Gravy for pasta with and without meat. Simple recipes

Properly prepared tasty meat gravy significantly improves many products, such as pasta, side dishes and vegetable dishes. Gravy recipes are different, but almost always they are united by broth and flour in the recipe. Some cold or hot gravies may be based on pieces of vegetables, poultry, meat and even fish.

They differ from sauces, with which they are sometimes confused with gravies, in that they go as an additional side dish to boiled pasta, cereals (rice, buckwheat, pearl barley) and mixed dishes of vegetables and cereals; they are especially good with mashed potatoes.

There are a lot of gravy recipes, but they can be divided into their main types: meat, chicken, cream, mushroom or tomato. Meat ones, of course, are prepared from meat: pork, beef, veal, lamb provide the starting material for them. But in any case, an integral ingredient is flour, dried or fried, which gives the gravy a special taste and sauce viscosity. For chicken and meat gravies, sirloin pieces of meat or chicken breast are more suitable.

What do you need to make meat gravy?

Utensils you will need are a saucepan or a thick-bottomed frying pan, a bowl, a small saucepan, a grater, a knife, a cutting board, containers with spices, measuring utensils, and a spatula.

It is important to prepare the necessary ingredients to successfully prepare this dish. Rinse the meat or chicken, drain and cut into pieces. Wash, peel, finely chop or grate all vegetables. Sift the flour, measure it and liquid ingredients.

Video: how to prepare gravy with meat for pasta

A fragrant addition to the side dish can be made on a meat, vegetable, or mushroom basis. To do this, you will need a frying pan or a slow cooker, the necessary set of products and the desire to make an everyday dish original and tasty. You can add your favorite spices, cook with milk, sour cream, water and experiment with flavors to make sure that pasta in cooking is interesting and varied. From the video below you will learn simple recipes for delicious gravies.

Beef sauce for pasta

Sausage sauce for pasta

Chicken gravy

Homemade recipe for meat sauce for pasta

Meat gravy for pasta will increase its nutritional value, give it a special appetizing smell and taste, and will appeal to household members and guests.

• meat or chicken - 250-300 grams;
• onions - 140 grams;
• fresh carrots - 150 grams;
• wheat flour - 1 tablespoon (25 grams);
• tomato paste - 25-30 milliliters;
• garlic - 2 cloves;
• vegetable oil for frying - 30 milliliters;
• table salt - to taste.

According to a homemade recipe, the pasta sauce is prepared as follows:

1. Cut the selected and washed meat into small pieces. Peel and chop the vegetables: carrots on a grater, onions with a knife.
2. Fry the pieces of meat in a frying pan in vegetable oil until almost done. Add chopped vegetables to the meat and continue to fry the meat for another 4 minutes.
3. Pour flour into the fried vegetables and meat, mix evenly and simmer over low heat for 2-4 minutes, then add chopped garlic and add enough water to just cover, adding tomato paste and turning up the heat.
4. As soon as the contents of the pan boil, reduce the heat, add spices and continue simmering under the lid for 15 minutes. Garnish the finished gravy with chopped herbs and let sit for 10-15 minutes before serving.

Like in the canteen

Gravy for pasta (a simple recipe taken from a Soviet-era technological map) played an important role in the USSR not only for improving the taste of dishes.

Dry side dishes were always poured over it in order to normalize the food process, and the person did not feel a feeling of heaviness after dinner.

Composition of ingredients

Product set:

• carrots – 1 pc.;
• onion – 1 head;
• warm water – 700 ml;
• sour cream – 1 tbsp. l.;
• thick tomato paste - 2 tbsp. l.;
• flour - 3 tbsp. l.;
• vegetable oil – 2 tbsp. l.;
• salt - to taste.

What can be added and changed in the composition

Instead of water, you can add any broth (fish, vegetable or meat) to the gravy. Fresh herbs will not be out of place, as they will add flavor and nutrients to the dish.

Step-by-step cooking process

Step-by-step preparation:

1. The first step is to sift the flour through a sieve to get rid of excess impurities, and then fry it in a dry frying pan until light golden brown, stirring constantly.
2. After placing the prepared bulk ingredient in a cup and rinsing the dishes, you should reheat it over medium heat with the addition of vegetable oil.
3. Now you need to pour the onions into the frying pan, previously peeled and chopped into very small cubes.
4. It needs to be sautéed for 3 minutes. until transparent and add carrots, chopped on the coarse side of a grater.
5. When the vegetables become limp, you need to add tomato paste to them and fry everything together for no longer than 2 minutes.
6. Next, you should dilute the flour with water in a glass so that there are no lumps left, pour the contents into the frying pan, add liquid and bring to a boil.
7. All that remains is to salt the composition and boil it until thick. If you want to get a homogeneous composition, then you need to beat the contents of the pan with an immersion blender.

Decoration and serving rules

It is better to immediately pour this sauce over pasta boiled in a separate bowl and sprinkle with herbs. A cutlet or other meat dish should be placed nearby if they were intended by the hostess in advance.

Pork gravy recipe

For those who boldly include pork in their menu, this is the best choice. This meat gravy is quick, simple, good and nutritious to prepare and goes well with almost any side dish.

• pork - 400 grams;
• carrots - 1 root;
• onions - 2 pieces;
• vegetable oil - 2 tablespoons;
• wheat flour - 1 level tablespoon;
• tomato paste - 2 tablespoons;
• seasonings and herbs - according to preference;
• table salt - to taste.

The recipe for pork gravy is prepared as follows:

1. Wash the meat, dry it, cut it into equal pieces with a sharp knife, fry it in vegetable oil and add water, and simmer over low heat.
2. Peel and wash the carrots and onions, chop them: grate the carrots, cut the onions into half rings. In another frying pan, fry them in vegetable oil, add flour and, after stirring, remove from heat.
3. Transfer the vegetables stewed with flour to the stewed meat, pour in tomato paste diluted with water and continue stewing as before.
4. Add prepared chopped fresh herbs a few minutes before the end of stewing. Turn off the heat and let the prepared gravy brew for 15 minutes.

How to make meat sauce for spaghetti

Spaghetti with meat sauce
Italian meat sauce is prepared simply. All components are chopped into smaller pieces, but not into porridge - it’s pleasant to feel the pieces of meat and vegetables on the tongue.

Vegetables, onions, meat are fried, then tomato paste or cream (or maybe both), spices are added, and all this is stewed over low heat. That's all! The recipe is available to everyone, even beginners. Cooking time: no more than 15 minutes, including cleaning and cutting the ingredients.

Homemade recipe for gravy for buckwheat porridge

Everyone knows how delicious porridge with gravy is. It is used in both lenten and vegetarian menus. For this reason, this recipe offers two options: meat-based and vegetable-based.

Ingredients for vegetable version:

• onions - 2 large onions;
• fresh carrots - 2 roots;
• tomato paste - 25-30 grams;
• vegetable oil - 35 milliliters;
• sour cream or heavy cream - 15 grams;
• wheat flour - 1 tablespoon;
• granulated sugar - 1 tablespoon;
• salt and pepper - to taste;
• aromatic seasonings - according to preference.

According to the homemade recipe, buckwheat porridge sauce is prepared as follows:

1. Chop the peeled onions and carrots and fry in vegetable oil - first the onion until browned, and then add the grated carrots.
2. Dilute tomato paste in broth or water, pour it into the frying carrots and onions, adding sugar, salt and pepper in the desired amount.
3. Simmer the gravy for 10 minutes over low heat, stirring occasionally. Add water if necessary. At the end of stewing, add flour evenly, stir everything thoroughly, add cream or sour cream and simmer just a little.

Ingredients for the meat version:

• beef and pork - 400 grams each;
• onions - 3-4 pieces;
• tomato ketchup - 45-50 milliliters;
• wheat flour - 10-12 grams;
• Bay leaf;
• garlic;
• salt and pepper - to taste.

This recipe contains two types of meat, mutually enriching the meat aroma and taste, which is compatible not only with buckwheat porridge, but also with any side dish.

A homemade version of meat gravy for buckwheat porridge is prepared as follows:

1. Wash pork and beef, dry, cut into even small pieces. In a wok or thick-walled frying pan, heat vegetable oil to a boil and place pieces of meat in it, which, while stirring, bring until the crust is browned.
2. Place chopped onion in it and continue to fry over low heat for no more than 5 minutes, then add salt and pepper, pour in ketchup and two glasses of water, stir and continue simmering over low heat for 50 minutes, stirring occasionally.
3. At the end of the stewing, add flour and quickly, avoiding the formation of lumps, mix everything, turn off the heat and let the dish brew.

Spaghetti Sauce Recipes

Are you probably impatient to find out the best recipe for meat sauce for spaghetti and start culinary experiments? Then head to the kitchen and get going!

We have selected the best recipes for you for any occasion. You can create delicious sauces based on chicken, pork, beef - and even a vegetarian option. All recipes are simple, tested repeatedly and very affordable. Try it and enjoy the amazing result!

Pork gravy recipe

Pork sauce

This sauce is prepared using minced pork, but you can also use mixed minced meat.

The recipe is reminiscent of the classic “bolognese”, but slightly adapted to our Russian characteristics.

The calorie content of the gravy is 460 kcal.

Ingredients:

• Minced pork – 400 gr.;
• Onion – 1 head;
• Sweet pepper (if any) – 1 pc.;
• Vegetable oil - by eye;
• Tomato paste or homemade tomato sauce – 3-4 tbsp;
• Garlic – 3 cloves;
• Italian herbs, black pepper, herbs - to taste.

Step by step recipe:

1. We peel the onion and chop it - you can not finely chop it, but cut it into quarter rings.
2. Chop the sweet pepper.
3. Peel and chop the garlic.
4. Heat the vegetable oil in a frying pan and lightly brown the onion.
5. Add pepper and minced meat, mix well.
6. Reduce heat, simmer covered for 10 minutes. Every couple of minutes, open the lid and stir the minced meat so that it does not form lumps.
7. Then add the tomato and simmer over low heat, covering with a lid. Time until the end of cooking is 5 minutes.

Your sauce is ready - immediately, while it is hot, pour it over the pasta directly in the bowls and serve. Yummy!

Easy Chicken Gravy Recipe

Chicken Sauce
You can make an excellent gravy for any pasta using leftover chicken. It could be breast, legs, thigh fillet - any chicken meat without skin will do. Very cheap, simple, and so tasty!

The calorie content of the gravy is 340 kcal.

Ingredients:

• Chicken meat – 300-400 gr.;
• Onion (red or regular onion) – 1 head;
• Vegetables that you have in the house - tomato, sweet pepper, eggplant - a little of everything;
• Vegetable oil - for frying;
• Garlic – 3-4 cloves;
• Tomato paste – 100 gr.;
• Soy sauce – 3 tbsp. (instead of salt);
• Spices, pepper, herbs - to taste.

Step by step recipe:

1. Cut the chicken meat into small cubes.
2. Chop the vegetables you found in the house: half an eggplant, an onion, one small tomato, half a carrot, a pepper. If there are no vegetables, onions and carrots are enough.
3. Chop the garlic.
4. Fry the onion in vegetable oil for a couple of minutes, then add vegetables to it.
5. Stir, add chicken. Don't add salt!
6. Fry the mixture for 5-7 minutes over medium heat, stirring occasionally.
7. Then pour in soy sauce - a little at first, stir and taste for salt. Add as much as needed according to your taste.
8. Add tomato paste, stir.
9. Add spices, herbs, garlic.
10. Simmer on low heat under the lid for 3-4 minutes.

Your gravy is ready, bon appetit!

Beef sauce for pasta

Beef Sauce
If you have some beef in the refrigerator, it would be a shame not to use it as a sauce for pasta or spaghetti. While the pasta is cooking, make a delicious meat sauce.

Calorie content – ​​359 kcal.

Ingredients:

• Lean beef – 300-400 gr.;
• Vegetable oil – 2-3 tbsp;
• Red onion – 1 head;
• Carrots – one small;
• Tomato paste – 3 tbsp;
• Dill - a bunch;
• Balsamic vinegar or lemon juice – 1 tbsp;
• Sugar – 1 tsp;
• Spices, pepper, salt - to taste.

Preparation:

1. Rinse the beef, cut into small long pieces.
2. Heat the oil in a frying pan and fry the beef for 10 minutes over fairly high heat, but do not burn.
3. Remove the meat, fry the onion, cut into half rings, in the same oil (or in new oil, as you wish).
4. Add carrots, grated “Korean style” or chopped into thin strips, to the onion.
5. Fry for 5 minutes, add meat.
6. Stir for a couple more minutes until the ingredients become friends.
7. Reduce heat. Add some salt and tomato paste. If it's too dry, add a little water. Don't forget about lemon juice or balsamic vinegar for some piquancy.
8. Add sugar, spices, finely chopped dill. You can add garlic.
9. Simmer the gravy for 3-5 minutes under the lid.

The delicious, delicious gravy is ready, bon appetit!

Spaghetti sauce without meat

Sauce without meat

If you fast or lead a vegetarian lifestyle, then do not deny yourself the pleasure of eating delicious food.

Make a delicious meatless pasta sauce with this recipe and you will fall in love with it!

Calorie content – ​​316 kcal.

Ingredients:

• Champignons – 200 gr.;
• Onions – 1 pc.;
• Carrot – 1 small;
• A piece of hard cheese – 100 gr.;
• Vegetable oil – 3 tbsp;
• Herbs, spices, salt - to taste;
• Cream – 150 ml;
• Garlic – 1-2 cloves.

Step-by-step preparation:

1. Wash the mushrooms and chop into small cubes.
2. Finely chop the onion and carrot, chop the garlic.
3. Fry the onion in vegetable oil in a frying pan until golden brown, add carrots and mushrooms. Add some salt.
4. Fry the mushrooms with vegetables for 7-10 minutes over medium heat.
5. Then add cream, garlic, spices. Simmer over low heat without a lid for 5 minutes.
6. Add the grated cheese, turn off the heat, stir and close the lid.

After a couple of minutes, the cheese will melt and serve the dish immediately. It's very tasty!

Creamy tomato sauce for spaghetti

Tomato sauce with cream
And finally, we offer you a delicious, but surprisingly simple recipe for creamy tomato sauce, into which you can add whatever you have on hand. This is a great recipe to experiment with and it’s impossible to mess up!

Calorie content – ​​from 210 kcal, depending on additives.

Components:

• Heavy cream – 100 ml;
• Tomato paste – 3 tbsp;
• Flour – 1 tbsp;
• Butter – 50 gr.;
• Onion or white onion - 1 small head;
• Carrot – 1 small;
• Garlic – 3 cloves;
• Filling as desired – sausages, chicken, minced meat, mushrooms – 200-300 g;
• Spices, salt, pepper, herbs - to taste.

Preparation:

1. Prepare all the components: clean, wash what you need, chop everything finely.
2. First, fry the onion and chopped carrots in butter.
3. Then add the filling you chose - shredded chicken, sausages or minced meat, mushrooms. You can do without it at all!
4. Fry the mixture for 5 minutes until all ingredients are cooked.
5. Add flour, stir until it is dispersed evenly.
6. Add tomato paste and stir again until smooth.
7. Salt, season, add garlic. At the very end, pour in the cream.
8. Stir everything again, turn the heat to low and cover with a lid.
9. All you have to do is simmer the gravy over low heat for 3-5 minutes, and you're done.

Bon appetit!

Original recipe for meat gravy with rice

Only when you try the combination of rice and gravy according to this recipe will you be able to truly appreciate how tasty it is. In addition, it does not require much time or gourmet products - everything is at hand.

• beef - 300 grams.
• onions and carrots - 1 piece each;
• tomato paste - 15-20 milliliters;
• wheat flour - 1 tablespoon;
• hot drinking water - 1 glass;
• vegetable oil - 2 tablespoons;
• spicy herbs - according to preference;
• salt and pepper - to taste.

According to the original recipe, the gravy for rice is prepared as follows:

1. Cut the cooked meat into even small cubes, fry until done in vegetable oil and transfer to a suitable container.
2. Chop the washed and peeled onions and carrots and fry in the pan where the meat was just fried.
3. Mix the fried vegetables with tomato paste, sprinkle with flour, mix thoroughly, and place the cooked meat in them. Stir again, simmer over low heat for up to 5 minutes, pour in water, and with it add salt, spices, ground pepper - continue simmering on low heat until the whole dish is completely cooked, remove from heat and let it brew.

With minced meat

Pasta sauce (a simple recipe should be in any housewife’s cookbook) can be quickly prepared for dinner with minced meat. This option is the most popular.

Composition of ingredients

Product set:

• minced meat (any) – 500 g;
• onions – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• tomato paste – 2 tbsp. l.;
• sunflower oil – 30 ml;
• black pepper – 2 pinches;
• salt – 1\2 tsp.

What can be added and changed in the composition

You can add some mushrooms to this dish to enhance the taste and aroma.

Step-by-step cooking process

Cooking Guide:

1. The first thing you need to do is peel the vegetables and chop them: cut the onions into cubes, and coarsely grate the carrots.
2. Next, you need to put the frying pan on high heat, heat the sunflower oil in it and first pour in the prepared onions.
3. When it becomes transparent, you need to add the carrots and saute everything until it softens.
4. Now you should lay out all the minced meat, mix, lower the flame and simmer under the lid, sometimes lifting it to break the formed lumps with a spatula.
5. After waiting until the mixture becomes almost dry, you need to put tomato paste in it, sprinkle with black pepper and salt, and simmer it for 5 minutes.

6. The time has come for the garlic, which is best passed through a press first, and water (can be replaced with broth), adding the required amount.
7. In just 3-4 minutes. the dish will be completely ready.

Decoration and serving rules

In a separate bowl, you need to cook the pasta, drain the water and place it on deep or flat plates, and place the gravy with minced meat on top, exactly in the middle. Shredded cheese, chopped herbs can serve as decoration; additionally, sour cream should be offered for dressing.

Country Liver Gravy Recipe

Like all other types of gravy, liver gravy is very tasty, and also healthy, because all offal is rich in vitamins, healthy minerals, active animal protein and goes well with any type of side dish.

• beef liver - 500 grams;
• onions - 2 pieces;
• sour cream - 350-400 grams;
• wheat flour - 1 tablespoon;
• dried parsley - according to preference;
• salt and pepper - to taste.

Liver gravy according to a village recipe is prepared as follows:

1. Soak the liver, rinse, drain and, after removing the film, cut into small pieces, roll them in flour.
2. Fry the pieces of liver rolled in flour in vegetable oil in a frying pan until the crusts are golden.
3. Separately, fry the chopped onion until lightly browned, add it to the finished liver, pour sour cream over the entire mass and simmer over the lowest heat for no more than 20 minutes.
4. 5 minutes before the end, add salt and pepper, add dry parsley, stir and simmer the dish for another 3-5 minutes. Remove from heat and let the gravy steep.

Calorie content

The calorie content of the dish in each specific recipe will be different due to the products used. For people who need to calculate nutritional values, below is a table for the options described:

Some useful tips that may be useful to housewives when preparing gravy:

• You can always adjust the thickness yourself by adding fried flour or starch to the composition, but some do not do this at all.
• It is permissible to dilute the composition with any broth for a rich taste instead of ordinary water.
• Spices, salt and herbs must be added at the very end of cooking.
• Gravy for pasta according to any recipe can be prepared quickly and easily if you clean and cut the ingredients in advance.

Beef gravy according to a special recipe

The only thing special about this recipe is that it seems to combine a vegetable and meat version of the gravy . This additional side dish can be combined with absolutely any other main side dish, which makes the whole dish remarkably tasty.

• beef pulp - 500 grams;
• onions - 1-2 pieces;
• wheat flour - 2 tablespoons;
• tomato paste - 15 milliliters;
• vegetable oil - 1 tablespoon;
• drinking water - 350-400 milliliters.

According to a special recipe, beef gravy is prepared as follows:

1. Cut the prepared beef into thin strips, fry in vegetable oil in a wok or thick-walled frying pan, then add salt, sprinkle with ground black pepper, and mix everything.
2. During this time, chop finely peeled onion, combine with fried meat, add flour and, after mixing everything with it, add tomato paste, pour in hot water. Mix vigorously again, eliminating any lumps of flour.
3. Bring the gravy to a boil over medium heat, reduce the heat to low and continue simmering, covered, until fully cooked.
4. Remove the finished dish from the heat and be sure to let it sit for 10-15 minutes, then serve hot with the main side dish.

Gravy with meat (beef or pork)

Pasta sauce prepared with meat according to a simple recipe is an excellent solution for a hearty dinner. This option will use tomato paste, which can easily be replaced with sour cream.

Composition of ingredients

Ingredients:

• fresh meat – 500 g;
• flour – 2 tbsp. l.;
• onion – 1 head;
• vegetable oil – 2 tbsp. l.;
• tomato paste – 3 tbsp. l.;
• bay leaf – 2 pcs.;
• garlic – 2 cloves;
• salt - to taste.

What can be added and changed in the composition

If desired, you can add spices that the family loves very much.

Step-by-step cooking process

Cooking step by step:

1. The first step is to cut off all the film with veins from the meat, rinse with running water and dry with a kitchen towel.
2. Now the piece must first be cut into plates, then into strips, and finally divided into small bars across the grain.
3. Next, you need to peel the onion, rinse it and chop it into cubes. It is necessary to place it together with chopped garlic in a frying pan heated with vegetable oil.
4. Saute the vegetables until slightly golden brown, stirring constantly, and then add the prepared meat and fry over high heat until all the juice released by it has evaporated.
5. It's time to pour 1/2 tbsp. hot water, bring to a boil and immediately reduce the flame to low.
6. You need to simmer the meat under the lid for at least 35 minutes if it is pork, and at least 50 minutes if it is beef.
7. After the allotted time, all that remains is to add tomato paste, fried flour, bay leaf and boil to the required thickness.

8. It is better to salt the glaze at the end of cooking so as not to overdo it.

Decoration and serving rules

Before serving, immediately remove the bay leaf from the dish, and then place it in a heap on top of the side dish and sprinkle with herbs.

Chicken gravy recipe for mashed potatoes

A very convenient and quick recipe for such a delicious gravy will appeal to everyone who tries it in all respects: from the availability of ingredients to the speed of its implementation.

• chicken fillet - 300 grams;
• onions - 2 pieces;
• vegetable oil;
• wheat flour - 1 tablespoon;
• drinking water - 0.5 cups;
• salt and pepper - to taste.

The chicken gravy for mashed potatoes is prepared as follows:

Rinse the chicken fillet, allow excess moisture to drain and dry with a paper towel. Cut into even small cubes and fry in vegetable oil while stirring over medium heat until the chicken turns white.

Chop the peeled onion with a knife and add it to the fried meat, stirring and continue frying on low heat for 5-7 minutes. After the specified time has passed, add salt and pepper to the dish, add your preferred seasonings, among which curry is quite appropriate, and stir again.

All that remains is to pour in the required amount of water and continue simmering over low heat for up to 14-15 minutes. Remove from heat and leave the finished dish for at least 10 minutes. This gravy with mashed potatoes is delicious!

With liver

Liver is very rich in various beneficial substances and many people like the taste. This gravy option is described for chicken offal, which can be prepared the fastest, but you should not increase the cooking time, as the product will become tough and difficult to chew.

Composition of ingredients

Product set:

• onions – 1.5 medium heads;
• chicken liver – 300 g;
• sour cream – 100 ml;
• vegetable oil – 1.5 tbsp. l.;
• wheat flour – 1 tbsp. l.;
• water – 1\2 tbsp.;
• salt, black pepper - to taste.

What can be added and changed in the composition

You can additionally add carrots to the gravy, and add tomato paste instead of sour cream.

Step-by-step cooking process

Step-by-step preparation:

1. The chicken livers must first be processed by removing the film from them, if any remains, and very carefully removing the gall bladder.
2. Now you need to put it in a colander, rinse thoroughly to remove any remaining blood and allow all the liquid to drain.
3. Heat a thick-walled frying pan over medium heat along with vegetable oil and sauté the chopped onion in it first until transparent.
4. Next, add the liver, cut into strips or cubes, cook for about 3 minutes, allowing it to turn white.
5. In a separate bowl, fry a little, and then mix with sour cream at room temperature, dilute with water and bring to a homogeneous consistency.
6. The resulting mixture must be poured into the liver in a frying pan, stirred, brought to a boil and cooked for no more than 10 minutes. (time depends on the size of the liver pieces).

Decoration and serving rules

After letting the dish sit for 10 minutes, you should place it on plates along with the boiled pasta.

These ingredients go well with pickled cucumbers, which need to be cut into a separate bowl.

1.CREAM GRAVY WITH TOMATOES

● a few cloves of garlic,

● a glass of heavy cream or sour cream,

● a spoon of butter,

● a little dried lemon balm,

Cut the garlic into slices and fry it in olive oil. When the garlic turns golden, remove it from the oil and add the chopped onion. Fry it until tender, add crushed peeled tomatoes, salt, pepper, basil (finely chopped or dried), a spoonful of butter. When most of the liquid has evaporated, add cream or sour cream, bring to a boil, throw in a pinch of lemon balm, add to the pasta or simmer the pasta in the sauce.

Recipe for making gravy for cutlets, meatballs and meatballs

• Total cooking time is 1 hour 20 minutes.
• Active work with products – 40 minutes.
• The number of servings is determined by the volume of each use.

Calorie content of the dish:

Ingredients for cooking:

• 60 g tomato paste.
• 60 g fat sour cream.
• 2 glasses of water.
• Spices to taste.
• Dried basil to taste.

Preparation of gravy for cutlets, meatballs and meatballs:

1. This sauce for meatballs, cutlets and meatballs is considered universal. Mix tomato paste and sour cream in a saucepan.
2. Pour half a glass of warm water over the products and mix the ingredients thoroughly until a single mass is formed.
3. Add spices and basil to the pan. In order not to overwhelm the taste of the minced meat dish, it is better not to use a lot of basil and other aromatic spices.
4. Pour the remaining water into the container. Place the pan over low heat and bring to a boil, stirring constantly.
5. To bring out the fragrant notes of the gravy, you need to pour the fragrant base over the meatballs, cutlets or meatballs and bake everything together in the oven. It is enough to soak the dish for 2-5 minutes.

2.VEGETABLE GRAVY

● 400 grams of tomatoes,

● sweet bell pepper,

● allspice and ground pepper,

Pour oil into a saucepan, heat it up, cut all the vegetables into cubes of approximately the same size, place in a saucepan, mix well, leave to simmer over low heat, covering with a lid. Stir occasionally and add water if necessary. When all the vegetables are soft, add tomato paste, seasonings, salt, pepper, and garlic. Cooking time is approximately forty minutes.

Beef goulash with flour and tomato paste

The recipe couldn’t be simpler, but it’s delicious beyond words!

We will need

• tomato paste – ½ tbsp.;
• meat fillet – 0.6 kg;
• salt - to taste;
• boiling water – 100 ml;
• a mixture of marjoram, ground peppers, thyme - 1 tsp each;
• onions – 4 pcs.;
• olive oil – ¼ tbsp.

Preparation:

1. Shape the bulbs into half rings.
2. Place in boiling oil and sauté until lightly browned.
3. After 6-7 minutes, add large pieces of chopped fillet, stir, season with a mixture of hot spices and seasonings.
4. When the beef is golden brown, mix in the tomato paste and pour boiling water over it.
5. Stir the mixture evenly until smooth, simmer over low heat for 45-50 minutes, stirring the mixture occasionally to prevent it from burning. If the mass thickens quickly, add boiling water.

A mega-recipe for rich goulash that will drive you crazy with its tenderness, aroma and unsurpassed taste! The whole family will be delighted!

3. CHEESE SAUCE FOR PASTA

● two spoons of flour, a glass of milk,

● 50 g butter,

● 200 grams of grated cheese (two types are possible),

Heat vegetable oil, add flour to it, fry until golden brown, slowly pour in a glass of milk, stirring, bring to a boil, add grated cheese, stir, stirring. Add seasonings, soft butter (it must be removed from the refrigerator in advance), mix. Serve hot, pour over the pasta or simmer the pasta in the sauce for a couple of minutes.

With seafood

Gravy for pasta - a simple recipe turns into a royal dish with the addition of seafood to the composition. This option will also be distinctive from others due to the presence of cheese in it, which gives an extraordinary taste.

Composition of ingredients

Ingredients:

• sea ​​cocktail – 1 package (300 g);
• butter – 50 g;
• olive oil – 3 tbsp. l.;
• cream 20% – 150 ml;
• garlic – 2 cloves;
• hard cheese – 100 g;
• mixture of dry herbs – 1/3 tsp;
• pepper and salt - to taste.

What can be added and changed in the composition

Pitted olives, which will add an unusual sourness, will not be out of place in this dish.

Step-by-step cooking process

The preparation is described step by step:

1. Although many recipes advise not to defrost the seafood cocktail, professionals do not advise doing this. The product may contain a lot of water, which can make the finished composition just mush.
2. At least 1 hour before the start of the process, place the contents of the cup in a colander and keep at room temperature. When all the liquid has drained into the plate, you can start cooking.
3. It is necessary to heat a frying pan over high heat, adding 2 types of oil (butter and olive) into it at once.
4. Place whole peeled garlic cloves into the boiling mixture, hold them for a while and remove them so that they leave only their aroma.
5. Now you need to lay out the entire seafood cocktail and fry it over high heat until all the moisture has completely evaporated.
6. Next, you need to add salt and pepper to the ingredients, pour in the heated cream in a thin stream and bring the mixture to a boil.

7. Having reduced the flame, you need to simmer a little until slightly thickened, add dry herbs, and add grated cheese just before serving so that it melts a little.

Decoration and serving rules

The resulting gravy should be placed hot on top of the side dish (in this case pasta) and invite guests to the table.

CHICKEN GRAVY

● One boneless chicken breast,

● sour cream or cream (glass),

Place the chicken breast cut into strips in a preheated frying pan, fry until golden brown, add finely chopped onion, stir. When the onion turns golden, add a couple of tablespoons of flour, fry until caramel-colored, add a little water, stir, cover and let simmer for fifteen minutes over low heat. When the meat is almost ready, pour sour cream (or cream), add chopped garlic, basil, salt and pepper, simmer for another five minutes and remove from heat.

Classic Hungarian beef goulash in a cauldron

A super recipe, traditionally the dish is cooked over a fire in a cast iron cauldron. Hungarian goulash will taste even better in nature!

List of ingredients:

• beef (fillet) – 1 kg;
• celery stalks – 3 cuttings;
• bell pepper – 300 g;
• tomatoes – 5 pcs. (average);
• onion – 3 heads (large);
• raf vegetable oil – 60 ml;
• garlic – 4 cloves;
• coriander, mixture of peppers – 2.5 g each;
• salt – 2 pinches;
• paprika – 30 g;
• tomato paste – 30 g;
• flour – 2 tbsp;
• warm water – 4 tbsp.;
• carrots – 2 pcs.;
• potatoes - 4 tubers;
• celery (fresh) – 8-10 branches;
• bay leaf – 2 leaves.

Cooking method:

1. Trim off the fat and excess fat from the beef, remove the membranes, and cut into large cubes.
2. Grind the celery stalks into a semicircle shape.
3. Chop the sweet pepper pods into medium-thick cubes, after removing the partitions and seeds from the inside;
4. Rinse the tomatoes, remove the stems and cut into small pieces.
5. Finely chop the onion heads into cube shape.
6. Pour oil into a cauldron, heat it, saute the onion for a couple of minutes.
7. Pass the garlic cloves through a press and add to the onion.
8. Distribute pieces of chopped meat on top of the roast.
9. Sprinkle with coriander, ground red and black pepper, add salt, add paprika, tomato paste, and stir.
10. After a couple more minutes, dust with flour.
11. Place the vegetable mixture of celery, tomatoes and peppers, add water. It is important that it is warm, otherwise the meat will turn out tough.
12. Reduce heat and simmer, covering with a lid, for 40-45 minutes.
13. Coarsely chop the potato tubers and carrots into quarters. After a third of an hour, add the slices to the cauldron one by one, with an interval of 7-12 minutes, first the carrots.
14. Season with bay leaves.
15. 5 minutes before readiness, chop the celery branches into small fractions, removing the hard stems.

Classic beef goulash according to an old traditional recipe from Hungarian chefs. A “delicacy” that is worth trying at least once in your life!

CHICKEN GRAVY WITH MUSHROOMS

● chicken breast (fillet),

● 300 grams of champignons,

● two tablespoons of butter,

Fry the chicken breast cut into small pieces in vegetable oil and add a little salt. When the chicken meat turns golden, add the chopped onion and cook over medium heat for another ten minutes. Cut the champignons (into strips or halves), add to the pan, pepper, stir, add butter, turn the heat to low. After five minutes, add sour cream, salt, and herbs.

Easy Chicken Gravy Recipe

The aroma of chicken meat combined with the smell of melted sour cream with spices gives this gravy an incomparable taste with any side dish, be it mashed potatoes or pasta.

• chicken meat - 1 breast;
• onions - 2-3 medium onions;
• sour cream or mayonnaise - 100 grams;
• vegetable oil;
• salt and pepper - to taste;
• wheat flour - 1 tablespoon;
• drinking water - 40 milliliters.

According to a simple recipe, chicken gravy is prepared as follows:

1. Prepare everything: wash the chicken and cut into small pieces; onion, peeled, chopped in a blender or finely chopped.
2. Place chicken in a frying pan heated with vegetable oil, fry until the meat is white, immediately add chopped onion and continue frying over medium heat for a short time, add a little water and simmer under the lid over low heat until tender.

At the end of the process, add flour, quickly mix everything, pour in sour cream or mayonnaise, add salt and pepper and simmer on the lowest heat setting for about 5 minutes. Remove from heat and let sit for a short time.

GRAVING FOR CHICKEN PASTA WITH TOMATOES

● chicken fillet, 300 grams,

● two medium onions,

In a deep saucepan, fry the chicken fillet cut into small pieces; when it acquires a beautiful golden color, add the chopped onion, mix and simmer together. Remove the skin from the tomato, scald it with boiling water, chop finely, add to the saucepan, mix with chicken and onions, if necessary. Add a little water and salt. Pepper, add a little sugar (half a teaspoon), dry or fresh seasonings, cover with a lid and simmer until cooked. At the very end, add finely grated or finely chopped garlic (three or four cloves), cover with a lid and let sit for ten minutes, removing from heat.

Beef goulash with tomatoes and bell peppers

Meat is always tastier and juicier if it is cooked with a mixture of vegetables and aromatic seasonings!

Ingredients:

• beef fillet – 0.6 kg;
• smoked bacon - 4-5 slices;
• sweet pepper – 1 pod;
• onion – 1 pc.;
• paprika – 30 g;
• tomatoes – 4 pcs.;
• potatoes – 250 g;
• hot water – 2 tbsp.;
• oil for frying;
• salt - according to your own taste preferences.

Cooking process:

1. Pour oil into a thick-walled saucepan and heat until it begins to bubble.

2. Place chopped bacon in oil and simmer for 5 minutes.

3. Cut the onion head into thin half rings and throw it into the pan. During the stewing process, it should turn golden brown.

4. Pour in 1-2 tbsp of water.
5. Next, send in coarsely chopped pieces of beef ham.

6. Sprinkle with a thick layer of paprika.

7. Pour hot water into a glass and stir to distribute all the products evenly.

8. Sprinkle with salt to taste and simmer, uncovered, for 60 minutes.

9. Chop the bell pepper into large fractions and add to the total mass.

10. Pour boiling water over the tomatoes, remove the skins, blend with a blender to a liquid-like pulp, and pour into the goulash.

11. Peel the potatoes, cut into quarters, lay out, pressing in slightly.

12. Pour a glass of water.

13. Simmer for half an hour, reducing the heat to low.

The recipe is based on the traditional Hungarian version of the dish, but tomatoes are added for juiciness. Hot paprika can be replaced with turmeric or a mixture of dried thyme, basil, and marjoram.

BEEF GRAVY

● 300-400 grams of beef,

● meat broth or water,

Cut the beef into strips and fry in vegetable oil until a brown crust forms. After this, add broth or water, add chopped onions and carrots, simmer until the meat is soft over low heat. At the same time, in another frying pan, fry two tablespoons of flour until brown, add a little water, stir, add cream, salt and pepper, pour into a saucepan with meat. Chop the greens into the prepared gravy and squeeze out the garlic.

Spaghetti with meat - general cooking principles

To ensure that the dish pleases with its taste, we use only spaghetti made from durum wheat. They are boiled separately from other products and the water is drained. Durum wheat products usually do not require rinsing. But if they are a little overcooked or just sticky, then it is better to rinse with water. The cooking time is usually indicated on the package, but it is wiser to monitor the process.

Three basic cooking rules:

1. Place products only in boiling and salted water.

2. There should be 10 times more liquid than spaghetti.

3. Do not stir too often, especially in the second part of cooking, so as not to damage the pasta.

The meat is boiled, fried or stewed before combining with spaghetti. It is used in pieces or as minced meat. The dish is often combined with all kinds of sauces, dressings, vegetables, mushrooms and other ingredients that also require cooking.

Spaghetti dishes with meat are prepared not only on the stove, but also baked in the oven. Most often with cheese, which perfectly emphasizes the taste of the main products.