Pasta are loved by one and all are both adults, and children. But sometimes there is a wish to diversify and add a dish with meat gravy or sauce which Italians consider an integral part of any paste. How to make tasty sauce for pasta that house fingers were licked?
Sauces huge number: tomato, with pieces of vegetables and herbs (napoletan), sharp tomato with pepper (arrabiat), with forcemeat, wine and greens (bolognese), with onions and the pork kindled fat (norms). From creamy is a matchless gravy with spinach and mascarpone cheese and, of course, carbonara – creamy sauce with cheese and bacon. You shouldn't forget also about mushroom or garlic gravies which will give to paste the teasing aroma. The choice depends on personal preferences, but it is better to cook gravy before the giving and to give hot that on a surface the fat plenochka didn't manage to be formed. The best oil – olive, but if it didn't appear near at hand, will be suitable for production any other - vegetable or sunflower.
There is an opinion that the consistence of sauces depends on thickness of pasta. If it is thin spaghetti, then gravy has to be liquid, and for thick products cook dense meat sauces with greens and pieces of a stewed or fresh vegetables.
How to make tomato sauce
It is possible to use both fresh tomatoes, and tinned.
- Tomatoes – 3-4 pieces;
- 1 average bulb;
- Desi – 1 h l;
- Tomato paste – 3 tablespoons;
- Garlic – 3 zubk;
- Broth meat or chicken – 250 g;
- Spices, salt to taste.
Kindle a desi in a thick-walled saucepan, small a poshinkuyta a bulb, garlic cloves, add to oil and extinguish 3-4 minutes on slow fire. Then put pulp of tomatoes – at fresh husk (for this purpose fruits scald boiled water), don't forget to put tomato paste. Mix the bubbling weight, pour spices. In about five minutes pour in broth, you extinguish on average fire of 20-25 minutes, constantly stirring slowly. In 3 minutes it is until ready possible to add bay leaf, bell pepper.
Sauce with forcemeat
It is required:
- Forcemeat chicken or beef – 500 g;
- Paprika – 1-2 pieces;
- Onion – 1 piece;
- Tomatoes – 1 kg;
- Garlic – 3 zubk;
- Seasonings to taste, salt;
- Oil – 1 tsp.
Fry the thawed forcemeat to a golden crust, add the crushed garlic and onions, the pepper cut with straws. You extinguish 5 minutes, then report tomatoes, spices, herbs. It is necessary to weary on slow fire within 30 minutes, stirring slowly with sauce with a wooden scapula.
Bolognese
Take 200 g of fresh carrots, rub on a small grater, add one average bulb to carrots. Fry vegetables till golden color. Overroast ground or ground pork (250 g) so that there were no lumps, mix with tomato paste – 3 tablespoons and pulp of tomatoes (3 pieces) without thin skin. In 5-10 minutes pour in 150 g of red wine in weight, and you extinguish 15 more minutes. Don't forget to add spices and greens to taste.
Chicken breast and cheese
It is required to you:
- Any hard cheese – 150 g;
- Chicken fillet – 250 g;
- Garlic cloves – 4-5 pieces;
- Spices, greens to taste;
- Cream or sour cream – 150 ml.
Fry the garlic chopped by a small cube in a frying pan. Separately in a small pan pour cream, bring to the boil, add shabby cheese and you extinguish until cheese thaws. Cut fillet with a cube, mix with garlic, spices, greens, fry thoroughly 10 minutes and mix with cream.
Vegetable gravy
The recipe is ideal for people who don't favor meat. Take 3 tomatoes, 2 eggplants, 3-4 segments of a squash, 1 large carrots, the Bulgarian pepper to 1 piece and one average bulb. Carefully wash out vegetables, husk. Chop an eggplant a small cube, mix salt, and put aside for 10 minutes. A cube cut all other vegetables, heat oil in a frying pan. First of all fry carrots with onions, then other vegetables, you extinguish 20-30 minutes. It is possible to dilute with chicken broth, but wait that weight thickened.
Dairy
Miss flour (1 tablespoon) through a strainer, pour out on the heated frying pan and fry thoroughly 5 minutes, then add some spice to taste (pepper, salt). Stirring slowly, pour in spices and flour of 250 ml of milk. Pour slowly, a squirt, constantly stirring slowly. In 5-10 minutes add the crushed fresh fennel, and boil thoroughly weight 3-4 more minutes. If you want more dense sauce, increase amount of flour. In gravy it is possible to cut a squash, carrot, meat or to crush and overroast mushrooms.