Spaghetti Sauce

Do not treat pasta scornfully. If they are made according to the correct technology from durum wheat, then they can be used even with dietary nutrition. And the simplicity of their preparation does not mean that they are not tasty enough. In Italy, pasta is served not only as a side dish, but also as an independent dish, and its taste never bothers you. The fact is that the Italians diversify it with the help of various sauces, the recipes of which are very much known here. One of the most popular types of pasta in Italy are spaghetti - long thin pasta, whose name translates as “rope”. Spaghetti sauce is made from various products, based on tomatoes, cream, cheese, broth, with minced meat, mushrooms and other ingredients. Spices and spices add a special flavor to it. The result is a huge number of options for serving spaghetti, and each time their taste is revealed in a new way.

Cooking Features

Among the recipes of the sauce for spaghetti, you can find options of different complexity, but if you know a few moments, even an inexperienced hostess can cope with their preparation.

• The classic spaghetti sauce is creamy, with or without cheese. More familiar to our compatriots will be tomato sauce for spaghetti, bolognese with minced meat or regular sauce without adding meat. All these sauces are served with other types of pasta, but for spaghetti they are prepared according to special recipes, the essence of which is that the sauce should have a sufficiently liquid consistency to envelop every macaroni. Therefore, thickeners in the form of flour or starch are added to spaghetti sauce less than in other pasta sauces.
• Tomato sauce for spaghetti will be more tasty if you make it not from tomato paste, but from tomatoes. It is best to use fresh tomatoes. If not, you can use canned or thick tomato juice, mashed potatoes made from fresh tomatoes. Home preservation for this fit better store.
• Spices and spices are important ingredients in any sauce, they largely determine its flavor and aroma. For this reason, the choice of a bouquet of seasonings for sauce should be taken very seriously. This does not mean that you can not experiment, creating their own versions. It is just important to know the measure and at the same time not forget that without seasoning the sauce can be bland.
• The taste of the finished dish is influenced not only by the sauce, but also by the pasta. You need to acquire a quality product and prepare it correctly. Remember that Italians do not boil spaghetti to softness, they only become soft and flexible from above, and remain slightly elastic inside.

Spaghetti can be mixed with the sauce immediately and only after that spread out on the plates, and you can pour the pasta in the plates already before serving them to the table.

Bolognese sauce to spaghetti

Composition:

• fresh or canned tomatoes - 0, 75 kg;
• ground beef - 0, 25 kg;
• onions - 100 g;
• sweet pepper - 0, 25 kg;
• garlic - 3 cloves;
• dried basil - 10 g;
• olive oil - how much will leave;
• salt, pepper - to taste.

Method of preparation:

• Peel and finely chop the garlic cloves.
• Wash the pepper. Cut the stalk, remove the seeds from the pepper. Cut the flesh into small pieces.
• Remove the husks from the bow. Cut the onion into small cubes.
• Heat the oil in a pan, put the garlic in it and fry it for 2-3 minutes. After it gives the fragrance to the oil and darkens, it must be removed.
• Put onions and peppers in garlic oil. Cook them on low heat until soft.
• Wash the tomatoes. Make a cross-shaped incision on their skin. Boil the water. Drop the tomatoes there and blanch them for 2 minutes. Take out a slotted spoon and lower it into a container filled with cold water so that they cool down. Clean up. Pulp break in a blender. If you use canned tomatoes, you can break them with a blender along with the skin, and then grind through a sieve so that it does not get into the sauce.
• In a skillet with a thick bottom, heat a new batch of oil, put mince in it, sprinkle it with salt, pepper and dried basil. If canned tomatoes are taken as a basis, salt and pepper can be not added so that no excess of these ingredients is felt in the sauce.
• Fry mince for 5 minutes. Add to it fried onion and pepper. Fry the minced meat with the vegetables for another 5 minutes.
• Add tomato puree and, while stirring, bring it to a boil.
• Reduce heat and simmer for 30 minutes. Excess moisture during this time will evaporate, and the sauce will acquire an optimal consistency.

In addition to basil, other spices can be added to the bolognese sauce. Even more delicious sauce will be if you increase the amount of minced meat, although it is not mandatory.

Creamy Spaghetti Sauce

Composition:

• cream - 0, 25 l;
• butter - 50 g;
• garlic - 1 clove;
• flour - 10 g;
• fresh greens - to taste;
• salt, pepper - to taste.

Method of preparation:

• Finely chop the greens and garlic with a knife.
• Melt butter in a frying pan, put garlic in it, lightly fry it.
• Add flour, brown it, stirring it, for a minute.
• Pour cream in a thin stream, whipping it constantly with a whisk to prevent the formation of lumps.
• When the sauce begins to thicken, add herbs, salt, pepper, stir and cook for a couple of minutes.

This pasta sauce is one of the most popular. Some cook it without adding flour, which in the case of filing it to spaghetti seems to be justified.

Classic Italian spaghetti sauce with pine nuts

Composition:

• fresh basil - 50 g;
• Parmesan cheese - 50 g;
• pine nuts - 50 g;
• olive oil - 100 ml;
• garlic - 2 cloves;
• salt - to taste.

Method of preparation:

• Wash, dry and coarsely chop the basil with a knife.
• Cut the garlic cloves into several pieces.
• Cut the cheese into several pieces.
• Pour all ingredients listed in the recipe into a blender bowl and turn them into a homogeneous mass.
• Top up the butter and whisk the pasta together with it.

No heat treatment is required when cooking this spaghetti sauce.

Spaghetti Tomato Sauce

Composition:

• ripe tomatoes - 1 kg;
• onions - 50 g;
• garlic - 2 cloves;
• olive oil - 50 ml;
• sugar - 5 g;
• dried basil and thyme - to taste;
• salt, pepper - to taste.

Method of preparation:

• Wash the tomatoes, pour boiling water over them and remove the skin. Cut the flesh into small cubes, with the exception of a dense area in the region of the stalk, which is better to throw away.
• Crush garlic with a hand press.
• Free the onions from the husk and cut them into small pieces.
• In a saucepan, heat the olive oil and fry in it until golden brown onions. Add tomatoes.
• Simmer the tomatoes on low heat for 5 minutes, then add sugar and continue to simmer for the same amount.
• Add garlic and pepper to the tomato mass, add salt and continue cooking for another 5 minutes.

If you get enough meaty tomatoes and the sauce turned out to be too thin, it can be slightly thickened with starch, although liquid sauces are served for spaghetti, so you shouldn’t worry about it.

Spaghetti cream and cheese sauce

Composition:

• butter - 75 g;
• cream - 60 ml;
• milk - 0, 25 l;
• carrots - 50 g;
• hard cheese - 100 g;
• chicken egg - 1 pc .;
• flour - 15 g;
• salt, pepper, spices - at will.

Method of preparation:

• Peel and finely grate the carrots.
• Chop grated cheese with small holes.
• Boil egg, peel. Remove the yolk, mash with a fork and dilute with cream.
• Melt the butter and fry the flour in it. Add milk, whipping, and boil a little.
• Add the yolk with cream, cheese, spices, salt and pepper to taste. Whisk with a whisk.
• Add the carrots, whisk again and cook the sauce, stirring until it has an optimal consistency.

Adding carrots to this sauce is optional, but it gives it a pleasant shade.

Spaghetti Mushroom Sauce

Composition:

• champignons - 0, 3 kg;
• onions - 100 g;
• flour - 20 g;
• sour cream - 150 ml;
• broth (preferably mushroom) - 0, 25 l;
• olive oil - 50 ml;
• salt, spices - to taste.

Method of preparation:

• Wash, dry and chop the mushrooms into small cubes.
• Finely chop, peeling free the onion.
• Fry the onions in the butter. When it becomes transparent, add the mushrooms.
• Fry the onions with the mushrooms until the liquid released from the mushrooms has evaporated.
• Add flour, mix.
• Pour in, beating with a whisk, broth. Cook the sauce until it starts to thicken.
• Add spices, salt, sour cream and cook for a few more minutes.

Broth in the composition of this sauce can be replaced with clean boiled water, but the taste in this case will be less expressive.

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