Spaghetti is a national dish in Italy. But today they are popular all over the world. This is a tasty and nutritious product that is prepared easily and simply. And spaghetti is an ideal base for all kinds of sauces, gravy and, of course, a great side dish for meat.
Pick your recipe
You will need
-
- spaghetti;
- minced meat;
- vegetable oil;
- salt;
- spice.
Instruction manual
1
Cook the meat first, as it takes a little longer than cooking the spaghetti. Wash the meat thoroughly, pass through a meat grinder (or purchase ready-made minced meat). Fry the meat in a hot pan using fat or sunflower oil. If desired, add finely chopped onions, garlic, carrots, celery or tomatoes (it is important to wait until the vegetables are soft). Conventional pasta in a navy manner, unlike recipes for Italian cuisine, does not require vegetables. Then cover the pan with a lid and simmer the meat until cooked. Salt and spices to taste. It is important to stir the stuffing periodically so that it does not burn.
2
While the meat is being fried, start cooking spaghetti. For 500 grams of pasta, three liters of water will be required. Dip the spaghetti in boiling salted water and cook until cooked. The cooking time of spaghetti depends on their thickness, wheat variety, so it is better to pay attention to the inscription on the package. Traditional spaghetti cook from seven to fifteen minutes. Throw the finished pasta into a colander, drain the water.
3
Transfer the boiled spaghetti to the meat. You do not need to fill them with butter, because the meat itself will produce fat. Stir the spaghetti and minced meat, after which the dish can be considered ready. Fans can season it with ketchup, favorite sauce or sprinkle with herbs. Traditionally, half a kilo of spaghetti is 4-5 servings. The hostess determines the amount of meat on her own. But it is desirable that for a pound of pasta there should be at least 300 grams of minced meat.