Pasta is everyone’s favorite side dish and an excellent independent dish. The main thing is to serve them with the right sauce. How to cook pasta with meat sauce, pasta recipes with sauce step by step watch and read further.
Pasta with meat sauce: pasta recipes step by step
Pasta and pasta with sauce are suitable for both a regular dinner and something more special.
The meat sauce will add richness to the pasta, and the taste will delight all pasta lovers.
Prepare pasta with meat sauce - tomato.
Recipe Pasta with meat tomato sauce
Ingredients:
- 0.5 kg pasta (spaghetti, feathers, bows)
- 300 gr. minced meat (turkey, beef)
- onion
- 2 teeth garlic
- olive oil
- 5 tbsp. l. dry red wine
- pepper
- dry herb mixture
- fresh basil
- 3 pcs. ripe tomatoes or 1 tbsp. tomato juice
Cooking method:
1. Cut the onion into cubes.
2. Pour 2-3 tbsp into a saucepan. l. olive oil. Fry peeled garlic cloves in oil.
3. Then add onions to the oil. Sauté the onion until transparent.
4. Place minced meat into the onion.
5. Simmer the minced meat over low heat for 5-10 minutes.
6. Pour dry wine into the saucepan. Season the sauce with herbs, salt and pepper.
7. Cut the tomatoes into cubes and chop with a blender. Pour the tomato mixture into the saucepan with the meat.
You can use tomato juice. If the sauce turns out thick, you can add a little boiled water.
8. Boil the pasta in salted water until half cooked. Drain the water.
9. Place the meat sauce in the pan with the pasta.
10. Mix everything and heat over low heat for a couple of minutes. Grate the cheese.
Serve pasta with meat sauce on large plates, sprinkled with grated cheese and fresh herbs.
The second version of meat sauce is creamy with grated cheese. Creamy cheese sauce goes perfectly with minced chicken, turkey or rabbit. Pasta with this sauce can be prepared without meat, for example, with mushrooms or stewed zucchini.
Recipe Pasta with meat creamy sauce
Ingredients:
- 0.5 kg paste
- 150 gr. cheese
- 150 ml cream
- 2 egg yolks
- 300 gr. minced meat
- onion
- 3 teeth garlic
- vegetable oil
- salt
- pepper
Cooking method:
- Chop the onion.
- Pass the garlic through a press or grate it.
- Fry onions and garlic in vegetable oil.
- Place minced meat in onion.
- Simmer until done.
- Beat raw egg yolks with cream.
- Grate the cheese on a fine grater.
- Place cheese in a saucepan with the meat mixture and pour in the creamy mixture.
- Mix everything and simmer over low heat for 7 minutes.
- Season the sauce with salt and pepper. Pour in some hot water.
- Simmer the sauce for another 1-2 minutes.
- Boil the pasta until half cooked.
- Serve pasta with meat cream sauce and fresh herbs.
Italian meat sauce “Bolognese” is rightfully considered the best meat sauce for pasta or pasta. Watch the video recipe for how to prepare it.
With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a very tasty and satisfying meal. The gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, use a variety of meats: beef, pork, lamb, veal, etc.
To make a tender chicken gravy, it is better to use fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but during the mushroom season, of course, fresh forest mushrooms are best - the gravy with them will be very aromatic, rich and tasty.
To prepare vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If you don’t have a lot of ingredients at home, you can make a quick gravy from tomato paste, onion, flour, pepper and salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that adds thickness and makes the gravy a little viscous and enveloping.
The gravy made with milk, sour cream or cream is very tasty and light. To prepare this sauce you will need a milk ingredient, onion, some water, flour and seasonings. It is recommended to leave the finished gravy for about 15 minutes so that it infuses and thickens a little.
Gravy - preparing food and utensils
To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following items: a bowl, a saucepan, a thick-walled frying pan or saucepan, a cutting board, a knife and a grater. The gravy is served along with the side dish on regular serving plates for main courses.
Before you start preparing the gravy, you need to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate the carrots). You should also measure out the required amount of flour, liquids and spices.
Recipe 1: Pasta sauce (option 1)
Adding gravy to pasta will add variety to an ordinary dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.
- 280-300 g of any meat;
- Onions - 140 g;
- Carrots - 140-150 g;
- Flour - 20-25 g;
- Tomato paste - 25-30 ml;
- Garlic - 2 cloves.
Prepare food: wash the meat and chop it into small pieces. Peel the onion and carrots, grate the carrots, chop the onion. First, fry the pieces of meat until almost cooked. Then add vegetables to it and fry everything together for another 4 minutes. Add flour to the fry and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the frying pan boil, reduce the heat, pepper, salt and cover the frying pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to steep for 13-15 minutes.
Recipe 2: Pasta sauce (option 2) “Creamy”
A very simple and delicious pasta sauce recipe. The gravy turns out very tender, aromatic and fragrant.
- Fresh or canned tomatoes - 380-400 g;
- Heavy cream - 80-100 ml;
- 15 ml butter;
- Onions - 1 pc.;
- Garlic - 1 clove;
- Basil (dry or fresh);
- Olive oil;
- 2 g oregano;
- 4-5 g salt;
- Sugar - 0.5 tsp;
- Pepper - 3 g.
Chop the onion and garlic and fry. Wash the tomatoes, remove skins and chop. Place in the pan with the garlic and onions. Add a little sugar, oregano and basil, season the mixture with pepper and salt. After most of the liquid has evaporated, add butter and cream. Simmer over low heat for 4-5 minutes.
Recipe 3: Pork Gravy
Pork gravy is an excellent choice for main courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during which time you can easily cook buckwheat or make puree.
- 350-400 g pork;
- 1 carrot;
- Onions - 2 pcs.;
- Sunflower oil;
- An incomplete spoon of flour;
- 2 tablespoons of tomato paste;
- Seasonings;
- Greenery.
Cut the washed meat into small pieces. Fry in oil, then add water and leave to simmer. Grate the carrots and cut the onion into thin half rings. Sauté the vegetables in a separate frying pan. Add flour to vegetables and mix thoroughly. Remove vegetables from heat. Place the sauté on the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the paste over the meat and continue to simmer over low heat. A few minutes before it’s ready, add the chopped herbs to the pan. Infuse the prepared gravy for 10-15 minutes.
Recipe 4: Chicken gravy
Chicken gravy in a delicate sour cream sauce is an ideal way to diversify pasta, buckwheat or mashed potatoes. The gravy turns out very tender, aromatic and tasty.
- Small chicken breast;
- 2-3 small onions;
- Salt;
- Pepper;
- Sour cream (or mayonnaise) - 100 g;
- Some water;
- Vegetable oil.
Wash the chicken, cut into small cubes and start frying in a frying pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, add the onion and fry everything together over low heat, then add water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.
Recipe 5: Tomato sauce
Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.
- 1 onion;
- 4. Vegetable oil;
- Salt;
- Pepper;
- Tomato paste or ripe tomatoes - 150-160 g;
- Spoon of flour;
- Bay leaf;
- A little sugar;
- Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).
Chop the onion and fry in vegetable oil, then add tomato paste to it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the resulting broth over the flour and mix thoroughly to avoid lumps. Immediately pour the mixture into the onion. Mix all ingredients thoroughly, add salt, pepper and a little sugar. Throw in a couple of bay leaves and simmer with the lid closed for a few minutes. Turn off the heat and leave the gravy to thicken. The prepared gravy is very tasty to pour over meatballs, meat or fish cutlets.
Recipe 6: Buckwheat Gravy
Buckwheat gravy can be prepared in two ways: vegetable-based or meat-based. This recipe shares the secrets of preparing aromatic vegetable gravy for buckwheat.
- 2 large onions;
- 2 carrots;
- 25-30 ml tomato paste;
- 1 tbsp. l. Sahara;
- Fragrant seasonings - to taste;
- Salt;
- Pepper;
- 15 ml sour cream or high fat cream.
Grate the carrots and chop the onion. First, fry the onion in oil, then add the carrots to it. We dilute tomato paste in water or broth and pour the mixture over the sautéed vegetables. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the gravy for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. If necessary, you can add more water or broth.
Recipe 7: Meat gravy
This gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy goes great with buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.
Peel and chop the onion. Wash all the meat and cut into small pieces. Heat the oil in a thick-walled saucepan or frying pan and add the meat. After the pieces of meat are browned, add the onion and fry for a few more minutes. Then throw in a bay leaf, add salt and pepper to taste, and pour in ketchup. Pour in about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the heat and leave the gravy to infuse.
Recipe 8: Mushroom Gravy
Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can prepare it from ordinary champignons, or from fresh wild mushrooms - then the gravy will be even more aromatic and tastier.
Boil the mushrooms until tender, then fry in butter. Chop the onion and add to the mushrooms. Fry all ingredients for another 9-10 minutes, add salt. Then sprinkle the mushrooms and onions with flour, stir and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to sit for a few minutes.
Recipe 9: Gravy for cutlets
A very quick recipe for delicious gravy for cutlets. You can prepare this gravy immediately after frying the cutlets, as you will need fat.
- Fat and juice in which the cutlets were fried;
- Half an onion;
- Spoon of flour;
- 65-70 g tomato paste;
- 200 ml water;
- Seasonings and spices.
Chop the onion and fry in the fat and juice left over from frying the cutlets.
Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, and after boiling, simmer over low heat for about 10 minutes.
Recipe 10: Gravy for rice
Even the most ordinary boiled rice can become incredibly tasty if you prepare a juicy gravy for it. This gravy is very simple to prepare and does not require the use of complex products.
- Beef - 300 g;
- 1 onion and carrot each;
- 15-20 ml tomato paste;
- Spoon of flour;
- A glass of hot water;
- Vegetable oil;
- Spices;
- Pepper;
- Salt.
Cut the meat into small cubes and fry until cooked. Transfer the meat to a bowl. Grate the carrots and chop the onion. Fry the vegetables in the same pan where you fried the meat. Season the vegetables with tomato paste, stir and add flour. Put back the pieces of meat, simmer all together for 4-5 minutes, then pour in water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.
Recipe 11: Liver Gravy
Liver gravy is not only tasty and satisfying, but also very healthy, since the liver contains a lot of nutrients. Liver gravy goes great with any side dishes: mashed potatoes, pasta, buckwheat, etc.
- Half a kilo - 600 g of beef liver;
- 2 onions;
- Sour cream - 350-400 g;
- Dried parsley;
- Flour.
Wash the liver, cut into small pieces, roll each of them in flour. Fry the liver until golden brown. Transfer the liver to a saucepan. Chop the onion and fry until golden. Place the onion in the pan next to the liver. Pour sour cream over the liver and onions and simmer over low heat for about 20 minutes. 4-5 minutes before readiness, salt the liver gravy and season with dry parsley. Leave to infuse for 5-10 minutes.
Recipe 12: Beef Gravy
Beef gravy makes a great addition to any side dish and is easy to prepare. To prepare beef gravy you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.
- Half a kilo of beef pulp;
- 1-2 pcs. Luke;
- 2 tablespoons flour;
- 15 ml tomato paste;
- A spoon of vegetable oil;
- 350-400 ml of water.
Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then add salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons of flour and tomato paste. Mix all ingredients thoroughly. Pour in hot water and stir everything again until the lumps dissolve. Bring the gravy to a boil, reduce heat and simmer, covered, over low heat until tender. Let the finished gravy sit for 10 minutes.
Recipe 13: Gravy for puree
An excellent recipe for quick gravy for mashed potatoes. To prepare you will need chicken, onions and seasonings.
- Chicken fillet - 300 g;
- 2 onions;
- Salt and pepper - to taste;
- Vegetable oil;
- Some water.
Wash the chicken fillet, cut into small cubes and fry in vegetable oil until tender. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry sauce. Then add water to the chicken and onions and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.
Recipe 14: Flour Gravy
Flour gravy is the simplest and most common way to prepare sauce for various side dishes. To prepare you will need milk, flour and butter.
Pour milk and water into a small saucepan and bring to a boil. Add butter, season with spices and salt. In a separate bowl, mix flour with hot water and stir thoroughly until lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. You need to choose the proportions yourself, since everyone likes a different gravy - some are thicker, some are thinner.
— The most important rule that must be followed in the process of preparing any gravy is the correct selection of proportions. For one and a half spoons of flour you need to take about 1 cup of liquid. This could be water, vegetable or chicken broth, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to use a little more flour;
— To make the gravy for the cutlets very rich and aromatic, you need to cook it in the same container where the cutlets themselves were fried;
- To avoid the formation of lumps, you must first dissolve the flour in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;
— If you don’t have tomato paste on hand, you can use fresh tomatoes. To do this, you need to wash them, remove the skin, chop the pulp or grind it in a blender, season with salt, pepper and sugar. You can add chopped fresh or dried herbs. Cilantro, basil, dried dill and parsley, cardamom, etc. are perfect;
— Chicken gravy goes well with dried garlic and curry seasoning;
- If you are preparing a creamy gravy, the cream must be added at the very last stage and do not boil it, but simply bring it to a boil. After which the pan must be immediately removed from the heat and left to steep for a few minutes;
— Instead of flour, you can also use corn starch as a thickener;
— To prepare the well-known cafeteria-style gravy, it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. Pour half a liter of hot water or vegetable (or meat) broth into the vegetable mixture. Then season the gravy with salt, pepper and throw in a few bay leaves. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After this, the flour mixture is poured into the vegetables and boiled together for a few more minutes.
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One of the most popular side dishes is pasta. Long thin spaghetti, curved horns, curly bows and spirals - they are served with beef, pork and chicken, cheese and seafood, vegetables and sausages, casseroles and pasta soup. And, of course, they prepare a variety of sauces and gravies for pasta. At the same time, pasta turns from a side dish into an independent dish, satisfying and tasty.
You can prepare a variety of gravy for pasta: meat from chicken, beef or pork, vegetable, creamy from milk or sour cream, cheese, assorted. Thanks to the sauce, your favorite dish will acquire a new original taste.
Simple recipes for pasta sauce without meat
A light vegetable sauce will help make your dish dietary and healthy. And our simple recipe with photos will tell you in detail how to cook delicious pasta.
Products used:
- onions – 100 g (2 medium heads);
- carrots – 100 g (1 medium);
- garlic – 2-3 cloves;
- flour – 2 tablespoons;
- water – 500 ml (2 cups);
- oil for frying;
- seasonings, salt, spices - to taste.
Ingredient preparation time: 10-15 minutes.
Frying time: 5-10 minutes.
Total time: 20-25 minutes.
Volume: 500 ml.
How to make gravy
- We clean the vegetables. Cut the onion into 1x1 cm cubes, the carrots can also be chopped or grated on a grater with large holes.
- Fry the vegetables until a pleasant brownish color appears.
- While stirring, add flour. Fry for 2-3 minutes.
- Peel the garlic and finely chop it or squeeze it through a garlic press. Add to the pan.
- Add seasonings and salt.
- Add water and, stirring constantly, bring to a boil.
- Finely chop fresh dill and add to the sauce. It will add flavor and color to our pasta sauce. The resulting sauce can be used with pasta and potatoes.
Advice. Using broth instead of water, we get a brighter and richer taste.
The famous Bechamel sauce for pasta
A delicious sauce for pasta is the famous Bechamel sauce. It can be used both for pasta and when preparing a light dressing soup. There are many types of sauce: with mushrooms, cheese, onions, herbs. We offer recipes for a simple, but delicious Bechamel sauce.
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
Traditional sauces for pasta are ketchup or mayonnaise with mustard, but all this quickly becomes boring and begins to seem boring. To diversify the recipe, you should expand your knowledge of various pasta dressings. Then the most ordinary horns will become an exquisite dish with an Italian style, and they can be served as an independent dish.
Spaghetti sauce
Making a variety of delicious pasta sauces at home is easy if you know the optimal combinations. Italians serve pasta as a separate lunch dish, and something new every time. If you know how to make spaghetti sauce, you can make it filling, savory, and delicious. You can choose between options based on cream, tomatoes or herbs with nuts, add meat or seafood.
Creamy
The most satisfying is creamy pasta sauce, which is made from cream or full-fat sour cream, grated cheese and a large amount of dry seasonings. The option with the addition of smoked ham, meat or minced meat - carbonara or meat - will be more nutritious; with the addition of chicken you will get Alfredo pasta. It’s good to diversify the dish with fresh champignons, peas, and celery.
Tomato
More familiar to Russians will be spaghetti with tomato sauce, which can be made from fresh or canned tomatoes or juice. A great example is bolognese sauce. To prepare it, you will need red wine, balsamic vinegar and basil, and a large amount of minced meat. Another classic option is tomato paste with champignons, garlic cloves, minced meat or smoked meats (as in the photo).
Spaghetti Sauce Recipes
The simplest option for lunch or a quick snack is a recipe for how to cook spaghetti with sauce. You need to boil the pasta, make a filling based on sour cream, broth or tomato juice. Before you prepare spaghetti pasta, you need to evaluate what products are left in your refrigerator: you can make a delicious dish without even going to the store again.
- Cooking time: half an hour.
- Number of servings: 20 persons.
- Calorie content of the dish: 153 kcal.
- Purpose: for the second.
- Cuisine: Italian.
Every cook should know how to make Bolognese sauce for spaghetti, because this is a classic recipe. It is based on the best seasonings: dried oregano, basil and garlic. Bright rich color comes from tomato juice, carrots, red wine with tomatoes, and satiety comes from minced beef. Try making this dish for dinner.
Ingredients:
- olive oil – 50 ml;
- carrots – 1 pc.;
- red onion – 1 pc.;
- minced beef – 1 kg;
- dried oregano – 40 g;
- dried basil – 40 g;
- tomato juice – glass;
- garlic – 5 cloves;
- red wine – 250 ml;
- Worcestershire sauce – 40 ml;
- canned tomatoes – 0.8 kg;
- milk – 250 ml
Cooking method:
- Fry grated carrots, chopped onion, crushed garlic cloves.
- After 5 minutes, add minced meat, spices, wine, Worcestershire and tomato sauce.
- Simmer until excess liquid boils away.
- Add mashed tomatoes and milk. After boiling, turn off the heat and serve hot in a special sauceboat.
Cheesy
- Cooking time: 10 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 237 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty of preparation: medium.
An original simple option for how to prepare cheese sauce for spaghetti would be to add mustard to the main ingredients - Dijon, beans or regular table mustard will do. The delicate aroma of the soft gravy will appeal to many for its richness and piquancy, especially since almost everyone loves cheese additives.
Ingredients:
- mustard – 10 ml;
- flour – 120 g;
- hard cheese – 170 g;
- milk - a glass;
- butter – 20 g.
Cooking method:
- Mix grated cheese, soft butter, flour and mustard. Heat over low heat, stirring constantly, pour in milk, and boil.
- Serve after 3 minutes.
Creamy
- Cooking time: half an hour.
- Number of servings: 5 persons.
- Calorie content of the dish: 224 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Cream sauce for pasta has a delicate and mild taste. If you want to cut the calories a little, mix equal parts milk and heavy cream. It is recommended to use Parmesan rather than soft cheese. In combination with eggs, it will provide tenderness and tartness, and spices will add flavor. This filling is ideal for bows and tubes. A couple of spoons are enough for one serving.
Ingredients:
- hard cheese – 150 g;
- eggs – 1 pc.;
- cream – 125 ml;
- milk – 125 ml;
- butter – 100 g;
- flour – 30 g.
Cooking method:
- Fry the flour, pour in the milk, salt and pepper.
- After 10 minutes, pour in the egg yolk whipped with cream and grate the cheese.
- Immediately mix with pasta. If desired, sprinkle with chopped herbs.
Mushroom
- Cooking time: half an hour.
- Number of servings: 3 persons.
- Calorie content of the dish: 71 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Spaghetti with mushroom sauce has a bright aroma, for the preparation of which fresh, salted, pickled or dried champignons, white champignons, chanterelles, and honey mushrooms are suitable. The result is a satisfying meal rich in protein. It is recommended to season the dish with black pepper and a small amount of fried onion.
Ingredients:
- pickled mushrooms – 0.2 kg;
- onion – 1 pc.;
- butter – 50 g;
- sour cream – 2 tbsp;
- flour – 30 g;
- broth - half a liter.
Cooking method:
- Fry the sliced mushrooms until the liquid evaporates.
- Add chopped onion and flour and mix quickly.
- Pour in the broth, cook for 5 minutes, add sour cream. Salt and pepper.
From tomato
- Cooking time: 20 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 67 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty of preparation: medium.
A more familiar option for every housewife would be tomato pasta sauce. It will sparkle with new notes if you enrich it with onions, and add basil, thyme, thyme and garlic cloves for spice. Fragrant vegetable frying will make spaghetti more attractive, especially since even a novice cook can prepare it.
Ingredients:
- onions – 3 pcs.;
- canned tomatoes – 0.8 kg;
- olive oil – 40 ml;
- garlic – 2 cloves;
- basil, thyme, thyme – 10 g.
Cooking method:
- Finely chop the onion, fry, add crushed garlic cloves. Simmer until soft.
- Add mashed, peeled tomatoes, pour the juice from the jar.
- Season with spices, salt and pepper. Boil, simmer for 10 minutes.
Creamy cheese
- Cooking time: half an hour.
- Number of servings: 3 persons.
- Calorie content of the dish: 374 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Pasta in a creamy sauce with cheese will be extremely satisfying, which Italians prefer to eat for lunch to provide the body with energy. Even a novice cook can master how to make creamy, cheesy spaghetti sauce for a quick and delicious meal. If desired, you can add seafood or vegetables to this base.
Ingredients:
- butter – 40 g;
- flour – 30 g;
- cream - a glass;
- parmesan – 100 g.
Cooking method:
- Fry the flour until evenly brown.
- Pour in the cream, boil, salt and pepper. Grate the cheese and let it melt.
From tomatoes and garlic
- Cooking time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 29 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty of preparation: medium.
A simple pasta with tomatoes and garlic is suitable for those losing weight or vegetarians, especially if made with durum wheat pasta. The recipe for how to make garlic sauce for spaghetti involves the use of fresh tomatoes and bell peppers. Season it well with dry spices - Provençal herbs and basil are suitable.
Ingredients:
- bell pepper – 2 pcs.;
- onion – 1 pc.;
- tomatoes – 2 pcs.;
- garlic – 3 cloves;
- Provençal herbs – 5 g.
Cooking method:
- Bake the peppers in the oven, cool, remove the skins and chop the pulp.
- Fry the onion cut into cubes, mix with the pulp of the peppers, add peeled and chopped tomatoes. Season with crushed garlic cloves.
- Simmer for 35 minutes under the lid, grind in a blender to puree, salt, pepper, and season with spices.
From tomato paste
- Cooking time: 15 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 211 kcal.
- Purpose: for the second.
- Kitchen: author's.
- Difficulty of preparation: easy.
If you can’t find time for a serious dinner, try the tomato paste sauce for pasta that is familiar to all Russians. A mixture of French herbs will add refined notes to the additive, and garlic and onion will add spices. Carefully study the recipe with the photo to achieve the ideal consistency of the gravy. If desired, you can add hot spices, chili pepper, adjika, tabasco to it.
Ingredients:
- tomato paste – 75 ml;
- garlic – 1 clove;
- onion – 1 pc.;
- butter – 30 g;
- olive oil – 30 ml;
- French herbs – 5 g.
Cooking method:
- Fry the chopped onion in the oil mixture until golden.
- Squeeze the garlic, after 4 minutes add tomato paste and herbs.
- After 3 minutes, season with salt and ground black pepper.
Meat
- Cooking time: half an hour.
- Number of servings: 3 persons.
- Calorie content of the dish: 188 kcal.
- Purpose: for the second.
- Kitchen: author's.
- Difficulty of preparation: medium.
For a complete lunch or dinner, use a recipe that includes meat sauce for spaghetti. To prepare it, any meat is suitable - chicken fillet, turkey, pork. You can take the pieces whole or roll them into minced meat. Choose the base according to your tastes: for example, a spicy combination of green onions and sour cream.
Ingredients:
- meat – 0.3 kg;
- onion – 1 pc.;
- butter – 30 g;
- flour – 30 g;
- broth - a glass;
- parsley - a bunch;
- green onions - a bunch;
- sour cream – 50 ml.
Cooking method:
- Chop the onion, fry until golden, sprinkle with flour, heat through.
- Pour in the broth, add the chopped meat.
- Cook for 8 minutes, add sour cream, chopped herbs, and salt.
From sour cream
- Cooking time: half an hour.
- Number of servings: 8 persons.
- Calorie content of the dish: 135 kcal.
- Purpose: for the second.
- Kitchen: author's.
- Difficulty of preparation: medium.
Pasta sauce made from sour cream, which was mixed with these ingredients for greater satiety, has a pleasant mushroom aroma and onion flavor. The recipe for making spaghetti sauce calls for the use of French or Italian herbs, but they can easily be replaced with any others. If you don't like mushrooms, replace them with green peas, beans or a mixture of vegetables.
Ingredients:
- onion – 1 pc.;
- champignons – 0.3 kg;
- sour cream – 75 ml;
- vegetable oil – 40 ml;
- broth - a glass;
- flour – 30 g;
- French herbs – 3 g.
Cooking method:
- Chop the onion with mushrooms, fry, add salt and season with spices.
- Add flour, heat, pour in broth with sour cream.
- After 5 minutes, remove from heat.
With shrimps
- Cooking time: half an hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 236 kcal.
- Purpose: for the second.
- Cuisine: Italian.
- Difficulty of preparation: medium.
A spectacular holiday option would be pasta with shrimp and mushrooms in a creamy sauce. To obtain the desired taste, use heavy cream - at least 33%. If you don’t have any on hand, then any mixed with rich sour cream will do. You can use any shrimp, but it is better to give preference to large, royal ones, which will look beautiful on a plate along with spaghetti, herbs and cherry tomatoes (as in the photo).
Ingredients:
- shrimp (peeled) – 100 g;
- cherry tomatoes – 6 pcs.;
- garlic – 3 cloves;
- cream – ¾ cup;
- olive oil – 40 ml;
- parmesan – 20 g;
- processed cheese – 40 g;
- basil - sprig.
Cooking method:
- Quickly fry the garlic cloves, remove, and add shrimp. Pour cream, add processed cheese, pepper.
- Simmer for 10 minutes, add cherry halves.
- Sprinkle with grated Parmesan and garnish with basil.
To make delicious pasta sauces, follow these chefs' tips:
- It is better to cook pasta for spaghetti until it is al dente so that the gravy does not completely soak it;
- Tomatoes with minced meat, mushrooms with cream, Parmesan with bacon go well;
- Add salt should be added at the end so as not to spoil their taste.
