Spaghetti Bolognese (Spaghetti alla bolognese) is one of the most famous and beloved traditional dishes of Italian cuisine, originating from the city of Bologna in the Emilia-Romagna region. The defining features of authentic bolognese are a long-simmered thick meat sauce of mixed beef and pork, a fragrant vegetable base of onion, carrot and celery (the classic soffritto), tomatoes, a splash of dry red wine and obligatory long spaghetti pasta. Make the sauce slowly without rushing: sauté finely chopped vegetables in olive oil until soft, add the meat and brown until the moisture evaporates, pour in wine, add tomatoes and tomato paste, simmer over low heat for 1.5-2 hours. Cook spaghetti al dente and serve with the sauce, sprinkled with grated parmesan. Proportions for 4 servings inside.
Russian "navy-style" pasta with stew meat is a famously simple and filling dish that originated in Soviet canteens and remains one of the most popular "student" and "bachelor" recipes to this day — it's ready in just 20 minutes, takes only a handful of ingredients, and still feeds a hungry crowd well. The big advantage of using canned stewed meat (tushonka) is that there's no need to cook and brown meat separately — the canned product already contains all the necessary fat and seasoning. Boil the pasta in salted water until al dente and drain. In a skillet, sauté finely chopped onion until translucent, add the contents of the can, warm through, stir in the pasta, season with pepper, mix and heat for another 2-3 minutes. Proportions for 4 servings inside.
Pasta with ground meat and tomato paste is a simple, budget-friendly and remarkably satisfying home dish that comes to the rescue in any situation when you need to quickly feed the family a full hot dinner without any fuss or complicated ingredients. Almost all the ingredients are usually already at home: a pack of pasta, ground meat, tomato paste, onion, garlic and spices. They're also easy to pick up at any store for an affordable price. By technique it's a simplified home version of the classic Italian pasta bolognese. Cook the pasta in salted water until done and drain. In a skillet brown the ground meat with onion and garlic until the moisture cooks out, add tomato paste with water, salt and spices, simmer for 5-7 minutes. Combine with the pasta, warm through and serve with grated cheese. Proportions for 4 servings inside.
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