Bolognese - sauce, pasta or stew?

Gourmet bolognese sauce is of Italian origin - from the culinary capital of Italy Bologna. The traditional variety of pasta for serving with bolognese sauce is tagliatelle - a type of long noodles. However, outside of Italy, such strict rules are not followed and spaghetti or other types of pasta are used to make bolognese pasta. And the bolognese sauce itself is used not only for making pasta, but also with other types of side dishes, or served separately as a bolognese stew.

Ingredients

• 500 g of spaghetti
• 400 g of minced meat
• 1 onion
• 1 carrot
• 4 tomatoes
• 3 cloves of garlic
• 100 g of celery
• salt - to taste
• parsley, oregano, black pepper
• 3 tbsp of oil

Directions

1. Cut onions and celery, and grate carrots.
2. Fry onions in oil, add celery for a minute, then carrots.
3. Separately fry the minced meat until ruddy crust, kneading to avoid large lumps.
4. Scald the tomatoes with boiling water, remove the skin and chop finely.
5. Combine meat with vegetables, add tomatoes and simmer Bolognese sauce on low heat for 50-60 minutes.
6. 10 minutes before cooking, add salt, crushed garlic, and spices.
7. Boil spaghetti or other pasta.
8. Spread the bolognese sauce directly on top of the prepared spaghetti. And who likes it, you can mix. Garnish with fresh herbs.