Tomato sauce for pasta recipe. Tomato sauce for spaghetti made from tomatoes. Tomato paste recipe

Although spaghetti is an Italian traditional dish, it has long since taken root among us. There is probably nothing easier than boiling the more familiar pasta for dinner and pouring it generously with ketchup to satisfy your evening hunger. Still, your dinner will be much tastier if you spend a little time preparing real tomato spaghetti sauce.

How to make spaghetti sauce?

Ingredients:

• tomatoes – 5 pcs.;
• tomato paste – 2 tbsp. spoons;
• onion – 1 pc.;
• garlic – 3 cloves;
• vegetable oil – 3 tbsp. spoons;
• sugar – 1 teaspoon;
• red wine – 50 g;
• parsley;
• salt pepper.

Preparation

Finely chop the onion and fry in a frying pan in vegetable oil. When the onion turns golden, add crushed garlic and chopped parsley. Fry for another 5 minutes over medium heat. Wash the tomatoes and pour boiling water over them, then remove the skin and grind well in a blender. Add tomato puree to the roast and simmer for about 10 minutes. When the sauce is almost ready, add tomato paste, pepper, salt and sugar. Reduce heat to low and simmer covered for 10 minutes. Finally, add wine to the tomato sauce. When serving, sprinkle with chopped parsley.

Classic tomato sauce for spaghetti - recipe

Ingredients:

• tomatoes with their own juice – 750 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• olive oil – 2 tbsp. spoons;
• salt – 1.5 teaspoons;
• thyme;
• basil;
• pepper.

Preparation

Finely chop the onion and fry in a frying pan in olive oil. Add the garlic and cook for another 5 minutes until the onion is soft. Remove the tomatoes from the jar, remove the skins and mash them well until pureed, then add them to the pan with the onions and pour the remaining juice in the jar there. When the tomato sauce begins to boil strongly, add spices, salt, pepper, reduce the heat, cover the pan with a lid and leave to simmer for 10 minutes until fully cooked.

Tomato paste sauce

Sometimes you want to make delicious spaghetti sauce, but as luck would have it, there is nothing in the refrigerator except tomato paste. Don't be upset. You can make tomato sauce for spaghetti from plain pasta too. It turns out no less tasty, and at the same time it is done quite quickly.

Ingredients:

• tomato paste – 200 g;
• sugar – 4 tbsp. spoons;
• garlic – 3 cloves;
• water – 250 g;
• pepper – 0.5 teaspoon;
• Bay leaf;
• greenery;
• salt.

Preparation

Pour water into a saucepan and bring to a boil. Add sugar, chopped garlic, pepper and bay leaf to boiling water. Mix well and cook over low heat for 5 minutes. Then remove the bay leaf and add the tomato paste, stirring continuously. Cover the pan with a lid and cook over low heat for another 7-8 minutes. Remove from heat and cool slightly. When serving, sprinkle with herbs.

You can use this sauce not only for spaghetti, but also for other dishes. And most importantly, if you pour it into a jar, you can store it in the refrigerator, taking it out and warming it up if necessary.

Quick spaghetti with tomato sauce

Ingredients:

Preparation

Boil the spaghetti until fully cooked. Finely chop the garlic and white part of the onion and fry in olive oil. Add salt and fry for about a minute. Peel and cut the tomatoes into cubes, then add to the pan. Simmer over medium heat for about 5 minutes. When the sauce is ready, chop the remaining green onions and add to the pan. Place the prepared spaghetti there too. Mix well and serve on plates.

• 3 medium sized tomatoes;
• 2 tbsp. l. olive oil (you can take any vegetable oil);
• green onion, a little onion;
• a couple of cloves of garlic;
• salt.

• Preparation time: 5
• Cooking time: 15-30
• Number of servings: 3-4
• Complexity: light

Preparation

Spaghetti is a traditional Italian dish, famous for its simplicity and taste. However, not everything is so smooth and simple. Even the Italians prepare a very difficult-to-prepare sauce and other dressing for this dish, since eating the usual boiled spaghetti without seasoning is not very pleasant. Delicious tomato sauce with the addition of additional products, pepper and other seasonings - this is the standard and ease of preparation of the presented direction. There are many recipes that use vegetables chopped in a blender and cooked in a frying pan - this is the traditional Italian vegetable sauce.

There is a simple recipe for making spaghetti sauce that doesn’t take even 15 minutes. The quantity of necessary ingredients for one 250 g serving of side dish is presented separately:

• 3 medium sized tomatoes;
• 2 tbsp. l. olive oil (you can take any vegetable oil);
• green onion, a little onion;
• a couple of cloves of garlic;
• salt.

While the spaghetti is cooking, you can prepare a traditional fresh tomato sauce for the dish. In a frying pan, onion and garlic, previously finely chopped, are fried in oil and low heat. As soon as a golden crust has formed, the tomatoes are peeled and cut into cubes. All prepared ingredients are simmered for 5 minutes. If desired, you can add ground pepper and other seasonings.

The task becomes more difficult

You can make a sauce from fresh tomatoes for pasta with the addition of tomato paste and red wine. The alcoholic drink will give the sauce a spicy, magical aroma. You can make the sauce in the following sequence:

1. Finely chop the onion and fry it in olive oil in a frying pan. As soon as the vegetable acquires a golden color, you can squeeze out 3 cloves of garlic and add a small bunch of parsley, after chopping it.
2. While the preparation is stewing - the stewing time is no more than 5 minutes - you can prepare the tomatoes. To do this, 3 tomatoes are doused with boiling water and the skin is removed, the pulp is scrolled in a blender.
3. Chopped tomatoes are placed in a frying pan and simmered for another 10 minutes.
4. After the time has elapsed, add 2 tbsp to the almost finished sauce. l. tomato paste, pepper and other spices. Simmer like this for another 10 minutes.
5. At the end of cooking, the workpiece is seasoned with red wine in an amount of no more than 50 ml.

The tomato and tomato paste sauce is ready. When serving, sprinkle with chopped herbs to taste.

You should not think that sauce made from fresh tomatoes is much tastier than used tomato paste. In the absence of fresh vegetables, you can use “semi-finished products” purchased in the store. The following products will be required here:

• 200 g pasta;
• 4 tbsp. l. Sahara;
• 3-5 cloves of garlic;
• glass of water;
• half a teaspoon of ground pepper;
• Bay leaf;
• greenery;
• salt.

How to prepare such a dressing?

Let the sauce cool. Before serving, season with chopped herbs.

With the addition of eggplant

For variety, spaghetti is made in a creamy sauce with the addition of cream and cheese. But the tomato and eggplant spaghetti sauce looks much tastier and more appetizing. This preparation is usually used by housewives as preservation for the winter. In the future, the sauce can be added to various side dishes. To prepare you will need:

• 0.5 kg tomato;
• 0.5 kg bell pepper;
• 0.5 kg eggplant;
• 2 onions;
• a little celery;
• 100 grams of tomato paste;
• chilli;
• 1 tsp. salt;
• 2 tsp. Sahara;
• basil;
• thyme;
• other seasonings to taste.

How to make eggplant and tomato sauce for the winter:

1. Initially, the eggplant preparation is made. They are washed, cut into cubes and placed in a bowl. The vegetables are covered with salt and water until completely covered.
2. While the eggplants are marinating, you can prepare the tomatoes. They are also washed and cut into cubes.
3. Tomatoes, peeled and chopped celery, and chili peppers are poured into a blender.
4. The finished puree is poured into a saucepan.
5. Separately, finely chopped onion is fried in a frying pan over low heat and in vegetable oil. After frying, it is transferred to a pan with tomatoes.
6. Drain the eggplants, rinse them, and place them in a frying pan with plenty of oil. Fry everything with the addition of spices.
7. Place the finished eggplants in a saucepan with tomato puree and bring the sauce to a boil, simmer for no more than half an hour over low heat.
8. After the time has elapsed, the tomato sauce for spaghetti from tomatoes and eggplants is almost ready - all that remains is to add basil and other seasonings used.
9. Cook until finished for a quarter of an hour.

If the sauce was prepared for the winter, it is transferred hot into pre-sterilized jars. The jars are sealed with lids, which are pre-soaked in boiling water. If desired, serve the sauce immediately over the pasta.

Hearty sauce or adding minced meat

You can prepare an amazing version or, as it is called differently, Bolognese sauce is a dressing for spaghetti with minced meat and tomatoes. Preparing this tomato sauce for spaghetti from fresh tomatoes is better than using tomato paste, but in the absence of anything else, you can spoil it a little.

For preparation you will need the following products:

• 4 tomatoes;
• 0.5 kg minced pork;
• bulb;
• 2-3 cloves of garlic;
• herbs and vegetable oil for frying.

Preparation proceeds as follows:

1. Wash the tomatoes and pour boiling water over them to remove the skin. The pulp is ground in a blender.
2. Heat vegetable oil in a frying pan and add chopped onion and squeezed garlic.
3. After the onion takes on a golden hue, you can add the minced meat. Everything is thoroughly fried and salted. Fry without a lid over medium heat, trying to stir constantly. Time – no more than 5 minutes.
4. Now add tomato puree and fry for another 10 minutes under the lid.
5. After complete cooking, finely chopped greens are added. Turn off the heat immediately and leave to simmer for 5 minutes.

Spaghetti with basil and tomatoes is a traditional Italian dish. A little bit of Italy can be added to any of the recipes presented - just add a little seasoning to the tomato paste.

There are many recipes for making tomato sauce for spaghetti - you just need to look in the refrigerator and choose the most suitable option. In the absence of fresh tomatoes, you can use tomato paste, but for better convincing you should choose natural tomato sauce without additional vegetables and seasonings. Spices can also include ready-made dried ones - there is no need to waste time looking for fresh herbs. If you have dried ingredients in the house, you can use them too. Use your imagination in the recipe and you will get many different options.

Tomato sauce is one of the most popular. A delicious tomato sauce for spaghetti will completely transform the dish, tomatoes will add a piquant sourness, and other additives will add flavor. You can prepare tomato sauce using different recipes. Additives in the form of garlic, vegetables and herbs will give the gravy a special taste and aroma.

To make a delicious tomato sauce, you need ripe, fleshy tomatoes. Unripe and watery fruits are not suitable.

First of all, the tomatoes need to be peeled. This is not difficult to do. It is necessary to make a shallow cut on the top of each tomato, place the fruits in a saucepan and pour boiling water over them. After 3 minutes, remove the tomatoes and immerse them in a container with cold, preferably ice water. After the fruits have cooled, take a small knife, pry the skin at the cut and carefully remove it.

Prepared tomatoes need to be chopped. For this purpose, it is convenient to use a blender, and if this device is not available, you can use a meat grinder or grater. Chopped tomatoes can be additionally rubbed through a sieve to remove seeds.

In addition to tomatoes, the sauce usually includes onions. It must first be fried in vegetable oil. The remaining ingredients are added according to the recipe. The sauce should be simmered over low heat; it should barely simmer.

Interesting Facts! Tomatoes in Europe have long been considered poisonous fruits; they even received the scientific name “wolf peaches.”

Tomato and basil sauce for spaghetti

Let's prepare a flavorful tomato and basil sauce for spaghetti. From the given quantity of ingredients, a lot of sauce is obtained.

• 1 kg fresh;
• 1 can (800 g) of tomatoes, canned in their own juice (preferably peeled);
• 2 onions;
• 0.5 pods of hot chili pepper;
• 2 bunches of green basil;
• 80 ml vegetable oil;
• sugar, salt, black pepper to taste.

Peel and finely chop the onion. Cut the hot pepper into thin rings. If you want to make the sauce spicy, then we do not remove the seeds from the hot pepper, since it is the seeds that contain the maximum amount of hot substances.

Advice! If you need a small amount, then you need to proportionally reduce the amount of products. Or you can pour the prepared cold sauce into containers with tight lids and freeze for future use.

Remove the skins from fresh tomatoes and cut into cubes. We wash the basil well and dry it. We tear off the leaves. We fold the leaves into not too thick piles, roll the stack of leaves into a roll and cut into thin strips. This method of slicing allows you to retain the maximum amount of juice in the greens.

Pour oil into a frying pan with high sides, fry the onion in it until it acquires a golden hue. Add hot pepper to the onion, stir, heat over medium heat for about 5 minutes. Add fresh tomato cubes to the pan, add 1.5-2 teaspoons of sugar and a little salt. Stirring occasionally, simmer until soft. The tomatoes will release juice and lose their shape, turning into a kind of puree.

• 2 large;
• 4 pods of bell pepper (preferably red);
• 50-60 ml vegetable oil;
• 1 onion;
• 2 cloves of garlic;
• salt, ground black pepper, sugar to taste;
• sesame seeds if desired.

Wash the bell peppers and tomatoes. Prick the pepper several times with a fork and lightly brush with vegetable oil. Place in the oven, heated to 200 degrees for 15 minutes. Then take out the baking sheet and add tomatoes to the peppers, which also need to be chopped. Bake for another 15-20 minutes. Vegetables should be cooked until soft and the skin may have brown spots.

Remove the baking sheet from the oven, cover with foil and leave for 15 minutes. Then we remove the foil, peel the skins from the vegetables, remove the seeds and stalks from the peppers, and cut out the place where the stalk attaches to the tomatoes.

Grind the tomatoes and peppers in a blender until a smooth puree is obtained. Finely chop the onion and garlic (the garlic can be put through a press). Fry the onion and garlic in oil until golden brown. Then add the tomato and pepper puree and simmer for about 5 minutes. Add salt, pepper and sugar to taste. Pour the prepared spaghetti sauce over the top and sprinkle with grated cheese and herbs.

Read also: BBQ Sauce – 9 Homemade Recipes

Italian tomato spaghetti sauce

If you want to make authentic Italian tomato spaghetti sauce, you need to prepare extra virgin olive oil. But the main feature of this sauce is that it is not boiled. All ingredients are used raw, so the sauce completely retains all the vitamins.

• 1 kg of ripe tomatoes;
• 1 tablespoon of salt, it is better to use sea salt;
• 100 ml olive oil;
• 2 tablespoons red wine vinegar;
• 1 lemon (for juice and zest);
• 2 cloves of garlic;
• 1 bunch of basil;
• 1 chili pepper.

Peel the tomatoes. Cut each fruit in half and squeeze lightly to remove excess juice and most of the seeds. Cut the tomatoes into cubes. Place the tomatoes in a colander, sprinkle with salt, stir and leave for half an hour to remove excess liquid.

We tear off the basil leaves and chop them finely. Mix basil with garlic passed through a press. Add chopped chili pepper, vinegar and olive oil. Season with lemon zest and lemon juice to taste. Mix the prepared mixture with the tomatoes and mix well. Let the sauce sit for half an hour. Then add sauce to hot, freshly cooked spaghetti. Sprinkle grated Parmesan cheese on top.

Sauce with minced meat and tomatoes

If you want to make a more satisfying dish, then you should prepare spaghetti sauce with minced meat and tomatoes.

• 2 large tomatoes;
• 400 gr. minced meat;
• 1 onion;
• 50 gr. vegetable oil;
• 2 cloves of garlic;
• 50 gr. fresh herbs to taste;
• salt, sugar, black pepper to taste.

Peel and finely chop the onion, fry it in vegetable oil. When the onion starts to turn golden, add the minced meat and fry until the meat is cooked.

Peel the tomatoes and grind them in a blender. Add finely chopped greens. Peel the garlic and pass it through a press, add it to the tomato mass. Pour the tomato sauce into the minced meat, season to taste with salt, pepper and a little sugar. Let it boil and cook over low heat for about 10 minutes. Pour the prepared dressing over the pre-cooked spaghetti.

With the addition of eggplant

Another delicious version of spaghetti sauce is made from tomatoes and eggplants.

• 1 medium;
• 4 tomatoes;
• 1 onion;
• 2 cloves of garlic;
• 1 red bell pepper;
• 3-4 tablespoons of vegetable oil;
• salt, spices, dry aromatic herbs to taste.

Wash the eggplant and cut into small cubes. Sprinkle the eggplants with salt and leave for 20-30 minutes. Then we wash the vegetables and squeeze them well.

Peel the onion and cut into small cubes. Fry the onion in vegetable oil. Peel the ripe tomatoes and cut them into cubes. Remove the seeds from the pepper and cut into strips. Add the pepper to the onion and simmer the vegetables over low heat, covered, for 15 minutes. Add the chopped eggplant to the vegetables and continue cooking for another 10 minutes. Vegetables need to be stirred periodically.

Add tomatoes, stir. Salt to taste, not forgetting that the eggplants are already salted. Add dry aromatic herbs, black pepper and aromatic herbs. Simmer over low heat for about 20 minutes. The sauce can then be blended using an immersion blender until the mixture is smooth. Or you can leave the vegetables in pieces, it’s a matter of taste. Pour the prepared dressing over the cooked spaghetti.

Fresh tomato recipe:

1. tomatoes – 3 pcs (medium)
2. onion - 2 pcs
3. garlic – 3 cloves
4. basil
5. tomato paste – 1 tbsp
6. vegetable oil for frying

Sun-dried tomato recipe:

I only recently appreciated all the beauty and taste of Italian spaghetti. In principle, I always loved spaghetti sprinkled with grated cheese on top, but to fill it with various sauces - no, it didn’t SEEM VERY tasty to me.

What also confused me was their appearance. In all the photographs, the spaghetti with sauce looked, let's say, unpresentable.

But how wrong I was! This seemingly simple appearance hid a whole palette of tastes. In short, spaghetti with sauce is a VERY TASTY dish.

The main thing is to figure out which type of sauce is closer to you and tastier for you.

Tomato sauce is an Italian classic. And today I prepared 2 types:

• The first one is clear to absolutely everyone - spaghetti sauce made from fresh tomatoes
• The second one seems to be more exotic (not more tasty) - made from sun-dried tomatoes.

Sun-dried tomatoes appeared in my refrigerators for the first time this year. And let me tell you - it's delicious. It is not for nothing that in Italy almost all roofs are covered with them during the season. So I recommend it.

So, let's start cooking. For the 1st sauce, I took leeks. But this is optional. You can use regular finely chopped one.

finely chop the onion

Place the onion in a frying pan with vegetable oil. Since we are making spaghetti sauce, do not use strong-smelling oil so as not to overpower the taste. Ideally olive or deodorized.

Add finely chopped garlic and basil to the onion. If you don’t have fresh, you can sprinkle dry (but not a little). Fry it all.

fry onions with garlic and basil

Three tomatoes on a grater and

three tomatoes on a grater

...put the pulp into the frying pan. Let's stew.

put the tomato pulp into the frying pan

When the tomatoes and onions have boiled down a little, add 1 tablespoon of tomato paste. This will make the sauce thicker and add tomato flavor.

add a spoon of tomato paste

In total, the sauce simmered for about 30-40 minutes from the very beginning.

simmer the sauce until thick

Spread the prepared tomato sauce on the spaghetti.

tomato sauce for spaghetti from fresh tomatoes

Spaghetti sauce made from sun-dried tomatoes is even easier to prepare. But here you need to prepare it in the summer, or a trip to the supermarket will save you.

take sun-dried tomatoes

Finely chop the sun-dried tomatoes, grate Parmesan cheese. Is it possible to replace Parmesan with another cheese? The taste will change, but in principle it is possible. Only hard cheese is needed.

tomatoes fine mode, three cheese

Mix the ingredients in a blender. I adjusted it to the desired consistency with sun-dried tomato oil.

mix in a blender

We put the finished sauce on the spaghetti and let the guests enjoy the process of mixing it. Delicious!

Spaghetti is considered a fairly common and popular pasta product, the taste of which is usually complemented with a variety of gravies, ketchups and sauces. Tomato sauce is rightfully the most aromatic and goes well with the dish.

Classic recipe

Ingredients	Quantity
fresh tomatoes -	0.5 kg
Bell pepper -	150 g
onion -	100 g
garlic -	12 g
olive oil -	30 g
Italian spices -	7 g
tomato paste -	50 g
broth -	200 ml
salt pepper -	5 g each
Cooking time: 35 minutes	Calorie content per 100 grams: 68 Kcal

Most chefs believe that sauce is the most important ingredient of a dish. It is he who truly conveys and emphasizes the taste, brings freshness and originality. Simply cooked spaghetti is a fairly satisfying, but tasteless food.

With the addition of excellent classic tomato sauce, pasta becomes not just a bland food, but food that can delight you with a palette of new unforgettable and delicious aroma and taste.

First, you need to prepare all the products - the skin is easily removed from the tomato under the influence of boiling water, the garlic and onions are peeled, and the seeds are removed from the pepper. Heat oil in a frying pan and fry finely diced onion and bell pepper for seven minutes.

Using a blender, grind the garlic and tomatoes to a puree, add to the onion in the pan. After two minutes, pour the broth into the mass and bring to a boil, simmer for five minutes.

Mix tomato paste with spices, pepper and salt, pour into a frying pan and mix well with the rest of the ingredients. The sauce should be simmered for twenty minutes over low heat until it thickens and becomes viscous.

Pour the sauce over the spaghetti, garnish with herbs - basil leaves, parsley and serve.

Spaghetti sauce made from tomato paste with minced meat

In order to give a rich, juicy taste to simple pasta, it is customary to decorate and complement the dish with aromatic sauces.

One of the most favorite “men’s” dressings is undoubtedly the one in which minced meat and tomato paste are harmoniously combined.

Spaghetti should be served with a thick, viscous sauce that will coat each individual long pasta. Therefore, to create this type of sauce you will need:

• tomatoes in their own juice – 1.2 kg;
• minced beef – 0.4 kg;
• sweet pepper – 300 g;
• onion – 150 g;
• garlic – 20 g;
• spices (basil, oregano) – 0.5 tbsp. l.;
• salt, pepper – 5 g each;
• sugar – 25 g;
• olive oil – 30 g.

Forty-five minutes will be spent on preparation, and the energy value of one hundred grams will be 83 kcal.

In a deep frying pan, fry the minced meat in oil for five minutes. Peel the onion, garlic, remove the seeds from the pepper. Finely chop everything into cubes, add to the meat mixture and simmer for seven minutes.

Grind the tomatoes in a blender until almost homogeneous, add salt, pepper, spices, sugar and pour the tomato mixture (paste) into the minced meat. Simmer the sauce slowly over low heat, uncovered, for thirty minutes.

Other favorite spices and herbs can be added to the recipe - there is no clear framework for preparing Italian sauce with minced meat and tomato paste. Adding homemade tomato paste will make the dish more flavorful and filling.

How to make sauce with tomatoes and eggplants

The main types of sauces, which are the most popular and famous, are a work of culinary art of Italian chefs. There is one feature in the national cuisine of this country - the use of a variety of vegetables and spices in the sauce.

The taste of spaghetti with this dressing improves, decorates and makes the dish more aromatic and sometimes even piquant. To properly prepare tomato sauce with eggplant for these pasta you will need:

• eggplant – 250 g;
• onion – 100 g;
• fresh tomatoes – 0.7 kg;
• garlic – 15 g;
• vegetable oil – 30 g;
• salt – 10 g;
• spices – 5 g.

Forty minutes is enough to create a dish, and the nutritional value of the dish will be only 48 kcal.

To deprive eggplants of excess bitterness, you need to peel them, cut them into one and a half centimeter cubes and, salt them with salt, set aside to release unnecessary juice. This process will last no more than twenty minutes.

At this time, you should peel the garlic and onions. In a frying pan, fry finely chopped onion and ½ part garlic for two minutes. Remove the skin from the tomatoes by applying boiling water to them, cut into slices and add to fry. Simmer for ten minutes slowly over low heat.

Separately, fry the eggplants and the rest of the garlic for the same time. Then combine the tomatoes and eggplants in one container, salt everything, sprinkle with the selected spices and, after simmering for another ten minutes, remove from the heat.

When served, this sauce should cover the entire surface of the spaghetti and give that same piquant and aromatic taste to such a hearty dish.

Tomato paste mushroom sauce recipe

The basis of the mushroom sauce, which makes the dish aromatic and rich, is the obligatory addition of tomato paste and juicy, ripe tomatoes.

This dressing goes great with rice and mashed potatoes, but is most delicious when combined with spaghetti. To create the sauce you will need:

• fresh mushrooms – 0.5 kg;
• onion – 120 g;
• deodorized vegetable oil – 50 g;
• tomato paste – 100 g;
• juicy tomatoes – 300 g;
• spices for mushrooms – 5 g;
• salt – 5 g;
• dried herbs (parsley) – 10 g.

The cooking time will be forty minutes, and the calorie content of one hundred grams will be 72 kcal.

At the very beginning, you should prepare the vegetables to create the sauce. To do this, you will need to cut the onions into half rings, the mushrooms into quarters or thin slices. In a frying pan, fry these two products in oil (30 g) for ten minutes, adding mushroom spices and salt.

Peel fresh tomatoes (for convenience, pour boiling water over them) and grind in a blender. Add tomato paste to the vegetable mixture and stir. Pour everything into a saucepan with oil (20 g) and simmer until viscous for 5-10 minutes.

Pour the tomato mixture into the mushrooms and simmer for five minutes. Then add the dried herbs and, stirring occasionally, keep the sauce on low heat for another ten minutes.

Instead of tomatoes, you can add water and flour to thicken the entire tomato mass. Tomato sauce with mushrooms for spaghetti should not be heated frequently and should be kept in a cold place for a long time.

Culinary tricks

Marjoram, oregano, basil, thyme, garlic and onion are the most used spices in Italy for preparing various sauces.

When trying an experiment in the kitchen, you can create your own culinary masterpiece to add flavor, richness, decoration and uniqueness to many side dishes that are consumed daily by loved ones. There are several tricks that can help in preparing this dressing:

1. Instead of the usual wheat flour, corn starch should be added to add viscosity and thickness;
2. For any tomato sauce for spaghetti, you need to choose only sweet tomatoes - the acid cannot be covered up even by adding sugar;
3. Tomatoes, fresh or in juice, should not be ground too thoroughly in a blender - let there remain pieces that will harmonize perfectly with the dish.

If your family doesn’t like any type of spice, you can purchase Italian spices, which have all the herbs evenly distributed. You should also remember that to prepare a real Italian dish, thin sauce is suitable for thin and long pasta, and thick sauce is suitable for thicker spaghetti.