Original meat-based sauce Bolognese was officially registered at Bologna’s Chamber of Commerce and Industry in 1982. But each cook as well as any household has its own recipes which differ from the original one, but still use the same basic ingredients.
We decided to post our own version because it is very light and pasta with Bolognese sauce is just delicious. We used farfalle pasta in our recipe, commonly known as “bow-tie pasta”. This pasta is short and nice-looking. It goes well with various sauces, resulting in new appetizing dishes.
Ingredients for Pasta with Bolognese Sauce
- 300-400 g bow-pasta
- 1 lb pork meat (or store-bought ground pork)
- 1 onion
- 1 carrot
- 1 garlic clove
- 300 g tomatoes
- 2 tablespoon tomato paste
- ½ glass red dry wine
- Celery, couple of leaves
- 3 tablespoons olive oil
- Grated Parmesan cheese
- Wash tomatoes and cut finely.
- Grind pork using meat grinder.
- Peel onion and garlic and slightly saute them in olive oil.
- Then add tomatoes, finely cut carrot, celery leaves and tomato paste.
- Cook for two minutes and stir in ground pork. Add salt to taste, cover and simmer over low heat for about an hour.
- Then pour in red wine and when it starts evaporating, turn the heat off.
- Pour about 2 liters of water in a large pot and bring water to boil. Add salt to taste and boil pasta. Stir pasta occasionally so that it doesn’t stick.
- When pasta is ready, drain water and put it in portions on plates.
- Top with the sauce and sprinkle with Parmesan. Serve hot.