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Spaghetti Tomato Sauce: Popular Step by Step Recipes

Quite a common and popular pasta are spaghetti, the taste of which is usually supplemented by a variety of flavors, ketchup and sauces. The most fragrant, perfectly combined with the dish, on the right is tomato sauce.

With the addition of a gorgeous classic tomato sauce, pasta becomes not just fresh food, but food that can please the palette of a new, unforgettable and delicious aroma and taste.

To begin with, you should prepare all the products — peel is easily removed from the tomato with boiling water, the garlic and onions are peeled, and the pepper is removed from the seeds. Heat the butter in a frying pan and fry the onion and sweet pepper, chopped into small cubes, for seven minutes.

Using a blender, chop the garlic, tomatoes to a state of mashed potatoes, add to the onions in the pan. After two minutes, pour the broth into the mass and bring to the boil, extinguish for five minutes.

Tomato paste mixed with spices, pepper and salt, pour into the pan and mix well with the rest of the products. Stewing the sauce should be twenty minutes on low heat until it thickens, becomes viscous.

On top of the spaghetti should pour sauce, decorate with greens — basil leaves, parsley and serve.

In order to give a rich, juicy taste to simple pasta, it is customary to decorate and complement the dish with fragrant sauces.

One of the most beloved «male» gas stations, of course, is the one in which the minced meat and tomato paste are harmoniously combined.

Spaghetti should be served with a thick, viscous sauce that will envelop each individual long macaroni. Therefore, to create this type of sauce you will need:

  • tomatoes in their own juice — 1.2 kg;
  • ground beef — 0.4 kg;
  • sweet pepper — 300 g;
  • onions — 150 g;
  • garlic — 20 g;
  • spices (basil, oregano) — 0.5 st. l .;
  • salt, pepper — 5 g;
  • sugar — 25 g;
  • olive oil — 30 g

Forty-five minutes will be spent on cooking, and the energy value of one hundred grams will be 83 kcal.

In a deep frying pan fry the minced meat in oil for five minutes. Peel the onions, garlic, remove the seeds from the pepper. All finely chop into cubes, add to the meat mass and simmer for seven minutes.

Grind the tomatoes in a blender until almost homogeneous mass, add salt, pepper, spices, sugar and pour the tomato mixture (paste) into the minced meat. Slowly simmer on low heat, without covering the sauce, for thirty minutes.

Other favorite spices can be added to the recipe, greens — there is no clear framework for making Italian sauce with minced meat and tomato paste. Adding homemade tomato paste will make the dish more aromatic and satisfying.

The taste of spaghetti with such dressing improves, decorates and makes the dish more fragrant, and sometimes savory. For the proper preparation of tomato sauce with eggplants for these pasta will require:

  • eggplant — 250 g;
  • onions — 100 g;
  • fresh tomatoes — 0.7 kg;
  • garlic — 15 g;
  • vegetable oil — 30 g;
  • salt — 10 g;
  • spices — 5 g

Forty minutes is enough to create a dish, and the nutritional value of the dish will be only 48 kcal.

To deprive the eggplant extra bitterness, it is necessary to peel them, cut into cubes and a half centimeters and, after adding salt, set aside to isolate unnecessary juice. This process will last no more than twenty minutes.

At this time, you should clean the garlic, onions. In a pan, fry the finely chopped onion and ½ of the garlic for two minutes. Remove the skin from the tomatoes, applying boiling water to them, cut them into slices and pour them into the roast. Simmer for ten minutes slowly, not on high heat.

Separately fry the eggplants and the rest of the garlic for the same time. Then combine tomatoes, eggplants in one container, salt everything, sprinkle with selected spices and, having extinguished for another ten minutes, remove from heat.

When serving, this sauce should cover the entire surface of spaghetti and give the same savory aromatic taste to such a satisfying dish.

Greek-style fish is a delicious dish with spicy notes of Mediterranean cuisine.

Incredibly delicious salad with crab meat — try it!

Want to make healthy sweets? Then the recipe of candied pumpkin will definitely come in handy.

The basis of the mushroom sauce, which makes the dish fragrant and rich, is a mandatory addition of tomato paste and juicy, ripe tomatoes.

This dressing is great for a side dish of rice, mashed potatoes, but the most delicious in combination with spaghetti. To create the sauce will require:

  • fresh mushrooms — 0.5 kg;
  • onions — 120 g;
  • deodorized vegetable oil — 50 g;
  • tomato paste — 100 g;
  • tomatoes juicy — 300 g;
  • spices for mushrooms — 5 g;
  • salt — 5 g;
  • dried greens (parsley) — 10 g.

The cooking time will be forty minutes, and the caloric content of one hundred grams is 72 kcal.

At the very beginning, you should prepare the vegetables for making the sauce. To do this, onions will need to be cut into half rings, mushrooms in quarters or thin plates. In a pan, fry two given products in oil (30 g) for ten minutes, adding mushroom spices and salt.

With fresh tomatoes, remove the skin (for convenience, pour in boiling water) and grind on a blender. In tomato paste put tomato paste, mix. All pour into a saucepan with oil (20 g) and simmer to a viscous state for 5-10 minutes.

To the mushrooms, pour the tomato mixture and stew for five minutes. Then pour the dried herbs and, occasionally stirring occasionally, hold the sauce on a low heat for another ten minutes.

Instead of a tomato, you can add water and flour to make the whole tomato mass thick. Spaghetti tomato sauce with mushrooms should not be heated frequently and kept in a cold place for a long time.

Marjoram, oregano, basil, thyme, garlic and onion are the most used spices in Italy for making various sauces.

When trying to experiment in the kitchen, you can create your culinary masterpiece to give flavor, richness, decoration and originality of many side dishes, which are used daily by friends and relatives. There are several tricks that can help in the preparation of this refueling:

  1. Instead of the adopted wheat flour, corn starch should be added to give viscosity and thickness;
  2. For any tomato sauce, spaghetti is required to choose only sweet tomatoes — the acid can not be covered even by adding sugar;
  3. Fresh tomatoes or in the juice should not be too carefully ground in a blender — let there be slices that will perfectly harmonize with the dish.

If the family does not like any kind of spices, you can buy Italian spices, in which all herbs are evenly distributed. It should also be remembered that for the preparation of this Italian dish, liquid sauce fits to thin and long pasta, and thick sauce — to thicker spaghetti.

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