Combining spaghetti with minced meat, you can get a delicious and satisfying full meal. So that the dish does not turn out to be dry, it is worth adding tomato sauce or ground fresh tomatoes to it.
A simple recipe with ketchup
Ingredients:
- high-quality spaghetti - 180-200 g;
- mixed minced pork and beef - 230-250 g;
- onion - 1 head;
- fresh garlic to taste;
- ketchup without additives - 1 large spoon;
- vegetable oil, salt, spices - to taste.
Preparation:
Cook the selected pasta in salted water until cooked through. The instructions on the packaging will help you determine the optimal time. Usually the whole process takes 8-10 minutes.
While preparing the base of the dish, you need to chop the onion. If someone from your family does not like this vegetable, it is worth making the pieces especially small and invisible. Chop the peeled garlic in the same way. You can take from 1 to 4 cloves.
Send the onion to the skillet first. When it becomes a little ruddy - pieces of garlic. After adding the latter, continue cooking for no longer than half a minute. The chunks of garlic should not burn, or they will taste bitter in the resulting treat.
Move the finished vegetables with a spatula to the edge of the pan so as not to stain the extra plate. And send the minced meat into the oil mixed with onion and garlic juice. Fry the meat until the color changes and is completely cooked, constantly breaking the appearing lumps with a spatula. In this case, it is necessary to make a large fire, which will quickly evaporate the liquid released from the minced meat. The meat should be roasted, not stewed. The main thing is to make sure that the onions and garlic do not burn. The whole process will take approximately 5-6 minutes. If there is no time to constantly stand over the pan and stir the ingredients, it is better to put the vegetables in a separate bowl in advance and return them to the ready-made meat.
Send salt, selected spices and ketchup to the browned minced meat. If the mass turns out to be dry, it is worth pouring a little water into it. 1/3 or half a glass will be enough. Mix everything and simmer for a couple of minutes under the lid.
Drain the spaghetti. Send them to a skillet with a mass of vegetables and meat. Heat the ingredients together, and immediately serve the treat for dinner. If the dish is prepared for several meals at once, then it is better to serve spaghetti with sauce in portions. Leaving them in the sauce, the pasta will absorb all the liquid overnight, and the taste of the treat will change noticeably.
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.
Preparation:
Add not only salt to the spaghetti water, but also black peppercorns, lavrushka and half of the butter. Cover the container with a lid. Let the liquid boil. Leave it on for 5-6 minutes. Catch the spices from the water and discard. Only then send spaghetti into it and cook until soft.
On the other burner, put a frying pan with a mixture of two oils (the remaining butter and sunflower). First, pour large pieces of garlic into it. Fry them until lightly ruddy and a bright appetizing smell appears. Discard garlic pieces that have already darkened. They won't be useful anymore.
Fry small onion cubes in the same vegetable fat. They should be transparent and slightly ruddy. Send minced meat from any meat to the vegetable pieces. A mixture of pork and beef in equal proportions or pork and chicken is perfect here.
After 6-7 minutes of frying, you can add tomato puree to the pan. Of course, ready-made food is also suitable for such a treat. But it's best to always use fresh, juicy vegetables. It is necessary to rinse the tomatoes, pour over them first with boiling water, and then with cold water. Further, the skin is very easily removed from the vegetables. The remaining soft parts should be coarsely chopped and interrupted with a blender. Salt. You can add any spices to them to your liking.
The tomato mass must also be poured into a frying pan. You can pre-mix it with a handful of fresh chopped greens. Then the sauce will turn out to be much more aromatic. Darken the contents of the pan under the lid for a couple of minutes.
Drain the finished pasta. Add a small piece of butter or a small spoonful of vegetable fat to them. Stir the food.
Spaghetti does not need to be mixed with meat sauce. You just need to form each portion separately. Put the required amount of pasta on the bottom of the plate. Top with a serving of meat sauce. And finally, cover everything with shredded cheese. An ideal dairy product for the treat in question 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;
- chopped coriander - a pinch;
- red and black pepper, salt, oil - to taste.
Preparation:
Send all the mixed minced meat to a frying pan with a small amount of heated oil. Fry it until an appetizing golden brown crust appears over medium-high heat. In this case, the meat product must be constantly stirred with a wide spoon or spatula, breaking the resulting lumps.
Cut the onion into miniature cubes. Pepper - in a thin long straw (you must first get rid of the stalk and all the seeds). Grate the carrots, pour boiling water over the tomatoes, peel them off, and chop the rest of them arbitrarily. To taste, you can chop vegetables larger, then their pieces will be clearly felt in the sauce.
Send onions and carrot shavings to well-done meat. After mixing thoroughly, fry everything for 8-9 minutes on an above-medium heat. Next, reduce the heat 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 the spices declared in the recipe last. Darken the mass until the sauce thickens. If it remains watery for a long time, you can fix the situation with a pinch of corn or potato starch.
At this time, cook the spaghetti until tender. Next - throw them in a colander. No need to rinse pasta.
There are two ways at once how to serve such a dish deliciously. The first one suggests simply sending ready-made spaghetti to a frying pan for vegetables and meat, and heating the ingredients together for 5-6 minutes. During this time, the pasta will be thoroughly saturated with the sauce.
The second suggests first putting ready-made spaghetti on a plate, and then covering them with a sauce of meat and vegetables on top. In both options, 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 - half a kilo;
- canned (and already cut) 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 (chopped) - for serving treats.
Preparation:
Finely chop the whole onion, garlic, sweet pepper. Fry them until softened and a pleasant aroma appears, then add minced meat to the vegetables. Simmer the ingredients together until the meat is cooked, stirring constantly. It is especially important to break the meatballs in a timely manner.
Chop the tomatoes in medium pieces. If they are canned with the skin, you should try to select the latter in the process. Combine tomato slices with tomato paste, mushrooms, salt and Italian herbs in a separate bowl. Cover the container with foil and cool for 40 minutes. During this time, cook the spaghetti until cooked.
Mix the mass from the refrigerator with minced meat and vegetables in a frying pan. Cover and simmer over low heat for about 50 minutes.
When serving, place the spaghetti first on the bowls. And on top - put the resulting thick aromatic sauce. Serve hot. It is quite possible to make it the main treat for the festive table.
With cherry and red wine
Ingredients:
- spaghetti - 350-400 g;
- any minced meat (it is best to take mixed) - half a kilo;
- cherry - 280-300 g;
- carrots and onions - 1 pc.;
- chopped parmesan - 70 g;
- garlic - 2-4 cloves;
- fresh parsley - 1 bunch;
- dry red or semi-dry wine - 2/3 tbsp.;
- olive oil - 60 ml;
- salt and spices to taste.
Preparation:
Chop the onions, carrots and tomatoes into neat cubes of approximately the same size (the cherry can simply be halved). Brown them in a skillet with heated olive oil. The first to always start to fry the onion, then add carrots to it and, finally, the halves of miniature tomatoes. When the vegetables are well over medium-high heat, you can add minced meat to them. A mixture of pork and beef is ideal for such a dish. After adding the meat, it is worth slightly increasing the heat. A lot of liquid will stand out from the minced meat, you need to completely evaporate it.
Add red wine to the ready-made meat. Continue simmering the mass on the fire until the sharp alcohol smell disappears. It remains to add chopped garlic, salt and selected spices to the future thick meat sauce. You can have a selection of Italian herbs. It remains to cook the mass on the stove for no longer than 1 minute.
Experienced Italian chefs advise you to cook pasta only when the sauce is completely ready. They should not stand on the table and cool down. It is very important to choose high-quality pasta - always class A from durum wheat. Great if you can find a product made in Italy. For example, tagliatelle, rigatoni, real spaghetti.
Pour water into a large saucepan. For every 80-90 g of paste, you need to take 1 liter of liquid. Cook the base of the dish until it is al dente. To do this, you need to cook pasta about 1 minute less than indicated on the product packaging. Place the spaghetti in a colander. Do not rinse them.
Heat the sauce. When serving, first place the spaghetti on a plate and cover with the vegetables. Sprinkle the finished treat with chopped parsley. Top it up with chopped parmesan.
