We offer cooking options for an incredibly appetizing pasta with minced meat. The stunning aroma and divine taste of this food will not leave indifferent even the most fastidious gourmet.
Pasta Bolognese in Italian - recipe with minced meat and tomato paste
Ingredients:
- spaghetti - 360 g;
- minced meat - 460 g;
- carrots - 160 g;
- bulb - 120 g;
- fresh tomatoes - 260 g;
- celery (stalks) - 2 pcs .;
- a pepper of chilli (optional) - 1/2 pc .;
- olive oil odorless - 35 ml;
- garlic teeth - 4 pcs .;
- thyme (fresh) - 2 pinch;
- tomato paste - 95 g;
- cream - 220 ml;
- red wine - 220 ml;
- laurel leaves - 2-3 pieces;
- salt large and freshly ground black pepper - to taste.
Preparation
A distinctive feature of the Bolognese pasta is a sauce prepared on the basis of vegetables with tomato. In this case, we will use tomato paste, But more on this later. First we start to eat vegetables. We clear carrots, garlic and onion and cut it with a sharp knife with very small cubes. To grate on a grater carrots it is not necessary, as it will be any more a bolognese. In the same manner, we cut stalks of celery. Spread the vegetables in a saucepan with a thick bottom or a cauldron, after splashing into it a little olive oil without a smell. Fry the vegetable mass with periodic stirring until soft, then add if desired melenko chopped hot pepper and lay the meat mince. It can be based on just beef, and its mixture with pork or even chicken meat.
Fry the meat with the vegetables, carefully rubbing the lumps, until the color changes, then add chopped fresh thyme, throw leaves laurel and lay tomato paste. Mix the contents of the vessel, let it sit for two minutes, and then pour in the cream or just fatty milk and weigh the sauce for ten minutes, closing the lid. Now the turn of red wine. We pour it into the saucepan and continue to simmer the contents for another ten minutes. In conclusion, grind fresh tomatoes on the grater, add them to the sauce, add some salt to it, reduce the heat to the minimum and leave the dish to languish under the lid for another hour.
It remains only to boil the spaghetti until ready, to spread them on plates and to fill abundantly ready-made bolognese sauce.
Pasta with chicken forcemeat and sun-dried tomatoes in creamy sauce
Ingredients:
- spaghetti - 360 g;
- chicken ground meat - 870 g;
- salted tomatoes - to taste;
- Bulgarian sweet pepper - 130 g;
- cream - 470 ml;
- butter - 120 g;
- olive or sunflower without flavor oil - 45 ml;
- Parmesan frayed - 1/2 or 2/3 cup;
- dried basil - 2 pinch;
- oregano - 2 pinch;
- parsley (greens) - to taste;
- salt large and freshly ground black pepper - to taste.
Preparation
Sauce for pasta, we cook on the basis of cream. To do this, we spread the butter in the saucepan, pour in the cream and after boiling we boil the mass, stirring, until the mass in the volume decreases by about one and a half times. At the end of the sauce, add the dried basil, oregano, sliced sun-dried tomatoes, pour the chips of parmesan and chopped parsley, mix the sauce with whisk,
At the bottom of the frying pan pour oil sunflower or olive oil without flavor, warm it and lay chicken mince. Fry it with continuous stirring, rubbing lumps, until the color changes, then add the diced sweet peppers and fry until the softness of the latter.
At the same time we set to cook spaghetti. On readiness, we drain the water, and in a pan with pasta we shift the stuffing with pepper, pour out the hot sauce, mix and immediately serve, spread out on warm plates.