Well-chosen seasonings and seasonings make the taste of ordinary products bright and saturated. Having mastered the skill of cooking dishes such as spaghetti sauce, you can provide a varied menu with a minimum of products. A pack of ordinary pasta can turn into an original dish, you just have to season them, showing imagination and creativity.
There is nothing easier than learning how to make spaghetti sauce; it can be modified indefinitely. The initial products for the dish are selected depending on seasonal characteristics and personal preferences.
The most popular and available vegetable sauce for spaghetti, which includes tomatoes. Here is one of his recipes. First, all products are prepared. The onion should be cut into small cubes, one lettuce pepper peeled from seeds and cut into small strips, chopped a couple of tomatoes with a blender. Pour two tablespoons of vegetable oil into the pan, preferably olive, fry pepper and onion in it, then add tomatoes and a spoon of tomato, bring to a boil, evaporate the liquid to get a solution of consistency, like sour cream. Salt to taste, add finely chopped olives or pickles for piquancy. This spaghetti sauce is low in calories.
If the spaghetti will be served with cheese, the sauce can be prepared with herbs. He will need one carrot, a stem of leek, three tomatoes, a tablespoon of dried basil or Provence herbs. In 50 grams, fry grated carrots and chopped onion rings, add chopped tomatoes, stew until all products are soft. Using a blender, turn stewed vegetables into mashed potatoes, add salt, basil or herbs, warm in a skillet.
For young children, spaghetti sauce can be prepared from broccoli, which in the process of cooking retains a bright color. It is enough to boil it, turn it into a puree state with a blender, add cream to taste and salt.
Fresh mushrooms can be added to vegetable sauces, they should be pre-boiled, cut into small pieces and sautéed in olive or butter.
Not inferior in popularity to vegetable meat sauce for spaghetti. The easiest is prepared from any minced meat. The number of ingredients can be taken arbitrarily, the main thing is that the forcemeat by weight is at least half of the whole sauce. In a pan you need to fry finely chopped onion in oil, add the minced meat to it and continue to fry until the meat is ready, stirring the lumps of minced meat with a fork. At the end of cooking, add a spoonful of tomato, pour in sour cream so that the sauce is thick enough, does not flow. Salt and add chopped fresh herbs. Before use, let the sauce stand for 5-10 minutes, so that a harmonious taste is formed.
In Bologna, spaghetti sauce is prepared from ground beef. For 400 g of lean meat, you need to take one each of the onion, carrot, celery stalk, clove of garlic, 4 medium tomatoes, 50 g of salted bacon,, 100 ml of milk, 150 ml of dry red wine, 6 tablespoons of olive oil. In the heated oil, the bacon is first fried, then chopped onions, garlic, carrots should be added, fry them all together for several minutes, put the minced meat in vegetables and continue cooking until the meat has lost its red color. Then pour in the wine, cook until it evaporates, add milk, evaporate the liquid again. Finely chop the tomatoes, add them to the frying pan along with their allocated juice, boil the sauce on the smallest fire, stirring often. At the end of cooking, salt, you can store 2-3 days in the refrigerator.
For a variety of flavors, ready-made meat sauces can be added to dry sets of herbs with basil, oregano, thyme, rosemary, as well as coriander seeds, cumin, ground nutmeg.