How to cook spaghetti with meat (with pork) in a frying pan in tomato sauce, recipe with photo

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Prepared by: Bestpovar

12/31/2014 Cooking time: 2 hours 0 minutes

Ah, this combination of Italian pasta, juicy beef and cheese! I’ll warn you right away – it’s so delicious that you can’t stop eating it.

How to cook “Beef Pasta”

Let's start cooking with the marinade. Mix olive oil, soy sauce, half a glass of wine, lemon juice, 3 cloves of chopped garlic. Pour this mixture over the meat cut into thin pieces. Stir and refrigerate for half an hour.

Finely chop the remaining garlic and onion and fry in olive oil until golden brown. While frying, add the Italian herb mixture.

5 minutes after the start of frying, add the meat to the pan and fry for another 3 minutes.

Then pour in half a glass of wine and simmer for 10-15 minutes.

Pour in the cream and simmer for another 10 minutes. At the same time, boil the pasta.

Add butter, pepper and salt to taste to the pan with meat.

Cut the cheese into pieces, add to the meat and stir until it dissolves. Then add the pasta to the pan and stir.

The finished beef pasta can be sprinkled with grated cheese directly on the plate.

Description of preparation:

If I cook spaghetti or any other pasta, I always make some kind of sauce.
The most popular, both in our country and abroad, is tomato sauce. Any type of meat, mushrooms and other vegetables go well with it. Absolutely everyone will like spaghetti with pork; they can be served for lunch or dinner; they are tasty, satisfying and nutritious. Purpose: For lunch / For dinner Main ingredient: Meat / Vegetables / Pork / Onion / Tomato / Pasta Dish: Sauces / Hot dishes / Pasta Geography of cuisine: Italian / European

Stewed meat in tomato sauce

Difficulty of preparation:

For beginners
Number of servings:
8
Cooking time:
about 1.5 hours
National cuisine:
Russian
Type of cooking:
stovetop
Features:
dietary

Stewed meat is dietary, tasty and very filling. Today I have a simple recipe for stewed beef in tomato sauce - this is an everyday dish for the whole family, especially the male part of it. There will be a lot of tomato sauce, so mashed potatoes or rice on the side will be most suitable.

Ingredients:

1 kg. beef pulp * (it’s better to take a shoulder blade or just flesh with streaks of fat - a cut for stewing); 3 onions; 2 carrots; flour - 2 tbsp; vegetable oil; tomato paste; salt and pepper - favorite spices - bay leaf.

* “How to choose meat: which meat is suitable for what”>>>>

1. Cut the meat into large pieces and place it in a thick-walled pan (cauldron) with heated oil. Leave to simmer over medium heat.

2. Meanwhile, cut the onion...throw it into the meat, mix.

3. Next, cut the carrots into cubes and also throw them into the cauldron.

4. Salt and pepper, sprinkle with your favorite seasonings... sprinkle with flour, mix everything.

5. Add tomato paste - 3-4 tbsp. Stir again, pour boiling water to cover the meat. Simmer over low heat, covered, for about an hour (i.e., a total of about 1 hour 15 minutes). We taste the meat; if it is already soft enough, it is ready; if not, simmer further until done. At the very end, throw in the bay leaves and after 5 minutes turn off the heat.

Pasta with meat and bell pepper in a slow cooker

If the housewife has several interesting dishes in her arsenal that allow her to decorate a chic holiday table, then with everyday dishes things turn out to be much more complicated. Sometimes you want to cook something interesting, but nothing sensible comes to mind. We suggest you take this recipe into service.

Required ingredients:

• 500 g – pasta;
• 2 pcs. – bell pepper;
• 2 pcs. - carrot;
• 300 g – meat;
• herbs and seasoning.

Cooking method:

1. For the dish, it is better to take the flesh of the meat, which is cut into cubes. Set the multicooker to the “Baking” mode for approximately 20 minutes, place the meat in the bowl without pouring any vegetable oil. The pieces release their own juice and are gradually fried.
2. In the meantime, you can cut the bell pepper into strips, and it’s better to grate the carrots on a fine grater.
3. After 10 minutes, vegetables are added to the meat, that is, peppers and carrots. After another 10 minutes, pasta is added to the bowl (no need to boil it in advance). The dish is salted at this stage.
4. All that remains is to add hot water; the level should completely cover the pasta.
5. Close the multicooker lid tightly and cook the pasta and meat in the “Pilaf” mode until the beep sounds. Decorate the pasta in the plate with herbs.

Ragu alla Bolognese

Residents of Bologna have created their own recipe for a traditional Italian dish. Pasta with meat in this region is called "Bolognese" and is prepared with fresh tagliatelle and green lasagne. In a slight departure from tradition, the dish is served with various types of pasta. The official recipe is recommended by the delegation from Bologna itself to the Accademia Italiana della Cucina. The classic version of the sauce consists of beef, carrots, celery, pancetta, tomato paste, meat broth, red wine and cream.

Ingredients:

• Minced beef – 100 grams.
• Spaghetti – 80-100 grams.
• Onions – 1 piece.
• Tomatoes – 3 pieces.
• 1 clove of garlic.
• Tomato paste – 2 teaspoons.
• A pinch of dried basil.
• A pinch of sugar.
• Dry red wine – 2 tablespoons (the rest in the bottle can be used as an aperitif before the main course).
• A pinch of oregano.
• Parmesan cheese.
• Salt and ground black pepper.

Traditional pasta with meat and vegetables looks very appetizing and tempting. If you approach the cooking process responsibly, you can turn an ordinary dinner into something festive and solemn.

Tasty and appetizing

Real Italian pasta with meat is an incredibly tasty, appetizing and refined dish. Delicious - because pork, combined with real Italian herbs and spices, acquires an extraordinary taste and aroma. And it’s appetizing – because small cherry tomatoes and fresh herbs can’t help but make you feel hungry.

Traditionally in Italy pasta is the name given to pasta dishes. Each region of the country is famous for its unique recipes and traditional dishes prepared in the best traditions. It's time to get acquainted with the best recipes of Italian cuisine.

Pasta with meat and mushrooms

How can you resist delicious pasta seasoned with meat, juicy mushrooms and green peas? This recipe will definitely expand the range of dishes that can be prepared from pasta.

Required ingredients:

• 400 g – meat;
• 400 g – pasta;
• 150 g – green peas;
• 200 g – mushrooms;
• 150 ml – white wine;
• 300 ml – sour cream;
• 100 g – cheese;
• herbs, salt and grated nutmeg.

Cooking method:

1. For this recipe, it is better to use chicken fillets. We divide them into thin slices and fry them thoroughly in a frying pan.
2. In a separate bowl, lightly sauté onions and chopped fresh champignons. It is better to simmer the vegetables over low heat for a couple of minutes.
3. Then green peas, white wine, sour cream and spices are added. Let the resulting sauce simmer slightly over low heat. After 10 minutes you can add fillet strips.
4. Boil pasta in the usual way for everyone. First put the pasta on a plate, and pour aromatic sauce with mushrooms and peas on top.

Fried pasta with pork in a frying pan

• pasta “spirals” - 200 g;
• onion – 1 small head;
• pork pulp – ¼ kg;
• oil – 30 ml;
• carrots – 1 small root vegetable;
• salt;
• dried herbs, pepper.

Time: 50 minutes.

Calorie content: 262.3 kcal.

1. Before you start cooking, you should prepare the ingredients. The meat ingredient must be washed and chopped into pieces, the size of which suits you. We remove the peel from the carrot root crop, wash it and chop it using a grater. Remove the onion head from the peel, pour over water and chop into a medium cube;
2. We pour oil over the bottom of the frying pan, which we place on the stove. Place the chopped pork on a hot vessel and gild it over high heat;
3. We supplement the meat frying with chopped vegetables and, changing the heat level to minimum, sauté them until soft;
4. We send the pasta to the meat and vegetable mixture, flavor it with dried herbs, add salt, pepper and mix generously;
5. Add about ½ tbsp to the pan. water, cover with a lid and simmer until the “spirals” are ready;
6. If necessary, add a little more water if the pasta is not done. If the pasta is cooked and there is still water left, it is important to increase the heat to maximum and evaporate the remaining moisture.

Cooking pasta

First you need to choose the right dishes. The pan should be large so that the pasta can fit freely in it. As for the amount of water, it is taken at the rate of one liter of liquid per hundred grams of dry paste. It is also worth remembering that pasta is poured exclusively into boiling and salted water. It is advisable to add one or two tablespoons of olive oil to the boiling water, this will prevent the paste from sticking. We also remember that the pasta is removed two minutes before the final cooking time indicated on the package.

Recipe for spaghetti with minced chicken and tomato paste

Take:

• Minced chicken – 300 gr.
• Lard (bacon) – 50 gr.
• Spaghetti – 300 gr.
• Tomato – 2.5 large spoons.
• Onion – 2 heads.
• Boiling water – 2/3 cup.
• Italian herbs, salt, pepper, oil.

How to cook:

1. Boil pasta in slightly salted water, drain.
2. Chop the onions into small cubes and fry in hot oil in a frying pan.
3. Add lard or bacon cut into strips.
4. Add the prepared minced chicken to sauté. Fry, kneading the lumps, add salt, pepper and herbs at the end of the process.
5. Dilute the tomato paste with boiling water. Pour into meat. Wait for it to boil, cook at low simmer for 5-8 minutes.
6. Place the spaghetti in the frying pan with the sauce and mix well with the minced meat. Simmer for just a couple of minutes and invite your family to the table.