Bolognese in a simplified and accelerated version

Category: Meat dishes
Bolognese in a simplified and accelerated version

Ingredients

Minced meat any 500-600 grams
Tomato sauce 150 grams
Garlic 4-5 teeth
Salt
Spice
Greens

Cooking method

  • I usually cook in a saucepan, it is high and I am not afraid of accidental "losses" during vigorous stirring. Finely chop the garlic and fry until golden brown in a little vegetable oil. Add the minced meat and stir it over medium heat so that it does not stick together into one large cutlet. In the process, salt and add your favorite spices, pepper (be careful with salt - the tomato sauce is already salty, so just a little bit, it's better to add it later). See the power of the fire yourself, if you want to quickly, you can fry it on a large one, if you need to urgently distract yourself, it is better to turn it down. The main thing is not to stick together. When the pink color of the minced meat disappears evenly, you can add the sauce. Depending on the amount of minced meat, it takes me from 150 to 200 grams. Sprinkle with herbs. cover and hold for a few more minutes.

Time for preparing:

20 minutes.

Cooking program:

On the stove.

Note

Traditionally, this sauce is served with pasta. But our family chose this business with rice, because we eat it only in the form of pilaf, and pasta appears on the table much more often. And with the advent of the pressure cooker, we switched to brown rice, because I normally get it in it, and thus we combine business with pleasure. The recipe for brown rice in the Brand 6050 pressure cooker can be viewed here (by the way, just with this sauce)https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=185352.0 .

I only remember it under the name .html "Palanieza" (I don't know why: either they called it that, or it was easier for me to remember it). I never got used to the correct name, and it’s not quite the way he prepares, so we call it that in the family the old fashioned way.

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