Recipe for pasta with minced meat and mushrooms in tomato sauce

This dish came from Italy. Only skilled Italian chefs like to experiment with dough like this and supplement the usual pasta with various sauces and dressings, preparing a full dinner or main course. Thanks to meat and mushrooms, beef pasta becomes not only incredibly tasty, but also healthy. With meat, a person gets the necessary proteins, and mushrooms serve as natural antioxidants. The tomatoes used to prepare the dressing add a pleasant color, and the various shapes of the pasta will not leave even the most biased gourmet and aesthete indifferent. Pasta with minced meat and mushrooms in tomato sauce is prepared quite quickly and simply, it is important to stick to the traditional recipe. Although brave housewives always add their own twist, which makes the dish even tastier and more refined. Pasta with mushrooms in sour cream sauce, with shrimp and mushrooms or with beef and mushrooms is very popular. Seafood lovers will enjoy pasta with shrimp, and meat-eaters will appreciate the recipe with minced meat.

Cooking secrets

Of course, you can speed up and make the cooking process easier, and buy the main ingredient - pasta - in the store. A variety of brands and different forms of pasta allow you to choose those that you like more or are more affordable at that moment.

Whatever the pasta is: in the form of spaghetti, butterflies, tubes or shells - in combination with minced meat and sauce, the result is a very tasty and visually attractive second course.

If you decide to cook everything yourself, then in order to get real Italian pasta, it is important to know several features of its preparation.

Italian pasta is made only from durum wheat flour. For real Italians, pasta with wild mushrooms is breakfast, lunch, and dinner. Salads and desserts are prepared from it. To avoid gaining excess weight, use wholemeal flour. In addition to flour, the traditional recipe includes water, salt and vegetable or olive oil. Those who love culinary experiments often add spices, cheese and other numerous additives that improve the taste of pasta. If it is lean pasta with mushrooms, you shouldn’t even add salt to the dough.

To get the perfect paste, it is important to knead the dough for it correctly. This takes quite a lot of time, so this is not an option for the lazy. The longer the dough is kneaded, the denser the paste will be and the better it will hold its shape.

It is equally important to cook any pasta correctly. For this you need a deep and wide pan. After boiling, the lid is always kept open and to prevent the paste from sticking and sticking to the walls of the container, it is stirred and cooked over low heat. You can also add 1 - 2 drops of vegetable oil.

If the pasta will be simmered or mixed with a liquid sauce after cooking, this is important to consider. The pasta should be slightly undercooked: after combining with the sauce, the liquid will absorb it and the pasta will be ready.

Navy pasta with minced meat. Classic recipe

Any pasta is suitable here: short tubes, spaghetti, spirals, noodles.

Ingredients:

• Pasta – 400 gr.
• Onion – 2 pcs.
• Mixed minced meat (pork and beef) – 300 gr.
• Vegetable oil – 2 tablespoons
• Salt
• Pepper
• Parsley and dill

Preparation procedure:

We put water on gas at the rate of 100 g. pasta - 1 liter of water. While it's boiling, let's start with the onions.

Remove the skins from the onion and cut into small cubes.

Fry it in vegetable oil, preheating the pan.

Place the minced meat in the pan, add salt, pepper and mix. Simmer with the lid closed for 15 minutes, remembering to stir.

The contents of the pan should not turn into a solid lump. It must be immediately divided into small pieces with a spatula, and so as not to burn, do not forget to stir periodically.

Pour the pasta into boiling water, reduce the heat, add salt and cook, following the instructions on the package.

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At the end of cooking, rinse them in cold water, first pouring them into a colander.

Combine the pasta and minced meat, mix, and heat under the lid over low heat.

Place the finished dish on plates and sprinkle chopped parsley and dill on top.

Secret recipe

To prepare a tasty and nutritious dish, you need to follow a traditional recipe. For 2 servings of pasta you need to take:

• 300 grams of ready-made but not boiled pasta;
• 200 grams of fresh meat or ready-made ground beef or chicken;
• 150 grams of fresh mushrooms;
• 1 onion;
• 3 tablespoons of tomato paste;
• greenery;
• salt, pepper, bay leaf, ground coriander, basil to taste.

When the pasta is ready or purchased in advance, you need to start cooking with minced meat and sauce.

Fry the prepared minced meat in a hot frying pan. To prevent the meat from seizing in large pieces, it must be stirred periodically. While the meat is cooking, peel the onion and cut into small cubes, fry in a separate frying pan.

If no spices were added during the preparation of minced meat, you need to add salt, pepper and other aromatic seasonings, mix the meat with onions fried until golden brown.

Finely chop the mushrooms and fry in a separate frying pan until the moisture evaporates and the mushrooms acquire a golden hue. They can also be added to the minced meat after the onions. You can cook mushrooms in a creamy sauce, then they will have a more delicate taste and the full aroma will be revealed.

The sauce is prepared separately. Concentrated tomato paste is diluted in a container with water in a one to one ratio until smooth and poured into the minced meat.

Cover the pan with a lid and simmer for 20 minutes until excess liquid has evaporated.

Boil the pasta in salted water until tender, drain in a colander. Then pour the pasta into the frying pan with the minced meat and stir. Let sit for 10 - 15 minutes to allow the chicken pasta to absorb the flavors and spices. Sprinkle with seasonings before serving and the pasta in tomato sauce is ready to eat.

And to give the dish an Italian touch, you can grate cheese on top. It is better to take hard varieties such as Parmesan.

Ingredients:

• Minced meat - 500 grams
• Paste – 150 grams
• Mushrooms – 150 grams
• Milk – 500 Milliliters
• Water – 250 Milliliters
• Sour cream – 150 grams
• Beef bouillon cube – 1.5 pieces
• Ground paprika - 1 teaspoon
• Corn starch - 1 teaspoon (dilute in a small amount of water)
• Vegetable oil - 1 tbsp. spoon (for frying)
• Ground black pepper - To taste
• Salt - To taste

Number of servings: 4-6

Rules for preparing minced meat

The second significant ingredient of the dish is meat. Of course, for vegan cuisine it can be completely excluded from the composition: mushrooms can completely replace them. Pasta with champignons is an ideal option for a vegetarian. White meat chicken or beef goes best with pasta. Pork is too fatty for this dish, but leaner parts can be used. The most delicious option is pasta with turkey or rabbit.

It is better to prepare ground beef yourself: it will not only be fresh, but, importantly, no veins will get into it during the grinding process. You need to grind the minced meat in a meat grinder with the smallest attachment: during frying, it will still form lumps. The chicken takes less time to set than other meats, and the gravy is not as greasy.

To make the meat as tender as possible after frying, add a little milk or water to the minced meat. Afterwards he needs to stand and rest for about an hour.

At this stage, you can also add spices, and skip this step during the frying process. You should add salt and pepper when this is not enough in the tomato sauce, but it is important to taste the meat first so as not to oversalt.

Having prepared pasta with minced meat and mushrooms in tomato sauce according to the traditional recipe once, you can review the ingredients and add something of your own next time. Let's say, for example, replace tomatoes with sour cream or cook pasta with turkey in a creamy sauce.

We add Italian motifs to the navy pasta recipe

Spaghetti is more suitable for this recipe; tomato paste is a must. The paste can be used ready-made or made from fresh tomatoes.

Ingredients:

• Spaghetti – 300 gr.
• Minced meat – 200 gr.
• Vegetable oil - 2 - 3 tablespoons.
• Tomatoes – 4 – 5 pcs.
• Onion – 3 pcs.
• Garlic – 2 – 3 cloves.
• Salt, black pepper, paprika.
• Seasonings as desired.

Cooking procedure

We put the pan with water on gas and start cooking: cut the garlic and onion into cubes.

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Pour oil into a heated frying pan, add chopped vegetables; Fry for 5 minutes, stirring so as not to burn.

Add minced meat to the pan, mixing with fried onions and garlic; add black pepper, paprika, favorite seasonings, salt. Leave to cook over low heat, covered, for 15 minutes, remembering to turn over from time to time.

While everything is stewing, let's take care of the tomatoes. Place them in boiling water for a couple of minutes, remove the skin and soften with a fork.

You can quickly and conveniently soften a tomato and peel it using a grater. To do this, you need to hold it in boiling water for a while, cut it in half and grate the halves. The peel will remain between your fingers.

Transfer the tomato pulp into a frying pan, heated and poured with oil. Tomato paste needs to be salted and seasoning added; oregano works well. Simmer for 10 minutes with the lid on.

Combine minced meat and tomato paste; Mix the whole mass and leave to simmer for another 7 minutes.

Throw the spaghetti into boiling water, adding salt. Cook spaghetti for 5 - 8 minutes. When finished, drain the water, rinse and place them back in the pan.

Add the stew mixture from the frying pan to the spaghetti, stir and heat for a couple of minutes under the lid over very low heat.

If desired, sprinkle the finished dish with grated cheese.

Navy pasta with vegetables

And this recipe would appeal to those who cannot imagine a dish without vegetables. Any of them will do – the ones you like best; Take, for example, eggplant, zucchini and bell peppers. You can add pumpkin, green peas, corn, carrots.

Ingredients:

• Pasta – 300 – 400 gr.
• Combined minced meat – 200 – 250 gr.
• Garlic - 2 cloves
• Small eggplant – 1 pc.
• Young zucchini – 1 pc.
• Bell pepper - half.
• Salt, ground pepper.

Preparation procedure:

First, prepare the pasta: put it in boiling water and cook for 5 to 15 minutes - this depends on the size and is indicated on the package (long tubular or spaghetti must first be broken into pieces). At the end of cooking, rinse with water, after draining it in a colander, and place it back into the pan.

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Let's do the vegetables. Peel the eggplant and zucchini and cut into cubes.

We also cut half the pepper into cubes.

Combine everything and fry in a frying pan until soft.

Add the minced meat to the vegetables, mix everything well and cook for another 15 minutes. under the lid.

When all the products are almost ready, add salt, add finely chopped garlic, pepper and cook for another 3 minutes.

And the last step. Add the hot contents of the pan to the pasta, stir and warm up a little.

Pasta with minced meat and mushrooms navy style

In this recipe, mushrooms give the dish a special taste and aroma. Chanterelles or boletus are best suited, but any wild mushrooms or champignons can also be used.

Ingredients:

• Pasta – 400 gr.
• Minced chicken – 300 gr.
• Mushrooms – 200 gr.
• Sweet pepper – 1 pc.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Basil and dill greens - half a bunch each.
• Salt, red and black pepper.
• Broth – 1 cup

Difficulty, cooking time

The advantage of this dish is its quick preparation, the opportunity to use your imagination, getting a more festive or original dish, based on the basic recipe principles.

The whole process will take no more than one hour, and if the filling does not require additional preparation, 20-30 minutes will be enough.

With a low calorie content - about 300 kcal per serving, the dish is very satisfying, has a pleasant taste, and can be used in dietary nutrition when replacing frying with simmering.

Add any fresh vegetable salad to the dish - and a complete lunch or dinner is ready.

General rules for food selection and preparation

How to choose the right product? How to choose a high quality product? How to choose fresh goods and where is the best place to buy? Below are answers to your questions.

1. First of all, we advise you to buy minced meat at the market or in specialized butcher shops. Under no circumstances buy it in supermarkets. This may be hazardous to health;
2. When buying minced meat, pay attention to the tray; there should not be a pool of blood on it, but it should not be dry either. The second point is a sign that tendons have been added to the product, which means it cannot be juicy;
3. Meat color. It depends on what kind of meat you buy. In any case, from soft pink (chicken) to rich pink (pork) and red (beef). The minced meat should not be gray or green;
4. Ask the seller to smell the product. It should smell like meat and nothing more. Moreover, fresh. There should be no foreign odors. Spices are often added to overcome the aroma of the “dead” product. People are attracted by the pleasant aroma, not thinking at all that the minced meat should smell differently.

Having bought a good, high-quality and fresh product, you can go home. On the way, don't forget to buy pasta and take a good mood.

Nutritional and energy value:

How to properly fry minced meat?

The classic recipe uses any type of meat, minced to a homogeneous consistency: pork, beef, chicken or a combination thereof.

Some housewives prefer boiled meat; in this case, after boiling, it is finely chopped, then fried over low heat with onions. First, place the onion in a heated frying pan with butter, bring it to a golden color and add the minced meat.

If there is not enough liquid, pour in a few tablespoons of the broth in which the meat was cooked. Fry for another 5 minutes, add chopped garlic and spices at the end.

If the minced meat was prepared in advance and frozen, it must be left at room temperature for some time to completely soften. It is best to use a semi-finished product prepared independently at home; the meat is cut into pieces and passed through a meat grinder. To increase the juiciness or tenderness of the finished filling when using beef, add lard.

Raw meat should be fried longer than boiled meat - about 15 minutes for chicken, 20 minutes for pork or beef. First, finely chop the onion and place it in a frying pan, adding vegetable or butter. When the onion is slightly browned and releases its juice, add the minced meat, mashing it with a fork. Add salt and pepper and fry over medium heat, constantly stirring the ingredients.

When the liquid has evaporated, turn up the heat and continue frying until done, making sure the onion doesn’t burn. Spices, garlic, tomato paste are added to taste.