Sauces and sauces not only facilitate chewing and ingestion of food, but also add a dish of flavor and aroma. The sauces are suitable not only for vegetable and meat dishes, but also for cereals and pastes. We will just talk about the variety for the last type of garnishes in this article.
Garlic sauce from chicken to pasta
Ingredients:
- paste - 500 g;
- chicken fillet - 500 g;
- butter - 1/4 of a century;
- vegetable oil - 2 tbsp. spoons;
- garlic - 4 cloves;
- flour - 2 tbsp. spoons;
- chicken broth - 1 item;
- fresh basil (crushed) - 1 tbsp. a spoon;
- fresh parsley - to taste;
- salt, pepper - to taste;
- grated "Parmesan" - half a century;
- Cherry tomatoes - 120 g.
Preparation
Chicken fillet, separate from the films and cut into strips. Water the meat with oil, season with salt and pepper and fry for 2-3 minutes.
In the frying pan put the butter and pour a little vegetable. Garlic coarsely chopped and fried until the aroma is felt, then add the flour to the frying pan and fry all about a minute. In the browned flour mix, pour the chicken broth and keep the sauce on the fire until it becomes thick, after which add crushed basil, salt and pepper. The last in a frying pan is a previously roasted chicken and half-and-half cherry tomatoes.
Boiled pasta mixed with the resulting gravy, sprinkle with grated cheese and serve to the table, decorating with parsley greens.
Sauce for macaroni with meat
Ingredients:
- minced meat (pork + beef) - 500 g;
- salt, pepper - to taste;
- vegetable oil - 2 tbsp. spoons;
- pasta - 500 g;
- onions - 1 pc .;
- celery - 1 stem;
- carrots - 1 piece;
- garlic - 3-4 pieces;
- rosemary - 2 branches;
- tomato paste - 2 tbsp. spoons;
- beef broth - 1/2 st .;
- dry red wine - 1/2 tbsp .;
- parsley - for decoration.
Preparation
Mix the minced meat with salt and pepper and fry until it grains (no need to fry minced meat completely!). Frying pan with olive oil and fry on it chopped onions, carrots and celery until soft. Then add the tomato paste and fry for another minute. Fill the contents of the frying pan with beef broth and wine, add minced meat. I will pour tushim out of pork and beef to pasta until half of the liquid is evaporated and the meat is completely ready.
While the sauce from the minced meat to the pasta is evaporated, boil the pasta, put them into a frying pan and mix. Sprinkle the finished dish with herbs and favorite grated cheese.
Recipe for tomato gravies for pasta
Ingredients:
- vegetable oil - 2 tbsp. spoons;
- onions - 1 pc .;
- garlic - 3 cloves;
- fresh tomatoes - 1 kg;
- salt, pepper - to taste;
- sugar - pinch;
- bay leaf - 1 piece;
- thyme - 1 branch;
- pasta - 400 g;
- cheese "Mozzarella" - 150 g;
- fresh basil.
Preparation
In a frying pan, we warm up the vegetable oil and fry the chopped onions until soft (but not until browning!), It will take about 8-10 minutes over medium heat. Add garlic to the frying pan and onions and fry another minute. Fresh tomatoes are cut crosswise from one end and we fill with boiling water. Remove from the scalded fruit peel, cut into large, put in a frying pan. Solim and pepper the future sauce, add bay leaf and thyme. Bring the contents of the frying pan to a boil, then reduce heat and stew tomato sauce to pasta for about 20-30 minutes, until thick and homogeneous. If the tomatoes are not too watery, add water, or broth, to the frying pan.
Macaroni is boiled in salted water and mixed with the prepared sauce. We serve a dish with fresh basil and Grated Mozzarella.