Pasta with ready-made bolognese recipe. Little tricks for making spaghetti Bolognese. What do we have to do

Hello, today we will share with you a recipe for pasta with bolognese sauce. This dish is perfect as a second dish for lunch. Thanks to the delicious Bolognese sauce, ordinary pasta will acquire a delicious and unique taste! It will take you about 40-50 minutes to prepare this dish. The recipe is for 3-4 servings.

Ingredients

Minced beef - 500 g
Pasta - 400 g
Onions - 2 pcs.
Garlic - 2 cloves
Hard cheese - 150 g
Tomato paste - 100 g
Salt - to taste
Ground black pepper- taste

Information

Second course
Servings - 4
Cooking time - 50 min

Pasta with Bolognese sauce: how to cook

First, we need to put all the necessary ingredients on the table: ground beef, pasta, onions, garlic, cheese, tomatoes, tomato paste, salt and pepper. We start preparing the dish with Bolognese sauce. Take an onion, peel it and chop it finely. Place in a preheated frying pan greased with vegetable or olive oil. Also peel and finely chop the garlic and add to the onion. Fry everything for about 5 minutes until golden brown.

Add ground beef to the fried onions and garlic.

Fry over medium heat until the minced meat changes color to gray, add salt and pepper to taste.

Place tomato paste in a frying pan.

Mix everything thoroughly; if you wish, you can add some seasonings and herbs.

We have some tomatoes left. They need to be scalded in boiling water, peeled and finely chopped to make a paste. After this, add the tomatoes to the pan and simmer everything over low heat for about 15 minutes.

While the sauce is simmering, start with the pasta. They need to be boiled (be careful not to overcook).

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.

You will need:

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.

Cooking method:

Chop the peeled onions into small pieces.
Heat olive oil in a frying pan and add chopped onion.
After 3 minutes, add the minced meat to the onion and continue cooking for 6 minutes.
Chop the garlic cloves with a knife and pour into the onion and minced meat. Remove the skin from the tomato, chop the pulp and add to the pan after the garlic.
Spread the tomato paste, wait until the mixture boils, add pepper and salt.
At the same time, cook the spaghetti until tender, treat with cold water.
Add the noodles to the sauce in the pan and stir.

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

Traditional Italian sauce

List of recipe ingredients:

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.

How to make Bolognese sauce:

Process all vegetables by peeling and washing them. Chop the carrots into cubes, and cut the celery, onion and garlic cloves into small slices.
Place both types of oil on the surface of the frying pan and heat them. Add garlic and onion and sauté until transparent.
Add carrots and celery pieces and cook for another 5 minutes.
After this, pour the bacon pieces into the pan, stir and fry for 5 minutes.
We make minced meat from pork and beef and add it to the ingredients being prepared.
Sauté until the minced meat turns brown and add 100 ml of wine.
After the alcohol has evaporated, pour in the meat broth.
Add tomato paste to the sauce, close the lid and simmer the dish for an hour.
Stir the sauce constantly. It will be ready as soon as the meat is soft and the vegetable pieces are completely cooked.

Vegetarian option with mushrooms

Recipe Ingredients:

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.

Algorithm of actions:

Cut the peeled carrots into thin slices.
Remove the seeds and caps from the bell pepper and cut the pulp into small pieces. Finely chop the onion and garlic with a knife.
Heat the oil in a frying pan and saute the pieces of onion and garlic in it until softened.
After this, add the carrots and cook for about 5 minutes. Add pepper and fry for another 2 minutes.
Cut the washed mushrooms into slices and place them in a frying pan, add tomato paste.
Tear the broccoli and basil into small pieces and add to the rest of the ingredients. Cook everything together for another 6 minutes
Let's wait until the sauce cools down a little and grind it with a blender at low speed.
Cook the noodles. Serve the vegetarian-inspired spaghetti Bolognese hot. Bon appetit!

With minced chicken

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

Required ingredients:

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.

Step-by-step instruction:

Shred the washed chicken fillet into medium-sized pieces and pass them through a meat grinder.
Next, add the peeled garlic cloves - you get aromatic minced chicken.
Pour salt and spices into it, you can take parika, black pepper, Italian herbs, etc.
Mix everything well or beat with a blender and place in heated olive oil in a frying pan, cook at medium heat.
Grind tomatoes without skin on a grater. You can do this process in a blender.
Pour the resulting tomato sauce into the minced meat and mix with it. Add red wine and simmer for 40 minutes.
Serve the delicacy with boiled pasta, sprinkling everything with fresh herbs. Bon appetit!

Spaghetti with Bolognese sauce

What to take:

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.

How to prepare Bolognese pasta:

Finely chop the peeled garlic and onion and start frying with olive oil.
After 4 minutes, add the bell pepper, cut into cubes.
Add minced meat and fry it with vegetables for about 10 minutes.
Grind the tomatoes in a blender and pour the resulting sauce into the frying pan.
Pour in all the spices and salt, simmer the mixture for 20 minutes under the lid.
10 minutes after the start of stewing, we start cooking the spaghetti. We do not boil them until fully cooked - they will “cook” later, in a frying pan with sauce. We wash the finished pasta.
Finely chop fresh parsley and cheese.
Combine the prepared spaghetti with Bolognese, crumble cheese and parsley on top. Bon appetit!

With zucchini and celery

You will need:

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.

Cooking option:

We cut the peeled zucchini into cubes, chop the celery stalk into small pieces. Chop the onion into crumbs and pass the garlic cloves through a press.
Combine the prepared vegetables in a common bowl, add pepper and salt.
The entire mass of vegetables is placed on baking sheets. Cover them with foil, add food and cook them in the oven for 25 minutes. The oven should be heated to 180 degrees.
Process the minced meat in a frying pan, add tomato puree and Italian spices.
At the same time, prepare the pasta. Once they are ready, combine the meat sauce, roasted vegetables and pasta in a saucepan. We fill everything with cheese crushed on the track - yummy! Serve the dish hot.

Homemade Bolognese pasta

List of ingredients:

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.

Cooking process:

We begin the recipe by frying the diced onion until golden.
We grate the carrots and add them to the pan after the first ingredient. Sauté for 3 minutes.
Add tomato sauce, minced meat and chopped garlic. Simmer the dish for 5 minutes, then cut the tomatoes into small pieces and add to the main mass.
Pour water into the pan so that it covers the layer of minced meat and vegetables.
Let's wait until all the water has evaporated and add salt, nutmeg and pepper.
Separately, cook the spaghetti, place it on plates and pour hot, aromatic Bolognese over it. Bon appetit!

Bolognese is more than just a sauce! This is a real meat gravy that is usually prepared with minced meat and served with pasta. If I tell you a secret,

this sauce also goes well with buckwheat and barley, it makes very tasty rice and even our favorite potatoes for Bolognese

simply amazing.

Bolognese with minced meat - general cooking principles

Ground meat. Typically, bolognese uses beef or a mixture of beef and pork. But you can also take a piece of chicken, lamb, duck,

There are no special rules or restrictions in this. The minced meat is first fried. Only after this is it filled with liquids and stewed.

Vegetables. Traditionally, onions and garlic are used. But there are recipes for Bolognese with carrots, bell peppers, fresh

tomatoes. Vegetables are usually chopped, sometimes chopped with a blender or on a grater, then fried with minced meat or stewed under a lid.

Oil. Bolognese requires olive oil, sometimes butter is used. But you can take the usual sunflower product, in

in this case, odorless. The sauce should not smell like seeds.

Herbs, spices. Bolognese itself turns out to be quite aromatic, since it contains vegetables and sometimes wine. Usually from spices

add ground pepper and Italian herbs. But you can limit yourself to just basil or add parsley, dill, they go perfectly together

with thick gravy.

Bolognese with minced meat and canned tomatoes

To prepare a simple Bolognese sauce with minced meat, you will need canned tomatoes in their juice. They are usually already peeled,

therefore very convenient to use.

Ingredients

150 g onion;

500 grams of minced meat;

800 g of tomatoes in their juice;

Oil, Italian herbs, salt;

Two cloves of garlic.

Preparation

1. Pour oil into a frying pan. It is best to use a mixture of olives and butter, but you can use one or the other. Warming up,

It will take about five tablespoons.

2. Cut the onion into cubes, lay it out and start frying. Stir so that it doesn't burn.

3. As soon as the onion pieces become transparent, add minced meat to them. Cook for about another five or seven minutes.

4. For now, let's prepare the tomatoes. Remove them from the juice and chop them. You can simply twist it with a blender. Add to the minced meat.

5. Cover the frying pan and simmer the sauce for about twenty minutes.

6. Open it, add chopped garlic and some Provençal herbs. A small teaspoon is enough. If you want to get more

liquid gravy, you can add a little boiling water or broth that remains after the pasta.

7. Test for salt; if there is not enough salt in the tomatoes, add it.

8. Simmer the dish for a couple more minutes on the stove, serve with pasta.

Bolognese with minced meat, fresh tomatoes and wine

Classic recipes for Bolognese sauce with minced meat often use wine. They mainly take the drink from white grapes, it is excellent

softens the meat and gives a pleasant taste.

Ingredients

500 g minced meat;

700 g ripe tomatoes;

120 g onion;

0.5 glasses of wine;

2 cloves of garlic;

5 tablespoons of oil.

Preparation

1. Peel the onion heads and cut into small cubes. Pour the oil into a frying pan, add the garlic, cut into several pieces.

Fry, discard. Add the onion to the aromatic oil and start frying.

2. After a couple of minutes, add the minced meat and stir with a spatula to prevent lumps from sticking together. As soon as the meat turns light,

After about a minute, pour wine into it. We wait. Until it completely evaporates.

3. For now, let's take care of the tomatoes. Immerse the tomatoes in boiling water, after making small cuts on the skin. After a minute, take it out

transfer to cold water and remove the thin skin. We chop the pure tomato pulp with a food processor, but you can simply cut it with a knife.

4. Pour the tomato mixture into the minced meat, add a little salt, and cover the pan. Simmer the meat in a tomato for about thirty minutes, turn on the fire

small.

5. Season the Bolognese with herbs, add salt to taste, and you can add a little pepper for spiciness.

Bolognese with minced meat and milk

Bolognese recipe, which is prepared with milk. This dish is especially successful when made with ground beef.

Ingredients

180 ml milk;

600 g minced meat;

2 onions;

800 g of tomatoes in their juice;

40 ml oil;

Salt and pepper;

Garlic, greens.

Preparation

1. Pour oil into a frying pan. Fry 1-2 cloves of garlic, cut in half. Carefully remove and throw away.

2. Add chopped onions to the oil and cook for literally 1.5 minutes.

3. Now you can add the minced meat. Stirring, cook it for about three minutes.

4. It is better to heat the milk, since meat does not like sudden changes. Add to the pan and simmer uncovered over medium heat.

until all the moisture goes away and is absorbed into the meat.

5. Now is the time to chop the tomatoes in your juice. Pour them into minced meat.

6. Now you can lightly add salt to the sauce, cover the vessel, and reduce the heat. Simmer for about half an hour until smooth, light and

tender sauce.

7. Taste it at the end and add more salt. Pepper, add fresh herbs or a little mixture of dry Italian herbs.

Bolognese with minced meat and mushrooms

A variant of a delicate and aromatic Bolognese sauce. In addition to minced meat, you will need fresh champignons. Although, there are recipes with other mushrooms,

sometimes they even use canned food.

Ingredients

400 grams of minced meat;

250 grams of champignons;

30 grams of butter;

20 ml vegetable oil;

120 grams of onion;

120 grams of cream 15%;

700 grams of tomatoes in their juice;

Spices, herbs.

Preparation

1. Chop the onion, put it in a frying pan with heated vegetable oil, fry for a minute.

2. Add minced meat to the onion, stir, continue frying.

3. Place butter in the second frying pan. Place on the stove and let it heat up.

4. Cut the mushrooms into small cubes, place them in butter, and fry for about eight minutes.

5. Chop the tomatoes. Pour the juice into the minced meat and cover the frying pan. After boiling, reduce the heat and simmer for about a quarter

6. Add cream to the mushrooms and add some salt. Steam over medium heat. There should be no moisture remaining.

7. Transfer the mushrooms in the cream to the frying pan with the minced meat, stir. Add salt, you can also add other seasonings, Italian mixtures.

8. Cover the pan again. Simmer the bolognese for about twenty minutes until done.

Bolognese with minced meat, vegetables and tomato paste

Vegetable version of sauce with minced meat. If any of the ingredients is missing, you can exclude it. Paste is added along with fresh tomatoes,

which will give a vibrant color to the Italian gravy.

Ingredients

500 g minced meat;

2 onions;

1 large carrot;

40 g paste;

3 tomatoes;

300 ml broth or boiling water;

2 stalks of celery;

35 ml oil;

100 ml wine.

Preparation

1. Fry the onion in oil for two minutes, add the carrots cut into small cubes. Cook for a couple more minutes, add celery,

cut into the same pieces as carrots.

2. Cook for another two minutes, then add the minced meat. Fry until lightened. Season the bolognese with wine. Evaporate the alcohol

medium heat.

3. Scald the tomatoes with boiling water or pour them in for a few minutes, remove the skin, cut the pulp into cubes.

4. Cut the bell pepper into cubes.

5. First add pepper to the minced meat sauce, then add tomatoes. Stir. Heat until boiling.

6. Dilute tomato paste with hot broth or boiling water from a kettle. Pour in the sauce.

7. You can immediately add salt and season the dish with other spices so that they reveal their aroma as much as possible.

8. Cover and simmer until fully cooked, about 20-30 minutes. Do not let the Bolognese boil too much.

Bolognese with minced meat and olives

A variant of a very flavorful and truly Italian sauce. If you like more savory flavors, then it is better to use green olives, but

you can add more lemon juice.

Ingredients

600 g minced meat;

Jar of olives;

A pair of bulbs;

Half a small lemon;

A can of tomatoes in its juice;

130 ml wine;

6 tablespoons olive oil;

0.5 tsp. oregano;

A couple of cloves of garlic.

Preparation

1. Flavor the oil. To do this, pour it into a frying pan, heat it, throw in the garlic cloves cut into several pieces and

fry a little. We take out the vegetable and throw it away.

2. Add chopped onion. As usual, fry lightly until translucent.

3. It's time to add the minced meat. Cook it with onions for about three minutes, stir. Pour dry white wine into the frying pan.

We evaporate the moisture. You can use the same amount of milk instead of wine.

4. As soon as the wine has gone, add chopped tomatoes to the bolognese and bring to a boil. Salt, add oregano.

5. Cut the olives into halves. If they are large, then you can make quarters. Add to sauce. Cook for another ten minutes.

6. Cut the lemon, squeeze the juice from one half directly into the frying pan, stir, and turn off the stove after boiling. Optional

add greens to the bolognese sauce.

Bolognese with minced meat - useful tips and tricks

If you need to dilute the sauce, it is better to use water after cooking the pasta for this purpose.

You can improve the taste of purchased minced meat with the help of spices. Feel free to add sweet ground paprika, suneli hops,

It will be delicious with dry concentrated broth.

If you don’t have enough minced meat, you can add a little chopped lard, chicken breast, sausage or chicken leg to the pan.

Bolognese can be prepared not only from meat or poultry, but also from fish. Such recipes also exist in Italian cuisine. Especially

The sauce with salmon turns out interesting.

Bolognese sauce (Italian: Ragù alla bolognese) was first prepared in the south of Italy in the town of Bologna - it is not just minced meat in tomato sauce, but an amazingly tasty and aromatic dish that has its own characteristics in preparation. In addition to traditional Italian herbs, I add cloves, cinnamon and ginger to it, which makes its taste unforgettable.

If you're interested in pasta with bolognese sauce, also take a look at the recipe. And if you love mussels or have never tried them but want to try a new flavor, this would be a great dish.

You will need:

spaghetti 500 gr
minced meat 400-500 gr
onion 1-2 pcs
tomato juice 800 ml
milk or cream 0.5 cups
dry wine 3/4 cup
vegetable oil 4 tbsp.
butter 2 tbsp.
garlic 1 clove
sugar 1-2 tsp
ground black pepper

Traditionally Bolognese prepared from beef, but can be used mixture of beef and pork.

Often added to this sauce carrot And celery, which is stewed with onions before frying the meat. I prefer to cook Bolognese without vegetables. I add vegetables to a pasta sauce called.

Wine For Bolognese, you can use any: white or red. Red will give the finished sauce a darker color. In Europe, wine is very often added to food preparation. There is no need to be afraid of this. When boiling, the alcohol completely evaporates, leaving only sourness and aroma. Dishes with evaporated alcohol can be given to children.

You can simplify the preparation of the sauce by excluding it from the recipe - replacing it with water. But I think it’s not in vain that Italians use milk, although the combination of tomatoes and milk seems quite unusual to us.

If you don't have homemade tomatoes, use tomato paste (diluted with water) or tomato juice from the store. You can use fresh tomatoes (cut in half, grate on a fine grater, discard the skin). I usually use peeled tomatoes canned in their own juice. For this amount of minced meat - 2 cans of 400 ml of tomatoes. Grind them with a blender.

It is convenient to cook Bolognese sauce in a pan with a thick bottom or a non-stick coating - you can first fry the onions and meat in it, and then simmer.

Step-by-step photo recipe:

Pour into the pan vegetable oil, put butter and reheat. Fry and when it is browned, throw it away - it has flavored the oil and is no longer needed.

Slice and fry it in oil until soft 5-10 minutes.

Add to onions.

Fry the minced meat for 10-15 minutes. Stir to break up any meat lumps. Salt and pepper.

Pour into a saucepan. Stir, cover with a lid and cook until the wine has evaporated. This will take approximately 15 minutes. Stir occasionally.

Red wine will give the minced meat a dark color.

Add to the pan, stir, cover and cook until the milk has completely evaporated - 10-15 minutes. Stir occasionally.

When the milk has evaporated, add tomato juice- I crushed canned tomatoes in a blender.

Add italian herbs,sugar, stir, bring to a boil, cover with a lid and simmer on low heat for 25 - 30 minutes. Stir occasionally. During the stewing process, add a little water (0.5 cup). At the end of cooking, taste the sauce, add salt, sugar and pepper if necessary. I'm adding a little ground spices(literally on the tip of a knife): cloves, cinnamon and ginger. They don’t exist in the classic sauce, try it, I like it.

This is how you will get it - bright and rich.

When the sauce is ready, boil the spaghetti. I like the thinnest #1 - they only need to cook for 3 minutes. Add salt and vegetable oil to boiling water (5 liters), add - these long pasta are cooked whole, do not break - lower them into the water and press on top, gradually the spaghetti will soften and completely enter the pan. Stir to avoid sticking to the bottom. Cook for the time indicated on the package. Remember that the pasta should not be overcooked, because... she still has to get enough of the sauce.

Before draining the spaghetti in a colander, pour 0.5 liters of water, in which they were cooked - this can be added to the sauce to make it juicier.

Drain the spaghetti in a colander to drain.

Place in a saucepan pour vegetable oil, stir.

In Italy, boiled pasta is placed in a large deep dish and mixed with hot sauce. You can put the pasta on a plate for everyone and pour the sauce on top.

Don't forget about the cheese - grate it and sprinkle on top.

Bolognese sauce keeps well in the refrigerator and becomes even tastier the next day. Bon appetit!

Spaghetti with Bolognese sauce. Brief recipe.

You will need:

spaghetti 500 gr
minced meat 400-500 gr
onion 1-2 pcs
tomato juice 800 ml
milk or cream 0.5 cups
dry wine 3/4 cup
vegetable oil 4 tbsp.
butter 2 tbsp.
garlic 1 clove
dry Italian herbs 1-2 tsp.
sugar 1-2 tsp
ground black pepper
Parmesan cheese - sprinkle over prepared pasta

Heat the vegetable oil and butter in a heavy-bottomed saucepan, fry the garlic and discard it.
Chop the onion and fry for 10-15 minutes until soft.
Add minced meat, fry for 10-15 minutes, add salt and pepper.
Add wine, stir, cover and simmer over low heat for 15 minutes.
Add milk, stir, simmer, covered, until the milk has evaporated.
Add tomato juice, sugar and Italian herbs, bring to a boil and simmer covered for 25-30 minutes. Stir and add water while simmering. At the end of cooking, taste the sauce and add salt and sugar if needed. You can add a pinch of ground spices: cloves, cinnamon and ginger. The classic recipe does not contain these spices, but I like it, try it.
Boil the spaghetti for the time indicated on the package. Serve with Bolognese sauce and grated Parmesan.

In contact with

With tomato and meat sauce according to one of the proposed recipes.

Pasta with bolognese sauce

Recipe includes:

spaghetti (the quantity depends on how many servings you plan to cook);
minced beef - 300-400 grams;
ripe tomatoes - several small fruits;
carrots - 1 pc. medium size;
or tomato paste (if you don’t have it, you can even use simple ketchup) - a few tablespoons;
olive oil;
flour - 1 tbsp. spoon;
onion head;
spices: basil, dry herbs, other seasonings;
garlic;
parmesan cheese;
dry red wine - 50-100 ml.

How to make bolognese sauce

The pasta for the dish is boiled at the very end. You should start by preparing the vegetables. Carrots and onions should be peeled and finely chopped, then fried in a frying pan. If you have ready-made minced meat, then add it to the vegetables (if not, then you need to mince a piece of beef with a small amount of fat). Add salt and stir. Simmer covered for 5 minutes. Then pour in the red wine, stir again and simmer for about 10 minutes. The smell of alcohol should dissipate. Remove the skins from the tomatoes. Cut the tops of the tomatoes crosswise and scald with boiling water. If the skin is difficult to remove, soak the tomatoes in hot water for a few seconds. After this, chop the tomatoes using a blender or a regular grater. Add to them either paste (ketchup), dry herbs, spices, and salt. Dissolve a spoonful of flour in cold water or meat broth. Be careful not to form lumps. Pour the mixture into the tomatoes, stir. Combine the sauce with the minced meat and simmer over low heat. Approximate time - hour. Only long-term simmering will give the Bolognese sauce a delicate taste. The pasta is boiled a few minutes before it is ready. Traditionally, Italians serve spaghetti with this sauce, but you can use any type of pasta if you wish. Before removing the minced meat from the heat, add a clove of chopped garlic to it. Stir and keep on fire for a few more minutes. Italian Bolognese pasta is made as follows: spaghetti is placed in the middle of the plate in the shape of a nest. Add sauce to the middle. The dish is sprinkled with grated Parmesan on top and then served.

Bolognese sauce in a slow cooker

A multicooker comes to the aid of the modern housewife. The sauce will simmer in it for the required time, and you won’t have to worry about it burning or drying out. The ingredients for this recipe remain the same. You can slightly reduce their proportions depending on how much bowl volume you have at your disposal. Start the device in the “Baking” mode. Time - 40 minutes. Pour oil into a bowl, add carrots and onions, fry. Add the minced meat to the vegetables. Remove the skin from the tomatoes, grind them and add to the minced meat. Add salt, spices, dilute flour in water and combine with the main mass. Now set the “Quenching” mode for an hour or an hour and a half. When the time is up, the Bolognese sauce will be ready. The pasta is boiled in a separate saucepan. The prepared ingredients are combined, beautifully decorated and served.