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.

• 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.

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

• 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.

• 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.

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

• 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.

• 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.

• 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.

• 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.

Bolognese sauce is a meat stew with vegetables that is typical of Italian cuisine. There are many recipes for this dish, but 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 lasagna.

I would like to note right away that this is not a classic recipe for Bolognese sauce, but a variation on the theme. Some of the products that are part of the original dish are not liked by my family, so I selected the ingredients in such a way that everyone would be full and happy. Read more about this below...

(500 grams) (500 milliliters) (100 grams) (50 grams) (50 grams) (2 tablespoons) (2 tablespoons) (0.5 teaspoon) (0.5 teaspoon) (1 pinch) (1 piece)

To stew, we need a wide and deep frying pan (mine is 26 centimeters in diameter) or some thick-walled dish into which we pour a couple of tablespoons of refined vegetable oil (I use sunflower). We put the dishes on low heat and, while the oil warms up, quickly prepare the vegetables (the weight is indicated in already peeled form). We clean the carrots and onions, then cut them into small, small cubes and place them in already hot oil. Next, cut the juicy celery stalk (don’t forget to wash it, of course) into the same small cube and add it to the rest of the vegetables.

Fry the vegetables over medium heat, stirring, until nicely browned and half cooked. There is no need to blush too much.

At the next stage of preparing Bolognese sauce, add 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). Place the minced meat in a frying pan and over medium heat (while constantly 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 in boiling water for a couple of minutes (after making a cross-shaped cut on the side opposite the stalk), then remove the skin and finely chop the pulp. Don’t forget to flavor the meat and vegetables with bay leaves.

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

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

• Minced meat – 300 gr.
• Tomatoes – 1 pc.
• Tomato paste or ketchup – 2-3 tbsp.
• Onions – ½ pcs.
• 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, we will need it.

Pour finely chopped tomatoes (along with juice) into a frying pan, 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 evaporates or until the tomato mixture thickens.

Set the tomato part of the Bolognese sauce aside and start preparing 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 tender for about 20 minutes.

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

This Bolognese sauce will be an excellent addition to pasta, homemade noodles or homemade lasagna.

Bolognese sauce is a meat and vegetable stew that is typical of Italian cuisine. There are many recipes for this dish, but 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 lasagna. I would like to note right away that this is not a classic recipe for Bolognese sauce, but a variation on the theme.

• minced meat - 500 gr
• water - 500 ml
• carrots - 100 gr
• onion - 50 gr
• stalk celery – 50 g
• 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.

To stew, we need a wide and deep frying pan (mine is 26 centimeters in diameter) or some thick-walled dish into which we pour a couple of tablespoons of refined vegetable oil (I use sunflower). We put the dishes on low heat and, while the oil warms up, quickly prepare the vegetables (the weight is indicated in already peeled form). We clean the carrots and onions, then cut them into small, small cubes and place them in already hot oil. Next, cut the juicy celery stalk (don’t forget to wash it, of course) into the same small cube and add it to the rest of the vegetables.

Fry the vegetables over medium heat, stirring, until nicely browned and half cooked. There is no need to blush too much.

At the next stage of preparing Bolognese sauce, add 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). Place the minced meat in a frying pan and over medium heat (while constantly 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 in boiling water for a couple of minutes (after making a cross-shaped cut on the side opposite the stalk), then remove the skin and finely chop the pulp. Don’t forget to flavor the meat and vegetables with bay leaves.

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

Mix everything thoroughly, cover the pan with a lid and turn on the lowest heat possible. In this form, our Bolognese sauce will simmer for at least 1.5 (and preferably 2 or more) hours. It shouldn’t seethe too much—ideally, it should tremble. Don't forget to stir the contents of the dish several times.

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

The meat sauce is ready and can be served with pasta.

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

Start by frying the chopped onion and grated carrots until soft.

Next, it is very important: put the vegetables out of the frying pan (or just take another frying pan) and fry the minced meat there. This is done to preserve the meaty taste of the minced meat. Add salt and spices to it to taste. Fry until lightly browned, so that it is not too dry, but not raw.

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

• 2 pcs. Carrot
• 1 PC. Bulb
• 2 pcs. Celery
• 1 PC. Garlic 4 cloves
• 400 gr. Ground beef
• 1 tbsp. Fresh thyme
• 3 tbsp. Tomato paste
• 2 pcs. Bay leaf
• 1 tbsp. Cream
• 1 tbsp. 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, you need to 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 it a little and add finely diced vegetables into it.

Fry the vegetables until they begin to become soft, after which you can add a little crushed red pepper. Immediately after this, add the minced 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 cooking the Bolognese sauce for another 2-3 minutes.

Immediately after this, add 1 glass of cream or milk to the meat and vegetables and leave the sauce to simmer for 10 minutes. During this time, the cream should be absorbed into the meat and vegetables and evaporate a little.

As soon as this happens, add 1 glass 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 must be added only in the last step. As soon as you add the tomato puree to the almost finished sauce, mix all the ingredients well again and leave the sauce to simmer over low heat for 1-2 hours, stirring the sauce every 20 minutes.

Of course, you don’t have to simmer the sauce for 2 hours, but limit it to 20-30 minutes, it all depends on the free time you have.

As soon as you remove the sauce from the heat, add a little salt and ground black pepper, mix all the ingredients again and taste the finished Bolognese sauce. Bring the sauce to the desired level of saltiness and generously season the pasta with it!

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

When preparing the sauce, you can use not pureed tomatoes, but prepare bolognese with tomato paste. By the way, you can take a whole liter of it for cooking, don’t worry it won’t be too much. We adjust the thickness of the Bolognese sauce with plain water.

• minced beef – 0.5 kg. You can take a mix: pork and beef, 250 grams each. It is advisable to take the meat with veins so that during the cooking process it becomes soft and as a result gets the desired structure;
• 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;
• pureed 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 the meat to the vegetables and simmer.

Add wine and broth. Simmer for 30 minutes.

Finally, we need to add the tomatoes and leave everything to simmer under the lid.

Total cooking time is maximum 1.5 hours.

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

Boil our pasta and serve it with a gentle Bolognese sauce.

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

Dice the brisket, onion, carrots and celery. Add chopped garlic and fry in heated olive oil for 7 minutes, stirring.

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

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

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

If the liquid does not cover the remaining ingredients by 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 a little longer. 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 dishes. Bon appetit!

• Ripe peeled tomatoes - 7 kg.
• Peeled onions - 1 kg.
• Tomato paste - 400 gr.
• Garlic - 1 head (8 large cloves)
• Olive oil - 70 ml.
• Parsley and basil - a large bunch each.
• Salt - 3 tbsp. lie with a small slide (adjust to your taste)
• Cane sugar - 200 gr.
• Ground black pepper - 1 tsp. without top.
• Cayenne pepper (chili) - 1 tsp. without top
• Dried oregano - 1 package (7 g.)
• Sweet paprika - 2 heaped tablespoons.
• Red wine vinegar - 10 tbsp.

The sauce turned out really delicious!

I think many people love Italian cuisine and often order various exotic dishes in cafes and restaurants, not realizing that some things can be very easily prepared at home using ordinary and inexpensive products. The recipe for spaghetti Bolognese, which I will share with you today, does not claim too much to be a classic of Italian gastronomy. You could even say that this is a very simplified version of the world-famous dish, but with very little effort you will get a very tasty and nutritious dish that your whole family will undoubtedly enjoy, especially men and children. Indeed, pasta, meat and ketchup - what could be tastier from their unpretentious point of view? In addition, this dish is so simple and quick to prepare that it can be a real salvation for women exhausted at work. By the way, I advise you to teach this recipe to your men so that they can feed themselves in a difficult life situation (in the event of your illness, fatigue or departure), since even a completely inexperienced cook can easily prepare spaghetti Bolognese.

To prepare this dish, you can use a special tomato sauce for spaghetti Bolognese, which is produced by various companies. But before buying the sauce, you should make sure that it does not contain meat (this happens in nature). You can also use any other tomato sauce of your choice or even ketchup. I often cook spaghetti Bolognese with classic Heinz ketchup, as my family likes its sweet taste the most. I myself, however, prefer the more natural taste of tomatoes with sourness. So try and find your perfect option for this wonderful dish. To give your tomato sauce or ketchup a Mediterranean flavor and aroma, you can use a ready-made Italian herb spice blend or add seasonings such as basil, oregano, thyme and marjoram to your taste. Be sure to try making spaghetti Bolognese using this simple recipe, and it will certainly become one of your favorite main dishes!

INGREDIENTS:

• 450 - 500 g minced beef
• 3 - 4 cloves of garlic
• 250 g tomato sauce or ketchup
• 250 g spaghetti
• 50 g parmesan
• 2 tbsp. l. olive oil
• salt, pepper, Italian spices

COOKING METHOD:

1. To prepare spaghetti bolognese, peel the garlic and cut into very thin slices.

2. Heat vegetable oil in a frying pan (olive oil is best) and fry the garlic until golden brown and strong aroma. It is important not to overcook the garlic so that it does not burn, but undercooking it is also bad, since in this case the dish will not have a characteristic aroma.

Many Italian pasta recipes begin with a step of roasting the garlic, after which it is recommended to remove the garlic and continue cooking without it. But it is completely acceptable to leave the garlic, since if it is not burnt, then it does not interfere with the dish at all and, on the contrary, it brings benefits like any normal vegetable.

3. Add minced meat to the garlic and fry for about 10 minutes, stirring occasionally and breaking up lumps of minced meat with a spatula, until all the meat turns from bright red to brown.



4. Add salt, spices and tomato sauce to the meat, mix everything thoroughly and simmer on low heat under the lid for 15 minutes. The aromatic, rich tomato Bolognese sauce for spaghetti is ready!


5. While the Bolognese sauce is simmering, boil the spaghetti.

Choose spaghetti made only from durum wheat, as it is not only very healthy, but also easy and quick to cook and does not become mushy or sticky.

Pasta is always cooked in a large amount of boiling water - it is recommended to take 1 liter of water per 100 g of spaghetti. But these, of course, are approximate proportions; it is not necessary to take such exact measurements at home; you just need to take a large pan and fill it to the top with water.

6. In Italian culinary traditions, spaghetti is never broken into pieces, and to make it easier to deal with long products, rather than having difficulty stuffing them into a pan, the following technique is used. Collect all the pasta into one tight bunch and place it vertically on the bottom in the center of a pan of boiling water.


7. Then the spaghetti is sharply released and they fan out into the pan. Using a large spoon, gradually submerge the pasta in the water and cook for 9 - 10 minutes, as indicated on the package.


8. At the end of cooking, the spaghetti should be drained in a colander; it is not necessary to rinse it with water.


9. Now we serve the dish: place the spaghetti on a plate, generously pour the sauce on top and be sure to sprinkle with grated Parmesan (you can also use any other cheese). Delicious spaghetti bolognese with rich meat sauce is ready!

In fact, spaghetti Bolognese is not a very high-calorie dish. Unlike most other types of Italian pasta, Bolognese sauce does not contain heavy cream, which significantly reduces its calorie content. But it contains a large number of tomatoes, which contain a unique substance - lycopene, which prevents the formation of tumors (especially prostate cancer in men). In fact, products made from processed tomatoes, such as tomato paste, ketchup and tomato sauce, contain even more lycopene than the tomatoes themselves. That's why you should cook spaghetti bolognese for your men more often, especially since they will probably love this dish.

In order to make spaghetti bolognese more healthy and less calorie, you can use the following recommendations:

1. Use pasta only from durum wheat, as it contains a lot of healthy fiber and is one and a half times less caloric than spaghetti made from regular baking flour.

2. Prepare minced meat yourself from lean beef or veal.

3. Use fresh or canned tomatoes instead of ready-made tomato sauce or ketchup.

4. Fry the meat in a minimum amount of vegetable oil, preferring olive oil.

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.

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.

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.

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

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.

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.

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.

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 the 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