Italians are reluctant to admit that pasta is the wine of the ancient Chinese, respectfully spaghetti and a choice of types of pasta, many of which are important to taste, their national pastry, on a par with pizza.
It’s such a shame to worry, because it’s the sauce that colors the pasta.
The sauces prepared by the locals of the Apenin region have long had no rivals.
In fact, spaghetti may have become increasingly popular, but not because of the pasta itself.
The truth is not what type of pasta sprouts are prepared with tomatoes, but what savory and spicy additives create such an unforgettable taste. The number of recipes for tomato sauces and spaghetti is also unknown.
We can say for sure that there are a lot of them, more than a hundred. It is also true that pasta without sauce is inconceivable.
Pasta sprouts have not ceased to be a famous and popular herb in Italy, but at the same time, as statistics confirm, 5.5-6 kg of pasta sprouts per river are eaten by every Russian. This is a good reason to think about expanding the range of herbs from spaghetti with tomato sauce in all possible types and varieties.
Spaghetti with tomato paste - advanced technological principles
The main principle of wisdom: two ingredients take part in the created classic herb. pasta and tomati. “Ricotta”, “Mozzarella”, “Feta”, as well as other meats, bilberry and top siry look wonderful in this company. Sir will eat both tomatoes and pasta in the distance.
Spaghetti scraps with tomato paste directly indicate the presence of tomatoes in the dish, then the presence of peppers, eggplants and other vegetables that go with the tomato relish will be completely delicious. In addition, do not forget that spaghetti can be made not only from wheat flour: there are also Asian versions made from rice flour or mung bean starch.
Any type of spaghetti with tomato paste can be complemented with meat, although nutritionists pay attention to the need for a healthy way of living and the fight against those fat centimeters around the waist. In response to spaghetti with tomato sauce and meat, it should be said: in addition, it is very tasty, everything is kept in front of people, because the principle of “good - offal” does not apply to anyone. In addition, the calorie content of the hedgehog is consumed through physical activity, so eating meat and pasta imparts an even more active way of life. Nareshti, side spaghetti, prepared from beard, yak, from your own chergu, made from durum wheat, fatty, do not cry. So, as spaghetti with meat should be, eat healthy. In addition, the tomato soup with meat guarantees clear poisoning of the vegetables: the rich acid content of tomatoes prevents the accumulation of carbohydrates and their transformation into dermal fat.
Some professionals respect that pasta sprouts are incompatible with fish and seafood. It seems that most of the inhabitants of the Mediterranean and Asia are not living there. In light cooking, there are no ingredients in a variety of dishes, such as spaghetti with tomato sauce and fish. Of course, they love a lot of shrimp, mussels, in which case they “do not mix” with the tomato relish, but like fish, such a “union” will be savored by the taste of new harmony.
Eating the uneaten is a principle that has long been successfully championed by famous chefs. There is a lot of secret to this success that lies in the vigor of spices and herbs. Or, for example, in Asian cuisine, the addition of sweet, bitter, salty and sour flavors is considered the basis of any successful herb. So, when preparing spaghetti with meat or fish, it is important to choose the right aromatic and savory “accompaniment”. Well, and of course, the selection of additional ingredients for spaghetti with tomato paste is based on culinary intuition and the relish of a cook.
Recipe 1. Spaghetti with tomato sauce and chicken with vegetables.
Ingredients:
Vareni spaghetti 450 g
Chasnik, rubaniy 30 g
Sauce, sweet and sour (ready)
Oliya, olive 70 ml
Chicken fillet, without skin 0.5 kg
Basil (leaves, for serving)
Blanched tomatoes 200 g
Carrots, grated 100 g
White tsibulya 120 g
Zhovtiy pepper, lettuce 250 g
Pepper, coriander, cloves, chili powder
Preparation:
Cut the prepared poultry fillet into cubes and brush with some spices and seasoning. Once the meat is ready, add a little salt. Cook the vegetables thoroughly. Brown the chicken and place it together with the chicken meat in a saucepan. Caramelize the carrots: add a pinch of zucchini to it, coat it in a frying pan, without oil. Transfer the carrots to the same saucepan before the meat. So just grease the peppers, cut into strips, and crushed, fleshy tomatoes, cut into slices. Simmer the meat with carrots and cibul until boiling, adding some tomato sauce with sweet and sour relish. Transfer the hot spaghetti to serving bowls; Give the animal a stewed chicken. Place caramelized peppers and tomatoes together with fresh basil leaves.
Recipe 2. Spaghetti with tomato paste, avocado and ricotta
Product warehouse:
Avocado 2 pcs.
Tomati 3 pcs.
Maslini 5-6 pcs.
Squid (fillet) 300 g
Lemon ½ pcs.
Spaghetti, jam 400 g
Tomato paste 50 g
Olive oil 50 ml
Water 250 ml
Coriander, pepper, cloves (meleni)
Greens, rubana (for relish)
Sil ta tsukor
Preparation:
Fry the oil, adding spices and chopped chasnik until finely ground. Dissolve tomato paste in water and pour into the heated frying pan. Boil the sauce and strain it. When ready, cut medium-sized avocados into long, thin strips, cherry, skinless, fat and red halves. Boil the prepared squid carcasses, then cut into thin strips and marinate with a saucepan and lemon juice for a year. Place boiled spaghetti and marinated squid diagonally on a plate. Prepare a sauce with half an avocado, adding chopped herbs to a blender. Add olive oil, zukor, salt and spices. Place another half of the avocado, cut into strips, on top of the squid and pour over the avocado sauce. Place slices of blanched cherry and olive rings on the spaghetti. Garnish the dish with basil.
Recipe 3. Spaghetti with tomato sauce and basil
Ingredients:
Wild spaghetti 250 g
Basil greens 50 g
“Extra Virginia”30 ml
Tomato sauce, gostriya 70 ml
Olives 100 g
"Mozzarella" 150 g
Preparation:
After cooking the pasta, let the water drain. Transfer the spaghetti to the pan, adding tomato sauce and a spoonful of olive oil, stir and serve. Place Mozzarelli pieces and olives cut into halves and rings on top. Garnish the dish with basil leaves.
Recipe 4. Spaghetti with tomato paste and homemade cutlets
Ingredients:
Spaghetti or lokshina, homemade 600 g
Tomato paste 70-80 g
Crepe and parsley, rubani 80 g
Boroshno 30-40 g
Tsibulya and carrots, sautéed 150 g
Minced cutlet 450 g
Cooking fat
A mix of small peppers (black and chili), coriander and cloves
Preparation:
Using minced meat, form 150 g oval-shaped cutlets and coat them with boiling fat until golden brown. Add sautéed vegetables to the cutlets and simmer them, covered with a lid. Then combine the tomato paste with the zest and spices, add salt and add plenty of water. Mix all ingredients until there is a breast and pour into a saucepan until cutlets are formed. Bring everything to a boil, sift the chopped herbs and soak, letting it brew for fifteen minutes.
Boil spaghetti in salted water, add water and serve with cutlets and tomato sauce.
Recipe 5. Baked spaghetti with tomato sauce, cheese and pecheritsy
Ingredients:
Boiled pasta 0.5 kg
Greated pecheritsa 350 g
Tomato sauce “Krasnodar” 120 g
Oliya (for form)
Preparation:
When ready, greased cookies and mix with pasta and sauce. Grease the mold with refined olive oil, transfer the pasta with tomato sauce and mushrooms into it; For the animal, generously grate the butter with cheese and bake until the cheese browns. Serve with chopped greens, cutting the casserole into portions.
Recipe 6. Spaghetti with tomato paste and smoked meats
Product warehouse:
Salami 200 g
Smoked brisket 250 g
Shinka (bud-yaka) 300 g
Grated carrots 150 g
Sumish of peppers, bay leaf, coriander, cloves (meleni)
Sil, tsukor
Tomato paste 50 g
Oliya, melted 90 g
Spaghetti 450 g
Preparation procedure:
Boil thin pasta and add water. Coat them with hot oil. Cut the meat products into strips and coat them over high heat, adding diced zucchini and grated carrots. Dissolve tomato paste in 100 ml of water, pour the sauce into a saucepan and bring tomato sauce with smoked meats to desired taste. Place the prepared spaghetti in a saucepan and simmer for another 2-3 minutes. When serving, sizzle with fresh, chopped herbs.
Recipe 7. Spaghetti with tomato sauce and pangasius
Ingredients:
Paste 300 g
Pangasius fillet 250 g
Sauce, tomato (ready)
Carrot and tsibulya, sautéed 150 g
Vershkova and Roslinne oil (for lubrication)
Preparation:
Wash the pangasius, add salt, sprinkle with lemon juice and cover with beard. Heat the top of the head with only olive oil and brush the fish on one side, add top oil and turn the fish over and brush on the other side. Gently stew the carrots and cibul, cut into cubes. Add tomato sauce, taste and then add spices to add flavor to the tomato dressing. Boil the pasta, place it on a plate and place it by turning the spiral onto serving plates. Place pieces of greased fish on top of the pasta and pour tomato sauce over the vegetables. Decorate with chopped greenery.
It is no secret that tomatoes contain a high amount of acids, which creates discomfort when administered to people who suffer from gastritis with high acidity. If you really want tomato sauce, but it is contraindicated, use a culinary trick: add melange and coriander to the tomato sauce. This spice neutralizes the acid and thus does not cause any damage to the mucous membrane of the pickling system.
When boiling pasta, use the beard variety from which it was prepared. Pasta, prepared from durum wheat, extracts more of the dry boil, lower pasta, when prepared, vikory was made of lower grade boron.
Pasta sprouts, for serving as cereals, for boiling, immerse in boiling and salted water.
Italian housewives, who don’t care that preparing homemade spaghetti requires a lot of time and effort, want to cook it on their own, rather than buying dry pasta prepared in commercial minds. Who has a special place: the paste is rich in vitamins, which are preserved during the drying process. Homemade spaghetti contains more vitamins.
Spaghetti is the national Italian pastry, which has long since lost its fatherly tradition and is popular in all countries and continents. These wonderful pasta are eaten with pleasure both in the snow of Scandinavia and in the specter of India. The inhabitants of the Russian plains love them at the end of the same sun, in anticipation of a delicious evening. It is clear that the worldwide popularity of goiter is due to the wonderful sauces that the indifferently temperamental and life-loving Italians came up with for their pastes, as they call the varieties of the herb themselves.
Traditional sauce: preparation
In our article you will learn how to prepare fresh Italian tomato sauce for spaghetti. And not just one option, but without any choice, to choose the most suitable and effective recipes. And when we publish a culinary excursion, we compare it with the classical one. In front of us, tomato sauce for spaghetti may be a guest. Therefore, for one pack of pasta, the dressing requires 8 large, licorice pulp, good ripeness of tomatoes, at least 8-9 cloves, half a teaspoon of hot red ground pepper. Add salt to this tomato sauce for spaghetti at approximately the same level as pepper. Don't forget about the spices. Italians love adding fresh basil to a dish. It’s easy to chop it into pieces, and put in three quarters of a bottle. Well, of course, the oil in which the tomato sauce for spaghetti is stewed. Olive is traditionally harvested. You need to drink a lot of it - a glass of water. If there is no olive, go with Sonyashnikov.
Traditional sauce: preparation
The preparation of the sauce begins by brushing the pan. Chop the yogurt into pieces or trim it under pressure and place it in a heated frying pan. Lubricate until the watch is softened and the oil does not leak its aroma. For tomatoes in tomato sauce for spaghetti, the recipe recommends sprinkling the heads with dill, removing the skin, cutting the pulp into cubes and adding to the hour. Extinguish 10 more of them over a small fire. Add salt, basil, pepper to the remaining pot, mix thoroughly, then remove the sauce from the heat. Pour it into the pan until the spaghetti is already cooked and drained, divide it evenly, put it on a dish and bring it to the table!
Mushroom sauce
Italians often mix spaghetti sauce with tomatoes and mushrooms. It’s incredibly appetizing to go out. This kind of herb is not a bad choice for a family Christmas table, or even as an option for a romantic evening. You will need: repeat the bottle of thick tomato sauce (you already know how to make it), 2-3 cibulini, olive oil, 10 pieces of fresh mushrooms (boletus and pecheritsa, the other variety is not very important). As the mushrooms are small, take a large amount of them. And also 3-4 tablespoons of white wine, 1 spoon of top oil, 3-4 large cloves of chasnik, a small grind of peppercorns. Cut the cibul into slices and coat in olive oil until soft. Cut the mushrooms into thin slices, brush them with cream, and then add them to the tsibula. Heat up the tomato sauce at the chavuntsa and add the mushrooms and tsibule. Pour in the wine, add the peppercorns, stir and simmer for 15 minutes. Finally, add a top of butter|butter| and detailed hourbook. That's it, homemade tomato sauce is ready!
Sauce with tomatoes and eggplants
Another striking feature of Italian cuisine is the wide variety of vegetables and various herbs, including sauces. Butt can butt this recipe. You will need 1 large eggplant, cibulina, the quantity of the hour is determined by your taste. The Italians respect it for putting it more beautifully. Of course, you need about 8-10 tomatoes. And also olive oil, salt and pepper. Peel the eggplant from the skin, cut into cubes, add salt and add 20 pieces so that you can see the juice and at the same time the bitterness. Then get angry. Finely chop the fish with a chasnik, place it on a frying pan with|iz| with hot olive oil and coat the knuckle of khvilin. Then add the tomatoes cut into quarters. Simmer the sauce for about 10-12 minutes on a small flame. Gently coat 10 pieces of eggplant with a stretcher, also adding a clove or two. Finally, combine all the ingredients, extinguish 10 more mixtures, stirring. Salt and pepper until relished, then remove from heat. Place the spaghetti on a plate, stir the hot sauce in the center and place on the table.
Spicy sauce with radish
Thus, the wine-loving Italians are delighted to prepare a “fiery” sauce for their pasta and treat it to guests who have come to the end of their luscious delights. As unheard of as this sauce of radishes and tomatoes is for us, the wine sauce is a must-have for all lovers of hot, rich and savory herbs. Let's try it! To prepare the required ingredients: 3 large stalks of tomato, one pod of hot pepper (red and green), 2 sweet peppers, also red. 3-5 pieces of radish, cibulin, a sprout of cloves, cilantro, a couple of spoons of tomato paste, a small bottle of water, or preferably meat or vegetable broth. Strength behind the relish. Chop the tsibul with chasnik into cubes. Cut the peeled radishes into thin slices. Cut all the peppers that have been harvested into strips. Trim the tomatoes, combine the listed ingredients, place in a hot frying pan and simmer in oil until ready. Pour in water as needed. Finally, add salt to the sauce, simmer the chopped herbs, mix with the spaghetti and enjoy!
4 options for preparing aromatic sauce for spaghetti with tomato paste
2017-09-19 Katerina LukoninaEvaluation
recipe
Hour
(min)
portion
(chol)
100 grams of finished herb
4 gr.
7 gr.
In carbohydrates
26 gr.173 kcal.
Classic recipe for spaghetti sauce with tomato paste
Spaghetti with tomato sauce is traditionally inspired by classic Italian cuisine. Although the first recipe for a similar product was found in a culinary book published in France in 1797, this tomato was consumed in Italy around 1800. The inhabitants of the Apennine region celebrated their favorite pasta with tomatoes in such a way that the stench glorified the herb.
Tomato sauce is a popular addition to pasta to add flavor to their new flavors. By changing the ingredients and their proportions, you can make the herb hot or aromatic, without any recipes. Traditional cooking methods require the tomatoes to be scorched: they need to be peeled and refined to make a porridge. But it’s not too late at this time; there’s a wonderful alternative to using ready-made tomato paste, which you can buy in the store or make from seasonal preparations. The relish is all the same, it’s amazing!
To prepare spaghetti sauce from tomato paste according to the classic recipe, you need to take:
- 200 g tomato paste;
- 1 head of tsibula;
- 50 g of cinnamon juice;
- 2 tbsp. spoons of olia, odorless;
- about 2 pinches of salt;
- for relish - gostrii pepper melenii (bazhano black).
The ingredients are readily available in every kitchen, so the sauce can be prepared using our own kuruch. The cooking process itself is simple and suitable for beginners in cooking - easy to understand:
1. First of all, we need to take hold of the tsibul. Peel it from the top half of the pulp (too tough to use in sauces). The cibulin is cut into small pieces using a sharp knife. To ensure that the process does not cause tears, wet the vegetables in cold water.
2. Grease the cabbage in a frying pan, with oil evenly distributed along the bottom. The triviality of this stage can be seen “forever” - the pieces of vegetables become clear and lightly ruddy, but without a brown crust. Make enough 2-4 hvilini.
3. Then add tomato paste to the frying pan, mix with the tsibule and cover with a lid, keeping the heat to a minimum.
4. Once 15 minutes have passed, you need to turn off the stove and add salt, pulp and pepper.
5. Once again, mix everything carefully so that the consistency is uniform. You can speed it up with a blender.
Zagalom preparation will take about 20-25 hvilins. During this hour, you can boil the spaghetti and immediately pour warm tomato sauce over it - grind it into 4 servings. The wine harmonizes well with meat, so you can simply cook pasta as a side dish. This recipe for spaghetti sauce with tomato paste can be adapted as a basis for creative experiments - for example, by introducing new ingredients.
Spaghetti sauce with tomato paste “Mediterranean style”
Adding spices allows you to create a brighter taste and richer smell. When choosing a sauce for spaghetti with tomato paste, the best option would be to use Mediterranean herbs, as well as herbs traditional for Italy. If possible, it is good to harvest fresh leaves. Any dry ingredients sold in stores are also suitable. The latest list of ingredients is as follows:
- 200 g tomato paste;
- 4 tbsp. spoons of lemon juice;
- 1 laurel arkush;
- for relish - salt;
- spices: pepper, thyme, basil, rosemary and others for basil (you can add ready-made sumis, for example, “Provencal herbs”).
When fresh greenery is removed, it will shake slightly.
Cooking method:
1. Bring water to a boil in a small saucepan. Stir the cinnamon into it and throw in a laurel leaf. Cook for another 5 minutes to release the aromatic depth to the sauce.
2. Remove the leaf and add tomato paste. Stir in water until smooth and cook for 5 minutes, then add spices. There is no need to overdo it - the basic amount of seasonings requires about ½ teaspoon. Otherwise the gravy will be thin.
3. Remove from the fire and rub at least 10 quilins under a closed lid to release the aroma of the herbs.
Pour this sauce with the scent of Mediterranean spices over the pasta until it tastes good. At the top of the grass you can add some trimmed fresh herbs - parsley or dill.
Spaghetti sauce with tomato paste and chasnik
The sauce for spaghetti from tomato paste, after adding an hour, comes to the meat: it has a bright smell and taste. This is an excellent option when serving pasta with chicken or prepared ingredients - gravy can easily “revive” the herb.
For this preparation you need to take:
- 200 g tomato paste;
- 200 ml of water (or broth, which is left over from the boiled meat);
- 4 clock cloves;
- Roslynna Oliya;
- a pinch of salt and black pepper (chopped);
- spices: basil, cilantro, hops-suneli.
The preparation is similar to the classic recipe, only instead of the “fragrant” ingredient, vikory is used:
1. Carefully clean the clove, and then trim it as much as possible with a knife or pass it through a press.
2. Lubricate the chasnik on oil for 1-2 lengths.
3. Then add tomato paste to the pan and pour in water. The butter needs to be mixed until it reaches the same consistency.
4. Leave on low heat, half covering with a lid for 10 minutes. During this hour, the vologist’s challenge will be violated. Add salt, pepper and a few spices.
5. Zgasiti 2 hvilini.
Preparing spaghetti sauce from tomato paste takes about 25 minutes. With the help of such additives, you can customize the menu and delight your household with the taste of basic pasta.
Spaghetti sauce made from tomato paste with added tops
The sauce, instead of the “hourly” version, is tender and melodiously suitable for those who don’t like to eat food. To enter the warehouse:
- 100 g tomato paste;
- 100 g milk;
- 100 g vershki;
- 1.5 tbsp. spoons of wheat boroshn;
- 50 g of olive vershkovy;
- salt, pepper - for relish.
Once the products are prepared, you can resume cooking:
1. Coat thoroughly until it turns light brown, in a frying pan without oil.
2. Then pour in the milk step by step, stirring the mass continuously. This is necessary so that the breasts do not disappear - the stench of the herb is stinking.
3. Do not add the tops and pasta, and, steadily stirring the sauce, simmer for 5 minutes.
After removing from the fire, add salt and pepper. You can use spices, but the stench is not to be harsh, otherwise the bottom taste of the tops will be interrupted.
Pasta is a favorite pasta of children: it’s appetizing, it’s juicy, and it’s delicious. The paste is suitable for tatami: something that is rich and tasty again. Pasta is the best thing for moms to guess about when they need to please their family: because it’s so quick and easy, incredibly cheap and, as you understand, delicious!
There are no recipes for pasta, but today I want to try one of them: spaghetti and minced meat. This grass carries all the over-indulgence over the top. And don’t let me berate you from the meat warehouse: they don’t care, obviously, this is just a Swedish thing.
This pasta with tomato sauce and minced meat can be prepared for 10-15 khvilins: I think this is the best option for a Swedish evening for the whole homeland. And, for the sake of figs, you can quickly try this recipe for pasta with minced meat and tomato paste, as we say about guests: this pasta is so tasty, rich and beautiful that your friends will be completely satisfied and will immediately ask for more!
Well, I seem to have started talking: I’m telling you everything about the result, but now I need to move on to describing the preparation process. I'm freaking out. So, how to prepare pasta with minced meat and tomato paste - a detailed recipe with some photos for your service!
- 250 g minced meat;
- 200 g pasta;
- 3 tbsp. l. tomato sauce;
- salt and pepper for relish;
- Oil for lubrication.
How to prepare pasta s|iz| minced meat and tomato paste:
We need minced meat - whatever you like: pork, chicken, veal, mixed... I prefer pork - which is what I chose to prepare this pastry.
Place the frying pan on the stove and pour a small amount of olive oil into it. When the pan gets hot, add the minced meat. In this case, we recommend working in such a way that the minced meat does not lie in one big lump, but is evenly distributed throughout the pan in small piles.
Stretch 2-3 pieces of bread to coat the minced meat, stirring gradually. Then add tomato sauce. Add salt and pepper for relish, stir and cover the pan with a lid, cook 8-10 pieces of bread over low heat, stirring occasionally.
While the minced meat is cooking, let’s cook the pasta in salted water. Ideally, this is spaghetti; in such a strain, the stench looks even more organic.
When the spaghetti is ready, process it in a separate colander and place it on a plate.
Until what time will the minced spaghetti sauce be ready?
We put this beast on hot pasta.
Decorate with greens and serve immediately while the herbs are hot.
home-restaurant.ru
Spaghetti with minced meat and tomato paste
Spaghetti with minced meat and tomato paste- a very tasty, rich herb to add variety to your everyday table. You can use any kind of minced meat (pork, pork, cowhide, pork + chicken, etc.), I cooked with minced pork. Miracle grass!
Bring boiling salted water to the spaghetti and cook until done according to package instructions. Ready to throw the spaghetti onto the pan and add water. Place spaghetti in a saucepan, add butter|butter| and mix.
In a frying pan with hot olive oil, place the cibul, cut into small pieces, and grate the carrots.
Coat the vegetables, stir until soft, then add minced meat to the pan.
Coat the minced meat with the vegetables, stirring occasionally, until you change the color. Add salt, paprika, fresh pepper and beans. Mix everything.
Add tomato paste.
Pour in hot water, stir, simmer the sauce over low heat for about 5-7 minutes. Add a little more salt and add chasnik, tsukor. Stir and simmer the sauce for about 5 more minutes.
Place spaghetti on a plate, add tomato sauce and minced meat. We grate the sire with sire. That's it, spaghetti with minced meat and tomato paste is ready - the most delicious herb!
Bon appetit!
rutxt.ru
Photo: burgermeister.ru
Follow this recipe with pasta with minced meat and tomato paste – it’s so tasty!
Pasta with minced meat plus tomato paste is a real classic, it has been tested over time, it never gets old, and the richness is loved. So, that’s right – this herb doesn’t pick up, which means you cook it with enviable regularity. Because it’s so much simpler, more delicious, more flavorful, more aromatic and more appetizing!
Do you want to prepare dinner or supper for a long time, but don’t worry about it? This is the same herb - those that are needed.
Ingredients:
- spaghetti, 400g
- minced meat, 300g
- tomato paste, 250g
- chasnik, 3 cloves
- cibulin, 1-2pcs
- black pepper
How to cook pasta with minced meat and tomato paste?
Photo: taste.com.au
Grease the chasnik in a frying pan with 1-2xv of oil, add cibul, grease with another 5xxx at once, stirring over low heat.
Place the minced meat into the frying pan, add the dates without stirring, then add pepper, salt, season everything with spices and mix.
Add tomato paste into the frying pan, mix, grease 3-5 times, then pour in a glass of water, extinguish all 5 times under the lid.
Add the sauce to the spaghetti, cook until al dente, stir.
Serve hot pasta with minced meat and tomato paste.
Instead of spaghetti, you can use it like other pasta spaghetti.
They didn't cook anything. Marvel at what happened
ovkuse.ru
Macaroni with minced meat and tomato paste
Pasta with minced meat and tomato paste will help you not only save your time, but also enjoy a tasty portion of homemade hedgehog. Macaroni with minced meat can soon be used in a difficult situation - even if there is not enough time to prepare a masterpiece for a family evening or if there are no other products at hand, for example, not long before the salary is deducted.
Pasta (and nothing else, like basic pasta made from durum wheat) can be purchased at any store. One pack can be worn by a great group of gourmets, and it’s not so expensive to buy, like Italian varieties. Based on the basic pasta, you can prepare not only herbs, but also salads, soups and sour desserts.
How to cook pasta with minced meat and tomato paste? You can use any kind of minced meat - veal or chicken, pork or turkey, or you can use minced meat. But in the economy mode, the amount needed for garnishing is not so rich - most of it can be replaced with vegetables, for example, bell pepper, tsibule, chasnik, green quasole. If you don’t buy the prepared minced meat, it’s wiser to prepare it yourself, so you’ll be intoxicated with the product.
What is missing is tomato paste - it is recommended to use only hot sauce for the sauce, just add grated tomatoes and homemade cure. The best option is pasta, prepared at home, or you can steal some and make a sauce for the taste of family members, vikory and fresh tomatoes.
How to prepare pasta with minced meat and tomato paste.
Meat sauce from tomato gravy is prepared very quickly by first brushing the minced meat over high heat and then simmering it in the sauce.
For preparation you need:
- 1 pack of mouth;
- 450 gr. homemade minced meat;
- 3 chasnik cloves;
- 1 pinch of dry basil;
- 1 cibulin;
- 4 tbsp. spoons of tomato paste;
- 1 pinch of dry oregano;
- 3 drops each of dill and parsley;
- 50 gr. top oil;
- 50ml. roslin oil;
- Great is the strength of fresh pepper.
Recipe:
Spaghetti with minced meat and tomato paste - the recipe is very simple and unpretentious.
Clean the entire bowl and clock and further detail it. Heat butter|butter|in a deep saucepan. z|iz| Added olive or rosemary. Brush the root vegetables until golden brown.
Add minced meat to the vegetables (you can vary the recipe depending on the recipe) and carefully trim it with a wooden or silicone spatula onto small pieces. The finer the minced meat, or rather the breast, is, then the meat sauce will be prepared.
Coat minced meat with tsibule and chasnik until crispy. Then the minced meat with tomato paste until spaghetti comes out soft and juicy.
Add some prepared sauce, season with pepper and add dry herbs.
Add tomato paste to the meat, mix everything and add a little water or broth through a splinter. Pereshkoditi and gasiti stretching 10 - 15 hvilin.
Boil the pasta according to the instructions on the package, but do not undercook it enough and still need to submerge it in the sauce. If the pasta is heavily poisoned, it will smell and turn into an unappetizing paste.
Add pasta to meat sauce with tomato paste and brush with bits.
Serve sprinkled with fresh herbs, and at the plate you can add grated cheese at the plate.
Macaroni with minced meat and tomato sauce, cooked in a multicooker
Do you think that it’s impossible to cook this herb in a slow cooker - it’s a big mess. The recipe is perfect for preparing herbs, for example, at the dacha, or in the oven, if you don’t want to turn on the kitchen counter, or need to cook spaghetti with minced meat and tomato paste.
In order to prepare the grass, you will need:
- A pack of fried mascarons - ideally small-sized ribs;
- 500 gr. homemade minced meat;
- 5 cloves of chasnik;
- 1 can of canned tomatoes (rubbed or rubbed);
- Grinding of Provençal herbs;
- Salt and black pepper;
- 75 ml. roslin oil;
- Traces of fresh herbs for serving and decoration.
Preparation:
First start before cooking, and then cool this option for preparing pasta, like “varinnya” in a multicooker. To prevent the pasta from sticking in the dish, brush the pasta directly into the bowl without adding any oil until golden brown. Then we’ll taste the taste even more, we’ll brighten it up and fill it up. Instead of ribs, you can steam already boiled pasta, for example, to prepare spaghetti with minced meat and tomato paste.
Add dormouse oil to the bowl and clean the cloves of the chasnik, brush until dark in color and have a bright aroma. Drain the burnt chasnik and add the minced meat to the aromatic oil.
Carefully grind the minced meat to a smooth consistency using a special spatula and add aromatic herbs. Grease the giblets and season with salt and pepper.
Pour the grated tomatoes into the meat and add the pasta. Stir the mixture and close the lid of the multicooker for a couple of quills. Boil the pasta for an hour and let the pasta soak in the sauce.
After 2-5 minutes, add a little water and simmer until the paste is ready, adding more water if necessary. In this case, it doesn’t matter at all what mode of the multicooker you use, so that the meat sauce is ready before adding the paste.
Serve the pasta immediately to the table, garnished with fresh herbs. Don’t put the pasta in the multicooker bowl while it’s heating – it will become soggy and unsavory.
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Spaghetti with minced meat, recipe with photos and tomato paste
Do you want to cook delicious spaghetti with minced meat and thick tomato sauce, which sounds like the famous Italian bolognese sauce? This recipe is exactly what you need!
- 250 grams of spaghetti (half a pack);
- 250 grams of minced cowhide;
- 2 medium tomatoes;
- 1-1.5 tablespoons of tomato paste;
- olive oil;
- 1/2 tablespoon of beard;
- middle cibulin;
- 1/2 teaspoon (without a glass) of dry basil, parsley;
- 1-2 cloves chasnik;
- black pepper;
- solid sire (after the basil, we grate the ready-made herb with sire).
An hour to prepare the food - 35 hvilin.
The calorie content of the herb is 220 kcal.
Preparation of spaghetti with minced meat:
1. Boil pasta in salted water. Throw the finished spaghetti onto a plate, then put it back into the pan, add a small splash of butter|mastila| And mix well (this way the pasta will not stick together).
2. While the spaghetti is cooking, prepare the sauce: sauté the chopped cibulin in olive oil.
2. Add minced meat, add salt, simmer until cooked (without crust).
3. Grate the tomatoes very well (discard the skin).
4. Combine tomato porridge with tomato paste, add basil, parsley, pepper. Mix everything thoroughly.
5. Mix flour with ¼ glass of water.
6. Add|add| dilute the boron mixture into tomato sauce. Mix thoroughly again.
7. Pour the sauce over the minced meat, stir, add salt until relished. Simmer with the lid on for 2-3 minutes.
8. Add finely chopped cloves to the chasnik. Put out a couple more fires. Remove from the fire.
9. Serve decoration: spaghetti is placed on a plate near the “nest”, meat sauce is placed on top of the spaghetti.
Store police also explain the abundance of various savory additives to everyday herbs. We all know miraculously that its storage does not harm the body’s cortex. For the best results, prepare the toppings for the garnish yourself. For example, pasta sauce.
Sour sauce for pasta is, as a rule, a traditional option prepared as an addition to the side dish. Few people have not tried yoga. Try this quick recipe.
What you need:
- Boroshno - 2 tbsp. spoons;
- milk - 1 bottle;
- grew up Oliya - 1 tbsp. spoon;
- hard cheese – 200 g;
- angry Oliya – 50 g;
- spices;
- pepper;
- salt.
Heat up a good frying pan and pour in some olive oil. Give preference to cooking with a deep bottom: this way the preparation will be simpler and the result will be better. Add to the mixture thoroughly, mix carefully and brush until you have left a little golden color.
Using a thin spoon, pour milk into the butter sauce. Stir again and bring to a boil. After this we add cheese, grated on a medium third, spices and top butter. It’s best to get it out of the refrigerator in the back, because the frozen stuff will not be the only ingredient. Pour the hot sauce over the pasta immediately after it is ready.
Recipe for tomato paste
Tomato paste sauce is a simple, but at the same time very tasty recipe for adding additives to the middle side dish.
What you need:
- volume. pasta – 2 tbsp. spoons;
- cybul ripchasta - 1 pc.;
- tomatoes – 3 pcs.;
- olive Oliya – 4 tbsp. spoons;
- tsukor – 1 pinch;
- salt;
- pepper;
- spices.
The tsibulya sways and grazes in a frying pan with butter until she becomes clear. Tomatoes are sprinkled with dill, peeled, cut and added to the pulp. We mix and stir, bringing it to a thick consistency. After this we add tomato paste, salt, spices and zukor. Continue cooking over low heat for 15 minutes or until it reaches richness or thickness, depending on how you prefer.
How to prepare the sauce?
Do you want to try it with more subtle relish? Then prepare sour cream sauce before pasta.
What you need:
- sour cream - ½ bottle;
- lim. s_k - 1 teaspoon;
- salt - ½ teaspoon;
- tsukor – ½ teaspoon;
- pepper
Place the sour cream in a small bowl to prepare the sauce. Let's add some salt, zukor and pepper. Mix thoroughly. After this, it is necessary to taste the taste. If you feel like there is not enough sourness to add, you can add a teaspoon of lemon juice. The sour cream sauce can also be diluted with other ingredients. For example, green tea for a while. You can be surrounded by a powerless fantasy and savory likeness.
Mushroom option
Making pasta sauce with mushrooms is very easy. Before that, this addition will brighten up your final evening.
What you need:
- mushrooms – 400 g;
- cybul ripchasta - 2 pcs.;
- dried basil – 2 teaspoons;
- salt - 1 teaspoon;
- tops of medium fat content - ½ bottle;
- pepper
The fillet is peeled, shaken and sautéed in a frying pan until it becomes clear. We cut the mushrooms into smaller pieces and spread them with the squash. It is necessary to wait until the moment when their entire environment is completely evaporated. After this we pour the tops into the frying pan, add salt and pepper for relish, and add basil. You can also add your favorite seasonings. Cook the sauce until it reaches the required thickness. It can be served immediately before the pasta, without boiling, until cold.
Vershkovy sauce
Pasta sauce with tops is a classic recipe that can be used to “decorate” a simple side dish.
What you need:
- fatty tops – 1 bottle;
- angry Oliya – 50 g;
- Boroshno - 1 tbsp. spoon;
- chasnik – 1 clove;
- parsley;
- salt;
- pepper;
- spices.
Turn on high heat on the stove and place a bowl of olive oil there so that it is completely melted. Add the tops, add a tablespoon of boro and cook the sauce for no more than 5 pieces. Finely chop the parsley and add a clove to the chasnik. Immediately add them to the top of the sauce. Don't forget to stir constantly. Finally, all the necessary seasonings and spices are added. Once you have finished boiling, remove the bowl from the stove and serve until the pasta is hot.
"Béchamel" for spaghetti
Few people have not heard of the Italian Bechamel sauce, which is traditionally served with fresh spaghetti or some other type of pasta. Try it out and cook it yourself!
What you need:
- milk - 3 bottles;
- Boroshno - 2 tbsp. spoons;
- grew up Oliya – 2 tbsp. spoons;
- angry Oliya – 50 g;
- salt;
- spices.
It is quite offensive to see the oil (the top component must be melted beforehand), adding more to them. Place the bowl on the stove, turn down the heat to medium, and pour in the milk in a thin stream. Then stir the sauce gradually. Add salt, switch to high heat and cook Bechamel for 10 minutes.
If you don’t need thick sauce, you can add a little more milk for consumption. As a matter of urgency, cook the mixture until the mixture reaches the consistency you need. After preparing the Bechamel, serve it hot before the pasta. You can save it in the refrigerator or keep it in the freezer. However, defrost the trace only in a water bath or sour.
Italian Bolognese sauce
We can say that “Bolognese” is the Italian version of our traditional Russian pasta, “naval”, and also has its own special rodzinka. Delight your household with a delicious meal or evening by eating this delicious recipe.
What you need:
- minced meat – 400 g;
- tomato – 1 pc.;
- carrots – 1 pc.;
- cybul ripchasta - 1 pc.;
- chasnik – 3 cloves;
- volume. pasta – 3 tbsp. spoons;
- salt;
- spices.
The carrots are grated on the middle third, and the cibula is shaky. Ovocheva should be coated in a frying pan with olive oil until softened. After this, grease the minced meat, first adding the vegetables. The best option would be to use another clean frying pan. Make sure that the minced meat retains the savory flavor of the meat. Salt and pepper yogo, similar to their savory counterparts. When it comes to readiness, it is better to find the golden mean: the minced meat should not be dry, but it should not be dry.
What you need:
- smoked bacon - 300 g;
- cybul ripchasta - 2 pcs.;
- Boroshno - 2 tbsp. spoons;
- low-fat tops – 100 ml;
- salt.
The chicken and bacon are cut into small cubes. We coat the bacon on the rind until lightly shimmering, then add the fillet. If you like mushrooms, you can add them to the sauce by cutting them into pieces first. Carefully grease the sumish and put it in thoroughly. Stir and carefully pour into the tops.
Bring the sauce to a boil over low heat and cook until there is a little bit of yellowish color. Salt and add spices. Spaghetti or pasta are poured with sauce immediately after cooking, without cooling.
Variation of sauce for pasta with minced meat
Another recipe for a very tasty and rich pasta sauce, which is a great way to decorate the side dish.
What you need:
- tomatoes in wet juice – 1.5 kg;
- minced meat – 0.5 kg;
- cybul ripchasta - 2 pcs.;
- Bulgarian pepper – 2 pcs.;
- chasnik – 5 cloves;
- tsukor – 2 tbsp. spoons;
- basil – 2 tbsp. spoons;
- spices;
- salt;
- pepper
You can pickle ready-made canned tomatoes in wet juice, or you can take fresh ones, cut them into pieces and puree them in a blender, but not until smooth. Just a little bit of breast. Pepper and cibul are finely chopped, the hour is specified in the hour.
Coat the minced meat in a saucepan over medium heat while the sauce is prepared. We add vegetables and spices there. After this, the fire is reduced to a minimum and at the very end additional tomatoes are added. Salt and pepper for relish. Once the sauce is ready, serve it still hot with fresh pasta.