Tired of inventing new dishes every time, but your soul asks for something tasty, and you want to pamper your family? It couldn't be easier - make spaghetti and mouth-watering sauce for a hearty lunch or dinner effortlessly.
Spaghetti tomato sauce
Ingredients:
- 4 tomatoes;
- 200 g ground beef;
- 1 onion;
- 100 g of parmesan;
- 50 g fresh basil;
- 80 ml of olive oil;
- a pinch of red pepper;
- salt.
Peel the onion and cut into small cubes. Scald the tomatoes with boiling water and gently peel all the skin off them. Cut out the stem from them and chop the red pulp with a knife or mash it with a fork. Heat the olive oil and sauté the onions in it over medium heat until lightly golden, then add the minced meat. Cook it for a few minutes, stirring continuously with a spatula and breaking the lumps at the same time.
Put the tomato paste, chopped basil in a frying pan, cover the dish with a lid and simmer the sauce for half an hour at the lowest temperature. Stir it occasionally so it doesn't burn. Pour in half a glass of hot water, pepper, salt and simmer for 5 minutes. Cook the spaghetti, arrange them in bowls, pour over the tomato sauce and sprinkle with grated Parmesan.
Creamy spaghetti sauce
Ingredients:
- 500 g salmon fillet;
- 200 ml of 10% cream;
- 50 ml of dry white wine;
- 100 g of processed cheese;
- 100 g of parmesan;
- 20 g of dill;
- 20 g butter;
- 30 ml of olive oil;
- 1/3 tsp ground black pepper;
- salt.
Heat the cream in a saucepan over medium heat, dissolve the butter, melted cheese and half of the grated Parmesan cheese. Pepper everything, add salt, if necessary, bring to uniformity and remove from heat. Cut the salmon into cubes. Heat the olive oil, put the fish in it, sprinkle with wine, fry for a minute and cover with white sauce. Cook the creamy spaghetti sauce for another 5 minutes, covered, then transfer to the gravy boat. Add chopped dill and leftover Parmesan.
Vegetable spaghetti sauce
Ingredients:
- 1 zucchini;
- 1 eggplant;
- 3 bell peppers;
- 1 tomato;
- 1 carrot;
- 1 onion;
- salt;
- vegetable oil.
Peel off the eggplant and zucchini, peel the bell peppers and cut everything into strips. Free the onion from the shirt and chop finely. Grate the carrots on a coarse grater. Pour boiling water over the tomato, remove the skin and cut it into pieces. Pour the oil into a heavy-bottomed saucepan, fry the onions and carrot shavings in it until half cooked, then add the peppers and eggplant, and after 5 minutes, the tomatoes and zucchini. Season the sauté with salt to taste, cover with the hole and cook for half an hour.
