I'm going to put out meat, how to make a sauce, to pasta?

I'm going to put out meat, how to make a sauce, to pasta?

  1. Cut the onion, save it in a frying pan, add carrot grated over a large grater. Slightly put out (do not fry), add a few spoons of tomato pound, mix, pour in water, cover with a lid. Grind garlic and greens. You can add the meat there too. Salt, pepper, add garlic with greens and your sauce is ready for pasta
  2. It is necessary to buy seasoning "To pasta." On the reverse side of the package it is written entirely)
  3. Warm up the vegetable oil, finely chop the onion (if you like, you can rub the carrot and cut the red sweet pepper), fry until half cooked, add pieces of meat, fry, further to your discretion, if you want a thicker sauce, add a spoonful and a half (tea) flour , stir, fry seconds 30, add water and simmer slowly. When the meat is almost ready you can add tomato (tomato sauce, ketchup), spices, salt, at the very end of a little cream or sour cream (tasty with pasta), greens. In general, more imagination ... :-)))
  4. 500-600 gr of pork, 3-4 st. l. vegetable oil, 1 large onion, 1 medium carrot, 1 / 2 of Bulgarian pepper if desired, 1 st. l. flour, 1 tsp. tomato paste, 1 tsp. Adjiki (you can just adzhiku who likes fasting), garlic, coriander and parsley to taste, Spices: red pepper burning (to taste) and paprika for color (1 tsp), black pepper.
    Such meat sauce can be eaten even with bread. Ideal for spaghetti and mashed potatoes. Do not feel sorry for the pepper (by the way, you can add fresh chili at the end), when it is ostrenkaya tastier. Although it's all a matter of taste.
    Pour into the frying pan vegetable oil, reheat, spread the chopped meat and fry. When the water evaporates, put the onions diced and carrots on a grater (I prefer to cut thin straws). Fry 7-10 minutes, so that carrots with onions are soft and slightly golden. Add paprika, hot pepper and flour. (I push the meat away and dissolve everything in the oil). Salt. Stir, add tomato paste, adjika, fresh Bulgarian pepper and boiling water to make the stuffing covered with water. Stew minutes 15-20. In the end, add greens (I like it without dill, but this is optional, with coriander and parsley), finely chopped garlic and black pepper. Tushim 2-3 min. The sauce should be thick enough. Boil spaghetti or pasta on top of the sauce. Bon Appetit!
  5. Squirrel! I'm a man. I never use recipes. I have a wonderful nose, which tells me what to do and how much to fall asleep. I'm not a cook, but consumers and idlers do not like
  6. Do not do this! Cook soup from meat, and cut the meat from it with a knife and stew it with onion, breadcrumbs and sour cream.
  7. SAUCE BOLOGNAZE

    On 4-6 servings:
    2 garlic cloves
    1 tbsp olive oil
    25 g butter
    1 bulb, finely chopped
    1 carrots, finely chopped
    1 piece of celery, finely chopped
    85 g chopped pancetta
    250 g minced beef
    250 g minced pork
    300 ml of milk
    300 ml dry white or red wine
    2 tbsp tomato paste
    2x400 g of canned tomatoes, whole
    2 h l mixture of herbs
    350 d tagliatelle noodles, fresh or dry grated parmesan
    Method of preparation1. Crush garlic in a garlic or cut with a knife. Pour olive oil into a large molded saucepan, add butter, then put the pan on the fire, stir with a wooden spoon 1-2 min until the butter melts. Add chopped vegetables, garlic and pancetta and fry 8-10 min, stirring until the vegetables are soft, but not brown.
    2. Add both minced meat. Stir and mash with a spoon, so that there are no lumps. This is very important, since the sauce should not turn into lumps. Stir and break with a spoon for 5 min until the minced meat is browned.
    3. Pour in the milk and mix, then slightly increase the heat and allow the mince to boil, stirring, for 10-15 min, until all the milk is absorbed into the meat. Do not worry if there are slightly curled pieces of milk - they will disappear later. Pour in the wine and repeat the process as with milk.
    4. Add the tomato paste and pour the tomatoes. Fill both cans with tomatoes with water and also cut them into a saucepan. Pour the herbs and 1 / 2 h salt, add black ground pepper. Increase the heat and bring to a boil, stirring and mashing the tomatoes with a spoon.
    5. Put the pan on the smallest comfort and turn on the smallest fire. Cover with a lid, leaving a small hole to allow steam to escape. Cook the sauce 2 for an hour, lifting the lid and stirring the sauce every 20 min. In the end, the sauce should be thick and shiny. Season as you want.
    6. Turn off the heat, close the pan tightly and let the sauce "rest" while you cook the pasta. Pour most of the sauce over the pasta and mix with two large spoons, adding a spoonful of the other water from the pan where the pasta was brewed, if they look dry. Serve immediately, putting the remaining sauce on top. Serve grated cheese in a separate plate on the table.

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