Advice 1: How to make gravy for pasta

Gravy can diversify an easy dish. Thanks to her even the most ordinary pasta will be delicious and nutritious.
You will need
    • Minced meat - 600 grams;
    • vegetable oil - 4 tablespoons;
    • onions - 1 head;
    • carrots - 1 piece;
    • bell pepper - ½ pieces;
    • flour - 1 tablespoon;
    • tomato paste - 1 teaspoon;
    • adjika - 1 teaspoon;
    • garlic
    • cilantro
    • parsley and spices - to taste.
Pour into the pan vegetable oil, heat, put minced meat and fry.
Onions and carrots cut into cubes and add to the mince, fry until then, until the onions and carrots will become a light ZOLOTOGO shade (about 10 minutes).
Add paprika, pepper, salt and flour. Mix.
Add tomato paste, adjika sauce, fresh Bulgarian pepper and a little boiling water to the stuffing was covered with water.
Simmer for 20-25 minutes. At the end add the herbs, chopped garlic and black pepper. Saute the gravy for 3-4 minutes. It should be thick. To the gravy, boil the spaghetti or pasta.

Bon appetit!

Advice 2: How to cook gravy from pork

Vegetables and cereals required for the body's health, but truly delicious they become a tasty sauce. Prepare pork gravy to the side dish of buckwheat, rice, potatoes, pasta, white or cauliflower, and you will admire a pleasant combination of benefits and taste.

Sauce pork with tomato sauce

- 500 g pork;
- 1 bulb onion;
- 1 carrot;
- 1 tbsp tomato paste or ketchup;
- 2 tbsp flour;
- 0,5 l of water;
- Bay leaf;
- 5 peas of black pepper;
- 15 g of parsley;
- vegetable oil.

To extinguish, in principle, can use any part of pork, but it is best to cook the gravy of the ham or shoulder blade, is the meat more lean.
Wash pork and Pat dry it by blotting a piece of paper towel. Slice it into medium cubes. Clean the onion and cut into thin quarters of the rings, coarsely grate carrot. Heat the vegetable oil in a deep frying pan or large saucepan and fry in it meat from all sides until Golden while stirring with a wooden spatula. Put to it the vegetables, stir and simmer on medium heat for 3-5 minutes.

Enter in an upcoming fried tomato paste or ketchup and flour. Boil water and pour it in the pan. Lower back Bay leaf, peppercorns, lower the heat to very low and simmer the dish for half an hour, not forgetting to interfere, so it doesn't stick. Add salt to taste 5 minutes before end of cooking and stir in chopped parsley. Allow the gravy to steep for 10-15 minutes and meanwhile, prepare your favorite side dish.

Butter sauce pork with mushrooms

- 500 g pork;
- 200 g mushrooms;
- 1 bulb onion;
- 1 St. 20%-nykh of cream;
- 1 tbsp. milk;
- 3 tbsp flour;
- 3 tbsp. butter;
- vegetable oil;
- 0.5 tsp ground paprika and black pepper;

Prepare the pork and cut it into small wedges. Fry them in well heated vegetable oil on medium heat until the acquisition of grey, put in a bowl and set aside. Remove the husks from onions and finely shred it. Pour into pan with more butter and fry the onions until almost translucent, then add sliced mushrooms for 5 minutes.

Milk you can substitute vegetable or mushroom broth.
Melt in a saucepan or small pot of butter. Fry it in flour until brown and carefully dilute with a mixture of cream and milk, seasoned with paprika and black pepper, pouring it in a thin stream and then stirred. As soon as the sauce becomes homogeneous and thickens, add the meat and mushrooms, sunflower all, close the pot with a lid and cook the gravy creamy pork 15 minutes.
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