Sauce a la "Bolognese"

by Editorial Staff

Pasta without sauce will be bland and tasteless. Therefore, they definitely need sauce. The tastiest options are based on tomato and meat. It turns out a full-fledged hearty dish. Here’s my version.

Summary

Cook Time	50 mins
Total Time	50 mins
Course	Sauce
Servings (Default: 4)

Ingredients

Minced meat – 300 grams
Onion – 1 Piece
Ramson – 0.5 Bunch
Tomato juice – 1.5 Glasses
Spices (sugar, oregano, freshly ground black pepper) – To taste
Soy Sauce – To taste
Vegetable oil – 3 tbsp

Instructions

Heat vegetable oil in a skillet. Put the minced meat in it. Chop the onion and add to the meat. Fry over medium heat until cooked through. Better to choose lean ground beef or pork and beef.
Add some soy sauce to the minced meat. It will add interesting flavor and serve as a salt substitute. Do not overdo it with the sauce, otherwise the minced meat will turn out to be salty.
Then pour in the tomato juice. It can be replaced with grated tomatoes, canned in their own juice. Then salt the sauce, add spices to taste and a little sugar. Cover and simmer for fifteen minutes.
Wash ramsons and chop with a knife. It must be fresh. Ramson has a garlic flavor, so it plays a key role in the sauce. If it is not there, you can take green shoots of garlic.
While the sauce is stewing, boil the spaghetti or pasta. Any paste of your choice will do. Place the sauce on the hot spaghetti, then sprinkle with chopped wild garlic on top.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.