Tomato sauce for pasta recipe. Tomato sauce for pasta. Sauce with minced meat and tomatoes

What could be easier than boiling spaghetti? But without the sauce it will just be pasta. After all, it is the sauce that makes spaghetti truly delicious.

Tomato sauce for spaghetti - basic cooking principles

Tomato is an indispensable product in cooking. It is used to prepare soups, sauces, dressings and other dishes. It is especially great for meat and spaghetti.

To prepare the sauce, use tomato paste, fresh or canned tomatoes.

Tomato sauce fully brings out the taste of spaghetti. This is what makes the dish unique. There are many recipes for making tomato sauce.

In addition to tomatoes, vegetables, mushrooms, meat, seafood, minced meat and other ingredients are added to the sauce.

If the sauce is prepared from fresh tomatoes, they are first scalded with boiling water and the thin skin is removed. The tomato pulp is crushed into small cubes, grated or pureed using a blender. The remaining vegetables are peeled and chopped. Vegetables, meat or minced meat are fried in hot oil, poured with tomato paste and simmered for several minutes.

Place the finished spaghetti in a heap on a dish and pour over tomato sauce.

Recipe 1. Classic tomato sauce for spaghetti

Ingredients

half a kilogram of fresh tomatoes;

150 g sweet pepper;

broth - one glass;

onion - 100 g;

30 ml olive oil;

tomato paste - 50 g;

garlic - 12 g;

7 g Italian spices.

Cooking method

1. Wash the tomatoes, place them in a deep plate and pour boiling water over them. After a few seconds, drain the water and remove the thin skins from the tomatoes. Peel the onions and garlic. Remove the seeds from the pepper. Chop all vegetables except tomatoes into small pieces.

2. Place onions and bell peppers in a frying pan with oil and fry over medium heat for seven minutes.

3. Place tomatoes and garlic in a blender container. Blend everything until pureed. Transfer the tomato mixture to the pan with the vegetables. Stir. After a couple of minutes, pour in the broth, stir and bring to a boil. Simmer for a few minutes.

4. Season the sauce with salt, spices and pepper. Simmer until it thickens. Spoon the sauce over the boiled spaghetti and garnish with parsley and basil leaves.

Recipe 2. Tomato sauce for spaghetti with bacon

Ingredients

onion - two heads;

250 g hard cheese;

a clove of garlic;

5 g oregano;

30 g tomato paste;

five fresh tomatoes;

200 g bacon;

spaghetti - 350 g.

Cooking method

1. Place the frying pan with olive oil on the stove. Cut the peeled onion into half rings. Fry it until golden brown.

2. Cut the bacon into thin strips and place in a frying pan with onions. Cook for another five minutes. Finely chop the peeled clove of garlic and add it after the bacon.

3. Add tomato paste to the pan and stir. Cut the tomatoes into small pieces. Place fresh tomatoes in a frying pan. Season everything with red pepper and oregano. Bring the sauce to a boil, turn down the heat and cook, stirring constantly, for another ten minutes.

4. Add tomato sauce to the boiled spaghetti and stir. Simmer over low heat for three minutes, add grated cheese and serve.

Recipe 3. Tomato sauce for spaghetti with cream and ham

Ingredients

two tomatoes;

ham - 300 g;

40 g butter;

heavy cream - one cup;

5 g dried herbs;

100 g Parmesan cheese;

spaghetti - 450 g.

Cooking method

1. Melt butter in a frying pan.

2. Wipe the washed tomatoes with a napkin and chop into small pieces. Place in oil, reduce heat and simmer until tomatoes release juice. Then add heat and fry for five minutes.

3. Grind Parmesan cheese on a medium or coarse grater. Place another frying pan over low heat, melt the butter and add the cheese. Pour in the cream, season everything with pepper, dried herbs and salt. Cook the ingredients, stirring constantly, for about three minutes.

4. Cut the ham into thin strips and fry until lightly browned in a separate frying pan.

5. Add the cream cheese mixture and ham to the pan with the tomatoes and mix well.

6. Place the boiled spaghetti in a frying pan with tomato cream sauce. Stir quickly.

Recipe 4. Tomato sauce for spaghetti with eggplant

Ingredients

250 g eggplants;

5 g spices;

onion - 100 g;

700 g fresh tomatoes;

vegetable oil;

garlic - 15 g.

Cooking method

1. Peel the eggplants, cut them into cubes, add salt and leave in a colander for 20 minutes to release the juice. Then rinse them from salt and dry them on a napkin.

2. Fry finely chopped onion and half the chopped garlic for two minutes. Remove the thin skin from fresh tomatoes by pouring boiling water over them. Cut the pulp into slices and place in a frying pan with fried onions. Simmer over low heat for ten minutes.

3. In a separate pan, fry the eggplants with the remaining garlic until soft. Then put them in a frying pan with tomatoes and simmer everything together for the same amount of time, stirring constantly. Season with salt and pepper.

Recipe 5. Tomato sauce for spaghetti with minced meat

Ingredients

olive oil - 40 l;

tomatoes in their own juice - 1.2 kg;

10 g each of oregano and basil;

minced beef - 400 g;

25 g sugar;

300 g sweet pepper;

onion - two large heads;

garlic - 20 g.

Cooking method

1. Place the minced meat in a deep frying pan and fry in hot oil, stirring constantly, for about five minutes.

2. Peel the garlic and onions. Rinse the pepper and cut out the stalk with seeds. Finely chop all the vegetables, add to the minced meat and cook for about seven minutes.

3. Cut fresh tomatoes into slices and place in a blender container. Beat the tomatoes until smooth, add sugar, salt, pepper and season with spices. Pour the tomato mixture into the frying pan with the minced meat. Stir, cover with a lid and cook over low heat for half an hour.

Recipe 6. Tomato sauce for spaghetti with chicken

Ingredients

30 g hard cheese;

30 ml vegetable oil;

30 g tomato paste;

clove of garlic;

bulb;

a pinch of pepper mixture;

200 g chicken fillet;

half a glass of filtered water;

40 g spaghetti.

Cooking method

1. Chop the peeled onion into small cubes. Peel the garlic and chop it as finely as possible. Fry the onion and garlic, stirring constantly, for a couple of minutes.

2. Wash the chicken fillet and cut into slices. Place in a frying pan with onions and fry over moderate heat for three minutes.

3. Add tomato paste to the meat, salt and season with a mixture of peppers. Stir. Pour in half a glass of cold water and simmer the sauce with the meat over low heat for about ten minutes, covering with a lid.

4. Place the spaghetti boiled until al dente into the frying pan with the sauce. Stir and leave for a couple of minutes to soak the spaghetti in the sauce. Sprinkle with grated cheese and chopped parsley.

Recipe 7. Tomato sauce for spaghetti with mushrooms

Ingredients

10 g dried parsley;

500 g fresh mushrooms;

120 g onion;

mushroom seasoning;

100 g tomato paste;

300 g of juicy tomatoes.

Cooking method

1. Cut the peeled onions into thin half rings. Chop the mushrooms into thin slices.

2. Fry the onions with mushrooms, seasoning with mushroom spices and salt.

3. Wash the tomatoes and make a cross-shaped cut on each one. Pour boiling water over fresh tomatoes and remove the thin skin. Cut the tomato pulp into slices, place in a blender container and blend until pureed. Pour into a saucepan, add a spoonful of vegetable oil and simmer for ten minutes until thickened.

4. Pour the tomato mixture into the frying pan and simmer for about five minutes. Add dried herbs and cook over low heat for about ten minutes. Spread the finished sauce onto the boiled spaghetti and serve.

Recipe 8. Tomato sauce for spaghetti with seafood

Ingredients

a mixture of herbs;

two cloves of garlic;

130 ml dry white wine;

onion head;

60 g tomato paste;

two fresh tomatoes.

Cooking method

1. Thaw the seafood cocktail and rinse it thoroughly.

2. Wash fresh tomatoes, wipe and scald with boiling water. Peel them from thin skin. Grind the tomato pulp into a homogeneous mixture using a blender.

3. Peel the garlic and onion and finely chop. Pour two tablespoons of olive oil into a saucepan, heat it and fry the onion and garlic in it until lightly browned and soft.

4. Pour chopped tomatoes into a saucepan, season everything with a mixture of herbs and dried basil. Stir and pour in the wine. Pepper and salt. As soon as the mixture boils, turn off the heat, cover with a lid and simmer for ten minutes. Remove the sauce from the stove.

5. In a separate pan, simmer the seafood mixture for three minutes. Then drain the released liquid and transfer the seafood cocktail to the tomato sauce. Stir.

Tomato sauce for spaghetti - tips and tricks

  • If you want to make the sauce thicker, add a little starch or flour to it.
  • Use only sweet tomatoes for the sauce; even sugar cannot cover the acidity.
  • Fresh tomatoes can be pureed using a grater or blender.
  • To prepare the sauce, you can use tomato paste, juice, fresh or canned tomatoes.

How to make delicious spaghetti sauce - simple recipes for home cooking can be found in this article.

This is what real pasta connoisseurs think. And not purchased in a supermarket or large shopping center, but made at home, with your own hands from fresh products, with good mood.

Ingredients:

  • 150 grams of smoked bacon;
  • 150 ml milk;
  • 2 onions;
  • a bunch of parsley;
  • olive oil;
  • 150 g hard cheese
  • Provencal herbs.

How to cook:

Pasta should be boiled in salted water. Cook as directed on package.

Oil should not be poured into water. It is believed that pasta that is cooked with the addition of oil will not absorb the gravy; it will simply drain from the spaghetti.

While the pasta is cooking, you can make the dressing sauce

The onions need to be chopped (you can make onion porridge in a blender, this is a great idea for those who don’t like to taste onions). The bacon should not be cut very coarsely.

Grind hard cheese on a fine/coarse grater. Large pieces will go into the sauce, small pieces for topping.

In a frying pan with heated olive oil, fry the onion until it becomes transparent and add bacon to the mixture.

Add milk or cream to the browned bacon. When the mixture starts to boil, you need to add coarsely grated cheese and mix everything.

The cheese should melt.

Now you can add seasonings and salt. And finally, add the cooked pasta to the frying pan and mix everything, ready to serve.

Cooked pasta with any favorite sauce should be served in a separate bowl. Traditionally, the dish is sprinkled with Parmesan and herbs.

Sour cream sauce for pasta


To prepare you need to take:

  • half a glass of sour cream;
  • onion;
  • 2 tablespoons butter;
  • favorite seasonings.

How to cook:

Chop the onion into half rings and lightly fry in butter. Add sour cream to the onion, add seasonings and salt.

The mass should not boil.

This is how easy it is to make a sour cream topping for spaghetti.

Bechamel


To create this famous sauce you need:

  • packaging of pasta;
  • half a kilo of minced meat;
  • onion;
  • butter;
  • flour;
  • milk;
  • one egg.
  • You will also need to take salt and spices to taste.

How to cook:

Finely chopped onion should be fried in a frying pan, add minced meat and fry.

Separately, you need to cook the pasta.

The next step is to pour flour into the butter that has melted and fry it all a little, pour milk into it.

Mix everything well. The resulting mass should be put on low heat, add spices, cook for 20 minutes, stirring all the time.

The bechamel should be thick.

The mixture should be allowed to cool and a fresh egg should be beaten in and everything should be stirred well. After the sauce is ready, pour it over the spaghetti and place in the oven for 10 minutes.

Tomato sauce for pasta


This pasta dressing is the simplest and most affordable, which is why it is so popular among pasta lovers.

To create a filling for pasta, you will need to buy good, ripe, red tomatoes.

You need to remove the skin from the tomato; do this simply by scalding the vegetables with boiling water in advance.

Tomatoes without skin should be cut into cubes, add salt and put in a frying pan to simmer for about 30 minutes. Next, you need to cool the tomato mass and grind it into pulp.

For seasonings, add turmeric, hot pepper and granulated sugar to taste. The result is a wonderful, homemade sauce, and most importantly, quickly and inexpensively.

Cheese sauce for pasta


Ingredients:

  • mustard and salt to taste;
  • 20 grams of flour;
  • 170 grams of cheese;
  • 200 ml milk;
  • 20 grams sl. oils

How to cook:

Cooking is not difficult, you just need to put a frying pan on the fire and combine all the prepared products in it, except milk.

The heat should be low and the mixture should be stirred all the time.

After turning off the heat, pour 2 tablespoons of milk into the frying pan and stir everything well.

Light Mushroom Spaghetti Sauce


Ingredients:

  • spoon of olive oil;
  • 3 garlic cloves;
  • onion;
  • 200 grams of any mushrooms (fresh, frozen);
  • parsley;
  • 2 spoons of tomato paste.

How to cook:

Fry finely chopped garlic cloves and onions in a frying pan in olive oil, then add chopped mushrooms and simmer for about 20 minutes. Then add tomato paste, finely chopped parsley and spices to the frying pan. The dish is ready. Serve with pasta, preferably spaghetti.

Creamy spaghetti sauce


Ingredients:

  • cream;
  • garlic;
  • spices.

How to cook:

Heat 250 ml of cream in a bowl on the stove and add 200 grams of grated Parmesan or other hard cheese. You also need to squeeze 2 cloves of garlic into the mixture and add any spices to taste. You can serve with shells, spirals, spaghetti.

Spaghetti sauce with minced meat


Ingredients:

  • minced meat 600 grams;
  • 2 turnip onions;
  • 4 tomatoes;
  • 2 cloves of garlic;
  • greenery;
  • salt;
  • pepper to taste.
  • oil for frying.

How to cook:

The tomatoes must be washed, scalded and skinned. Grate the tomato pulp or puree it in a blender.

Peel the onion and finely chop it. Garlic cloves must be squeezed out.

Wash the greens, dry and chop.

Then heat the olive oil in a frying pan and fry the onion/garlic in it. After 2 minutes, add the minced meat and fry everything for about 5 minutes, stirring from time to time.

Simmer the dish for another 10 minutes, remove the pan from the stove and season the gravy with herbs and the remaining garlic.

You can water the pasta and serve the dish.

Prepare delicious spaghetti sauces according to our recipes and bon appetit!!!

One of the most famous dishes of Italian cuisine is pasta. The gravy gives the pasta a special taste and aroma. Spaghetti sauce comes in different varieties and is prepared using vegetables, cheeses, mushrooms, spices, minced meat, seafood and other ingredients. Learn how to make pasta sauce that will make the dish incredibly tasty, appetizing and aromatic.

Here are five types of sauces with step-by-step cooking recipes:

Tomato paste and basil sauce

There are sauces that are prepared using ready-made tomato paste. Choose a natural product without added starch. It contains a higher percentage of dry matter (25‒40%) and contains no additives or preservatives. Spaghetti sauce made from high-quality tomato paste has a richer and brighter taste.

To prepare the dish you will need the following ingredients:

  • tomato paste 25% - 100 g;
  • fresh tomatoes - 0.5 kg;
  • garlic - 2 cloves;
  • basil - 1 bunch;
  • spaghetti - 400 g;
  • olive oil - 2 tbsp. l.;
  • sugar -1 tbsp. l.;
  • salt, spices - to taste.

Ketchup is also used instead of tomato paste. If necessary, replace olive oil with vegetable oil. When using 40% tomato paste, use half the amount called for in the recipe.

At the preparatory stage, vegetables are peeled, washed, and allowed to dry. The basil is washed, the leaves are torn off, the stems are not used. Peel the tomatoes and cut them into cubes.

To make spaghetti sauce from tomato paste, follow these steps:

  • heat the pan, add olive oil;
  • place chopped tomatoes and garlic in a frying pan, stir, simmer for 15–17 minutes over medium heat;
  • during the stewing process, crush the tomato pieces with a fork;
  • cut the basil leaves into arbitrary pieces;
  • Once a thick consistency is reached, add basil, sugar, tomato paste, spices, salt to the tomatoes in the frying pan, mix thoroughly;
  • simmer over low heat under the lid for 5–7 minutes, remove from heat;
  • let the sauce sit under the lid closed for 5 minutes;
  • Boil the pasta, place on a dish, pour over the sauce.

Serve the dish hot. If desired, sprinkle the pasta with grated Parmesan.

When preparing tomato sauce, do not add water. Depending on the type of tomato and their degree of ripeness, the cooking time may vary. Do not allow too much juice to evaporate when stewing tomatoes.

Bolognese

One of the most famous spaghetti sauces is Bolognese sauce. Properly prepared Bolognese is thick, smooth and appears a little dry. When mixed with pasta, it opens up and imbues the pasta with a unique taste and aroma.

Bolognese is a sauce that is prepared using fresh tomatoes or canned vegetable pulp. No tomato paste is used.

For preparation you will need the following ingredients:

  • canned tomatoes - 800 g;
  • beef broth - 500 ml;
  • carrots, celery, onions - 1 pc.;
  • sugar - 1 tsp;
  • parmesan - 50 g;
  • minced beef, spaghetti - 500 g each;
  • chopped parsley - 3 tbsp. l.;
  • red wine - 370 ml;
  • garlic - 2 cloves;
  • olive oil - 2 tbsp. l.;
  • spices - to taste.

Tomato sauce for spaghetti is made from pickled tomatoes without skin. Black pepper, chili, basil, nutmeg, and oregano are used as spices.

At the preparatory stage, vegetables are peeled, washed, and allowed to dry. To prepare bolognese, garlic is not passed through a press, but finely chopped with a knife. The broth is filtered.

  • chop celery, garlic, onion, carrots;
  • take a frying pan, pour oil, add chopped vegetables, simmer over low heat until soft;
  • turn on high heat, add minced meat, mix thoroughly so that the mass is free of lumps;
  • add wine, beef broth, add tomatoes, sugar, parsley, bring to a boil;
  • simmer over low heat for 1.5 hours, stir the mass;
  • add spices, salt;
  • Before finishing the sauce, boil the spaghetti;
  • Divide the pasta into portions, add the sauce, and sprinkle with grated Parmesan.

How to cook spaghetti is indicated in the instructions on the package. To achieve al dente pasta, cook the spaghetti one minute less.

Pesto

There are sauces that do not require heat treatment when preparing them. These include pesto sauce. The required concentration is achieved not during the cooking process, but by grinding the ingredients with a pestle in a mortar or in a blender to a puree. This method of preparation allows you to preserve all the beneficial substances, vitamins and microelements found in the products. Spaghetti with pesto sauce has an original bright taste and unsurpassed aroma.

For preparation you need the following ingredients:

  • green basil - 1 bunch;
  • hard cheese - 50 g;
  • garlic - 1 clove;
  • pine nuts - 30 g;
  • parmesan - 150 g;
  • olive oil -100 ml;
  • salt - to taste.

Instead of pine nuts, hazelnuts, walnuts, and almonds are also used. You will also need a blender or food processor.

At the preparatory stage, the nut kernels are removed from the shell, fried in a frying pan without adding oil, and cooled. Wash the basil and let the water drain. The garlic is peeled and finely chopped.

The cooking process includes the following steps:

  • Grate hard cheese and parmesan;
  • remove leaves from basil sprigs;
  • Place basil, peeled dried nuts, garlic, grated cheese, and a pinch of salt into a blender bowl;
  • add half the olive oil, puree the ingredients in a blender;
  • gradually add the rest of the olive oil to the mixture;
  • Continue blending the sauce until creamy and smooth.

The sauce is added to the pasta before serving and mixed with the finished pasta. Pesto is also used for preparing fish, meat dishes, and salads.

Italians do not use metal utensils to prepare pesto - when basil interacts with metal, the taste deteriorates. The ingredients are ground by hand in a marble mortar with a wooden or marble pestle.

Creamy sauce with mushrooms, cheese and pork

To prepare the sauce with pork, choose pieces of pulp that are not too fatty. Excess fat reduces the taste of the dish and increases its calorie content. To prepare cheese sauce for spaghetti, use natural hard and soft cheeses that can melt at high temperatures. The cheese product is not suitable - it curdles when heated.

For preparation you need the following ingredients:

  • pork pulp, mushrooms - 500 g each;
  • hard cheese - 200 g;
  • garlic - 5 cloves;
  • cream 20% - 200 ml;
  • onion - 1 pc.;
  • white wine - 1 tbsp.;
  • olive oil - 2 tbsp. l.;
  • water - 0.5 tbsp.;
  • spaghetti - 400 g;
  • spices, pepper, salt - to taste.

The sauce is made from champignons and other lamellar mushrooms. If wild mushrooms are used, before starting cooking, boil them, discard them in a colander, and drain the liquid.

At the preparatory stage, the pork is cleaned of films and excess fat, rinsed, and allowed to dry. Vegetables, garlic and mushrooms are peeled, washed, and allowed to drain.

The cooking process includes the following steps:

  • cut the meat, garlic, onion into small pieces, mushrooms into strips;
  • heat the frying pan, pour oil, put onions, meat, mushrooms and garlic in it;
  • fry all ingredients until crust appears;
  • transfer the fried pieces of vegetables, meat and mushrooms into a saucepan with a thick bottom;
  • add wine and water, stir;
  • bring the mixture to a boil over high heat, turn the heat to low, cover with a lid, and simmer for 10 minutes;
  • add cream, grated hard cheese, salt, spices;
  • simmer covered over low heat until the meat is cooked;
  • boil the spaghetti, place on a plate;
  • pour the prepared sauce on top.

Sprinkle hard cheese on top of the dish if desired. If previously boiled mushrooms were used for the sauce, use mushroom broth instead of water.

Creamy sauce with zucchini

This sauce is suitable for pasta made from any type of pasta. Choose young zucchini with thin skin, without seeds. Pasta sauce is made from unpeeled zucchini, so the youth of the vegetable is important.

For cooking you will need the following products:

  • flour - 1 tbsp. l.;
  • vegetable oil - 30 ml;
  • onion - 1 pc.;
  • butter - 20 g;
  • zucchini - 2 pcs.;
  • spaghetti - 200 g;
  • turmeric - 2 pinches;
  • chopped parsley, dill - 1 tsp;
  • parmesan - 50 g;
  • cream 10% - 200 ml;
  • salt - to taste.

At the preparatory stage, the stem and top of the zucchini are cut off, and the onion is peeled. Vegetables are washed and allowed to dry. Zucchini is cut into strips, onions into arbitrary pieces.

The cooking process includes the following steps:

  • heat the frying pan, add vegetable oil, onion, fry until translucent;
  • add zucchini, salt, cover;
  • simmer over low heat until the zucchini is ready, add a little water if necessary;
  • Place butter and flour in a separate frying pan and heat over low heat;
  • While heating, mix the flour and butter until a homogeneous consistency is formed;
  • add cream to flour and butter, add salt, cook over low heat until thick;
  • add turmeric, stir;
  • combine the prepared zucchini, cream sauce and boiled pasta, stir;
  • Place on prepared dish, sprinkle with grated Parmesan and herbs.

Whole milk is also used instead of cream. The dish is served immediately after preparation. If desired, replace vegetable oil with olive oil.

Making delicious and unusual pasta sauces is quite simple. Thanks to the sauces, each pasta dish will have a special taste and appetizing aroma. By following the step-by-step recommendations, you will have a tasty, aromatic, satisfying and healthy dish on the table every day.

Gravy or sauce enjoys well-deserved love; it emphasizes the exquisite taste of a variety of dishes, enhancing and placing accents. For example, in tandem with rice, it will add sharpness and piquancy to a simple side dish, and special juiciness to fried potatoes. The gravy also allows you to decorate the finished dish so that it looks more appetizing and evokes a pleasant aesthetic sensation. Flour in the gravy recipe is used to thicken the gravy.

Gravy with flour: basic recipe

So how do you make gravy from flour? To make a simple flour sauce you will need the following ingredients:

  • 60 g sifted flour;
  • A piece of butter (50 g);
  • 0.5 liters of broth (vegetable, meat), you can use hot water.

Cooking process

How to make gravy with flour? The step-by-step guide helps you quickly and easily bring the recipe to life.

  1. Heat a frying pan on fire. It is better to use dishes with a thick bottom so that the sauce does not burn. Melt the butter, into which carefully add the sifted flour. Fry, stirring, until golden brown.
  2. Pour liquid (broth, water) into the flour in small portions. Do not stop stirring to avoid the formation of lumps.
  3. Season the thickening gravy with salt and pepper to taste. You can use any aromatic herbs and spices, dried and fresh herbs to give the sauce a piquant taste.
  4. The gravy goes well with various dishes, especially well it emphasizes the taste of oven-baked fish and potatoes.

Gravy recipe with flour and tomato paste

The sauce made from flour and tomato paste has a delicate taste that complements meat, pasta and seafood dishes well. For spiciness, you can add garlic or spicy chili pepper to the sauce.

Tomato sauce with flour, the recipe for which we will consider below, is prepared from the following ingredients:

  • 3 tbsp. tomato paste;
  • 2 tbsp. sifted wheat flour;
  • 70 g vegetable oil;
  • 0.3 l hot water;
  • To taste – salt, pepper, paprika;
  • 1 tsp Sahara.

Preparation

  1. To prepare the gravy you will need a saucepan. It is best to use non-stick cookware with a thick bottom. Heat vegetable oil in a saucepan.
  2. Carefully add tomato paste, which then stir slowly.
  3. Add flour to a homogeneous mixture, stirring constantly to avoid the formation of lumps. Add paprika, allspice, salt and sugar. Continue stirring the resulting mass, which will gradually begin to thicken.
  4. Add water to the sauce. Stirring continuously, bring the gravy to a boil. Then remove from heat.

Tomato sauce with flour can be served with meat and fish dishes. It perfectly enhances the taste of spaghetti and can be used to make pasta and pizza.

By preparing a delicious spaghetti sauce, you can create a real culinary delight from a seemingly banal dish, which will make everyone, young and old, crazy. The variety of different variations of additions to pasta will allow everyone to find their favorite recipe.

How to make spaghetti sauce?

Spaghetti sauce, a homemade recipe can be found in the selection below, is usually prepared simply and quickly. By taking the indicated components in the required proportions and following the described technology, even a novice cook can cope with the task.

  1. Spaghetti sauce can be made on a tomato, cream, cheese or broth base with the addition of fried vegetables, mushrooms or meat, seasonings, spices and other ingredients according to the recipe.
  2. When preparing the sauce, special attention is paid to spices and herbs, which can fill the dish with new flavor shades, make it more or less spicy, piquant and aromatic.
  3. Cooked hot pasta is seasoned with sauce when served in a plate or mixed initially in one bowl and then distributed into portions.

Italian spaghetti sauce


Spaghetti sauce is a recipe from Italian cuisine that has many interpretations. Even the classic basic recipe is prepared in each home in its own way, adding certain ingredients to obtain the desired taste of the delicacy. The technology presented below involves the design of the popular Italian pesto, which will make spaghetti tasty and fragrant.

Ingredients:

  • basil – 1 bunch;
  • garlic – 1-2 cloves;
  • pine nuts – 50 g;
  • parmesan – 50 g;
  • extra virgin olive oil – 70-100 ml;
  • salt – 0.5-1 teaspoon or to taste.

Preparation

  1. Grind the garlic in a mortar with salt until a paste is obtained.
  2. Add basil leaves and nuts, continue to grind the ingredients until chopped.
  3. Finally, add olive oil and Parmesan and mix thoroughly.

Tomato sauce for spaghetti


Tomato sauce for spaghetti is especially popular and in demand among consumers. To decorate it, select ripe fleshy tomatoes, immerse them in boiling water for a couple of minutes and then in ice water, after which they remove the skin and grind them using a blender, grater or meat grinder. The tomato paste in the recipe can be replaced with an additional portion of fresh tomatoes, boiling the sauce a little longer to evaporate the moisture.

Ingredients:

  • broth – 200 ml;
  • tomatoes – 4 pcs.;
  • onion and bell pepper – 1 pc.;
  • tomato paste – 5 tbsp. spoon;
  • garlic – 4 cloves;
  • Italian dry herbs – 1-1.5 teaspoons;
  • olive oil, salt, pepper - to taste.

Preparation

  1. Sauté the onion in oil, add bell pepper, and after 7 minutes add chopped tomatoes and garlic.
  2. Pour in the broth, add tomato paste, herbs, and spices.
  3. Simmer the tomato sauce for spaghetti for 20 minutes or until desired degree of thickening.

Mushroom spaghetti sauce


Sauce with mushrooms and spaghetti cream will make the dish tasty, aromatic and more nutritious. Bored champignons can be replaced with forest frozen or fresh mushrooms. They are pre-prepared properly, rinsed, if necessary, soaked and cleaned, and boiled in a container with salted water.

Ingredients:

  • mushrooms – 0.5 kg;
  • onions – 2 pcs.;
  • dried basil – 2 teaspoons;
  • cream – 200 ml;
  • salt, pepper, oil.

Preparation

  1. Fry the onion in oil, add chopped mushrooms, and evaporate the moisture.
  2. Pour in the cream, season the mixture with salt, pepper, and basil.
  3. Simmer white mushroom sauce for spaghetti until thickened.

How to make creamy spaghetti sauce?


For spaghetti it will give the dish tenderness, airiness and the missing piquancy. To prepare such an addition to pasta, it is preferable to use medium-fat cream, and finely chop the peeled garlic cloves with a knife without using a press. You can replace parsley with basil or other herbs of your choice.

Ingredients:

  • cream – 1 glass;
  • butter – 50 g;
  • garlic – 1-2 cloves;
  • chopped parsley – 3 tbsp. spoons;
  • salt pepper.

Preparation

  1. Melt the butter in a saucepan, pour in the cream, and heat for 5 minutes.
  2. Add chopped herbs and garlic to the spaghetti sauce, mix the contents of the container, let it boil and immediately remove from the stove.

Cheese sauce for spaghetti - recipe


It will be no less tasty, but more nutritious for spaghetti. Grated cheese added to the composition will add additional satiety and originality to the dish, and nutmeg will emphasize the taste of the dish, making it brighter and more expressive. Garlic can be fried in oil at the initial stage, as suggested in the recipe, or crushed cloves can be added to complete the sauce.

Ingredients:

  • fat milk – 0.5 l;
  • butter – 40 g;
  • flour – 25 g;
  • garlic – 1-2 cloves;
  • cheese – 3,100 g;
  • nutmeg - a pinch;
  • salt, pepper, herbs.

Preparation

  1. Sauté chopped garlic in melted butter, then add flour and fry until creamy.
  2. Pour milk into the container in a thin stream, stirring the mixture vigorously with a whisk.
  3. Season the contents to taste and add grated cheese.
  4. Stir the spaghetti cheese sauce until the cheese shavings dissolve and serve immediately.

Meat sauce for spaghetti


Prepared with the addition of fresh meaty tomatoes, garlic and aromatic Italian herbs. The pulp of beef, pork or poultry is equally suitable as a meat base. Boiled hot pasta is added to the resulting mixture, sprinkled with grated cheese.

Ingredients:

  • minced meat – 0.5 kg;
  • tomatoes – 1 kg;
  • red wine – 200 ml;
  • garlic – 2 cloves;
  • parmesan – 200 g;
  • salt, pepper, olive oil.

Preparation

  1. Fry the minced meat in oil, add wine, evaporate the liquid, stirring.
  2. Add chopped tomatoes and simmer for 30-40 minutes over low heat.
  3. Season the finished sauce with salt, pepper, herbs, garlic, heat for 5 minutes, serve with cheese.

Shrimp sauce for spaghetti


A delicious spaghetti sauce prepared according to the recipe below will delight seafood lovers. An addition is made out, which can be replaced with mussels or a sea cocktail if desired. Amazing harmony in the taste of the sauce is achieved by combining two types of cheese with cream and savory additives.

Ingredients:

  • shrimp – 0.5 kg;
  • cream – 150 ml;
  • white wine – 50 ml;
  • garlic – 2 cloves;
  • processed cheese – 2 tbsp. spoons;
  • grated Parmesan – ¼ cup;
  • butter – 30 g;
  • Italian herbs - 1 tbsp. spoon;
  • salt, pepper, olive oil.

Preparation

  1. Fry garlic in a mixture of two types of oils, add shrimp, brown for a couple of minutes.
  2. Pour in wine, evaporate it a little, add processed cheese and cream.
  3. Season the sauce to taste and simmer for 5-7 minutes.

Vegetable sauce for spaghetti


Broccoli sauce for spaghetti is perfect for decorating a diet menu, as it has a relatively low calorie content and impressive nutritional value with the lion's share of vitamins and other elements. The spiciness and spiciness of the dish can be adjusted by varying the amount of hot pepper and spicy additives in the recipe.

Ingredients:

  • broccoli – 1 head;
  • cream – 250 ml;
  • broth with spaghetti – 250 ml;
  • garlic – 1 clove;
  • onion – 0.5 pcs.;
  • green onions and basil - to taste;
  • cheese – 50 g;
  • salt, pepper, olive oil.

Preparation

  1. Fry the chopped onion and garlic a little in oil.
  2. Add broccoli florets boiled in advance for three minutes and fry for 2 minutes.
  3. Pour in the cream and pasta broth, and after boiling, boil the contents of the vessel for 5 minutes.
  4. Add basil leaves and grated cheese.
  5. Season light spaghetti sauce to taste and heat for 2 minutes.

Egg sauce for spaghetti


The dish turns out to be surprisingly tasty if you prepare a simple spaghetti sauce using egg yolks and add it to the boiled pasta when serving. Often this culinary composition is complemented with thinly sliced ​​bacon, ham and freshly ground black pepper fried in butter.



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