Bothered to invent every time new dishes, and soul asks tasty and house there is a wish to indulge? There is nothing more simply – make spaghetti and tasty sauce, and you receive a nourishing lunch or a dinner without excess efforts.
Tomato sauce for spaghetti
Ingredients:
- 4 tomatoes; - 200 g of ground beef;
- 1 napiform bulb; - 100 g of parmesan; - 50 g of a fresh basil; - 80 ml of olive oil; - paprika pinch; - salt. Clean a bulb and cut small into cubes. Scald tomatoes boiled water and accurately remove from them all thin skin. Cut out at them a fruit stem and chop red pulp a knife or knead it a fork. Warm olive oil and brown in it onions on average fire to a light zolotistost then add forcemeat. Train him several minutes, continuously stirring slowly with a scapula and at the same time breaking lumps.
Put the tomato weight, a chopped basil in a frying pan, close ware a cover and you weary sauce half an hour at the minimum temperature. Periodically stir it that didn't burn. Pour a half-glass of hot water there, pepper, salt and you extinguish all 5 minutes. Cook spaghetti, spread out them in plates, water with tomato gravy and strew with grated parmesan.
Creamy sauce for spaghetti
Ingredients: - 500 g of fillet of a salmon; - 200 ml of 10% cream; - 50 ml of dry white wine; - 100 g of processed cheese; - 100 g of parmesan; - 20 g of fennel; - 20 g of a desi; - 30 ml of olive oil; - 1/3 tsps of a black sprinkling pepper; - salt. Warm up cream in a stewpan on average fire, dissolve in them butter, processed cheese and a half of grated parmesan. Pepper everything, add some salt if it is necessary, bring to uniformity and remove from fire. Cut a salmon on bars. Heat olive oil, lay out in it fish, sprinkle wine, fry within a minute and fill in with white sauce. You cook creamy gravy for spaghetti 5 more minutes a baking plate a cover, then shift in a sauce-boat. Pour cut fennel and the remained parmesan there.
Vegetable sauce for spaghetti
Ingredients: - 1 squash; - 1 eggplant; - 3 paprikas; - 1 tomato; - 1 carrots; - 1 napiform bulb; - salt; - vegetable oil. Cut off a peel from an eggplant and a squash, clean paprikas and cut all with straws. Exempt a bulb from "shirt" and thinly chop. Grate carrots. Drench with boiled water tomato, remove a thin skin and cut it on pieces. Pour oil in a pan with a thick bottom, fry thoroughly in it onions and carrot shaving to semi-readiness, then put pepper and an eggplant, and in 5 minutes – tomatoes and a squash. Season to a cell with salt to taste, close a cover with an opening and prepare half an hour.