shoulder, ie the part that requires a long stew. Please note that the key to successful cooking is the use of fresh, unfrozen meat.

2. There are not many vegetables! For the aroma - a lot of onions, for the sweet taste - a lot of carrots, for a good color so that the meat does not darken - a lot of celery. And of course, tomatoes! You can use fresh grated, ready-made tomato paste, tomatoes in their own juice. The richer the taste of tomatoes, the brighter the dish will be.

3. Be sure to add dry wine to the bolognese, dry red is best, but if you only have dry white on hand, there is no reason not to use it. Under the ban: dessert, semi-sweet wine.

4. The last and very important step: at the time of serving the finished dish season with a pinch of grated fragrant Parmesan cheese.