Peel an onion and chop finely.
Heat the oil in a saucepan. Put the onion and let it harden. Add the paprika and mix quickly so it doesn't burn, then add the minced meat. Stir from time to time until all the meat is white.
Peel the garlic and cut into slices. Put over the meat and mix. Then add the pepper paste. Pour the broth and mix well. Bring to the boil over medium heat, stirring occasionally. Season with salt and pepper to taste. Add the Italian greens and let it continue to boil until the meat is done.
Meanwhile, boil the pasta according to the instructions on the package.
When the meat is done, add the drained pasta and mix well.
The case is placed on the grater with large holes. Part of it is put over the pasta and mixed well. Add the parsley and mix.
At the end, sprinkle the rest of the house on top, cover the pan with a lid and leave for another 2-3 minutes on low heat until the house melts.
The most famous pasta sauces - Bolognese
Bolognese sauce is a type of pasta sauce based on meat, originating from the Bologna region of Italy. Usually, those from Bologna serve this sauce with tagliatelle or lasagna. Rarely, it also appears near macaroni or other short pasta.
The traditional recipe contains beef, pork, onions, carrots, tomato paste, meat juice, red wine and, optionally, milk or sour cream. However, there have been many variants of bolognese, with different ingredients, from 100% pork to chicken or even goose liver. You can also add prosciutto, mortadella or porcini mushrooms. The sauce is also famous for boiling for a long time (about 2 hours).
250g minced pork, 250 g veal, 1 kg spaghetti, 6 cans of tomatoes (peeled), salt, pepper, garlic, basil, parsley, 2 tablespoons olive oil, parmesan, 1 dl white wine.
Method of preparation:
Saute small onions (2 large onions), do not blacken, add minced meat, continue to cook everything over medium heat, add crushed garlic (3 cloves). After the water evaporates from the meat, add the white wine. Allow the wine to evaporate, then put the tomatoes given through a sieve, without symbols - the tomatoes must become like a sauce before being put over the meat. Leave everything to boil for two hours.
When the sauce is almost ready, boil a pot of pasta water, to which add a tablespoon of salt and a tablespoon of olive oil. When the water boils, put the pasta and let it boil for 6 to 8 minutes (Spagehtti Barilla), the pasta should be al dente. After draining, put in a bowl where there was already sauce, then mix with tomato sauce.
When serving, add a tablespoon of sauce to the pan, and place the Parmesan cheese already grated on top. It is accompanied by a good glass of red wine. I wish you good luck! Attention, the whole secret lies in baking the sauce for no less than two hours!
Prepare the tomato sauce more carefully.
Wash the cherry tomatoes and cut them into halves, peel the garlic and cut them into slices, or into cubes, wash and cut the hot peppers into slices, and peel and cut the onions into scales.
In a frying pan, add a little olive oil, add and lightly fry the garlic with the onion and hot pepper. Then add the tomatoes cut in half. Allow the tomatoes to boil until the liquid evaporates and a thick sauce is formed. Season with salt, pepper and nutmeg, then pass through a sieve.
In another pan, fry guanciale (dried and hard pork) cut into pieces. Stir and fry the meatballs until they become crispy and appetizing. Set aside until serving.
Prepare the trophy pasta.
In a bowl, on the fire, put salted water to boil, and when it starts to boil add the pasta. Boil according to the time indicated on the package, as with any pasta recipe, drain and add over the tomato sauce.
Mix the trophy pasta with the tomato sauce, add the grated pecorino and mix well, and add crispy cheeks during serving.
A simple dish with few ingredients, but extremely delicious, if cooked well: Trophy with tomato sauce, pecorino and guanciale, ie a recipe for pasta twisted with tomato sauce, pecorino and pork.
& Icircndrăgita show & bdquoChefi la cutite & rdquo can be watched & icircn every Monday, Tuesday and Wednesday evening, from 20:30, on Antena 1!
What and how do we cook
This is how it happened that, this time, when I prepared the pork neck with tomato sauce, I also prepared a tasty rice with round beans.
First I prepared the steak with sauce, using for two portions:
- 2 pieces of pork neck, not very greasy
- a cup of vegetable soup
- two tablespoons tomato paste
- bay leaves, peppercorns, salt to taste
I heated two tablespoons of oil in the pan and then lightly browned the meat on both sides. In this way the juices are kept inside and when we boil the meat it will not remove that foam that must be removed.
I heated a cup of vegetable soup by pouring it over the meat and letting it boil over low heat, until the meat is easily pricked with a fork. Covering the bowl will prevent the soup from evaporating, making cooking the meat easier.
I let it boil on high heat for about 10 minutes then, leaving the heat low I covered the pot with a lid and let it continue to boil, checking from time to time so that the liquid does not drop completely. After about 20 minutes the liquid had become slightly floury and the rice grain had blossomed slightly.
I stopped the fire and covered the bowl, letting the rice continue to cook by absorbing the liquid without the grains losing their shape and sticking together. This happened in the next 10 minutes, everything being ready for the meal.
It is not easy to prepare pasta, but now it is much easier if you follow the instructions in the recipes below carefully. You don't have to be a good cook, you just have to try and trust that in the end something wonderful will come out. I didn't get the pasta out of the first one either, until I learned how much to boil, how much salt to put in the water, how much to keep them drained and how to serve them, I also had a lot of failures. That's how it is in the kitchen, you just have to try again with more passion.
Pasta with peas and tomato sauce
Pasta ingredients with peas: 200 g spaghetti barilla no 3 250 g frozen peas half red bell peppers a medium white onion [& # 8230]
Simple, tasty and ready to cook in just a few minutes, carbonara pasta definitely remains a food that you can prepare quickly and ideally [& # 8230]
Fusilli pasta with tomato sauce and basil
I really like pasta, be it carbonara, bolognese, tagliatelle or penne with who knows what sauce, I can say that they are my favorites, [& # 8230]
Tuna pasta, easy to prepare and very tasty. I resort to this recipe when my family gets tired of ordinary Romanian food and [& # 8230]
Pasta with tomato sauce & # 8211 Lent
Pasta with tomato sauce, a fasting food easy to make and very tasty. It's easy to make pasta right at home. I [& # 8230]
Pasta with pepper sauce
Ingredients pasta recipe with pepper sauce: 200 g penne pasta 1 kg baked peppers 6 cloves garlic 250 ml water 50 ml [& # 8230]
Pasta with tomatoes and Gorgonzola cheese
A simple recipe and another way to prepare pasta. It is worth trying to be a good person. Ingredients pasta recipe with tomatoes and cheese [& # 8230]
Hot salad with butterflies (bows)
Warm salad with butterflies, a special salad that can be served as a main course. Because in addition to pasta (farfalle) it also contains [& # 8230]
Pasta with pork in aromatic tomato sauce - Recipes
Nudeln mit Champignons-Tomatensoße
- 400 g fresh mushrooms, sliced _________ 400 g Mushrooms, gehobelt
- 3 cloves of green garlic, cut into rounds______ 3 fresh Knoblauch Stängel
- 4 peeled tomatoes, cut into cubes__________ 4 Tomato abgezogen, gewürfelt
- 200 ml liquid cream__________________ 200 ml Schlagsahne
- basil leaves____________________ Basilikumblätter
- 2 tablespoons olive oil _________________ 2 EL Olivenöl
- sare_______________________________ Salz
- pepper__________________________ Pfeffer
- pasta fierte___________________________ Nudeln, gekocht
Perforate the mushrooms in some olive oil.
Mushrooms in a narrow Olivenöl embrace.
Add the garlic and fry for a few more minutes.
Knoblauch zugeben und noch ein paar Minuten mit braten.
Add the tomatoes, salt and pepper, leave for another 3-4 minutes on the fire.
Tomatenwürfel hinzufügen, salzen und pfeffern, noch 3-4 Minuten kochen lassen.
Towards the end add the cream, sprinkle the basil,
mix everything well and let it boil for another 2-3 minutes.
Zum Schluss die Schlagsahne dazu gießen, Basilikum darüber streuen,
alles miteinander mischen und weitere 2-3 Minuten kochen lassen.
Boil the al dente pasta in salted water, drain,
mix well with sauce and serve hot.
Nudeln in reichlich Salzwasser al dente kochen, abgießen,
mit der Soße gut vermengen und warm servieren.
Pasta with pork in aromatic tomato sauce - Recipes
- Servings : 4
- Preparation Time: 10m
- Cooking time: 25m
Are your child and / or husband / wife crying, are you hungry during the week and don't have much time or desire to cook? Did your friends call you briefly that they want to come to you? No problem, do not despair! I propose a simple but very tasty recipe, in which although we use pork, an animal that is starting to lose its pride and I don't know why, you can stay calm because we use the weakest part of it, the muscle.
- a pork tenderloin (300-400g)
- 1/2 red onion
- 100ml red wine
- a tablespoon of butter
- olive oil
Method of preparation
You go to the butcher / supermarket in the corner. Let's understand from the beginning: the muscle is neither the younger brother, nor the diminutive used by the pedantic waiters for the fillet muscle as in the case of other dishes (see soup, food, cabbage, etc.). That is simply another anatomical part of the animal. Point!
Take a piece of muscle, smaller if you are solo, bigger if you have dependents and nice friends. He "takes care" of all the skins and parts of fat that the butcher, at the end of the program, forgot to remove. Now, let's focus a little, the muscle has a kind of silver band that you will want to remove skillfully if you do not want your muscle to turn into a pretzel during frying.
The muscle prepared in this way is only ready to receive the hug of his best friends, salt and pepper. Because as a good comrade of mine, a chef in the show "only for carnivores", says, meat loves salt and salt loves meat!
In the meantime, heat a pan very well, I would say stainless steel, large enough to receive the piece of meat. Another important feature in choosing the pan is that it must be able to be placed in the oven (ie have a metal handle or heat resistant). Don't we have it? Until next time, prepare the muscle in which pan you have and for the oven you will use a baking tray (I forgot to tell you that you have to (pre) heat the oven to 180 degrees).
In the hot pan (in a future lesson I will tell you what the test is to determine the point where we consider the pan hot enough), we put a little olive oil, so that we have a very, very thin layer of oil in the pan.
We put the muscle in the pan and fry it until it is ashamed and it catches a beautiful crust on all sides, I would estimate about 5-7 minutes.
Immediately put the pan in the preheated oven or in the baking tray where we leave it for 10-12 minutes. The moment of arrogance follows and I tell you that if you read my post "useful in the kitchen" you already know that you must have a thermometer to measure food temperature. If you stick the probe / thermometer in the meat and it shows a temperature of 75-80 degrees, it means that the mission is almost finished and we take the pan out of the oven. If we don't have a thermometer, all we have to do is gain experience and figure out if the 10-12 minutes were enough or not. A little observation. Don't take your soul out of this piece of meat, if I may say so. Let it be a little pink in the center, that doesn't mean it's not done !!
It is very important that any piece of meat that you have prepared thermally is left to rest for a few minutes before cutting it. In this way, all the juices inside have time to penetrate the meat and will not leak out after cutting like a surgeon 1cm thick pieces (and a little at an angle to have a shape).
While we leave the meat to rest, we will do a moment of magic. If your pan is already in the sink, you ruined all my energy because there (in the pan) the miracle will happen. Cut the onion very finely and add it to the still hot pan, adding a drop of oil if necessary. When it has softened, pour the wine and reduce this composition to the desired consistency (we must have a kind of thicker syrup). Towards the end, season with salt / pepper and add the butter that will give shine and an additional flavor to this sauce.
Climax! We put the pieces of muscle on the plate and artistically pour this fragrant sauce over them. The wonder can be served with a garnish of mashed potatoes or for finer ankles, some caramelized vegetables in the oven. I wish you good appetite !!
Simple, quick and delicious pasta recipe with bolognese sauce
Ingredient: 500g spaghetti pasta / tagliatelle Barilla, 200g minced pork, 200g minced beef, 1 finely chopped carrot, 1 finely chopped onion, 1-2 finely chopped celery stalks, 100g finely chopped bacon / bacon, 100ml dry red wine, 1 tablespoon concentrated tomato paste, 200ml vegetable soup or water, 1 bay leaf, fresh oregano, olive oil and butter, salt, pepper
We invite you to watch below our video recipe for spaghetti with bolognese sauce:
Method of preparation: Heat a pan with a little olive oil and butter. Temper the bacon / bacon together with the finely chopped vegetables. Then put the minced meat and keep it on the fire, stirring, until all the water left by the meat disappears. Add the red wine and let the alcohol evaporate for a few seconds then add the tomato paste, soup / water, bay leaf, freshly chopped oregano and season with salt and pepper. Bring to the boil for about 30-40 minutes until the liquid drops. Boil the pasta according to the instructions on the package. Place a portion of pasta on a plate and place the meat sauce on top. Serve with grated Parmesan cheese and a little olive oil. We wish you good appetite and increase the cooking recipe for pasta with bolognese sauce!
Special Easter recipes
Easter customs and culinary recipes have their origins in old traditions, preserved over time. There are also many legends that decipher the traditions, the meaning of red eggs or drob. A short tour of the horizons to celebrate the rich tradition! Because after the Resurrection night and after the longest fast of the year you will want to eat something special but also traditional, we try to suggest some useful recipes in the household. They will be a delight, in addition to the festively arranged table.
1 kg. carp
3-4 juniper berries
a bay leaf
Method of preparation:
Boil the carp together with the vegetables and allspice, as for the broth. Allow to cool in the water in which it boiled, then remove and place on a plate. It is cut lengthwise and the spinach and all the bones are removed. Put one half on top of the other, cut into pieces and cover with mayonnaise.
the entrails of a lamb
2 large onions
a teaspoon of chopped greens
a tablespoon of chopped green onion tails
a tablespoon of lard
slice of bread
Method of preparation:
Put the entrails boiled in the mincer together with the onion and a slice of bread soaked in water and squeezed. Add salt, pepper, greens, green onions, beaten eggs, lard and mix everything well. In a pan with lard, place the well-washed pan in such a way as to cover the bottom, the sides of the pan and pour over them. Place the mince, cover with the steamers and bake in the oven.
According to legend, the Saxon goddess Eastre (goddess of the moon) found a winter bird in the field and turned her into a rabbit, to save her. However, it kept its ability to lay eggs. So, in order to thank her goddess for saving her, the rabbit decorated her eggs beautifully and offered them to the goddess. German immigrants carried this tradition to the Americas. So, the little ones believed that if they were good, they would receive eggs and sweets from the rabbit. On Easter Eve, children built nests for rabbits, which turned into beautifully decorated Easter baskets today. From America, the tradition spread to other continents.
700 g of meat
a tablespoon of flour
2 tablespoons breadcrumbs
2 tablespoons lard
a tablespoon of cheese
Method of preparation:
The meat should not be cut along the fibers, but across. Cut into slices, a little thicker than usual, and beat with a wooden hammer. Add salt and flour, beaten egg and then breadcrumbs mixed with a tablespoon of grated cheese. Fry in hot fat and serve with a garnish of macaroni and tomato sauce.
1 kg. Lamb
500 g yogurt
1/2 tablespoon flour
2 tablespoons butter or margarine
a tablespoon of chopped dill
Method of preparation:
The pieces of lamb are fried in butter, and when they have browned, add a few tablespoons of water and let them boil slowly, covered, until the meat is almost cooked. Make a paste from yogurt and flour, putting a little yogurt over the flour and mixing well so that no lumps form. Pour this paste over the lamb pieces, then add the dill and salt and let it boil for a few more minutes. Serve with polenta.
a teaspoon of lard or bacon
Method of preparation:
Cut the chops to the thickness of a finger. If they are too greasy, clean them of fat. Cut the pieces of bone from the spinal cord and shorten the ribs. Cool on the hot grill with a little bacon. Salt when almost ready. Serve with vegetable garnish.