Pasta Bolognese - step-by-step recipes with photos and detailed descriptions

The City restaurant critic Alexander Ilyin is well versed in both catering food and homemade food, which is very useful in long-term self-isolation: now cooking is both a necessity and meditation. Today he tells you how to make ragu bolognese.

Laws of the genre

Apart from pizza, Bolognese is the most common Italian dish in the world. It would seem, who hasn’t heard of him? Unfortunately, what most have heard is not typical. In the phrase “spaghetti with Bolognese sauce,” for example, there are two characteristic inaccuracies. First of all, it is not a sauce in the sense that the French or Americans understand it, that is, an addition to a dish.

Bolognese is part of a huge family of Italian stews, which are found in every village there (it’s a miracle that it was Bologna that took the lead). And the stew, as you understand, can be served on its own or with a side dish - it depends on your well-being and sense of balance. In Italy, it turns out that in most cases it is served with pasta, and it has its own laws of attractiveness - you cannot dump a mountain of pasta on a plate and add a ladle of ragout on top. It is necessary to warm them together, preferably by splashing a little water in which the pasta was cooked, to avoid vulgar burning. By the way, the need for such heating largely explains the notorious al dente, that is, a certain undercookedness of the pasta, revered by Italians as a dogma (unfortunately, rarely explained by them; well, here’s an explanation for you).

Well, besides, ragù Bolognese (and other ragù too) is extremely rarely served with spaghetti - unless, of course, the ragù is good. In general, Bolognese ragu comes in very different quality. At the pole of cold, so to speak, we will see a disgusting, both in appearance and in taste, mess of overcooked industrial minced meat, tomato paste diluted with water and a mixture of onions and carrots fried to a crunch. Plus a spoonful of flour to make it thicker, and a spoonful of sugar to make it tastier (although this is more likely for self-soothing).

On the other hand, everyone has seen at least one Italian film, where a mamma radiating goodness places a pan of something so beautiful on the table that you might even ask for political asylum in her kitchen. Finely chopped beef brisket, a whole bouquet of vegetables and herbs at their very best, red wine, olive oil, exemplary broth, tomatoes bred precisely to be stewed into a velvety sweet mass - and all this is prepared and cooked with meaning. and understanding. Moreover, this is just the basis to which everyone can add their own flavor: from champignons and porcini mushrooms to dry-cured ham and a specially stored cheese crust.

It should be noted here that any Italian stew is a distinctly homemade meal that does not tolerate lack of time or limited resources. Therefore, no matter how hard professional chefs try, mom does it better (although it’s unlikely that any chef will challenge mom’s authority; it’s funny to even think about that). However, some notes regarding technology are necessary.

Ingredients

So, meat. Bolognese is made from beef. It is clear that it is strange to use expensive steak cuts. Any piece that usually goes into soup or stew will do, but preferably fattier. Brisket is wonderful in this sense, it has just the perfect balance of fat and meat. On the other hand, if you know a decent butcher, he will probably provide you with two kilograms of ideal, literally freshly chopped minced meat - that’s enough for eight servings (they don’t cook less; more - yes, it happens).

With vegetables, everything really depends on the season. The bouquet is based on carrots, onions, garlic, stalked celery, but you can also add leeks, celery root, parsley root, and parsnips. The proportion is one carrot, onion, etc. per kilogram of meat, and one quarter of a medium tuber for celery root. As for greenery, there is no need to be shy at all; The main rule is that fresh parsley is better than withered sage.

Preparation

Then everything is not so difficult. You need a large saucepan - and don't rush. First, heat some olive oil in a saucepan, add randomly but not very coarsely chopped vegetables and fry them until soft over medium heat, this will take 10–15 minutes. Then add chopped meat or minced meat. Cook everything together, stirring occasionally, until the meat changes color (this is the most obvious criterion). Then it’s time to pour in the wine – half a bottle first. When it boils, you need to stir it properly and pour in the remaining half bottle. Yes, it takes a bottle of wine for eight servings, but it also takes 12 servings, so cooking a lot is clearly more profitable.

When the wine has almost completely evaporated, it's time to add the tomatoes and broth. In the conditions of the Russian spring (as well as winter and other not very friendly seasons), it is best to use Italian tomatoes canned in their own juice, preferably without skin. You can also use pureed pulp, but whole tomatoes add a charming, uneven texture to the dish. You need about a liter of tomatoes in total.

What follows is complete self-denial. You need to stir regularly and carefully and from time to time add hot broth (or water, but broth is better) - first half a liter, and then one or two ladles at a time. You will spend at least an hour and a half in this mode. And if you cook not eight servings, but 16, then three hours. I'm not talking about village versions of Bolognese. They mean about six hours of leisurely gurgling on the slowest fire imaginable. Although we must take into account that the tomatoes used there are, of course, fresh, uncalibrated and of different varieties, and the meat uses very overworked muscles - their synergy requires just that much time.

Variations

But the story doesn't end here. Italian stews, as mentioned above, are different. But their main difference from each other is what kind of meat is used in them: pork, venison, smoked meat, wood pigeon, offal, wild boar. Sometimes one type of meat is used in the stew, sometimes several - for example, pork and wild boar, beef and venison. According to the aggressiveness of the taste of this main ingredient, the recipe also changes: with pork they add white wine instead of red, as well as a little milk along with the broth, with a wild bird a little of its own blood (which is not only a tribute to hunting customs, but really perfectly evens out the taste; most importantly, don't tell your guests about this).

What to serve with

And finally, why ragu should not be served with spaghetti. Because it won’t hold up on thin paste. And because for the luxury described above, Italian cuisine has come up with something better. First of all, these are egg noodles, wide, very wide and very, very wide - tagliatelle, pappardelle and lasagne. Yes, there is no typo here, lasagna is one of the best things that can happen to ragu bolognese. In addition, you can fill ravioli with any stew, preferably more, so that there are a couple of pieces per serving, and generously sprinkle with herbs on top. Well, my favorite are gnocchi, that is, dumplings - they can be rolled from mashed potatoes with the addition of grated cheese (and sometimes flour) or, as in Rome, from thick semolina porridge, also with cheese. And eating with a spoon is a million times more convenient.

Traditional sauce

Ingredients for classic bolognese pasta:

250 g pork;
250 g beef;
8 medium tomatoes;
80 g pancetta (bacon);
100 g carrots;
100 g onion;
100 g celery;
200 g meat broth;
150 ml red wine;
50 g olive oil;
500 g pasta.

What do we have to do:

Heat olive oil in a deep frying pan. Thinly slice the onion, add it to the pan, and then fry for about 3 minutes until golden brown.
The carrots are grated on a fine grater, the celery is cut into small pieces. All this is added to the pan with the onions, and then fried for 5 minutes.
After the vegetables have browned, add pancetta (or any other quality bacon). It needs to be finely chopped and then fried until the fat is rendered.
To prepare the sauce you need minced meat. You can make it yourself from pork and beef, or you can buy it ready-made.
The finished minced meat is placed in a frying pan. It must be stirred constantly, breaking up lumps, until it turns light brown. Then you need to add red wine.
After all the liquid has evaporated, add meat broth. It can be replaced with vegetable broth or water.
The traditional composition of the gravy contains tomato paste. It's best to cook it yourself. To do this, the tomatoes need to be peeled and finely chopped.
Add finely chopped tomatoes to the minced meat.
The sauce needs to simmer for at least two hours. It will be ready when the vegetables are boiled and the meat is soft. 15 minutes before the gravy is ready, place a pan of salted water on the fire. As soon as it boils, add the pasta. Cook them two minutes less than indicated on the package. Place the finished pasta in a colander.
Once the sauce is ready, add the pasta to it, and then simmer over low heat for 2 minutes.

You can decorate with grated Parmesan cheese and basil.

Pasta Bolognese - a classic Italian recipe

I offer you this very authentic Italian recipe, which was patented by Bolognese chefs. One of the rules of this dish is that you need to cook Bolognese ragu with Tagliatelle pasta, and not with spaghetti. Remember!

That same pasta sauce that absolutely everyone has heard about, now you can prepare at home, correctly and no worse than in Bologna!

It turns out very tasty! Try it!

List of required ingredients:

Onions – 100 gr.
Olive oil – 25 gr.
Carrots – 100 gr.
Butter – 25 gr.
Pancetta or dry-cured meat – 250 gr.
Celery – 100 gr.
Tomatoes in their own juice – 300 gr.
Beef cut – 400 gr.
White or red wine – 150 gr.
Meat broth – 150 gr.
Pepper – 1 gr.
Milk – 150 gr.
Salt – 2 gr.
Tagliatelle pasta – 130 gr.
Parmesan - more

Pasta with Bolognese sauce and cream

Ingredients:

Beef – 400 grams
Pork – 200 grams
Onion – 1 piece
Carrots – 100 grams
Olive oil – 40 Milliliters
Dry white wine – 150 Milliliters
Tomato paste – 150 grams
Salt and pepper - To taste
Spaghetti – 500 grams
Stem celery – 50 grams
Garlic – 3 cloves
Butter – 30 grams
Beef broth - 300 milliliters
Dried basil - 2 teaspoons
Cream - 150 Milliliters

Number of servings: 6

Preparation:

We transfer all the meat into a blender and turn it into minced meat.
We wash and peel the vegetables. Cut the onion into half rings and chop the garlic. Fry the onion and garlic in a mixture of vegetable and butter until transparent. Add chopped celery and grated carrots, fry for another 5 minutes.
Fry the minced meat in vegetable oil. As soon as the meat changes color, add wine. Cook until the liquid evaporates.
Now add the broth and tomato paste and stir.
Add fried vegetables and spices to the meat. Cook everything together over low heat with the lid on (about 1 hour).
Stir occasionally.
At the same time, boil the spaghetti until done. In the original recipe, the pasta is undercooked for 2 minutes.
When the meat becomes very soft, add cream. Mix everything and bring to a boil.

Spaghetti is served hot. Top with Bolognese sauce. 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!

Simple recipe

This recipe is quite simple. It requires the most common ingredients, and minced meat can be purchased ready-made.

Ingredients:

carrots and onions;
three tomatoes;
garlic clove;
about 250 grams of pasta;
0.4 kg minced meat;
spices to your taste;
50 grams of grated cheese.

Preparation:

Place finely chopped onion in a heated frying pan and fry until golden brown. Then add the grated carrots and cook for some more time until the vegetables become soft.
Add the minced meat to the vegetables and mix everything well. Season with spices, add chopped garlic and diced tomatoes. Reduce heat level and simmer for about 40 minutes.
Boil the pasta until tender, cover it with the prepared meat sauce and serve with grated cheese.

How to make pasta sauce with minced meat and tomatoes?

Ingredients:

bulb;
carrot;
a slice of celery root, 50 g, or parsley root;
1 zucchini;
several sprigs of marjoram;
olive oil;
150 - 200 g each of lean pork and beef;
800 g canned tomatoes in their own juice;
100 ml high fat cream (for whipping);
spices.

Preparation:

1. Peel all the vegetables, finely chop the onion, carrots, celery and zucchini into 0.5 cm cubes.

2. Wash the marjoram sprigs, tear off the leaves and chop.

3. Wash the meat and grind it in a meat grinder, placing a rack with large holes on it, or chop it finely.

4. Fry the onion in oil until it begins to soften, add celery and carrots, fry until the carrots are almost done.

5. Add the minced meat to the vegetables and fry until it becomes crumbly.

6. Pour tomatoes with juice into the pan, wait until it boils, simmer for 8 - 10 minutes. If the fruits are large, it is advisable to cut them.

7. Pour marjoram and zucchini into the pan, pour in the cream, after boiling, add salt and pepper, taste and, if necessary, add sugar.

Bolognese sauce, or, as they often say, ragu, is a thick meat sauce with the addition of various vegetables and tomatoes. One of the most favorite meat sauces for Italian pasta. The sauce owes its origin to the city of Bologna, the center of the province in northern Italy with the same name. The city has the highest standard of living in Italy, a powerful industry and is located at the intersection of important trade routes. Bologna is considered the culinary capital of Italy. Home of pasta (tagliatelle), tortellini, salsiccia and bolognese sauce.

Bolognese sauce is traditionally served with fresh tagliatelle or used to make lasagna bolognese. Although often less traditional, ragu bolognese is served with macaroni or other types of pasta. There are also cases of serving with mashed potatoes or couscous.

More than 30 years ago, the classic Bolognese sauce recipe was notarized in the city of Bologna. The Bologna delegation to the Italian Culinary Academy submitted an application to the Chamber of Commerce and Industry and recorded the recipe. This step allowed the recipe to be made official, to ensure respect for the gastronomic tradition of Bologna in Italy and in the world.

It is believed that the recipe for classic Bolognese sauce includes beef and pancetta, onions and carrots, celery, tomato - usually pasta, meat broth, as well as red wine and milk.

However, a classical piece of music written by the great Paganini, performed by another musician, is hardly classical. So, in the preparation of Bolognese sauce, like any other dish, in addition to the skill of the cook, subtle differences are added that make each sauce unique. It is worth saying that Bolognese is similar to another Italian sauce - amatriciana, although their compositions are different.

Lenten pasta Bolognese

It is not at all necessary to add minced meat to the pasta. If for some reason you want to make a lighter dish, prepare a lean version of spaghetti with vegetable sauce.

Ingredients:

250 grams of spaghetti;
spices to your taste;
two carrots and the same amount of onions;
garlic clove;
two tablespoons of olive oil;
300 grams of tomato paste;
one sweet pepper;
150 grams of mushrooms.

Preparation:

Heat the oil well in a frying pan. Place the diced onion there and fry until golden brown.
Then add grated carrots and chopped garlic in any way. Fry for a couple more minutes until soft.
Place the seeded pepper there, pre-cut into cubes or strips, and continue cooking over low heat for about five minutes.
All that remains is to wash the mushrooms, chop them and mix them with other ingredients of the dish.
Sprinkle the sauce with your chosen spices, add tomato paste and stir. Keep the mixture on the stove until all the ingredients are soft and the moisture released from the mushrooms has evaporated.
Transfer the resulting mass to a blender and grind, but not too much.
During this time, boil the spaghetti until almost soft and serve it with lean sauce.
Pasta Bolognese is an amazing dish that, despite the name with a pretense of sophistication, is easy to prepare, tasty and suitable for any occasion.

Making Bolognese sauce

Spaghetti with Bolognese sauce

In fact, bolognese sauce is not one of the simple ones, although it does not contain such ingredients. Which can be easily spoiled when cooking.

As with any other sauce that contains meat, it all starts by frying cubes of chopped pancetta or bacon in a frying pan if you can't find pancetta. If the meat is fatty enough, then adding olive oil is not even necessary; the rendered fat will perfectly fulfill the purpose of the oil. The meat must be fried until golden brown.

Chop the onions and fresh tomatoes and add the vegetables to the frying pan with the meat and stir over low heat, but do not let the tomatoes fry.

After this, add fresh minced pork and beef and mix again. Stir the sauce constantly until the meat loses its pink color.

Pour red wine into the pan and simmer the meat until the liquid evaporates.

All that remains is to add tomato paste and meat broth, although you can get by with water. It is very important to understand at this stage that if the sauce is not too thin, then instead of a juicy, red stew. Enveloping the pasta, you will end up with something dry, reminiscent only of naval pasta.

Cover the frying pan with a lid and simmer our sauce over low heat for 1 hour, stirring every 15 minutes.

After the sauce is prepared, pour cream into it to smooth out the taste and pour our pasta, cooked al dente, into the frying pan, it doesn’t matter whether it’s tagliatelle or spaghetti, the main thing is to thoroughly mix the pasta with the sauce in the frying pan. Why? Many people make the mistake of pouring meat sauce over the pasta in a plate, but not only does it not absorb into the pasta, but for the most part it doesn’t touch it at all. Thus, without conveying all its juicy taste.

The best way to serve this sauce is to sprinkle the pasta with finely grated Parmigiano cheese.

Buon appetite, pasta alla bolognese serviti al tavolo!

I love to cook, but I don't want to spend a lot of time in the kitchen. In such cases, pasta becomes a good help. Everyone in our family loves them, but with a good meat sauce they won’t be too much trouble.

Just recently I learned how to cook spaghetti Bolognese according to a classic Italian recipe. It turns out that a simple housewife can be no worse than a famous chef. Now I’ll tell you how to cook spaghetti Bolognese using a simple recipe at home.

Bolognese pasta with mushrooms

Bolognese pasta with mushrooms is a familiar taste, but with a different note and aroma. The recipe is simple, this version of the dish is also prepared quickly, we use any mushrooms to taste and desire.

Ingredients:

600 sh minced meat;
4 large champignon caps;
6-7 medium tomatoes;
bulb;
carrot;
parsley;
paste;
2-3 cloves of garlic;
spices to taste;
60 g butter.

Preparation:

Cut the champignon caps into large cubes, chop the onions and carrots into small cubes.
Finely chop the greens and cloves of the spicy vegetable, and cut the tomatoes into the same small pieces.
Melt the butter in a frying pan, add the onions and carrots and sauté until soft, then add the mushrooms and continue frying until the liquid evaporates.
Now add the minced meat, fry until golden, and then add the tomatoes and simmer for 10-15 minutes.
At the end, add salt, pepper, oregano, as well as chopped herbs and garlic, and keep on fire for a couple more minutes.
Serve the sauce along with the pre-cooked pasta.

Note! When frying, the minced meat must be kneaded thoroughly so that there are no lumps left, because the sauce should be thick and homogeneous.

How to prepare Meat Bolognese Sauce

1. Heat the olive oil in a frying pan and add the minced meat, mash it into pieces with a spatula and cook over medium heat.

2. Peel the onions and carrots, chop the vegetables by hand or using a food processor.

3. Add onions and carrots to the pan, then mix everything and cook until soft.

4. Add tomato paste to the minced meat, stir.

5. Wash the parsley and basil leaves and chop them finely.

6. Wash the tomatoes, cut them into small pieces.

7. Add chopped tomatoes to the minced meat in the pan, stir.

8. Add half the greens and chopped garlic clove.

9. Pour wine into the sauce and stir.

10. Cover the pan with a lid and simmer over low heat for about 1.5-2 hours.

11. Add salt, pepper, sugar to taste, add the remaining herbs and stir.

12. Serve the sauce immediately after cooking with boiled pasta, you can garnish with herbs.

Chicken bolognese sauce

Chicken Bolognese sauce is, of course, not a classic Italian pasta recipe, but it turns out quite tasty. At the same time, poultry is a dietary product, so this step-by-step recipe with a photo of the dish is worth taking note of for those who are trying to adhere to proper nutrition.

Ingredients:

500 g poultry fillet;
1 onion;
1 carrot;
200 ml chicken broth;
2 tbsp. l. vegetable oil;
1 glass of tomato juice;
salt and pepper to taste;
250 g pasta;
cheese to taste.

Preparation:

First boil the pasta in salted water according to the instructions on the package.
Simply cut the carrots and onions into arbitrary pieces and grind them in a meat grinder. We also pass the poultry fillet through a meat grinder.
Then fry the vegetables and minced meat in oil for 2 minutes, stirring continuously.
Place the tomato juice and chicken broth in the microwave for a minute and pour them hot into the vegetables with minced meat, fry over high heat until the sauce reaches the desired consistency. At the end, add salt and pepper to the sauce.
Place pasta on a plate, chicken sauce on top and sprinkle with grated cheese.

Note! Some housewives use chicken liver rather than fillet for the sauce, and thus have discovered another option for preparing the Italian dish.

Bolognese pasta in a slow cooker

Ingredients:

Minced meat - 300 grams;
Pasta - 200 grams;
Onion - 1 piece;
Garlic - 2-3 cloves;
Tomatoes - 2-3 pieces;
Tomato sauce or paste - 2 tbsp. spoons;
Olive oil - 2 tbsp. spoons;
Salt - 1 pinch;
Pepper - 1 pinch.

Cooking method:

Peel and dice a small onion. Pour olive oil into the bottom of the multicooker bowl and place the onions there. Turn on the Baking mode for 35 minutes. Stir the onion periodically.
Peel and press the garlic. Add to the slightly translucent onion and fry until golden brown. Meanwhile, wash and dry the tomatoes. If desired, you can remove the skin to ensure a smooth sauce.
If you want to feel the tomato pieces, then just cut them.
Place into the multicooker bowl and mix thoroughly. After 5 minutes, add tomato paste. Mix everything well and cover the multicooker lid for 2-3 minutes. Place the minced meat in a bowl and stir so that no lumps form.
Bring some water to a boil and pour into the multicooker bowl. Salt and pepper to taste, add your favorite spices.
Next, the recipe for making Bolognese pasta in a multicooker is divided into two options - put the spaghetti in a multicooker bowl or boil them separately. In the first case, it is important not to overcook the pasta.
If you are adding ready-made spaghetti, then keep the dish in the heating mode for about 5 minutes with the lid closed. When serving, garnish with cheese and herbs.

Spaghetti Bolognese with Parmesan

Ingredients:

Salt to taste;
Parmesan cheese 80 g;
Dry white wine 2 tablespoons;
Cream 275 ml;
Tomato paste 6 tablespoons;
2 celery stalks;
Cloves 2 pieces;
Onion 1 piece;
Carrots 1 piece;
Bacon 50 g;
Olive oil 2 tablespoons;
Spaghetti 300 g;
Beef tenderloin 150 g.

Cooking method:

Make bolognese sauce. Finely chop the bacon, onion, carrots and celery. Cut the steak into thin pieces. Grate the cheese. Heat olive oil in a saucepan. Add bacon and cook over low heat for 4 minutes.
Add steak, onion, carrots, celery and cloves. Add salt and cook, stirring, for 10 minutes. Pour in the tomato sauce and wine, close the lid and cook for another 1 minute.
Meanwhile, prepare the spaghetti: Place the pasta in a large saucepan of salted water, bring to a boil and simmer, uncovered. When the water boils again, reduce the heat so that the water continues to simmer and cook for another 10-12 minutes.
Drain the water and add the spaghetti to the sauce along with the cream and Parmesan. Stir. Serve immediately.

Bolognese pasta with cream and mozzarella

This cooking option cannot be considered a classic recipe. The dish contains the components necessary for preparing white sauces, as well as Mozzarella cheese, which replaces the traditional Italian Parmesan.

Ingredients:

Ground beef 200 g.
Tomato paste 150 g.
Spaghetti 100 g.
Mozzarella cheese 50 g.
Onion 1 pc.
Celery 1 pc.
One clove of garlic.
Carrot 1 pc.
50 ml cream 33 percent fat.
1 tbsp. l olive oil.
1 tbsp. l dried basil.
1 tbsp. l oregano.
Pepper.
Salt.

Cooking process:

Peel carrots and onions and cut into small cubes. Wash under running water and cut into half rings. Peel the garlic and chop it.
In a saucepan, fry the prepared vegetables in olive oil until half cooked.
Minced meat is added to vegetables after frying.
Add pepper and salt to the pan and fry, stirring constantly, until fully cooked.
Oregano and tomato puree, basil are added after readiness and continue to simmer the mixture for at least 5 minutes.
Pour hot water over the sauce and continue to simmer over low heat for 30 minutes.
At this time, start preparing the pasta. Boil the pasta in lightly salted water until half cooked, drain it in a colander.
Add cream to the finished sauce at room temperature.
The resulting sauce is carefully mixed, trying not to spoil its structure. The dish is transferred to a mold and sprinkled with grated mozzarella cheese.
The pasta should be baked in a heat-resistant pan, in the oven at a temperature of 200 degrees, until golden brown.
The dish prepared according to this recipe is served exclusively hot.

Spicy spaghetti bolognese with chili pepper

Ingredients:

500 gr. fresh minced veal;
Two large cloves of garlic;
75 ml preferably balsamic vinegar;
One liter of tomato puree;
250 ml broth, preferably chicken;
Two teaspoons of dry thyme;
1/3 tsp. chili pepper;
One juicy onion;
150 grams of “Parmesan”, can be perfectly replaced with “Russian”;
350 grams of spaghetti made from the highest quality flour.

Cooking method:

Crush the peeled garlic cloves with a knife, finely chop the sweet onion.
Pour a little refined oil into a thick-walled speedo. Add ground thyme, add garlic and fry for a couple of minutes.
Then add the onions and chili peppers and continue frying for another ten minutes until the onions are golden brown.
Then pour in the chicken broth combined with balsamic vinegar and tomato puree, let the mixture boil and, reducing the heat to low, simmer for fifteen minutes.
Then, opening the lid of the pan, simmer the sauce until thickened, 10 to 15 minutes.
While the sauce is simmering, cook the spaghetti in salted water, according to the cooking time on the package, the spaghetti should not be overcooked. Drain the cooked spaghetti in a colander, and then transfer it to the pan with the sauce.
Mix everything well and, placing it hot on plates, sprinkle each serving with grated cheese and finely chopped basil.