The variety of spaghetti sauces is simply amazing. They can be with meat and with fish, fruits and vegetables. You can cook spaghetti every day and every day eat them like the first time thanks to different sauces.
Minced Spaghetti Sauce
Cook pasta. Half a kilo of minced veal is fried in a deep frying pan until golden brown. Add 5 chopped tomatoes (or 200 g of pasta), pepper and salt to it. In one glass of fat milk, stir a large spoonful of flour and also add to the grilled minced meat. When it boils, remove from heat and, if desired, add a little canned corn or paprika.
We spread pasta on plates and pour sauce.
Spaghetti sauce: recipe with feta cheese and olives
This recipe is the most complete reminder of Italy. To prepare such a sauce, cut a pound of tomatoes and put on a preheated baking sheet, slightly sprinkled with olive oil, sprinkled with salt and pepper. Bake until they have a slightly brownish tint. We cut into cubes 250 g of cheese, chop the parsley (3 tablespoons should be obtained). Boil spaghetti, drain the broth and add the fried tomatoes, cheese, herbs. When serving, sprinkle with grated Parmesan cheese and chopped olives.
Spaghetti Sauce: Green Bean Recipe
2 kg of fresh green beans are cleaned and washed thoroughly. Finely chop 1 onion and fry in a saucepan. Mix the beans with 1 bunch of wild fennel and simmer on very low heat for at least 2 hours, after which we make mashed potatoes (you can add water if it turns out too thick). Break pasta, boil until half cooked and put in mashed potatoes, with which we cook another 10 minutes. Then salt, add onion and pepper and serve.
Spaghetti Sauce with Mushrooms and Ham
Boil spaghetti (250 g). 100 g of boiled ham and 200 g of boiled porcini mushrooms (can be replaced with champignons), cut into thin long slices and lightly fry in butter. Add 4 tbsp. tomato paste and boil all together. Mix with pasta and serve.
Spaghetti Sauce: Cilantro Recipe
Boil 400 g of pasta. Chop a bunch of cilantro, chop one pod of red hot pepper into small pieces, cut a clove of garlic into 4 parts. Cut a slice of white bread, remove the crust, and chop the flesh. We mix all this, add 100 g of sunflower seeds, the same amount of meat broth, salt and 4 large spoons of any vegetable oil. Beat with a mixer.
Mix the sauce with pasta, and when serving, sprinkle with toasted sunflower seeds (50 g).
Spaghetti Sauce: Shrimp Recipe
Serving spaghetti with seafood sauces such as shrimp is delicious. Cut 1 bunch of romaine lettuce and stew in oil. Fry in oil and 200 g of peeled shrimp, salt them. 1 teaspoon of tomato paste is slightly heated on a frying pan, add 3 tbsp to it. cognac, 400 ml. cream and simmer for 5 minutes Add pepper and salt. In this sauce we put shrimp and salad and simmer just a couple of minutes. Then add the sauce to the spaghetti and serve.
Bolognese sauce
To half a kilogram of ground beef add 2 chopped onions, spices to taste and salt. Stew (oil can be any vegetable) for about 15 minutes. Peel a jar of tomatoes from the skin and twist through a meat grinder, add them to the minced meat and bring to a boil. Mix with boiled pasta, and when serving, sprinkle with grated Parmesan cheese.
Spaghetti sauce: mustard and vegetables recipe
Boil 400 g of pasta. Cut into strips 250 g of zucchini and 300 g of carrots, tarragon, dill and parsley (0.5 bunch each). Stew all vegetables in soybean oil, add pepper and salt. 100 g of Roquefort cheese knead with a fork. Mix cheese and vegetables with spaghetti. We heat 4 tablespoons of soybean oil, mix with it 2 tablespoons of wine vinegar, 1 small spoon of mustard, 100 ml of meat broth, greens. Spread it all for pasta.