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Recipe for italian Bolognese soup for those who enjoy rich flavor

Recipe for italian Bolognese soup for those who enjoy rich flavor How to cook Bolognese soup (Photo: GettyImages)

The well-known Carbonara pasta has received another preparation variation - in the form of pizza, preserving its unique flavor. The same has happened with Bolognese - you can prepare not only classic pasta but also a thick soup with pasta and minced meat. Good Food tells how to cook Bolognese soup.

What you need for Bolognese pasta soup

To prepare this unusual and tasty soup, you will need the following ingredients:

  • broth - 1.3 liters;
  • minced meat (preferably beef) - 250 g;
  • penne pasta - 100 g;
  • Parmesan cheese - 60-65 g;
  • onions - 3 pieces; carrots - 3 pieces;
  • celery - 2 stalks; garlic - 3 cloves;
  • tomato paste - 500 g;
  • bouillon cube - 1 piece;
  • smoked paprika - 1 tsp;
  • salt - to taste;
  • pepper - to taste;
  • oil - 2 tsp;
  • fresh thyme - 4 sprigs.

How to сook Bolognese soup

Prepare the ingredients for this thick soup in advance. Peel the onions and chop them into the smallest pieces possible. Wash the carrots and celery.

You can slice the carrots into small rounds, but it's best to cut them into small cubes, especially if the carrots are very large. Pat the celery dry with paper towels or napkins, and chop or cut it into small cubes.

Grate the Parmesan cheese on a coarse grater. Set aside about 45 g of cheese for cooking, and leave the rest for garnishing the dish before serving. If you don't plan to add cheese before serving, take 45-50 g of cheese.

Peel and finely chop or crush the garlic cloves. You can substitute fresh thyme with dried or add a bit of basil or your other favorite spices instead.

Heat the oil in a large non-stick skillet and sauté the onions for a few minutes.

When the onions become softer, add the carrots, celery, and garlic. Sauté everything for 5 minutes, stirring constantly, until all the vegetables become soft.

Add the minced meat to the vegetables and mix thoroughly, breaking up all the clumps so that the meat browns evenly. Once the meat is browned, add the tomato paste, bouillon cube or powder, and pour in the broth.

Add paprika, thyme, pepper, and salt to taste, and stir the ingredients. Cover the skillet with a lid and simmer the dish for 15 minutes.

Add the pasta to the skillet and cook for 12-15 minutes until done. Add grated Parmesan cheese, stir the dish, and divide it into plates. Optionally, sprinkle with the remaining cheese.