By combining spaghetti with minced meat, it is possible to get a tasty and satisfying full meal. So that the dish does not turn out to be dry, it is worth adding tomato sauce or chopped fresh tomatoes to it.
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A simple recipe with ketchup
Ingredients:
- quality spaghetti - 180-200 g;
- mixed minced pork and beef - 230-250 g;
- onions - 1 head;
- fresh garlic to taste;
- ketchup without additives - 1 large spoon;
- vegetable oil, salt, spices - to taste.
Cooking:
Cook selected pasta in salt water until cooked. Determine the optimal time will help the instruction on the package. Usually the whole process takes 8-10 minutes.
While preparing the base of the dish, you need to cut the onion. If someone at home does not like this vegetable, it is worth making the pieces especially small and inconspicuous. Chop the peeled garlic in the same way. You can take from 1 to 4 cloves.
The first to send onions to the pan with butter. When it already becomes a little rosy - pieces of garlic. After adding the latter, continue cooking for no more than half a minute. Slices of garlic should not burn, otherwise they will be bitter in the resulting treat.
Slide the prepared vegetables with a spatula to the edge of the pan so as not to stain the excess plate. And in the oil, mixed with onion and garlic juice, send minced meat. Fry the meat until the color changes and is ready, constantly breaking the lumps that appear with the spatula. In this case, you need to make a big fire, which will quickly evaporate the liquid released from the meat. The meat should be fried, not stewed. The main thing is to ensure that onions and garlic do not burn. The whole process will take about 5-6 minutes. If there is no time to constantly stand over the pan and mix the ingredients, it is better to transfer the vegetables to separate dishes in advance and return them to the already prepared meat.
Send salt, selected spices and ketchup to the browned minced meat. If the mass turned out to be rather dry, it is worth pouring a little water into it. It will be enough 1/3 or half a glass. Mix everything and sweat for a couple of minutes under the lid.
Drain the water from the spaghetti. Send them into a pan with a mass of vegetables and meat. Warm the ingredients together, and immediately serve refreshments for dinner. If the dish is prepared immediately for several meals, it is better to serve spaghetti with the sauce in portions. Leaving them in the sauce, pasta will absorb all the liquid during the night, and the taste of the treat will noticeably change.
“A la Bolognese”
Ingredients:
- durum wheat spaghetti - 380-400 g;
- any minced meat - 280-300 g;
- onions and fresh tomatoes - 2 pcs.;
- hard cheese - 120-140 g;
- garlic - 2-3 cloves;
- butter - a couple of large spoons;
- Lavrushka - 2 leaves;
- salt, pepper, sunflower oil - to taste.
Cooking:
In the water for spaghetti immediately add not only salt, but also black peppercorns, peas and half butter. Cover the container. Allow the liquid to boil. Leave it for 5-6 minutes. Catch spices from the water and discard. Only after that send spaghetti into it and cook until soft.
On a different burner put a frying pan with a mixture of two oils (the remaining cream and sunflower). First, pour large pieces of garlic into it. Fry them until light brown and a bright appetizing smell. Already darkened garlic slices can be discarded. They will no longer be useful.
Fry small onion cubes in the same vegetable fat. They should become transparent and slightly ruddy. Send minced meat from any meat to vegetable slices. A mixture of pork and beef in equal proportions or pork and chicken is great here.
After 6-7 minutes of frying, you can add tomato puree to the pan. Of course, ready-made is also suitable for such a treat. But it’s best to always use fresh, juicy vegetables. It is necessary to rinse the tomatoes, douse them first with boiling water, and then with cold water. Further, the peel is very easily removed from vegetables. The remaining soft parts should be coarsely cut and beat with a blender. To salt. You can add any spices to your liking.
Tomato mass must also be poured into the pan. You can pre-mix it with a handful of fresh chopped greens. Then the sauce will be much more aromatic. Darken the contents of the pan under the lid for another couple of minutes.
Drain the pasta from the finished pasta. Add to them a small piece of butter or a small spoonful of vegetable. Stir foods.
Spaghetti does not need to be mixed with meat sauce. You just need to separately form each serving. Put the right amount of pasta on the bottom of the plate. Top them with a portion of meat sauce. And finally, fill up with chopped cheese. The ideal dairy product for this treat is Parmesan.
Spaghetti with vegetables and minced meat
Ingredients:
- spaghetti - 380-400 g;
- minced pork and beef - half a kilo;
- onion - 2 heads;
- carrots - 1 pc.;
- tomatoes and bell peppers - 2 pcs.;
- garlic - 5-6 cloves;
- tomato paste - 4-5 large spoons;
- crushed coriander - a pinch;
- red and black pepper, salt, oil - to taste.
Cooking:
All mixed minced meat should be sent to the pan with a little heated oil. Fry it until the appetizing golden brown crust on the fire is above average. In this case, the meat product must be constantly stirred with a wide spoon or spatula, breaking the lumps that form.
Cut the onion into miniature cubes. Pepper - a thin long straw (you must first get rid of the stem and all the seeds). Grate the carrots, pour the tomatoes with boiling water, peel them, and cut the rest of them arbitrarily. You can chop larger vegetables to taste, then their slices will clearly be felt in the sauce.
In well-done meat send onions and carrot chips. After thorough mixing, fry everything for 8-9 minutes on a fire above the average. Next - reduce the heating of the stove and add pepper, tomatoes, tomato paste, mashed garlic to the pan. After mixing, cover the container with a lid and simmer its contents for another 10-12 minutes.
Pour in salt and all spices stated in the recipe. Darken the mass until the sauce thickens. If it remains liquid for a long time, you can correct the situation with a pinch of corn or potato starch.
At this time, cook the spaghetti until cooked. Next - throw them in a colander. Rinse pasta is not required.
There are two ways at once, how to deliciously serve such a dish to the table. The first suggests simply sending the ready-made spaghetti to the pan for vegetables and meat, warming the components together for 5-6 minutes. During this time, pasta is thoroughly soaked in sauce.
The second proposes to first put ready-made spaghetti on a plate, and top them with a sauce of meat and vegetables. In both cases, it will also be appropriate to generously sprinkle the resulting treat with chopped parmesan.
Italian spaghetti
Ingredients:
- spaghetti - 420-450 g;
- canned tomatoes in their own juice - 750-800 g;
- ground beef - a pound;
- canned (and already sliced) champignons - 230-250 g;
- sweet green or yellow pepper - 1 pod;
- onion - 1 head;
- garlic - to taste;
- tomato paste - 150-170 g;
- salt, a mixture of Italian herbs - to taste;
- Parmesan (ground) - for serving refreshments.
Cooking:
Finely chop whole onion, garlic, sweet pepper. Fry them until soft and a pleasant aroma appears, then add minced meat to the vegetables. Simmer the ingredients together until the meat is ready, stirring them constantly. It is especially important to break meatballs in a timely manner.
Chop the tomatoes into medium slices. If they canned with peel, you should try to choose the latter in the process. Mix tomato slices with tomato paste, mushrooms, salt and Italian herbs in a separate bowl. Cover the container with plastic wrap and refrigerate for 40 minutes. During this time, cook the spaghetti until cooked.
Mix the mass from the refrigerator with minced meat and vegetables in a pan. Cover and simmer for about 50 minutes.
When serving, first distribute spaghetti on plates. And on top - put the resulting thick aromatic sauce. Serve the dish hot. It can also be made the main treat for the festive table.