Bolognese sauce

Bolognese sauce, the recipe of which was invented in Italy, the homeland of pasta and spaghetti, will not leave indifferent any gourmet.

Bolognese sauce
Bolognese sauce
Rate this post

180 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


  • 0.5 kg of minced meat (preferably pig)
  • 300 ml of white dry wine
  • 300 ml milk
  • 150 grams of tomato paste
  • 1 large onion <1 medium carrot
  • 25 g of butter
  • 2 cloves of garlic
  • salt, pepper to taste

Author: /

Recipe for cooking at home

  1. Peel the onion and cut into small cubes. Carrots clean and grate on a large grater or cut into small pieces. Peel the garlic and chop it very finely. In a frying pan, heat the cream and a spoonful of vegetable oil.
  2. Put the chopped vegetables and mix. Fry everything for 3-5 minutes until golden brown, stirring occasionally. Then add the stuffing and mix again.
  3. Fry until the majority of the liquid forms and evaporates, constantly stretching the minced beans with a spatula (about 7-10 minutes). Then pour in the heated milk, stir and simmer, stirring, for about 10 minutes.
  4. Pour in the wine and mix. Stew for another 10 minutes, stirring. Add the tomato paste, salt, pepper, spices and mix. Stew Bolognese sauce for about 2 hours under a lid on low heat. Then periodically stir the sauce so that it does not burn.
  5. After the specified time, remove the pan from the heat and leave it for a few minutes under the lid. Serve hot Bolognese sauce with pasta or spaghetti. Bon appetit!
Are you like this recipe?
No ratings yet

Related recipes:

Your feedback and advice